taste.*[1] A tbin meat soup is a pleasant tonic, and proves beneficial in cases of dyspnoea, cough, and consumption. It subdues the Pittam and Kapham, destroys the Vayu, and has an agreeable taste. It is wholesome to persons of weak memory and reduced semen, as well as to those suffering from cachexia peculiar to chronic fever, from general emaciation of the body, from ulcerative endocarditis (Urakshata), or from diseases affecting the voice or the albumen (ojas). It is known to bring about an adhesion and reduction of fractured and dislocated bones, and increases the quantity of semen and oja (albumen) in subjects found wanting in those two important principles of life. Meat-soup, prepared with the juice of the Dadima, etc., and seasoned with pungent condiments, increases the quantity of semen and tends to subdue the action of all the three deranged humours of the body.
The use of meat of which the essence has been previously extracted fails to contribute to the growth and strength of the organism, and is long retained in an
- ↑ *Addifional text:—In the dish known as the Prataptam, the meat is first fried with clarified butter, then pasted and flavoured with the addition of curd, pomegranate-juice etc. and is again cooked with clarified butler, Ajaji, and Samudra salt over a charcoal fire, each of the preceding substances being added to it in succession during cooking over a gridiron. Meat luted with sesamum paste and cooked with the addition of flavouring condiments to a honey colour is called Kandupakkam, while the one soaked in asafoetida and water and cooked over a gridiron over a smokeless fire by sprinkling water over it with the addition of pomegranate juice, etc, is called Shulyam.
