Our Viands

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Excerpt from Our Viands: Whence They Come and How They Are Cooked, With a Bundle of Old Recipes From Cookery Books of the Last Century The art of cookery is no new thing, yet the tastes of mankind are so diverse, that the proverb, 'One man's meat is another man's poison, ' becomes a truism. There still exist savages who prefer raw meat to cooked, as did the Fuegians who were lately exhibited in London, but even they had acquired a taste for hard boiled eggs, which they devoured with great relish. There may also be found in the heart of savage Africa, in Australia, and in some of the South Sea Islands, tribes who prefer human flesh to any other, but these all like their meat, whatever it may be, cooked, and following the custom of the most ancient of men, will sit round a fire broiling their bones, cutting off bits by degrees just scorched, and repeating the process till nothing but the bare bone remains. But even then the feast is not ended, for all the bones are broken, and the marrow, which is highly esteemed, is sucked out as a concluding bonne bouche. In this mode of cooking and eating, the modern savage closely follows the ancient cave-dwellers, amongst whom marrow seems to have been always esteemed a prime delicacy. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.