!|V« *k* " ' ' *• .. • /.‘Av: ' ■ - V 'S?., • ' •' , ' • •* :-v. ' tv -r n ’ ;/&:v • •-* V « - . -f V.-. , ’ • 1 ♦> i ' VJj5c KOIflSIOi?! •j| •, • .a * \ »w# 1 L V ^ A.\ JL^ .?.<*/ 3 Pd "nnr^xr' fe i Pn Ai/no-v P A A T/ ’ •. "• 1 Ia/IL- i ii//xL v'U'L,i\i-ri.V/ LJ 0 Ul^ . ■ \ : . 1 * A- . \ r * A'., /' ■ . /-V:r.' ;• • 4*1 « > . >. i i v.; • - •'• v;: ■ • i": 1 i 1* jijijJii ^ > 1 Xtfc ' /\* ' ’ ** Xf -* ■ • V; * 1:.]^.., ;.• - • ' J*,2? * .jp > « ■ r i i : /•***. .: ;■ •■ ■ . •■;, :‘Tu’\ i1 !' ' HH ’.1 l 1’ . i; \'.\r *; '):' tV.^U i \ : 1 • ' * ;’*$r } *;«/ • ■■ : V *• ' * v ’• i i : . . t ; :*• r*i: ■:<: r''' 1 ’V; Kl:iv&7;" • */, *• \ i ’.l.y \ hr . A<»: 1 1 : 1 :! v • •? •! ■ • f* si'inll t H .• ;* ^ , /-> ;'fy ,<•» f •/ {Sj* * s: ly.clid:* ;v!r .* ^ • -f y* - i r ^ r:r-5u . • • ‘ yl ; :-l • 1 • yi • • ; » ' •' : ^ r Au jirj< j» ultvl^ ~ v. *.t . r.v ^ • '.t,., v. r. : . rt ; nrapF!* c^T::r:r*CT'.TjTtT:>yt'rtt~ r’*i 1/ ^ i ^ :V ‘ v ; V : y • i rr;r V • ^ ' r ! ; !. H: ^' ; • •"•'■?' i • rr^rlr^llj IrT^r li^r iHlj SurtS' r rHtr* - • . . ** i . mJj ( a tes 4 /2-~ / — 7 -tff U o b i-r FROM THE COLLECTION 22101454396 IOOKS ;y jl, F.LS. A PRACTICAL COOKERY BOOK Mrs. CHARLES ROUNDELL’S WORKS. COWDRAY. The History of a Great English House. (Out of print.) AGNES JONES; or, She hath done what she could. A VISIT TO THE AZORES, with a chapter on Madeira. MRS. ROUNDELL’S PRACTICAL COOKERY BOOK WITH MANY FAMILY BECIPES HITHERTO UNPUBLISHED LONDON DICKERS & SON, LEICESTER SQUARE 1898 All rights reserved LONDON : PRINTED BY SPOTTISIYOODE AND CO. 54 GRAOECHURCH STREET, E.C. WELLCOME INSTITUTE LIBRARY Coll welMOmec Call No. PREFACE. When Dr. Johnson dined with his friend Mr. Dilly, the bookseller, late in 1778, he observed : “ I could write a better “ book on Cookery than has ever yet been written ; it should “ be a book upon philosophical principles. Pharmacy is now “ made much more simple. Cookery may be made so too. A “ prescription which is now compounded of five ingredients “ used to have fifty in it. So in Cookery, if the nature of “ the ingredients be well known, much fewer will do. Then, “as you cannot make bad meat good, I would tell you what “ is the best butcher’s meat, the best beef, the best pieces, “ how to choose young fowls, the proper seasons of different “ vegetables, and then how to roast and boil and compound.” Mr. Dilly : “ Mrs. Glasse’s Cookery, which is the best, was “ written by Dr. Hill.” Dr. Johnson : “ Well, Sir, this “ shows how much better the subject might be treated by a “ philosopher. I doubt if the book be written by Dr. Hill, “ for in Mrs. Glasse’s Cookery, which I have looked into, “ saltpetre and sal prunella are spoken of as different sub- stances, whereas sal prunella is only saltpetre burnt on “ charcoal, and Hill could not be ignorant of this. How- “ever, as the greatest part of such a book is made by “ transcription, this mistake may have been carelessly “adopted. But you shall see what a book of Cookery I IV PREFACE “ shall make.” Miss Seward : “ That would be Hercules “ with the distaff indeed.” Dr. Johnson : ‘ No, Madam, “Women can spin very well, but they cannot write a good “ book on Cookery.” [ Life of Johnson , Gf. B. Hill — vol. iii, p. 285.] Most of the Family Recipes given in this book have been in constant use since 1807.

