For the Diet to be confined to Beef and Mutton, is a sufficient abridgment of the amusements of the Mouth—it is a barbarous mortification, to insist on these being always cooked the same way[12], and we advise an occasional indulgence in the whole range of plain Cookery, from (No. 1) to (No. 98).
Broils (No. 94) are ordered in the plan for Training, probably, because the most convenient manner of obtaining the desired portion Hot,—(Food is then most easy of Digestion—before the process of Digestion can commence, it must take the temperature of the Stomach—which, when in a languid state, has no superfluous Heat to spare—) but as the Lean part is often scorched and dried, and the Fat becomes empyreumatic, from being in immediate contact with the Fire—a slice of well roasted Ribs (No. 20),—or Sir Loin of Beef (No. 19), or a Leg, Neck, Loin, or Saddle of Mutton (No. 23, or 26, or 31), must be infinitely more succulent and nutritive—whether this be rather over, or under-done, the previous habits of the Eater must determine—the Medium, between over and under-dressing—is in general most Agreeable, and certainly most Wholesome.
That Meat which is considerably under-done, contains more Nutriment than that which is over-done, is true enough;—that which is not done at all, contains a great deal more—but, in the ratio that it is Raw[13], so is it unfortunately difficult of digestion, as Spallanzani (see [Index]) has proved by actual and satisfactory experiments.
Our Food must be done—either by our Cook,—or by our Stomach,—before Digestion can take place—(see 1st page of Obs. on [Siesta]); surely no man in his senses, would willingly be so wanting in consideration of the comfort, &c. of his Stomach, as to give it the needless trouble of Cooking and Digesting also—and waste its valuable energies in work which a Spit or a Stewpan can do better.
Thoroughly dressed Beef (No. 19), or Mutton (No. 23), is incomparably the most animating Food we can furnish our Stomachs with, and sound Home-brewed Beer, the most invigorating Drink—It is indeed, Gentle Reader, notwithstanding a foolish fashion has banished the natural beverage of Great Britain—as extremely ungenteel.—
“Your Wine tippling, Dram sipping fellows retreat,
But your Beer-drinking Briton can never be beat.”
The best Tests of the Restorative qualities of Food—are a small quantity of it satisfying Hunger,—the strength of the Pulse after it,—and the length of Time which elapses before Appetite returns again:—according to these Rules, the Editor’s own experience gives a decided verdict in favour of Roasted or Broiled Beef (No. 19 or 94), or Mutton (No. 26 or 23), as most nutritive,—then Game and Poultry, of which the meat is Brown, (No. 59, or 61, or 74), next Veal and Lamb and Poultry, of which the meat is White—the Fat kinds of Fish, Eels—Salmon—Herrings, &c. and least nutritive, the white kinds of Fish—such as Whiting, Cod, Soles, Haddocks, &c. For further information, see Oysters, (No. 181).
The celebrated Trainer, Sir Thomas Parkyns, &c., “greatly preferred Beef-eaters—to Sheep-biters, as they called those who ate Mutton.”
By Dr. Stark’s very curious Experiments on Diet, p. 110, it appears, that “when he fed upon Roasted Goose, he was much more vigorous both in Body and Mind, than with any other food.”
That Fish is less nutritive than Flesh—the speedy return of Hunger after a dinner of Fish is sufficient proof—when a Trainer at Newmarket[14] wishes to waste a Jockey—he is not allowed Pudding, if Fish can be had.