The Art of Cookery - To the Reader


I believe I have attempted a Branch of Cookery which Nobody has yet thought worth their while to write upon: but as I have both seen, and found by Experience that the Generality of Servants are greatly wanting in that Point, therefore I have taken upon me to instruct them in the best Manner I am capable; and I dare say, that every Servant who can but read will be capable of making a tollerable good Cook, and those who have the least Notion of Cookery can't miss of being very good ones.


If I have not wrote in the high polite Stile, I hope I shall be forgiven; for my Intention is to instruct the lower Sort, and therefore must treat them in their own Way. For example; when I bid them lard a Fowl, if I should bid them lard with large Lardoons, they would not know what I meant: But when I say they must lard with little Pieces of Bacon, they know what I mean. So in many other Things in Cookery, the great Cooks have such a high Way of expressing themselves that the poor Girls are at a loss to know what they mean; and in all Receipts Books yet printed there are such an odd Jumble of Things as would quite spoil a good Dish; and indeed some Things so Extravagant, that it would be almost a Shame to make Use of them, when a Dish can be made full as good, or better without them. For Example; when you entertain ten or twelve People you shall use for a Cullis a Leg of Veal and a Ham; which, with the other Ingredients, makes it very expensive, and all this only to mix with other Sauce. And again, the Essence of a Ham for

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