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
It should not be supposed, however, that all individuals of a given
species taste alike, flavour being the result of two important
conditions. Neither should it be presumed that a game-bird, usually
referred to as masculine, is preferable for the larder in that gender;
the truth being that for culinary purposes the hen is generally
preferable to the cock. Every sportsman will recall the difference
in the taste of certain game-birds, more especially snipe and
woodcock--depending upon the nature of their feeding-grounds, and
upon the season. Like celery, moreover, most game requires a touch
of the cold to develop its qualities. The snipe that bores in sweet,
moist pastures, and the woodcock shot on high grounds during late
autumn, would hardly be recognised as the same birds bagged under
widely dissimilar conditions. The bobolink of our summer fields is
scarcely prized until as a migrant he has fattened on the rice-fields
of the South, to acquire an added bloom under the name of reed-bird
or rice-bunting. Similarly, the sheep of Pré-Salé, the succulent
salt-marsh mutton of the Brittany coasts, renowned for its delicious
flavour, owe this quality largely to the herb absinthe which grows amid
the herbage on which they browse. The mutton of sheep fed on pastures
where thyme abounds also acquires a particularly fine savour. In like
manner, when the ruffed grouse through stress of weather has been
compelled to feed on birch-buds, or when he has dined on the berries
and foliage of the wintergreen, his aroma is strikingly accentuated,
becoming a veritable "steam of rich-distilled perfumes."
The wild duck is an apposite example of the effect of food upon
flavour; and even a pheasant _à la Sainte Alliance_ must pale before a
celery-fed canvasback or redhead bathed in its own carmine juices. The
redhead, who dives down for the roots of the _Vallisneria_ which the
lazier canvasback purloins, is identical in quality with the latter
when shot on the same feeding-grounds; the only difference between
the two when cooked consisting in the larger size of the canvasback.
Equally, the blackbird and starling, when killed on the shocked
corn-fields where the hazy sunlight broods, or in autumn woods where
they are garrulously discussing the date of their approaching flight
and marvelling at the exquisite gradations of the maples' changing
hues, become possessed of a tenderness and succulence unknown to the
glare and greenness of summer.
Public-domain text, read in full here on John Shaqi.
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