Cooks, Mistresses and Recipes

“The cook must understand meat, as she has to go to the butcher’s. She must know how to make a good soup, prepare all manner of meat, make ragouts, cook fish, eggs, and vegetables; also several compotes and other little trifles for dessert. She must keep her utensils clean and bright; also her kitchen, and not waste either wood or charcoal or, indeed, any other thing she has to use. She must be good, honest in her accounts, and of pleasant temper. She must neither flatter her master and mistress nor quarrel with them. Her only desire should be to give them satisfaction and serve them well all the time and at any time they like. She must, in all things, consider the good of the house.”