Preface (2 of 4)

... beyond a doubt that too many who have presumed to write upon the Art and Science of Cookery are very far from possessing any real and adequate knowledge of the art and science they so recklessly attempt to teach.

There does not, in fact, exist a sound practical work on Cookery adapted to the general requirements of the Middle Classes whose incomes range between a few hundreds and thousands per annum ; and in proof of this assertion, I need quote only a few instances out of very many of the ignorance and incapacity manifested in Treatises on the subject which have had a large share of public patronage.

Thus, in the "The Modem Housewife," at page 122, you are instructed to make green-pea soup with milk! In a book professing to teach how to cook rabbits, you are taught the indiscriminate use of wine, lemon, vinegar, butter, garlic, spices, and cayenne pepper in sufficient quantities to produce considerable evil to the digestive organs; while in another work you are directed how to cook oysters in a variety of ways capable only of rendering that delicious article of food perfectly unpalatable as well as indigestible.

At page 72 of "Modern Domestic Cookery," we are told that gravy soup is to be flavoured with walnut catsup!—at page 74, ox-cheek soup is directed to be rendered delectable with walnut catsup, Chili vinegar, and brandy!—at page 90, we are told that in order to procure turtle soup in greatest perfection, it must be seasoned with curry powder!— at page 95, we are informed that sorrel must be used in ...