The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-givingEllwanger, George H. (George Herman)
History
The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
Ellwanger, George H. (George Herman)
Gastronomy
"Ruffs and reeves are little known to the public at large,
though honourable mention is made of them by Bewick. The
season for them is August and September. They are found in
fenny countries (those from Whittlesea Meer in Lincolnshire
are best), and must be taken alive and fattened on boiled
wheat or bread and milk mixed with hemp-seed, for about a
fortnight, taking good care never to put two males to feed
together, or they will fight _à l'outrance_. Prince Talleyrand
was extremely fond of ruffs and reeves, his regular allowance
during the season being two a day: they are dressed like
woodcocks. These birds are worth nothing in their wild state;
and the art of fattening them is traditionally said to have
been discovered by the monks in Yorkshire, where they are
still in high favour with the clerical profession, as a
current anecdote will show. At a grand dinner at Bishopthorpe
(in Archbishop Markham's time) a dish of ruffs and reeves
chanced to be placed immediately in front of a young divine
who had come up to be examined for priest's orders, and was
considerately (or, as it turned out, inconsiderately) asked
to dinner by his grace. Out of sheer modesty, the clerical
tyro confined himself exclusively to the dish before him, and
persevered in his indiscriminating attentions to it till one
of the resident dignitaries (all of whom were waiting only the
proper moment to participate) observed him, and called the
attention of the company by a loud exclamation of alarm. But
the warning came too late: the ruffs and reeves had vanished
to a bird, and with them, we are concerned to add, all the
candidate's hopes of Yorkshire preferment are said to have
vanished too.
"A similar anecdote is current touching wheatears, which, in
our opinion, are a greater delicacy. A Scotch officer was
dining with the late Lord George Lennox, then commandant at
Portsmouth, and was placed near a dish of wheatears, which was
rapidly disappearing under his repeated attacks. Lady Louisa
Lennox tried to divert his attention to another dish. 'Na, na,
my leddy,' was the reply, 'these wee birdies will do verra
weel.'"
In vivid contrast to the works of Walker and Hayward is a volume
entitled "Apician Morsels" (London, 1829), wherein the author, who
veils his identity under a facetious pseudonym, has unblushingly
garbled whole chapters from the old historians, the "Almanach," and
various writers, interspersed with coarse stories of gluttony. It is to
be deplored that La Reynière cannot arise from his final resting-place
to administer the castigation the author deserves. From him it is
refreshing to turn to the "Dipsychus" of Arthur Hugh Clough and read
his animated poem, "Le Dîner," with its resonant refrain which,
strangely, has been omitted from the later editions:
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account