Francatelli - The Cooks Guide, and Housekeepers & Butlers assistant

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The University Library Leeds The Blanche Leigh Collection LEEDS UNIVERSITY LIBRARY Classmark: CQOtifiM /t m 3 0106 0 104 3881 I&t.cilbert,^ booksellers, ICOPTHALL BUILDINGS ' BACK OF THE BANK j

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THE COOKS GUIDE, AND HOUSEKEEPERS & BUTLERS ASSISTANT A PRACTICAL TREATISE ON ENGLISH AND FOREIGN COOKERY IN ALL ITS BRANCHES ; CONTAINING PLAIN INSTRUCTIONS FOR PICKLING AND PRESERVING VEGETABLES, FRUITS, GAME, &c.; CTjc Curing of f[?amj> antr Bacon ; THE ART OF CONFECTIONARY AND ICE-MAKING, AND THE ARRANGEMENT OF DESSERTS. WITH VALUABLE DIRECTIONS FOR THE PREPARATION OF PROPER DIET FOR INVALIDS; ALSO FOR A VARIETY OF WINE-CUPS AND EPICUREAN SALADS ; AMERICAN DRINKS, AND SUMMER BEVERAGES. BY CHAELES ELME FEANCATELLI, PCWL TO THE CELEBRATED CAUEME, SEVEN YEARS CHEF DE CUISINE TO THE REFORM CLUB, AND LATE SIAITRE-dhOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF THE MODERN COOK. WITH TOWAIEB3 OF FOIETY 1ILIL0CT1SAT1IOH3. LONDON: RICHARD BENTLEY, NEW BURLINGTON STREET. 1861. {Right of Translation is Reserved.']

-LONDON PRINTED BY W. CI.OWI'.S AND SONS, STAMFORD STRF.KT. 5. 14450.

PEEFAC E. I>f writing the present Work, I have been actuated principally by a desire to comply with numerous applications from ladies and gentlemen with whom I have the honour of being acquainted, to the elfect that I should write another Book on Cookery of a less complicated character, and consequently upon a more economical system, than my Modern Cook. Encouraged by their assurances of success, I have brought all my experience and energy to bear on the undertaking, and trust that my endeavours will meet with a renewal of the favour so readily and constantly awarded to my first Work, to which 1 beg respectfully to refer all my Readers who may feel desirous of becoming more intimately acquainted with the study of Classical Cookery. It is generally believed, that in order to write efficiently upon any given subject, a thorough knowledge of that subject is essential and no doubt this idea is conscientiously acted upon in most cases ; but there is little need of argument on my part to show

IV PREFACE. beyond a doubt that too many who have presumed to write upon the Art and Science of Cookery are very far from possessing any real and adequate knowledge of the art and science they so recklessly attempt to teach. There does not, in fact, exist a sound practical work on Cookery adapted to the general requirements of the Middle Classes whose incomes range between a few hundreds and thousands per annum ; and in proof of this assertion, I need quote only a few instances out of very many of the ignorance and incapacity manifested in Treatises on the subject which have had a large share of public patronage. Thus, in the The Modem Housewife, at page 122, you are instructed to make green-pea soup with milk ! In a book professing to teach how to cook rabbits, you are taught the indiscriminate use of wine, lemon, vinegar, butter, garlic, spices, and cayenne pepper in sufficient quantities to produce considerable evil to the digestive organs ; while in another work you are directed how to cook oysters in a variety of ways capable only of rendering that delicious article of food perfectly unpalatable as well as indigestible. At page 72 of Modern Domestic Cookery, we are told that gravy soup is to be flavoured with walnut catsup! at page 74, ox-cheek soup is diiected to bo rendered delectable with walnut catsup, Chib vinegar, and brandy ! at page 90, we are told that in order to procure turtle soup in greatest perfection, it must be seasoned with curry powder! at page 95, we arc informed that sorrel must be used in

PREFACE. V making green-pea soup ! The use of sorrel in this case would tend to produce pea soup both yellow and sour, but certainly neither green nor sweet, two characteristics indispensable to the production of good green-pea soup ; but let these specimens of the style of cookery contained in this book suffice to show that the professional gentleman, who we are assured in the Preface presided over the last revision of Modern Domestic Cookery has not succeeded in establishing his claims to be considered a professed cook. Such luminous information as this is to be met with throughout the pages of all similar works on Cookery, which have evidently not been written by cooks, or by persons in any degree qualified to write on the subject. In the composition of this Work, I have been constantly stimulated by a desire to produce an accurate Guide to the Study of Cookery in all its branches, embracing correct and practical methods for preserving Meats, Vegetables, Fruits, &c. the curing of Hams and Bacon and the preparation of good and wholesome Pickles. This Work contains also the Art of Confectionary in all its particulars ; the most recent improvements in the preparation of Jams and Jellies, Compotes, Dessert Cakes and Bon-bons, Water and Cream Ices, Summer Drinks, &c. It contains also copious Pecipes for making Wine and other kinds of Cups; a variety of Salads and Appetisers, American Drinks and Granitos, which will be found of material use to Butlers, by enabling them to perform cortain portions