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Old Cookery Books and Ancient Cuisine by William Carew Hazlitt
page 2 of 177 (01%)
No. 3.--Large paper edition, on hand-made paper; of which 50 copies
only are printed, and bound in Roxburgh, for sale in England, price £1
1s.

There are a few sets left, and can be had on application to the
Publisher.




INTRODUCTORY


Man has been distinguished from other animals in various ways; but
perhaps there is no particular in which he exhibits so marked a
difference from the rest of creation--not even in the prehensile
faculty resident in his hand--as in the objection to raw food, meat,
and vegetables. He approximates to his inferior contemporaries only in
the matter of fruit, salads, and oysters, not to mention wild-duck.
He entertains no sympathy with the cannibal, who judges the flavour of
his enemy improved by temporary commitment to a subterranean
larder; yet, to be sure, he keeps his grouse and his venison till it
approaches the condition of spoon-meat.

It naturally ensues, from the absence or scantiness of explicit or
systematic information connected with the opening stages of such
inquiries as the present, that the student is compelled to draw his
own inferences from indirect or unwitting allusion; but so long as
conjecture and hypothesis are not too freely indulged, this class of
evidence is, as a rule, tolerably trustworthy, and is, moreover, open
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