With a view to rendering this work as complete at
possible, a series of two hundred Specimen Menus haj
been inserted — in English, French, and other languages
These mclude examples of fixed-price luncheons, dinners
&c., such as are served in London clubs, hotels, anc
restaurants. A few Classical Menus will interesi
students of history. A list of quotations from the workf
of standard authors is also given, which will, it is hoped
Idc found useful in the compilation of menus for specia
occasions.
The object of this book is to present to the readei
an Oracle of Gastronomy ; a culinary guide for every-
day reference ; a vocabulary of English and foreigr
terms used in cookery ; as well as a collection o:
epigrams and quotations bearing on the art ; and a fe"w
historical sketches relating to it. I therefore trust thai
it will prove a help to advocates of the School of Frencl
PREFACE D
Cookery, a gastronomic treat to the gourmet^ a valuable
book of reference for hotel proprietors, managers, and
chefs, as well as for ladies who manage their own esta-
blishments ; and that it may be found useful and accept-
able to all householders.
I have spared no pains to render this work as com-
plete and accurate, and *' up to date," as possible ; but,
as new dishes and new ideas in regard to culinary
preparations are coming to light almost daily, I cannot
claim for my book that it is a complete and exhaustive
treatise, although I have endeavoured as far as possible
to make it one.
THE AUTHOR.
Chateau, Yevky:
February 1892.
ADVERTISEMENT TO THE SECOND EDITION.
In issuing the Second Edition of this book I desire to
express my best thanks for the manner in which it has
been received by the Catering Fraternity, as well as
others interested in the Art of Cookery.
With the view of increasing its general utility the
work has undergone careful revision.
I wish also to assure my readers that I will not
relax my endeavours to improve the work, by including
any novelties and improvements in the Art which may
come under my notice.
C. H. S.
London :
March 5, 1 894.
6
PEEFACE TO THE THIRD EDITION.
I BEG to return my thanks for the patronage accorded
to former editions of my book, '' Practical Gastronomy
and Culinary Dictionary." The success with which
this work has been received, both by the profession and
the general pubhc, has encouraged me to hope for a
continuance of their generous approbation and support.
At the suggestion of some of the leading members
of the profession, and several ladies and gentlemen
interested in cookery and gastronomy, I have increased
the work by adding eight hundred recipes of useful and
up-to-date cookery, most of which have been practically
worked out and tested. This addition has been made
with the hope of increasing the usefulness of the book
to cooks, managers, and others to whom the manage-
ment of the kitchen is entrusted.
Page 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
With a view to rendering this work as complete at
possible, a series of two hundred Specimen Menus haj
been inserted — in English, French, and other languages
These mclude examples of fixed-price luncheons, dinners
&c., such as are served in London clubs, hotels, anc
restaurants. A few Classical Menus will interesi
students of history. A list of quotations from the workf
of standard authors is also given, which will, it is hoped
Idc found useful in the compilation of menus for specia
occasions.
The object of this book is to present to the readei
an Oracle of Gastronomy ; a culinary guide for every-
day reference ; a vocabulary of English and foreigr
terms used in cookery ; as well as a collection o:
epigrams and quotations bearing on the art ; and a fe"w
historical sketches relating to it. I therefore trust thai
it will prove a help to advocates of the School of Frencl
PREFACE D
Cookery, a gastronomic treat to the gourmet^ a valuable
book of reference for hotel proprietors, managers, and
chefs, as well as for ladies who manage their own esta-
blishments ; and that it may be found useful and accept-
able to all householders.
I have spared no pains to render this work as com-
plete and accurate, and *' up to date," as possible ; but,
as new dishes and new ideas in regard to culinary
preparations are coming to light almost daily, I cannot
claim for my book that it is a complete and exhaustive
treatise, although I have endeavoured as far as possible
to make it one.
THE AUTHOR.
Chateau, Yevky:
February 1892.
ADVERTISEMENT TO THE SECOND EDITION.
In issuing the Second Edition of this book I desire to
express my best thanks for the manner in which it has
been received by the Catering Fraternity, as well as
others interested in the Art of Cookery.
With the view of increasing its general utility the
work has undergone careful revision.
I wish also to assure my readers that I will not
relax my endeavours to improve the work, by including
any novelties and improvements in the Art which may
come under my notice.
C. H. S.
London :
March 5, 1 894.
6
PEEFACE TO THE THIRD EDITION.
I BEG to return my thanks for the patronage accorded
to former editions of my book, '' Practical Gastronomy
and Culinary Dictionary." The success with which
this work has been received, both by the profession and
the general pubhc, has encouraged me to hope for a
continuance of their generous approbation and support.
At the suggestion of some of the leading members
of the profession, and several ladies and gentlemen
interested in cookery and gastronomy, I have increased
the work by adding eight hundred recipes of useful and
up-to-date cookery, most of which have been practically
worked out and tested. This addition has been made
with the hope of increasing the usefulness of the book
to cooks, managers, and others to whom the manage-
ment of the kitchen is entrusted.