: Old Cookery Books and Ancient Cuisine by Hazlitt William Carew - Cooking History; Cooking Bibliography Cookbooks and Cooking

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The Book-Lover's Library

Edited by Henry B. Wheatley, F.S.A.

OLD COOKERY BOOKS AND ANCIENT CUISINE

W. CAREW HAZLITT

London

No. 1.--Printed on antique paper, in cloth bevelled with rough edges, price 4s. 6d.

No. 2.--Printed on hand-made paper, in Roxburgh, half morocco, with gilt top: 250 only are printed, for sale in England, price 7s. 6d.

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 to verification.

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