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$ 29. ] Vivāgasuyam.
93 of their wings, those numerous tittira' birds (here the rest to be supplied us above, down to) peacocks and used to bring them before the cook Siria. Then that cook Siria used to prepare the meat of the various water-animals, land-animals and birds into small pieces as follows:the fine small pieces of flesh, round pieces of flesh, long pieces of flesh, short pieces of flesh, pieces of cold-cooked flesh, pieces of flesh naturally cooked, pieces of flesh cooked rapidly, pieces of Hesh cooked in the air, “kāla' pieces of flesh-a particular preparation of fish, 'heranga' pieces of flesh-a kind of fish preparation, pieces of fish mixed with curds-'mahitthas', pieces of flesh seasoned with the juice of ‘amalaka', pieces of flesh seasoned with the juice of grape fruits-“muddiyā', pieces of flesh seasoned with the juice of 'kavittha' fruits, pieces of flesh seasoned with pomgranates-'dālima,' pieces of flesh seasoned with fish--which he got prepared by frying, baking and roasting. And he used to get prepared many other juices-the juices of the flesh of fish, the juices of the flesh of deer, the juices of the flesh of 'tittira' birds (here the rest to be supplied as above, down to the juices of the flesh of peacocks, as well as abundant food and green (i.e. fresh) vegetables; and having done so he used to take them into the kitchen-hall of king Mitta at the time of dinner, and that cook Siria, himself, also used to eat those many (here the rest to be supplied as above, down to) the juices of the water animals, land animals and
