“The spirit of each dish, and ZEST of all,
Is what ingenious cooks the relish call;
For though the market sends in loads of food,
They are all tasteless, till that makes them good.”
King’s Art of Cookery.

“Ex parvis componere magna.”

It is of as much importance that the cook should know how to make a boat of good gravy for her poultry, &c. as that it should be sent up of proper complexion, and nicely frothed.

In this chapter, we shall endeavour to introduce to her all the materials101-* which give flavour in sauce, which is the essence of soup, and intended to contain more relish in a tea-spoonful than the former does in a table-spoonful.

We hope to deserve as much praise from the economist as we do from the bon vivant; as we have taken great pains to introduce to him the methods of making substitutes for those ingredients, which are always expensive, and often not to be had at all. Many of these cheap articles are as savoury and as salutary as the dearer ones, and those who have large families and limited incomes, will, no doubt, be glad to avail themselves of them.

The reader may rest assured, that whether he consults this book to diminish the expense or increase the pleasures of hospitality, he will find all the information that was to be obtained up to 1826, communicated in the most unreserved and intelligible manner.

A great deal of the elegance of cookery depends upon the accompaniments to each dish being appropriate and well adapted to it.

We can assure our readers, no attention has been wanting on our part to render this department of the work worthy of their perusal; each receipt is the faithful narrative of actual and repeated experiments, and has received the most deliberate consideration before it was here presented to them. It is given in the most circumstantial manner, and not in the technical and mysterious language former writers on these subjects seem to have preferred; by which their directions are useless and unintelligible to all who have not regularly served an apprenticeship at the stove.

Thus, instead of accurately enumerating the quantities, and explaining the process of each composition, they order a ladleful of stock, a pint of consommÉ, and a spoonful of cullis; as if a private-family cook had always at hand a soup-kettle full of stock, a store of consommÉ, and the larder of Albion house, and the spoons and pennyworths were the same in all ages.

It will be to very little purpose that I have taken so much pains to teach how to manage roasts and boils, if a cook cannot or will not make the several sauces that are usually sent up with them.

The most homely fare may be made relishing, and the most excellent and independent improved by a well-made sauce;102-* as the most perfect picture may, by being well varnished.

We have, therefore, endeavoured to give the plainest directions how to produce, with the least trouble and expense102-† possible, all the various compositions the English kitchen affords; and hope to present such a wholesome and palatable variety as will suit all tastes and all pockets, so that a cook may give satisfaction in all families. The more combinations of this sort she is acquainted with, the better she will comprehend the management of every one of them.

We have rejected some outlandish farragoes, from a conviction that they were by no means adapted to an English palate. If they have been received into some English books, for the sake of swelling the volume, we believe they will never be received by an Englishman’s stomach, unless for the reason they were admitted into the cookery book, i. e. because he has nothing else to put into it.

However “les pompeuses bagatelles de la Cuisine MasquÉe” may tickle the fancy of demi-connoisseurs, who, leaving the substance to pursue the shadow, prefer wonderful and whimsical metamorphoses, and things extravagantly expensive to those which are intrinsically excellent; in whose mouth mutton can hardly hope for a welcome, unless accompanied by venison sauce; or a rabbit, any chance for a race down the red lane, without assuming the form of a frog or a spider; or pork, without being either “goosified” or “lambified” (see No. 51); and game and poultry in the shape of crawfish or hedgehogs; these travesties rather show the patience than the science of the cook, and the bad taste of those who prefer such baby-tricks to nourishing and substantial plain cookery.

I could have made this the biggest book with half the trouble it has taken me to make it the best: concentration and perspicuity have been my aim.

As much pains have been taken in describing, in the most intelligible manner, how to make, in the easiest, most agreeable, and economical way, those common sauces that daily contribute to the comfort of the middle ranks of society; as in directing the preparation of those extravagant and elaborate double relishes, the most ingenious and accomplished “officers of the mouth” have invented for the amusement of profound palaticians, and thorough-bred grands gourmands of the first magnitude: these we have so reduced the trouble and expense of making, as to bring them within the reach of moderate fortunes; still preserving all that is valuable of their taste and qualities; so ordering them, that they may delight the palate, without disordering the stomach, by leaving out those inflammatory ingredients which are only fit for an “iron throat and adamantine bowels,” and those costly materials which no rational being would destroy, for the wanton purpose of merely giving a fine name to the compositions they enter into, to whose excellence they contribute nothing else. For instance, consuming two partridges to make sauce for one: half a pint of game gravy (No. 329,) will be infinitely more acceptable to the unsophisticated appetite of Englishmen, for whose proper and rational recreation we sat down to compose these receipts; whose approbation we have done our utmost to deserve, by devoting much time to the business of the kitchen; and by repeating the various processes that we thought admitted of the smallest improvement.

