Introductory Chapters

Common and untrained cooks are often deplorably ignorant of this branch of their business, a knowledge of which is, nevertheless, quite as essential to them as is that of boiling or roasting; for without it they cannot, by any possibility, serve up dinners of decently creditable appearance. We give such brief general directions for it as our space will permit, and as our own observations enable us to supply; but it has been truly said, by a great authority in these matters, that trussing cannot be “taught by words;” we would, therefore, recommend, that instead of relying on any written instructions, persons who really desire thoroughly to understand the subject, and to make themselves acquainted with the mode of entirely preparing all varieties of game and poultry more especially for table, in the very best manner, should apply for some practical lessons to a first-rate poulterer; or, if this cannot be done, that they should endeavour to obtain from some well experienced and skilful cook the instruction which they need.