“Among the more common dishes are the following:--lamb or mutton cut into small pieces, and stewed with various vegetables, and sometimes with peaches, apricots, or jujubes, and sugar; cucumbers or small gourds, or the fruit of the black or white egg-plant, stuffed with rice and minced meat, &c.; vine-leaves or pieces of lettuce-leaf or cabbage-leaf, enclosing a similar composition; small morsels of lamb or mutton, roasted on skewers, and called "kebáb;" fowls simply roasted or boiled, or boned, and stuffed with raisins, pistachio-nuts, crumbled bread, and parsley; and various kinds of pastry, and other sweets. The repast is frequently commenced with soup; and is generally ended with boiled rice, mixed with a little butter, and seasoned with salt and pepper; or after this, is served a water-melon or other fruit, or a bowl of a sweet drink composed of water with raisins, and sometimes other kinds of fruit, boiled in it, and then sugar, and with a little rose-water added to it when cool. The meat, having generally little fat, is cooked with clarified butter, and is so thoroughly done that it is easily divided with the fingers.”
A cook of roughly the same moment, setting down the same dish.
Quarter cucumbers, and lay them in a deep dish; sprinkle them with salt, and pour vinegar over. Fry chops of a fine brown, and put them in a stewpan: drain the cucumbers, and put over the steaks: put some sliced onions, pepper, and salt: pour hot water or weak broth on them: stew and skim well.
Sources: The passage is from Unknown, The Thousand and One Nights, Vol. I.: Commonly Called the Arabian Nigh, tr. Lane, Edward William, free to read in full at Project Gutenberg. The recipe is from Rundell, New system of domestic cookery, formed upon principles of of 1806, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, lamp stamp.