Copy 2

The cook's oracle : containing practical receipts / [Anon].

  • William Kitchiner
Date:
1829
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle : containing practical receipts / [Anon]. Source: Wellcome Collection.

    79/536 (page 53)
    same state, —such is the extremely intimate sympathy between the Stomach and the Tongue, that in proportion as the former is Empty,* the latter. is acute and sensitive : this is the cause that ‘‘ good Appetite is the best Sauce”— and that the dish we find savoury at Luncheon is insipid at Dinner, and at Supper quite tasteless. To taste any thing in perfection, the Tongue must be moistened, or the substance applied to it contain moisture— the nervous papillee which constitute this sense are roused to still more lively sensibility by Salt — Sugar — Aro- matics, &c. If the Palate becomes dull by repeated tasting, one of the best ways of refreshing it — is to masticate an Apple, or to wash your mouth well with milk. The incessant Exercise of Tasting, which a Cook is obliged to submit to during the Education of her Tongue, frequently i impairs the very faculty she is trying to improve. “Tis true——’tis pity—and pity ’tis,” (says a grand Gourmand,) ‘‘ ’tis true, —her too anxious perseverance to penetrate the mysteries of Palatics may diminish the tact, exhaust the power, and destroy ie Index, without which all her labour is in vain.’ Therefore a sagacious Cook, instead of idly and wan- tonly wasting the excitability of her Palate — on the sensi- bility of which her reputation and fortune depends, when she has ascertained the relative strength of the flavour of the various ingredients she employs, will call in the Balance and the Measure to do the ordinary business, and endea- vour to preserve her Organ of Taste with the utmost care, that it may be a faithful Oracle to refer to on grand occa- * ¢¢ Son Diner sera toujours une piéce en trois actes, ou la gra- dation de saveurs suivra celle qu’Aristote préscrit pour lintérét théatral. *¢ T] faut préparer avec art les jouissances du gourmand; Le Pre- mier service doit étre dowx et pew épicé; c’est Vacte d’exposition : Le Second — plus intéressant, plus relevé: Le Proisieme, appeler ensuite & son secours le sucre et l’ambroisie, s’armer des brilans aromates, des spiritueux volatiles, et tempérer de temps en temps leur énergie par la fraicheur des pean savoureux.”—Cours Gastro- nomique, pp. 67, 312.