Bread and meat for his father— The flesh which travellers in the east frequently carry with their other provisions, is usually potted, in order to preserve it fit for use. Dr. Shaw* mentions it as part of the provision he made for his journey to Mount Sinai, which commonly is not completed under two months; nor does he speak of any other sort of meat which he carried with him. In some such way, doubtless, was the meat prepared, which Joseph sent to his father for his viaticum when he was to come into AEgypt, ten asses laden with the good things of AEgypt, and ten she-asses laden with corn, and bread and meat, for his father by the way. But meat is by no means necessary for an eastern traveller; and especially for so short a journey as Jacob had to take; and still less for one who was to travel with considerable quantities of cattle, as we know Jacob did; see ch. Genesis 46:6; Genesis 46:32. who consequently could kill a goat or a kid, a sheep or a lamb for himself and his company, whenever he pleased. It was therefore, no doubt, sent rather as a mark of respect, and as a delicacy. And St. Jerome, in a letter of his, speaks of potted flesh in this light.
* Pref. p. 11.
There are other ways, however, in these hot countries of potting flesh for keeping, besides that of contusion mentioned by St. Jerome, and practised in our country. Jones, in the Misc. Curiosa, vol. 3: p. 388, 389. gives us this description of the Moorish elcholle, which is made of beef, mutton, or camel's flesh, but chiefly beef; and which "they cut into long slices, salt it well, and let it lie twenty-four hours in the pickle. They then remove it out of the tubs or jars, into others filled with water, and when it has lain a night, take it out, and hang it on ropes in the sun and air to dry. When it is thoroughly dried and hard, they cut it into a pan or cauldron, which is ready with boiling oil and suet sufficient to cover it, where it boils till it be very clear and red, if one eat it; which, taken out, they set to drain. When all is thus done, it stands till cool, and jars are prepared to put it up in, pouring the liquor they fried it in upon it; and as soon as it is thoroughly cold, they stop it up close. It will keep two years, it will be hard, and they look upon the hardest to be best done. This they dish up cold, sometimes fried with eggs and garlic, sometimes stewed, and lemon squeezed on it. It is very good any way, either hot or cold."