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Classic
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page 123
ROASTS
KEZARTMA.
Like the Broiled meats-Kebab, the Roasts--Kezartma, are also in great favor in
the Orient, and figure much as the principal dish on great occasions, at feasts
and dinner parties. They are cooked on a large scale, as often a whole sheep or
lamb is either broiled on a spit, or placed in an oven for roasting.
As the stove oven system is not general in the Orient, the roasting is mostly
done in the bakers' ovens, which, though not a difficult process, is quite an
inconvenient task. However, small roasts are successfully done in vessels or in
roast-pans. In Occidental homes, where many improvements are in vogue, all
inconveniences in cookery are eliminated.
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