'Tartar cookery' on the road to Ladakh
Editorial contextMoorcroft saw his Lahouli porters cook a sheep that had died in the night: skinned, cut up and boiled whole in a big cauldron with all the innards, together with cakes of flour mixed with the blood. He calls it 'Tartar cookery' and admits he did not care to join in.
We had an opportunity here of witnessing Tartar cookery on a more sumptuous scale than usual, but it was not of a character to invite a participation in the meal. A sheep belonging to some of the carriers having died in the night, the carcase was skinned and cut up, and boiled in a large cauldron, together with all the viscera
William Moorcroft (edited by H. H. Wilson, 1841)
About Lahouli carriers (Tibetan-speaking, called Tartars)
Continue in this sourceMoorcroft and Trebeck's travels to Ladakh, Kabul and Bukhara, 1819 to 18251819 to 1825 · 10 passages