762. The hardened flesh of mountain deer. "The Scottish Highlanders, in former times, had a concise mode of cooking their venison, or rather of dispensing with cooking it, which appears greatly to have surprised the French, whom chance made acquainted with it. The Vidame of Chartres, when a hostage in England, during the reign of Edward VI., was permitted to travel into Scotland, and penetrated as far as to the remote Highlands (au fin fond des Sauvages). After a great hunting-party, at which a most wonderful quantity of game was destroyed, he saw these Scottish savages devour a part of their venison raw, without any farther preparation than compressing it between two batons of wood, so as to force out the blood, and render it extremely hard. This they reckoned a great delicacy; and when the Vidame partook of it, his compliance with their taste rendered him extremely popular. This curious trait of manners was communicated by Mons. de Montmorency, a great friend of the Vidame, to Brantome, by whom it is recorded in Vies des Hommes Illustres, lxxxix. 14.... After all, it may be doubted whether la chaire nostree, for so the French called the venison thus summarily prepared, was anything more than a mere rude kind of deer ham" (Scott).
Loading...