Old Cookery Books and Ancient Cuisine.
by William Carew Hazlitt.
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 cla.s.s of evidence is, as a rule, tolerably trustworthy, and is, moreover, open to verification.
When we pa.s.s from an examination of the state of the question as regarded Cookery in very early times among us, before an even more valuable art--that of Printing--was discovered, we shall find ourselves face to face with a rich and long chronological series of books on the Mystery, the t.i.tles and fore-fronts of which are often not without a kind of fragrance and _gout_.
As the s.p.a.ce allotted to me is limited, and as the sketch left by Warner of the convivial habits and household arrangements of the Saxons or Normans in this island, as well as of the monastic inst.i.tutions, is more copious than any which I could offer, it may be best to refer simply to his elaborate preface. But it may be pointed out generally that the establishment of the Norman sway not only purged of some of their Anglo-Danish barbarism the tables of the n.o.bility and the higher cla.s.ses, but did much to spread among the poor a thriftier manipulation of the articles of food by a resort to broths, messes, and hot-pots. In the poorer districts, in Normandy as well as in Brittany, Duke William would probably find very little alteration in the mode of preparing victuals from that which was in use in his day, eight hundred years ago, if (like another Arthur) he should return among his ancient compatriots; but in his adopted country he would see that there had been a considerable revolt from the common saucepan--not to add from the pseudo-Arthurian bag-pudding; and that the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days.
Those who desire to be more amply informed of the domestic economy of the ancient court, and to study the _minutiae_, into which I am precluded from entering, can easily gratify themselves in the pages of "The Ordinances and Regulations for the Government of the Royal Household," 1790; "The Northumberland Household Book;" and the various printed volumes of "Privy Purse Expenses" of royal and great personages, including "The Household Roll of Bishop Swinfield (1289-90)."
The late Mr. Green, in his "History of the English People" (1880-3, 4 vols. 8vo), does not seem to have concerned himself about the kitchens or gardens of the nation which he undertook to describe. Yet, what conspicuous elements these have been in our social and domestic progress, and what civilising factors!
To a proper and accurate appreciation of the cookery of ancient times among ourselves, a knowledge of its condition in other more or less neighbouring countries, and of the surrounding influences and conditions which marked the dawn of the art in England, and its slow transition to a luxurious excess, would be in strictness necessary; but I am tempted to refer the reader to an admirable series of papers which appeared on this subject in Barker"s "Domestic Architecture,"
and were collected in 1861, under the t.i.tle of "Our English Home: its Early History and Progress." In this little volume the author, who does not give his name, has drawn together in a succinct compa.s.s the collateral information which will help to render the following pages more luminous and interesting. An essay might be written on the appointments of the table only, their introduction, development, and multiplication.
The history and antiquities of the Culinary Art among the Greeks are handled with his usual care and skill by M.J.A. St. John in his "Manners and Customs of Ancient Greece," 1842; and in the _Biblia_ or Hebrew Scriptures we get an indirect insight into the method of cooking from the forms of sacrifice.
The earliest legend which remains to us of h.e.l.lenic gastronomy is a.s.sociated with cannibalism. It is the story of Pelops--an episode almost pre-Homeric, where a certain rudimentary knowledge of dressing flesh, and even of disguising its real nature, is implied in the tale, as it descends to us; and the next in order of times is perhaps the familiar pa.s.sage in the _Odyssey_, recounting the adventures of Odysseus and his companions in the cave of Polyphemus. Here, again, we are introduced to a rude society of cave-dwellers, who eat human flesh, if not as an habitual diet, yet not only without reluctance, but with relish and enjoyment.
The _Phagetica_ of Ennius, of which fragments remain, seems to be the most ancient treatise of the kind in Roman literature. It is supposed to relate an account of edible fishes; but in a complete state the work may very well have amounted to a general Manual on the subject.
In relation even to Homer, the _Phagetica_ is comparatively modern, following the _Odyssey_ at a distance of some six centuries; and in the interval it is extremely likely that anthropophagy had become rarer among the Greeks, and that if they still continued to be cooking animals, they were relinquishing the practice of cooking one another.
