Preface

It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first principles, 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 carefully followed out, will much assist our progress in culinary art, and diminish the unnecessary degree of expenditure which has hitherto attended its operations; for it may safely be averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals, what the ignorant either render uneatable, or throw away in disdain. It is a popular error to imagine that what is called good cookery is adapted only to the establishments of the wealthy, and that it is beyond the reach of those who are not affluent. On the contrary, it matters comparatively little whether some few dishes, amidst an abundant variety, be prepared in their perfection or not; but it is of the utmost consequence that the food which is served at the more simply supplied tables of the middle classes should all be well and skilfully prepared, particularly as it is from these classes that the men principally emanate to whose indefatigable industry, high intelligence, and active genius, we are mainly indebted for our advancement in science, in art, in literature, and in general civilisation.