The cook's oracle : containing receipts for plain cookery on the most economical plan for private families; containing also a complete system of cooking for catholic families / being the result of actual experiments instituted in the kitchen of William Kitchiner.

  • William Kitchiner
Date:
1837
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle : containing receipts for plain cookery on the most economical plan for private families; containing also a complete system of cooking for catholic families / being the result of actual experiments instituted in the kitchen of William Kitchiner. 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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    is an Occupation neither unbecoming nor unworthy Philosophers of the highest class—such only can comprehend its importance ; which amounts to no less than, not only the enjoyment of the pre- sent moment, but the more precious advantage of improving and preserving Health, and prolonging Life, which depend on duly replenishing the daily waste of the human frame with materials pregnant with Nutriment and easy of Digestion. If Medicine be ranked among those Arts which dignify their Professors, Cookery may lay claim to an equal, if not a superior distinction *,—to -prevent Diseases is surely a more advantageous Art to Mankind than to cure them. “ Physicians should be good Cooks, at least in theory.”—Dr. Mandeville on Hypochondriasis, p. 316. The learned Dr. Arbuthnot observes, in page 3 of the preface to his Essay on Aliment, that “ the choice and measure of the ma- terials of which our Body is composed—what we take daily by Pounds—is at least of as much importance as what we take seldom, and only by Grains and spoonsful.” Those in whom the Organ of Taste is obtuse,—or who have been brought up in the happy habit of being content with humble fare,—whose Health is so firm, that it needs no artificial adjust- ment,—who, with the appetite of a Cormorant, have the digestion of an Ostrich, and eagerly devour whatever is set before them, without asking any questions about what it is, or how it has been prepared,—may perhaps imagine that the Editor has sometimes been rather overmuch refining the business of the Kitchen. “ Where Ignorance is bliss—’tis Folly to be Arise.” But as few are : % fortunate as to be trained up to understand how Avell it is av r. . their while to cultivate such habits of Spartan forbearance,—we cannot perform our duty in registering Avhole- some precepts, in a higher degree than by disarming Luxury of its sting, and making the refinements of Modern Cookery minister not merely to sensual gratification, but at the same time support the substantial excitment of “ mens Sana in corpore sano.” Delicate and Nervous Invalids, who have unfortunately a sensitive palate, and have been accustomed to a luxurious variety of savoury Sauces and highly seasoned viands ;—those who, from the infirmity of Age are become incapable of correcting habits created by absurd indulgence in Youth, are entitled to some consideration,—and, for their sake the Elements of Obsology are explained in the most in- telligent manner ; and I have assisted the Memory of young Cooks, by annexing to each Dish the various Sauces which usually accompany it, referring to their Numbers in the Work.
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