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II
Appears in
By MFK Fisher
Published 1944
Of course, there are many other ways to eat the flesh of animals than in its simplest states, raw or roasted or broiled or braised. According to some people, including the mournful ghosts of those masters who once ruled Paris kitchens and wrote letters to the Times, they are the only ways, since barbarians alone can stomach the sweet bloody savor of rare meat.
There are a thousand ways to cook it, all of them set forth in cookbooks of varied merit. The trouble with most of them is that they take too long and call for too many disguises that in themselves may seem inexpensive but added together make a surprising cost for the whole dish.