We shall be fully gratified, if our book is not bought up with quite so much avidity by those high-bred epicures, who are unhappily so much more nice than wise, that they cannot eat any thing dressed by an English cook; and vote it barbarously unrefined and intolerably ungenteel, to endure the sight of the best bill of fare that can be contrived, if written in the vulgar tongue of old England.103-*

Let your sauces each display a decided character; send up your plain sauces (oyster, lobster, &c.) as pure as possible: they should only taste of the materials from which they take their name.

The imagination of most cooks is so incessantly on the hunt for a relish, that they seem to think they cannot make sauce sufficiently savoury without putting into it every thing that ever was eaten; and supposing every addition must be an improvement, they frequently overpower the natural flavour of their PLAIN SAUCES, by overloading them with salt and spices, &c.: but, remember, these will be deteriorated by any addition, save only just salt enough to awaken the palate. The lover of “piquance” and compound flavours, may have recourse to “the Magazine of Taste,” No. 462.

On the contrary, of COMPOUND SAUCES; the ingredients should be so nicely proportioned, that no one be predominant; so that from the equal union of the combined flavours such a fine mellow mixture is produced, whose very novelty cannot fail of being acceptable to the persevering gourmand, if it has not pretensions to a permanent place at his table.

An ingenious cook will form as endless a variety of these compositions as a musician with his seven104-* notes, or a painter with his colours; no part of her business offers so fair and frequent an opportunity to display her abilities: SPICES, HERBS, &c. are often very absurdly and injudiciously jumbled together.

Why have clove and allspice, or mace and nutmeg, in the same sauce; or marjoram, thyme, and savoury; or onions, leeks, eschalots, and garlic? one will very well supply the place of the other, and the frugal cook may save something considerable by attending to this, to the advantage of her employers, and her own time and trouble. You might as well, to make soup, order one quart of water from the Thames, another from the New River, a third from Hampstead, and a fourth from Chelsea, with a certain portion of spring and rain water.

In many of our receipts we have fallen in with the fashion of ordering a mixture of spices, &c., which the above hint will enable the culinary student to correct.

“Pharmacy is now much more simple; COOKERY may be made so too. A prescription which is now compounded with five ingredients, had formerly fifty in it: people begin to understand that the materia medica is little more than a collection of evacuants and stimuli.”—Boswell’s Life of Johnson.

The ragoÛts of the last century had infinitely more ingredients than we use now; the praise given to Will. Rabisha for his Cookery, 12mo. 1673, is

“To fry and fricassee, his way’s most neat,
For he compounds a thousand sorts of meat.”

To become a perfect mistress of the art of cleverly extracting and combining flavours,105-* besides the gift of a good taste, requires all the experience and skill of the most accomplished professor, and, especially, an intimate acquaintance with the palate she is working for.

Send your sauces to table as hot as possible.

Nothing can be more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top. The best way to get rid of this, is to pass it through a tamis or napkin previously soaked in cold water; the coldness of the napkin will coagulate the fat, and only suffer the pure gravy to pass through: if any particles of fat remain, take them off by applying filtering paper, as blotting paper is applied to writing.

Let your sauces boil up after you put in wine, anchovy, or thickening, that their flavours may be well blended with the other ingredients;105-† and keep in mind that the “chef-d’oeuvre” of COOKERY is, to entertain the mouth without offending the stomach.N.B. Although I have endeavoured to give the particular quantity of each ingredient used in the following sauces, as they are generally made; still the cook’s judgment must direct her to lessen or increase either of the ingredients, according to the taste of those she works for, and will always be on the alert to ascertain what are the favourite accompaniments desired with each dish. See Advice to Cooks, page 50.

When you open a bottle of catchup (No. 439), essence of anchovy (No. 433), &c., throw away the old cork, and stop it closely with a new cork that will fit it very tight. Use only the best superfine velvet taper-corks.Economy in corks is extremely unwise: in order to save a mere trifle in the price of the cork, you run the risk of losing the valuable article it is intended to preserve.

It is a vulgar error that a bottle must be well stopped, when the cork is forced down even with the mouth of it; it is rather a sign that the cork is too small, and it should be redrawn and a larger one put in.

To make bottle-cement.

Half a pound of black resin, same quantity of red sealing-wax, quarter oz. bees’ wax, melted in an earthen or iron pot; when it froths up, before all is melted and likely to boil over, stir it with a tallow candle, which will settle the froth till all is melted and fit for use. Red wax, 10d. per lb. may be bought at Mr. Dew’s Blackmore-street, Clare-market.N.B. This cement is of very great use in preserving things that you wish to keep a long time, which without its help would soon spoil, from the clumsy and ineffectual manner in which the bottles are corked.