Mr. Ferguson, again, has built on Athenaeus and other authorities a highly valuable paper on "The Formation of the Palate," and the late Mr. Coote, in the forty-first volume of "Archaeologia," has a second on the "Cuisine Bourgeoise" of ancient Rome. These two essays, with the "Fairfax Inventories" communicated to the forty-eighth volume of the "Archaeologia" by Mr. Peac.o.c.k, cover much of the ground which had been scarcely traversed before by any scientific English inquirer. The importance of an insight into the culinary economy of the Romans lies in the obligations under which the more western nations of Europe are to it for nearly all that they at first knew upon the subject. The Romans, on their part, were borrowers in this, as in other, sciences from Greece, where the arts of cookery and medicine were a.s.sociated, and were studied by physicians of the greatest eminence; and to Greece these mysteries found their way from Oriental sources. But the school of cookery which the Romans introduced into Britain was gradually superseded in large measure by one more agreeable to the climate and physical demands of the people; and the free use of animal food, which was probably never a leading feature in the diet of the Italians as a community, and may be treated as an incidence of imperial luxury, proved not merely innocuous, but actually beneficial to a more northerly race.
So little is to be collected--in the shape of direct testimony, next to nothing--of the domestic life of the Britons--that it is only by conjecture that one arrives at the conclusion that the original diet of our countrymen consisted of vegetables, wild fruit, the honey of wild bees--which is still extensively used in this country,--a coa.r.s.e sort of bread, and milk. The latter was evidently treated as a very precious article of consumption, and its value was enhanced by the absence of oil and the apparent want of b.u.t.ter. Mr. Ferguson supposes, from some remains of newly-born calves, that our ancestors sacrificed the young of the cow rather than submit to a loss of the milk; but it was, on the contrary, an early superst.i.tion, and may be, on obvious grounds, a fact, that the presence of the young increased the yield in the mother, and that the removal of the calf was detrimental. The Italian invaders augmented and enriched the fare, without, perhaps, materially altering its character; and the first decided reformation in the mode of living here was doubtless achieved by the Saxon and Danish settlers; for those in the south, who had migrated hither from the Low Countries, ate little flesh, and indeed, as to certain animals, cherished, according to Caesar, religious scruples against it.
It was to the hunting tribes, who came to us from regions even bleaker and more exacting than our own, that the southern counties owed the taste for venison and a call for some nourishment more sustaining than farinaceous substances, green stuff and milk, as well as a gradual dissipation of the prejudice against the hare, the goose, and the hen as articles of food, which the "Commentaries" record. It is characteristic of the nature of our nationality, however, that while the Anglo-Saxons and their successors refused to confine themselves to the fare which was more or less adequate to the purposes of archaic pastoral life in this island, they by no means renounced their partiality for farm and garden produce, but by a fusion of culinary tastes and experiences akin to fusion of race and blood, laid the basis of the splendid _cuisine_ of the Plantagenet and Tudor periods.
Our cookery is, like our tongue, an amalgam.
But the Roman historian saw little or nothing of our country except those portions which lay along or near the southern coast; the rest of his narrative was founded on hearsay; and he admits that the people in the interior--those beyond the range of his personal knowledge, more particularly the northern tribes and the Scots--were flesh-eaters, by which he probably intends, not consumers of cattle, but of the venison, game, and fish which abounded in their forests and rivers.
The various parts of this country were in Caesar"s day, and very long after, more distinct from each other for all purposes of communication and intercourse than we are now from Spain or from Switzerland; and the foreign influences which affected the South Britons made no mark on those petty states which lay at a distance, and whose diet was governed by purely local conditions. The dwellers northward were by nature hunters and fishermen, and became only by Act of Parliament poachers, smugglers, and illicit distillers; the province of the male portion of the family was to find food for the rest; and a pair of spurs laid on an empty trencher was well understood by the goodman as a token that the larder was empty and replenishable.
There are new books on all subjects, of which it is comparatively easy within a moderate compa.s.s to afford an intelligible, perhaps even a sufficient, account. But there are others which I, for my part, hesitate to touch, and which do not seem to be amenable to the law of selection. "Studies in Nidderland," by Mr. Joseph Lucas, is one of these. It was a labour of love, and it is full of records of singular survivals to our time of archaisms of all descriptions, culinary and gardening utensils not forgotten. There is one point, which I may perhaps advert to, and it is the square of wood with a handle, which the folk in that part of Yorkshire employed, in lieu of the ladle, for stirring, and the stone ovens for baking, which, the author tells us, occur also in a part of Surrey. But the volume should be read as a whole. We have of such too few.
