Of The Parts Of Quadrupedes In General

The musculous flesh of quadrupedes is more nourishing than any other part, is most in use, and makes up the bulk of the body. When animals are very young, and continue fucking, the flesh is tender, soft, viscous, and abounds with moisture: However, it digests easily, and keeps the body open. Older animals have flesh that is more firm, of a richer juice, of a finer flavour, and yield more nourishment; but those which are very old are dry, hard, and difficult of digestion. Those which are bred or fed in low marshy places, breed gross humours; while such as run upon high mountainous land, where the air is pure and serene, are better tasted, more wholesome, and yield much better nourishment. Hogs, that live upon acorns, or are fed with pease, afford much better meat than those that eat grains, and devour all manner of filth. Every one knows the difference between tame rabbets, and those that are brought from a warren, where they are nourished with odoriferous herbs.

The flesh of the males of some of these creatures is hot, rank, dry, and hard of digestion, such as the bull and ram; while others are more agreeable then that of the females, particularly buck-ve-nison. The gelding of animals while they are young, renders the flesh tender, of a sweeter taste, much more nourishing, and more easy of digestion. Thus ox-beef, and weather mutton is preferable to the other kinds. Boiled flesh is more moist than that which is drest in any other manner, and is most proper for hot, dry and bilious constitutions; while that which is roasted, or fryed, agrees better with the cold and phlegmatic, who are subject to catarrhs, and other moist disorders.

Besides the musculous flesh, there are other parts which are frequently eaten, and therefore will come next under consideration.

The Liver is a bowel designed by nature for the separation of the gall, from the mass of blood : it is generally of a close, compact substance, hard of digestion, and apt to occasion obstructions: however, it differs greatly according to the age, the nature of the animals, and the kind of the aliment they live upon. Young animals that are well fed, have livers which are tender, succulent, and of an agreeable taste. Thus the livers of lambs, pigs, calves, pullets, and capons, are generally looked upon as good eating.

The Melts or Spleens of animals generate a thick, gross and melancholy juice : therefore it is a bad custom, which some are guilty of, to make gravy of this part.

The Kidneys of old animals are of a hard, compact subftance, and are difficult to digest; but those of calves, lambs, and fucking pigs, are tender, and have an agreeable taste.

The Heart is of a solid compact substance, and not very easy of digestion; however, when well dressed, dressed, it yields good nourishment, and a laudable juice.

The Lungs, or as some call them the Lights, are of a soft, moist, succulent, and light substance, easy of digestion, and sufficiently nourishing; but there are not many who are fond of feeding upon them alone.

The Glands, particularly the sweet-bread, are tender, of an agreeable taste, yield good juice and nourishment, being of easy digestion.

The Stones of young animals have a very fine taste, and yield exceeding good nourishment; lamb-stones particularly are easy enough to be had, and are in high esteem for making a delicate dish.

The Tongue is inferior to no other part in taste and delicacy. The tongues of lambs, sheep, calves, and hogs, are easy of digestion : that of an ox, or a neats-tongue, is more gross, but the flavour is very agreeable, and it yields very good nourishment.

The Feet are composed of ligaments, tendons, gristles, arteries, and veins; when they are well boiled, they dissolve into a kind of gelly, and are very proper for consumptive persons, and those whose blood and juices are acrimonious, or full of sharp humours.

The Intestines are of a membranous substance, and consequently hard of digestion; but tripe that is fat, good, and well boiled, is very much in request, being readily digested, and free from all bad qualities.

The Blood is never used as aliment, except that of hogs, in making black puddings; but though they are common food, especially in country places, they are hard of digestion, and yield no good nourishment.