“These lines are repeated with a difference in Night cccxxx. They affect _Rims cars_, out of the way, heavy rhymes: _e.g._ here Sakáríj (plur. of Sakrúj, platters, porringers); Tayáhíj (plur. of Tayhúj, the smaller caccabis-partridge); Tabáhíj (Persian Tabahjah, an omelet or a stew of meat, onions, eggs, etc.) Ma'áríj ("in stepped piles" like the pyramids; which Lane ii. 495, renders "on the stairs"); Makáríj (plur. of Makraj, a small pot); Damálíj (plur. of dumlúj, a bracelet, a bangle); Dayábíj (brocades) and Tafáríj (openings, enjoyments). In Night cccxxx. we find also Sikábíj (plur. of Sikbáj, marinated meat elsewhere explained); Faráríj (plur. of farrúj, a chicken, vulg. farkh) and Dakákíj (plur. of dakújah, a small jar). In the first line we have also (though not a rhyme) Gharánik Gr. Τερανὸς, a crane, preserved in Romaic. The weeping and wailing are caused by the remembrance that all these delicacies have been demolished like a Badawi camp.”
A cook of roughly the same moment, setting down the same dish.
Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.
Sources: The passage is from Unknown, The Book of the Thousand Nights and a Night — Volume 01, tr. Burton, Richard Francis, Sir, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, lamp stamp.