Under the name of a Roman epicure, Coelius Apicius, has come down to us what may be accepted as the most ancient European "Book of Cookery." I think that the idea widely entertained as to this work having proceeded from the pen of a man, after whom it was christened, has no more substantial basis than a theory would have that the "Arabian Nights" were composed by Haroun al Raschid. Warner, in the introduction to his "Antiquitates Culinariae," 1791, adduces as a specimen of the rest two receipts from this collection, shewing how the Roman cook of the Apician epoch was wont to dress a hog"s paunch, and to manufacture sauce for a boiled chicken. Of the three persons who bore the name, it seems to be thought most likely that the one who lived under Trajan was the true G.o.dfather of the Culinary Manual.
One of Ma.s.singer"s characters (Holdfast) in the "City Madam," 1658, is made to charge the gourmets of his time with all the sins of extravagance perpetrated in their most luxurious and fantastic epoch. The object was to amuse the audience; but in England no "court gluttony," much less country Christmas, ever saw b.u.t.tered eggs which had cost 30, or pies of carps" tongues, or pheasants drenched with ambergris, or sauce for a peac.o.c.k made of the gravy of three fat wethers, or sucking pigs at twenty marks each.
Both Apicius and our Joe Miller died within 80,000 of being beggars--Miller something the nigher to that goal; and there was this community of insincerity also, that neither really wrote the books which carry their names. Miller could not make a joke or understand one when anybody else made it. His Roman foregoer, who would certainly never have gone for his dinner to Clare Market, relished good dishes, even if he could not cook them.
It appears not unlikely that the Romish clergy, whose monastic vows committed them to a secluded life, were thus led to seek some compensation for the loss of other worldly pleasures in those of the table; and that, when one considers the luxury of the old abbeys, one ought to recollect at the same time, that it was perhaps in this case as it was in regard to letters and the arts, and that we are under a certain amount of obligation to the monks for modifying the barbarism of the table, and encouraging a study of gastronomy.
There are more ways to fame than even Horace suspected. The road to immortality is not one but manifold. A man can but do what he can. As the poet writes and the painter fills with his inspiration the mute and void canvas, so doth the Cook his part. There was formerly apopular work in France ent.i.tled "Le Cuisinier Royal," by MM. Viard and Fouret, who describe themselves as "Hommes de Bouche." The twelfth edition lies before me, a thick octavo volume, dated 1805. The t.i.tle-page is succeeded by an anonymous address to the reader, at the foot of which occurs a peremptory warning to pilferers of dishes or parts thereof; in other words, to piratical invaders of the copyright of Monsieur Barba. There is a preface equally unclaimed by signatures or initials, but as it is in the singular number the two _hommes de bouche_ can scarcely have written it; perchance it was M. Barba aforesaid, lord-proprietor of these not-to-be-touched treasures; but anyhow the writer had a very solemn feeling of the debt which he had conferred on society by making the contents public for the twelfth time, and he concludes with a mixture of sentiments, which it is very difficult to define: "Dans la paix de ma conscience, non moins que dans l"orgueil d"avoir si honorablement rempli cette importante mission, je m"ecrierai avec le poete des gourmands et des amoureux:
"Exegi monumentum aere perennius Non omnis moriar."
THE EARLY ENGLISHMAN AND HIS FOOD.
William of Malmesbury particularly dwells on the broad line of distinction still existing between the southern English and the folk of the more northerly districts in his day, twelve hundred years after the visit of Caesar. He says that they were then (about A.D. 1150) as different as if they had been different races; and so in fact they were--different in their origin, in their language, and their diet.
In his "Folk-lore Relics of Early Village Life," 1883, Mr. Gomme devotes a chapter to "Early Domestic Customs," and quotes Henry"s "History of Great Britain" for a highly curious clue to the primitive mode of dressing food, and partaking of it, among the Britons. Among the Anglo-Saxons the choice of poultry and game was fairly wide.