AI-modernized reading of the original text

!|V« *k* " ' ' *• .. • /.‘Av: ' ■ - V 'S?., • ' •' , ' • •* :-v. ' tv -r n ’ ;/&:v • •-* V « - . -f V.-. , ’ • 1 ♦> i ' VJj5c KOIflSIOi?! •j| •, • .a * \ »w# 1 L V ^ A.\ JL^ .?.<*/ Pd "nnr^xr' fe i Pn Ai/no-v P A A T/ ’ •. "• 1 Ia/IL- i ii//xL v'U'L,i\i-ri.V/ LJ 0 Ul^ . ■ \ : . 1 * A- . \ r * A'., /' ■ . /-V:r.' ;• • 4*1 « > . >. i i v.; • - •'• v;: ■ • i": 1 i 1* jijijJii ^ > 1 Xtfc ' /\* ' ’ ** Xf -* ■ • V; * 1:.]^.., ;.• - • ' J*,2? * .jp > « ■ r i i : /•***. .: ;■ •■ ■ . •■;, :‘Tu’\ i1 !' ' HH ’.1 l 1’ . i; \'.\r *; '):' tV.^U i \ : 1 • ' * ;’*$r } *;«/ • ■■ : V *• ' * v ’• i i : . . t ; :*• r*i: ■:<: r''' 1 ’V; Kl:iv&7;" • */, *• \ i ’.l.y \ hr . A<»: 1 1 : 1 :! v • •? •! ■ • f* si'inll t H .• ;* ^ , /-> ;'fy ,<•» f •/ {Sj* * s: ly.clid:* ;v!r .* ^ • -f y* - i r ^ r:r-5u . • • ‘ yl ; :-l • 1 • yi • • ; » ' •' : ^ r Au jirj< j» ultvl^ ~ v. *.t . r.v ^ • '.t,., v. r. : . rt ; nrapF!* c^T::r:r*CT'.TjTtT:>yt'rtt~ r’*i 1/ ^ i ^ :V ‘ v ; V : y • i rr;r V • ^ ' r ! ; !. H: ^' ; • •"•'■?' i • rr^rlr^llj IrT^r li^r iHlj SurtS' r rHtr* - • . . ** i . mJj ( a tes 4 /2-~ / — 7 -tff U o b i-r FROM THE COLLECTION 22101454396 IOOKS ;y jl, F.LS. A PRACTICAL COOKERY BOOK Mrs. CHARLES ROUNDELL’S WORKS. COWDRAY. The History of a Great English House. (Out of print.) AGNES JONES; or, She hath done what she could. A VISIT TO THE AZORES, with a chapter on Madeira. MRS. ROUNDELL’S PRACTICAL COOKERY BOOK WITH MANY FAMILY BECIPES HITHERTO UNPUBLISHED LONDON DICKERS & SON, LEICESTER SQUARE All rights reserved LONDON : PRINTED BY SPOTTISWOODE AND CO. 54 GRAOECHURCH STREET, E.C. WELLCOME INSTITUTE LIBRARY Coll welMOmec Call No. PREFACE. When Dr. Johnson dined with his friend Mr. Dilly, the bookseller, late in 1778, he observed : “ I could write a better “ book on Cookery than has ever yet been written ; it should “ be a book upon philosophical principles. Pharmacy is now “ made much more simple. Cookery may be made so too. A “ prescription which is now compounded of five ingredients “ used to have fifty in it. So in Cookery, if the nature of “ the ingredients be well known, much fewer will do. Then, “as you cannot make bad meat good, I would tell you what “ is the best butcher’s meat, the best beef, the best pieces, “ how to choose young fowls, the proper seasons of different “ vegetables, and then how to roast and boil and compound.” Mr. Dilly : “ Mrs. Glasse’s Cookery, which is the best, was “ written by Dr. Hill.” Dr. Johnson : “ Well, Sir, this “ shows how much better the subject might be treated by a “ philosopher. I doubt if the book be written by Dr. Hill, “ for in Mrs. Glasse’s Cookery, which I have looked into, “ saltpetre and sal prunella are spoken of as different substances, whereas sal prunella is only saltpetre burnt on “ charcoal, and Hill could not be ignorant of this. How- “ever, as the greatest part of such a book is made by “ transcription, this mistake may have been carelessly “adopted. But you shall see what a book of Cookery I PREFACE “ shall make.” Miss Seward : “ That would be Hercules “ with the distaff indeed.” Dr. Johnson : ‘ No, Madam, “Women can spin very well, but they cannot write a good “ book on Cookery.” [ Life of Johnson , Gf. B. Hill — vol. iii, p. 285.] Most of the Family Recipes given in this book have been in constant use since 1807.

Mrs. Roundell's Practical cookery book