[Modern cookery, in all its branches

The University Library Leeds LEEDS UNIVERSITY LIBRARY Classmark: Cc^xnj A Act TURBOT. PREFACE. l It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first prin- ciples, are still much needed in this country ; where, from ignorance, or from mismanagement in their preparation, the daily waste of excellent provisions almost exceeds belief. This waste is in itself a very serious evil where so large a portion of the community often procure — as they do in England — with painful difficulty, and with the heaviest labour, even sufficient bread to sustain existence; but the amount of positive disease which is caused amongst us by improper food, or by food rendered unwholesome by a bad mode of cooking it, seems a greater evil still. The influence of diet upon health is indeed a subject of far deeper importance than it would usually appear to be considered, if we may judge by the profound indifference with which it is commonly treated. It has occupied, it is true, the earnest attention of many eminent men of science, several of whom have recently investigated it with the most patient and laborious research, the results of which they have made known to the world in their writings, accompanied, in some instances, by information of the highest value as to the most profitable and nutritious modes of preparing various kinds of viands. In arranging the present enlarged edition of this volume for publication, I have gladly taken advantage of such of their instructions (those of Baron Liebig especially) as have seemed to me adapted to its character, and likely to increase its real utility. These, I feel assured, if ca’efully followed out, will much assist our progress in culinary art, and diminish the unneces- C \ It \ O » . VI PREFACE. of my toil. The subjoined passage from the preface of my first edition will explain in what this toil — so completely at variance with all the previous habits of my life, and, therefore, so injurious in its effects — consisted; and prevent the ne- cessity of recapitulating here, in another form, what I have already stated in it. “ Amongst the large number of works on cookery which we have carefully perused, we have never yet met with one which appeared to us either quite intended for, or entirely suited to the need of the totally inexperienced ! none, in fact, which contained the first rudiments of the art, with directions so practical, clear, and simple, as to be at once understood, and easily followed, by those who had no previous knowledge of the subject. This deficiency, we have en- deavoured in the present volume to supply, by such thoroughly explicit and minute instructions as may, we trust, be readily comprehended and carried out by any class of learners ; our receipts, moreover, with a few trifling exceptions which are scrupulously specified, are confined to such as may be perfectly depended on , from having been proved beneath our own roof and under our own personal inspection. We have trusted nothing to others ; but having desired sincerely to render the work one of general usefulness, we have spared neither cost nor labour to make it so, as the very plan on which it has been written must of itself, we think, evidently prove.