The repast, besides pastry and dessert, consisted of upwards of forty dishes; and, amongst other triumphs of the native cuisine, were some singular, but by no
means inelegant, chefs - d'oeuvre: brinjals [
eggplants] boiled, and stuffed with savoury meats, but exhibiting ripe and undressed fruit, growing on the same branch, and bread - fruit, baked and
seasoned with the green leaves and flowers, fresh and uninjured by the fire.