Listen to the AudioBook: The Stag Cook Book: Written for Men by Men by Unknown

THE STAG COOK BOOK

WRITTEN FOR MEN BY MEN

COLLECTED AND EDITED

by

C. MAC SHERIDAN

With an Introduction by ROBERT H. DAVIS

Dedicated To—

THAT GREAT HOST OF BACHELORS AND BENEDICTS ALIKE

who have at one time or another tried to “cook something”; and who, in the attempt, have weakened under a fire of feminine raillery and sarcasm, only to spoil what, under more favorable circumstances, would have proved a chef-d’œuvre.

“They may live without houses and live without books,” So the saying has gone through the ages, “But a civilized man cannot live without cooks—” It’s a libel, as proved by these pages! For when left by himself in a small kitchenette, With a saucepan, a spoon and a kettle, A man can make things that you’ll never forget— That will put any cook on her mettle.

Where camp fires glow through the still of the night, Where grills are electric and shiny, Where kitchens are huge, done in tiling of white, Where stoves are exceedingly tiny, Where people are hungry—no matter the place— A man can produce in a minute A dish to bring smiles to each skeptical face, With art—and real food value—in it!

At range and at oven, at (whisper it!) still, A man is undoubtedly master; His cooking is done with an air and a skill, He’s sure as a woman—and faster! He may break the dishes and clutter the floor, And if he is praised—he deserves it— He may flaunt his prowess until he’s a bore.... But, Boy, what he serves—when he serves it!

INTRODUCTION

By ROBERT H. DAVIS

Cooking is a gift, not an art. Eating is an art, not a gift. In combination a grace is developed. No great culinary triumph was ever perfected by accident.

Charles Lamb’s essay on roast pig was responsible for a tidal wave of burnt pork that swept over England in the nineteenth century. Mr. Lamb led a hungry empire to the belief that only through an act of incendiarism could a suckling porker be converted into a delicacy; whereas, as a matter of fact, the perfection of roast pork, golden-brown and unseared by fire, were possible only in the oven.

Lucullus, the good Roman gourmet, had his meals cooked in a mint. He required that his masterpieces be served on gold and silver and crystal, and spread on a table of lapis lazuli. The sauces compiled for him were worth more than the food upon which they were poured. He was the high priest of extravagance and luxury. A single meal stood him a fortune. He had more regard for the cost than for the cooking. It is said that his death was hastened by dyspepsia.

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In the early seventies a French nobleman, living in the neighborhood of Barbizon, was found seated at the table with his face in a plate of soup. Because of the fact that a butcher knife had been inserted via the back between his fourth and fifth rib on the left side, he was quite dead. Clues led nowhere. It became one of the mysteries.

Long afterward an old man tottered into the office of the Prefect and announced that he wished to make a confession.

“Proceed,” said the official.

“’Twas I,” responded the ancient, “who delivered the death stroke to the Duke de la —— thirty-five years ago.”

“What inspired you to make this confession?”

“Pride.”

“I do not comprehend. The details, if you please.”

“By profession I was a chef,” said the self-accused. “The Duke, at a fabulous price, enticed me into his service. His first request was that I make for him a perfect consomme. Voilà! For three days I prepared this perfection. With my own hand I placed before him the soup tureen. With my own hand I ladled it out. He inhaled its divine essence; and then, Your Honor, he reached for the salt. Mon Dieu! I destroy him!”

The Prefect embraced the artist and took him out to lunch. Thus art was vindicated and the incident closed. In the chemistry of cooking, “enough is too much.”

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The immortals who have contributed recipes to this volume were born with a silver spoon not in their mouths, but in their hands. The cap and apron, not the cap and bells, is the garb in which the

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