Alexander Neckani, in his "Treatise on Utensils (twelfth century)"
gives fowls, c.o.c.ks, peac.o.c.ks, the c.o.c.k of the wood (the woodc.o.c.k, not the capercailzie), thrushes, pheasants, and several more; and pigeons were only too plentiful. The hare and the rabbit were well enough known, and with the leveret form part of an enumeration of wild animals (_animalium ferarum_) in a pictorial vocabulary of the fifteenth century. But in the very early accounts or lists, although they must have soon been brought into requisition, they are not specifically cited as current dishes. How far this is attributable to the alleged repugnance of the Britons to use the hare for the table, as Caesar apprises us that they kept it only _voluptatis causa_, it is hard to say; but the way in which the author of the "Commentaries"
puts it induces the persuasion that by _lepus_ he means not the hare, but the rabbit, as the former would scarcely be domesticated.
Neckam gives very minute directions for the preparation of pork for the table. He appears to have considered that broiling on the grill was the best way; the gridiron had supplanted the hot stones or bricks in more fashionable households, and he recommends a brisk fire, perhaps with an eye to the skilful development of the crackling. He died without the happiness of bringing his archi-episcopal nostrils in contact with the sage and onions of wiser generations, and thinks that a little salt is enough. But, as we have before explained, Neckam prescribed for great folks. These refinements were unknown beyond the precincts of the palace and the castle.
In the ancient cookery-book, the "Menagier de Paris," 1393, which offers numerous points of similarity to our native culinary lore, the resources of the cuisine are represented as amplified by receipts for dressing hedgehogs, squirrels, magpies, and jackdaws--small deer, which the English experts did not affect, although I believe that the hedgehog is frequently used to this day by country folk, both here and abroad, and in India. It has white, rabbit-like flesh.
In an eleventh century vocabulary we meet with a tolerably rich variety of fish, of which the consumption was relatively larger in former times. The Saxons fished both with the basket and the net.
Among the fish here enumerated are the whale (which was largely used for food), the dolphin, porpoise, crab, oyster, herring, c.o.c.kle, smelt, and eel. But in the supplement to Alfric"s vocabulary, and in another belonging to the same epoch, there are important additions to this list: the salmon, the trout, the lobster, the bleak, with the whelk and other sh.e.l.l-fish. But we do not notice the turbot, sole, and many other varieties, which became familiar in the next generation or so. The turbot and sole are indeed included in the "Treatise on Utensils" of Neckam, as are likewise the lamprey (of which King John is said to have been very fond), bleak, gudgeon, conger, plaice, limpet, ray, and mackerel.
The fifteenth century, if I may judge from a vocabulary of that date in Wright"s collection, acquired a much larger choice of fish, and some of the names approximate more nearly to those in modern use. We meet with the sturgeon, the whiting, the roach, the miller"s thumb, the thomback, the codling, the perch, the gudgeon, the turbot, the pike, the tench, and the haddock. It is worth noticing also that a distinction was now drawn between the fisherman and the fishmonger--the man who caught the fish and he who sold it--_piscator_ and _piscarius_; and in the vocabulary itself the leonine line is cited: "Piscator prendit, quod piscarius bene vendit."
The whale was considerably brought into requisition for gastronomic purposes. It was found on the royal table, as well as on that of the Lord Mayor of London. The cook either roasted it, and served it up on the spit, or boiled it and sent it in with peas; the tongue and the tail were favourite parts.
The porpoise, however, was brought into the hall whole, and was carved or _under-tranched_ by the officer in attendance. It was eaten with mustard. The _piece de resistance_ at a banquet which Wolsey gave to some of his official acquaintances in 1509, was a young porpoise, which had cost eight shillings; it was on the same occasion that His Eminence partook of strawberries and cream, perhaps; he is reported to have been the person who made that pleasant combination fashionable.
The grampus, or sea-wolf, was another article of food which bears testimony to the coa.r.s.e palate of the early Englishman, and at the same time may afford a clue to the partiality for disguising condiments and spices. But it appears from an entry in his Privy Purse Expenses, under September 8, 1498, that Henry the Seventh thought a porpoise a valuable commodity and a fit dish for an amba.s.sador, for on that date twenty-one shillings were paid to Cardinal Morton"s servant, who had procured one for some envoy then in London, perhaps the French representative, who is the recipient of a complimentary gratuity of 49 10s. on April 12, 1499, at his departure from England.
In the fifteenth century the existing stock of fish for culinary purposes received, if we may trust the vocabularies, a few accessions; as, for instance, the bream, the skate, the flounder, and the bake.
In "Piers of Fulham (14th century)," we hear of the good store of fat eels imported into England from the Low Countries, and to be had cheap by anyone who watched the tides; but the author reprehends the growing luxury of using the livers of young fish before they were large enough to be brought to the table.
