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قراءة كتاب The Art of Cookery Made Easy and Refined

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‏اللغة: English
The Art of Cookery Made Easy and Refined

The Art of Cookery Made Easy and Refined

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دار النشر: Project Gutenberg
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THE
ART OF COOKERY
MADE EASY AND REFINED.

THE
ART OF COOKERY
MADE EASY AND REFINED;

COMPRISING

AMPLE DIRECTIONS FOR PREPARING EVERY ARTICLE
REQUISITE FOR FURNISHING THE TABLES


OF THE

NOBLEMAN, GENTLEMAN, AND TRADESMAN.


BY
JOHN MOLLARD, Cook;
Lately one of the Proprietors of Freemasons' Tavern, Great
Queen Street, Lincoln's Inn Fields; now removed to
Dover Street, Piccadilly, formerly Thomas's.

SECOND EDITION.

LONDON:

PRINTED FOR THE AUTHOR,
AND SOLD BY J. NUNN, GREAT QUEEN STREET, LINCOLN'S
INN FIELDS, AND ALL BOOKSELLERS IN TOWN
AND COUNTRY.

1802.
T. Bensley, Bolt Court, Fleet Street.

PREFACE.

The mode of cookery which the author of the following sheets has pursued for a series of years having obtained the most distinguished approbation of the public, has induced him to commit his practice to paper; in doing which, a deviation has been made from the usual introductory methods of other treatises of the kind, in omitting to give particular directions for the choice of fish, meats, poultry, and vegetables, and at what times they respectively might be in season, &c. &c. the author conceiving the simpler method to be the most acceptable: and, therefore, as actual knowledge must ever supersede written forms, he would advise a frequent attendance at the different markets, fully assured that experience will convey greater instruction in marketing than all the theories which could be advanced. There are, nevertheless, some useful observations interspersed in the course of the work for that purpose; the author having confined himself chiefly to the practical part of cookery; he has also given some directions in a branch of the confectionary business: in both of which it has been his constant endeavour that they might be rendered as simple and easy as possible, and that economy might pervade the whole.

The receipts are written for the least possible quantities in the different made-dishes and sauces, it being a frequent error in most of the books that they are too expensive and too long; by which means the art has been rendered intricate in the extreme, both in theory and practice.

Independent, also, of a close adherence to any given rules, there are other qualities essential to the completion of a thorough cook; such as, an acute taste, a fertile invention, and a rigid attention to cleanliness.

The preceding hints and subsequent directions, it is hoped, will prove fully adequate to perfection in cookery; the work being entirely divested of the many useless receipts from other professions, (which have been uniformly introduced in books of the like nature,) and nothing inserted but what has an immediate reference to the art itself.

There is prefixed a Bill of Fare for each month in the year, as a specimen of the seasons, which may be altered as judgment directs. There is annexed, also, at the end of the volume, an Index, by which, from the first letter or word of the different articles, will be found their respective receipts.

February 2d, 1802.

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