Shashlik, Zakouska (1876); Bashlik, Burka (1875)

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THE CRIMEA AND TRANSCAUCASIA
BEING THE NARRATIVE OF A JOURNEY IN THE KOUBAN, IN GOURIA, GEORGIA, ARMENIA, OSSETY, IMERITIA, AND MINGRELIA, AND IN THE TAURIC RANGE
by J. Buchan Telfer
London: Henry S. King
in two volumes
1876

    Maybe I'll find "shashlik" earlier.  I've got a lot of books left and only so much spare time.

VOLUME ONE
Pg. 33:  ...indeed the sole trade of Balaclava is in fish, fresh and salted, such as turbot, haddock, mackerel, bream, mullet, whiting, and the _kephaly_, "pilchard," the smoked roe of which is prized as a delicacy at the Russian _zakouska_.*
   *Every Russian whets his appetite before dining with a _zakouska_; caviare, anchovies, salted herrings, pickled mushrooms, radishes, cheese, &c., are always on a sideboard for the purpose.
(OED "kaphaly"?  OED has 1885 for "zakushka"--ed.)

Pg. (illegible):
*_Doukann_, a wine and provision store, where a night's lodging may be had.
(OED?--ed.)

Pg. 199:  ...a dish of Goktcha trout, _padjarynnaya_, _i.e._ "broiled."
(Gotcha, trout!--ed.)

Pg. 245:  (Zourna, tary, balalayca, tchougoury, tyanoury, daera, and dybylbydo or nohara musical instruments are mentioned in a note--ed.)

Pg. 263:  He wore a _koudy_, and a _bourka_ over the shoulders, a _bashlyk_ being twisted around the neck.
(OED has 1881 for "bashlik."  OED has 1898 for this meaning of "burka," a Caucasian cloak--ed.)

VOLUME TWO
Pg. 187:  We borrowed his _samovar_, ordered a dish of _kebab_* at an eating-house, and having made an excellent breakfast, proceeded to the inspection of the royal enclosure.
   *Small pieces of mutton roasted together on a skewer; called also _shyshlyk_.

Pg. 217:  _Shyshlyk_ is the never-failing dish in a Tartar town, for which we were always charge one rouble...
(OED has 1925 for "shashlik"--ed.)

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JOURNEY IN THE CAUCASUS, PERSIA, AND TURKEY IN ASIA
by Lieut. Baron Max von Thielmann
London: John Murray
in two volumes
1875

VOLUME ONE
Pg. VI:  ...and a reciept awaits the gourmet, who may now acquire the secret of the tschillaw--a delicate rice-pudding, regarded as the _chef d'oeuvere_ of culinary art in Persia.

Pg. 69:  The great antiquity of this article of apparel is attested by the celebrated mosaic in the museum at Naples, representing a battle fought by Alexander, where the Persian warrior, who offers his horse to the king, is wearing a baschlyk.

Pg. 278:  The burka, when completed, forms a semicircular piece of clothing eight feet in diameter; it is attached to the neck by a strap, and is impervious to rain, which runs off without penetrating the felt.

VOLUME TWO
Pg. 26:  The _chef-d'oeuvre_ of Persian culinary art is the tschillaw, a white pyramid of steamed rice, which in excellency surpasses every European _plat de riz_.  Each single grain of rice feels dry on the outside, whilst the interior contains the full juice.
(Lengthy recipe is given in the footnote here--ed.)

Pg. 27:  The bread was the lawasch, which is baked in the shape of thin pancakes several yards in length; the other dishes were ragouts of mutton prepared with plums, sour cream, and various spices.