oz. of rice, 1 strip of
lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste.

_Mode_.--Boil the milk with the lemon-peel and rice until the latter is
perfectly tender, then take out the lemon-peel and pound the milk and
rice together; put it back into the stewpan to warm, add the mace and
seasoning, give it one boil, and serve. This sauce should be of the
consistency of thick cream.

_Time_.--About 1-1/2 hour to boil the rice.

_Average cost_, 4d.

_Sufficient_ for a pair of fowls.

_Seasonable_ at any time.

[Illustration: THE LEAMINGTON STOVE, OR KITCHENER.]

VARIOUS MODES OF COOKING MEAT.

CHAPTER XI.

GENERAL REMARKS.

540. In Our "INTRODUCTION TO COOKERY" (_see_ No. 76) we have described
the gradual progress of mankind in the art of cookery, the probability
being, that the human race, for a long period, lived wholly on fruits.
Man's means of attacking animals, even if he had the desire of
slaughtering them, were very limited, until he acquired the use of arms.
He, however, made weapons for himself, and, impelled by a carnivorous
instinct, made prey of the animals that surrounded him. It is natural
that man should seek to feed on flesh; he has too small a stomach to be
supported alone by fruit, which has not sufficient nourishment to
renovate him. It is possible he might subsist on vegetables; but their
preparation needs the knowledge of art, only to be obtained after the
lapse of many centuries. Man's first weapons were the branches of trees,
which were succeeded by bows and arrows, and it is worthy of remark,
that these latter weapons have been found with the natives of all
climates and latitudes. It is singular how this idea presented itself to
individuals so differently placed.

541. BRILLAT SAVARIN says, that raw flesh has but one
inconvenience,--from its viscousness it attaches itself to the teeth. He
goes on to say, that it is not, however, disagreeable; but, when
seasoned with salt, that it is easily digested. He tells a story of a
Croat captain, whom he invited to dinner in 1815, during the occupation
of Paris by the allied troops. This officer was amazed at his host's
preparations, and said, "When we are campaigning, and get hungry, we
knock over the first animal we find, cut off a steak, powder it with
salt, which we always have in the sabretasche, put it under the saddle,
gallop over it for half a mile, and then dine like princes." Again, of
the huntsmen of Daup