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34 ADVENTURES IN TIBET.
it. First he cut off a piece of skin on the inner side of one
of its hind legs, making a hole ; then, applying his mouth
to the hole, he blew with all his might, until the sheep’s
body became plump and round as a ball. This greatly
facilitates the operation of skinning, because it makes the
skin part from the flesh with the utmost ease.
Then the sheep was cut up, and some of the choicest
pieces were sliced into little strips and lumps, ready for
being made into ash pudding, a dish which formed my daily
fare for close upon three years. Hence it deserves a few
words of description. After the cooking-pot is cleaned and
placed on the tripod over the flames, a few pieces of fat
from the freshl3^-slaughtered sheep are dropped into it,
and when the fat, after making a tremendous spluttering,
is at length melted, the pieces of meat are added to it,
followed by the vegetables, especially garlic, carrots, and
white beet, all cut up fine. Meanwhile, the cook has steeped
rice in a wooden bowl ; this he also pours into the pot,
which he finally fills up to the brim with water. Then a
lid is placed on the pot, to prevent dust and other rubbish
from falling in. When the water has all boiled away, and
the individual grains of rice have properly swelled, the
pudding is ready ; and I can assure you, it is very tasty
—
in fact, it was the only dish I never grew tired of. As soon
as it was cooked, Islam brought me a piled-up plate, and
put it on my writing-table amongst my maps and com-
passes. I finished off the meal with bread, tea, milk and
eggs, pears and melons. Dovlet and Yoldash watched my
proceedings with the liveliest interest, their heads on one
side and earnest petition in their eyes, as they wondered
and wondered at my amazing appetite. As soon as I was
finished and had lighted my evening cigar, it was their turn.
One of the men brought me some choice tit-bits and pieces
of bone, and with these I used, out of my own hands, to
feed my faithful travelling companions.
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