The most comprehensive catalogue of fish brought to table in the time of Charles I. is in a pamphlet of 1644, inserted among my "Fugitive Tracts," 1875; and includes the oyster, which used to be eaten at breakfast with wine, the crab, lobster, sturgeon, salmon, ling, flounder, plaice, whiting, sprat, herring, pike, bream, roach, dace, and eel. The writer states that the sprat and herring were used in Lent. The sound of the stock-fish, boiled in wort or thin ale till they were tender, then laid on a cloth and dried, and finally cut into strips, was thought a good receipt for book-glue.
An acquaintance is in possession of an old cookery-book which exhibits the gamut of the fish as it lies in the frying-pan, reducing its supposed lament to musical notation. Here is an ingenious refinement and a delicate piece of irony, which Walton and Cotton might have liked to forestall.
The 15th century _Nominale_ enriches the catalogue of dishes then in vogue. It specifies almond-milk, rice, gruel, fish-broth or soup, a sort of _frica.s.see_ of fowl, collops, a pie, a pasty, a tart, a tartlet, a charlet (minced pork), apple-juice, a dish called jussell made of eggs and grated bread with seasoning of sage and saffron, and the three generic heads of sod or boiled, roast, and fried meats. In addition to the fish-soup, they had wine-soup, water-soup, ale-soup; and the flawn is reinforced by the _froise_. Instead of one Latin equivalent for a pudding, it is of moment to record that there are now three: nor should we overlook the rasher and the sausage. It is the earliest place where we get some of our familiar articles of diet--beef, mutton, pork, veal--under their modern names; and about the same time such terms present themselves as "a broth," "a browis,"
"a pottage," "a mess."
Of the dishes which have been specified, the _froise_ corresponded to an _omelette au lard_ of modern French cookery, having strips of bacon in it. The tansy was an omelette of another description, made chiefly with eggs and chopped herbs. As the former was a common dish in the monasteries, it is not improbable that it was one grateful to the palate. In Lydgate"s "Story of Thebes," a sort of sequel to the "Canterbury Tales," the pilgrims invite the poet to join the supper-table, where there were these tasty omelettes: moile, made of marrow and grated bread, and haggis, which is supposed to be identical with the Scottish dish so called. Lydgate, who belonged to the monastery of Bury St. Edmunds, doubtless set on the table at Canterbury some of the dainties with which he was familiar at home; and this practice, which runs through all romantic and imaginative literature, const.i.tutes, in our appreciation, its princ.i.p.al worth.
We love and cherish it for its very sins against chronological and topographical fitness--its contempt of all unities. Men transferred local circ.u.mstances and a local colouring to their pictures of distant countries and manners. They argued the unknown from what they saw under their own eyes. They portrayed to us what, so far as the scenes and characters of their story went, was undeceivingly false, but what on the contrary, had it not been so, would never have been unveiled respecting themselves and their time.
The expenditure on festive occasions seems, from some of the entries in the "Northumberland Household Book," to present a strong contrast to the ordinary dietary allowed to the members of a n.o.ble and wealthy household, especially on fish days, in the earlier Tudor era (1512).
The noontide breakfast provided for the Percy establishment was of a very modest character: my lord and my lady had, for example, a loaf of bread, two manchets (loaves of finer bread), a quart of beer and one of wine, two pieces of salt fish, and six baked herrings or a dish of sprats. My lord Percy and Master Thomas Percy had half a loaf of household bread, a manchet, a pottle of beer, a dish of b.u.t.ter, a piece of salt fish, and a dish of sprats or three white herrings; and the nursery breakfast for my lady Margaret and Master Ingram Percy was much the same. But on flesh days my lord and lady fared better, for they had a loaf of bread, two manchets, a quart of beer and the same of wine, and half a chine of mutton or boiled beef; while the nursery repast consisted of a manchet, a quart of beer, and three boiled mutton b.r.e.a.s.t.s; and so on: whence it is deducible that in the Percy family, perhaps in all other great houses, the members and the ladies and gentlemen in waiting partook of their earliest meal apart in their respective chambers, and met only at six to dine or sup.
The beer, which was an invariable part of the _menu_, was perhaps brewed from hops which, according to Harrison elsewhere quoted, were, after a long discontinuance, again coming into use about this time.