The curiosities of food, or, The dainties and delicacies of different nations obtained from the animal kingdom / By Peter Lund Simmonds.

  • Simmonds, P. L. (Peter Lund), 1814-1897.
Date:
1859
Catalogue details

Licence: Public Domain Mark

Credit: The curiosities of food, or, The dainties and delicacies of different nations obtained from the animal kingdom / By Peter Lund Simmonds. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    shearing is in England. The females too are all busied cutting up the fat, frying it for gram, and selecting some of the finer meat for presents and home consump- tion. The tongue is the only part of the head that is eaten, the remainder being left to rot.* Dried meat enters largely into consumption in several other countries. In the Cape Colony dried meat is called hiltonge. In the East, especially in Siam, the dried sinews of animals are considered a great delicacy; and dried elephant’s flesh we shall find is stored up for food, under the name of pastoorniah. Beef is preserved in Asia Minor with garlic and pepper, and dried in the sun for winter food. It is prepared in Wallachia and Moldavia, and largely shipped from Varna in the Black Sea. Besides pro- viding all Anatolia, Aleppo, and Damascus, 6000 cwt. or more is yearly sent from Kaissariah to Constan- tinople. Hung beef from Germany is well known at our tables. Portable and concentrated animal food is of great consequence to explorers and travellers, and therefore it may be well to allude here to the article pemmican, which is so much used by arctic travellers and the Hud- son’s Bay Company’s traders. This is meat of any kind dried and pounded, and saturated with fat. There is as much nourishment in one pound of pemmican as in four pounds of ordinary meat. It may be eaten as it is, or partially cooked, and has a pleasant taste. Some- times it is mixed with a sufficient quantity of Indian meal and water to cause it to adhere, and then fried or stewed. * Stevenson’s Twenty Years' Residence in South America.