facture sauce for a boiled chicken. Of the three persons who bore the name, it seems to be thought most likely that the one who lived under Trajan was the true godfather of the Culinary Manual. One of Massinger’s characters (Holdfast) in the “City Madam,” 1658, is made to charge the gourmets of his time with all the sins of extravagance perpetrated in their most luxu- rious and fantastic epoch. The object was to amuse the audience ; but in England no “ court gluttony,” much less country Christ- mas, ever saw buttered eggs which had cost £30, or pies of carps’ tongues, or pheasants drenched with ambergris, or sauce for a peacock made of the gravy of three fat wethers, or sucking pigs at twenty marks each. Both Apicius and our Joe Miller died within ^80,000 of being beggars — Miller something the nigher to that goal ; and there was this community of insincerity also, that neither really wrote the books which carry their names. Miller could not make a joke or understand one when anybody else made 14 Introductory. it. His Roman foregoer, who would cer- tainly never have gone for his dinner to Clare Market, relished good dishes, even if he could not cook them. It appears not unlikely that the Romish clergy, whose monastic vows committed them to a secluded life, were thus led to seek some compensation for the loss of other worldly pleasures in those of the table ; and that, when one considers the luxury of the old abbeys, one ought to recollect at the same time, that it was perhaps in this case as it was in regard to letters and the arts, and that we are under a certain amount of obligation to the monks for modifying the barbarism of the table, and encouraging a study of gastronomy. There are more ways to fame than even Horace suspected. The road to immortality is not one but manifold. A man can but do what he can. As the poet writes and the painter fills with his inspiration the mute and void canvas, so doth the Cook his part. There was formerly apopular work in France entitled “ Le Cuisinier Royal,” by MM. Viard and Fouret, who describe them- Introductory. 1 5 selves as “ Hommes de Bouche." The twelfth edition lies before me, a thick octavo volume, dated 1805. The title-page is succeeded by an anonymous address to the reader, at the foot of which occurs a peremptory warning to pilferers of dishes or parts thereof ; in other words, to piratical invaders of the copyright of Monsieur Barba. There is a preface equally unclaimed by signatures or initials, but as it is in the singular number the two hommes de bouche can scarcely have written it ; perchance it was M. Barba aforesaid, lord- proprietor of these not-to-be-touched trea- sures; but anyhow the writer had a very solemn feeling of the debt which he had conferred on society by making the contents public for the twelfth time, and he con- cludes with a mixture of sentiments, which it is very difficult to define : “ Dans la paix de ma conscience, non moms que dans l’or- gueil d’avoir si honorablement rempli cette importante mission, je m’ecrierai avec le poete des gourmands et des amoureux : “ Exegi monumentum aere perennius Non omnis moriar.” THE EARLY ENGLISHMAN AND HIS FOOD.

AI-modernized reading of the original text

facture sauce for a boiled chicken. Of the three persons who bore the name, it seems to be thought most likely that the one who lived under Trajan was the true godfather of the Culinary Manual. One of Massinger’s characters (Holdfast) in the “City Madam,” 1658, is made to charge the gourmets of his time with all the sins of extravagance perpetrated in their most luxurious and fantastic epoch. The object was to amuse the audience ; but in England no “ court gluttony,” much less country Christmas, ever saw buttered eggs which had cost £30, or pies of carps’ tongues, or pheasants drenched with ambergris, or sauce for a peacock made of the gravy of three fat wethers, or sucking pigs at twenty marks each. Both Apicius and our Joe Miller died within ^80,000 of being beggars — Miller something the nigher to that goal ; and there was this community of insincerity also, that neither really wrote the books which carry their names. Miller could not make a joke or understand one when anybody else made Introductory. it. His Roman foregoer, who would certainly never have gone for his dinner to Clare Market, relished good dishes, even if he could not cook them. It appears not unlikely that the Romish clergy, whose monastic vows committed them to a secluded life, were thus led to seek some compensation for the loss of other worldly pleasures in those of the table ; and that, when one considers the luxury of the old abbeys, one ought to recollect at the same time, that it was perhaps in this case as it was in regard to letters and the arts, and that we are under a certain amount of obligation to the monks for modifying the barbarism of the table, and encouraging a study of gastronomy. There are more ways to fame than even Horace suspected. The road to immortality is not one but manifold. A man can but do what he can. As the poet writes and the painter fills with his inspiration the mute and void canvas, so doth the Cook his part. There was formerly a popular work in France entitled “ Le Cuisinier Royal,” by MM. Viard and Fouret, who describe them- Introductory. 1 5 selves as “ Hommes de Bouche." The twelfth edition lies before me, a thick octavo volume, dated 1805. The title-page is succeeded by an anonymous address to the reader, at the foot of which occurs a peremptory warning to pilferers of dishes or parts thereof ; in other words, to piratical invaders of the copyright of Monsieur Barba. There is a preface equally unclaimed by signatures or initials, but as it is in the singular number the two hommes de bouche can scarcely have written it ; perchance it was M. Barba aforesaid, lordproprietor of these not-to-be-touched treasures; but anyhow the writer had a very solemn feeling of the debt which he had conferred on society by making the contents public for the twelfth time, and he concludes with a mixture of sentiments, which it is very difficult to define : “ Dans la paix de ma conscience, non moms que dans l’orgueil d’avoir si honorablement rempli cette importante mission, je m’ecrierai avec le poete des gourmands et des amoureux : “ Exegi monumentum aere perennius Non omnis moriar.” THE EARLY ENGLISHMAN AND HIS FOOD.

Old Cookery Books and Ancient Cuisine