Domestic economy, and cookery, for rich and poor; containing an account of the best English, Scotch, French, Oriental, and other foreign dishes; preparations of broths and milks for consumption; receipts for sea-faring men, travellers, and children's food. Together with estimates and comparisons of dinners and dishes. The whole composed with the utmost attention to health, economy, and elegance / by a Lady.

Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: Domestic economy, and cookery, for rich and poor; containing an account of the best English, Scotch, French, Oriental, and other foreign dishes; preparations of broths and milks for consumption; receipts for sea-faring men, travellers, and children's food. Together with estimates and comparisons of dinners and dishes. The whole composed with the utmost attention to health, economy, and elegance / by a Lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    of (that first of objects with mothers) beauty. Lady M , I know, considers good living the best receipt for good looks. Her ladyship’s “good living” is how- ever, I fear, far different from Daniel’s pulse. Then, to be sure, we have only his word for the efficacy of his receipt. Let mothers try both. The great object throughout has been not only to give the cook and housekeeper a knowledge of their office, but to give them lessons of economy, and instruc- tions to assist in enlarging their ideas. These instruc- tions their mistress ought sometimes to read to them. It is the fault of many cooks to give servants their meals cold, or in a slovenly manner. This always brings disgrace upon the management of a house, and is attend- ed with much waste: as in such cases the servants generally take all they can lay their hands on. Finding it impossible to give a complete system of the economy of a table, and all that is necessary in French cookery, I have in many cases referred to Beauvilliers. The receipt of eastern and other foreign dishes I have picked up myself in my peregrinations, and from travellers and natives. Many of them have been dressed by native cooks for my own table, and I have found English dishes treated after these methods equally good. In the oriental cookery, there is a marked distinction between the Hindoo and the Mahometan. The Hindoo is all pepper and sweet herbs, the Mahometan all sugar, fruit, and spice. The fare of the Bedoween Arabs is not coarse. The Arabs live principally upon mutton, pulse, coarse bread, fruit, and milk. Myriads of people live all their lives upon rice, without thinking of a change. How different are the English, and how inconsistent! What one half of the community pays any price for, the other will not eat for pay.'14' Many a mistress indulges her servants for the sake ot a good report; but a character is a hard purchase from them, for which she may serve all her life, hut lor which they will not serve her one hour. I speak of servants * A gentleman travelling in Scotland, found in Aberdeen the turbot so cheap that he determined to remain some time there, and wishing his sen-ants to enjoy that luxury with him, he ordered turbot and lobster sauce for them all. Some days after his coachman gave up his place, feigning some necessity- to return to London He tvas discharged. Another appeared to take his leave. The master asked what rvas the matter. The servants said, that though their master could live upon fish, they could not; so he very properly discharged them.