Old Cookery Books and Ancient Cuisine Part 7
Clermont dates his remarks from Princes Street, Cavendish Square.
While Mrs. Gla.s.se was still in the middle firmament of public favour, a little book without the writer's name was published as by "A Lady."
I have not seen the first or second editions; but the third appeared in 1808. It is called "A New System of Domestic Cookery, Formed upon Principles of Economy, and Adapted to the use of Private Families."
The author was Helene Rundell, of whom I am unable to supply any further particulars at present. Mrs. Rundell's cookery book, according to the preface, was originally intended for the private instruction of the daughters of the auth.o.r.ess in their married homes, and specially prepared with an eye to housekeepers of moderate incomes. Mrs. Rundell did not write for professed cooks, or with any idea of emolument; and she declared that had such a work existed when she first set out in life it would have been a great treasure to her. The public shared the writer's estimate of her labours, and called for a succession of impressions of the "New System," till its run was checked by Miss Acton's still more practical collection. Mrs. Rundell is little consulted nowadays; but time was when Mrs. Gla.s.se and herself were the twin stars of the culinary empyrean.
Coming down to our own times, the names most familiar to our ears are Ude, Francatelli, and Soyer, and they are the names of foreigners [Footnote: A fourth work before me has no clue to the author, but it is like the others, of an alien complexion. It is called "French Domestic Cookery, Combining Elegance and Economy. In twelve Hundred Receipts, 12mo, 1846." Soyer's book appeared in the same year. In 1820, an anonymous writer printed a Latin poem of his own composition, called "Tabella Cibaria, a Bill of Fare, etc., etc., with Copious Notes," which seem more important than the text]. No English school of cookery can be said ever to have existed in England. We have, and have always had, ample material for making excellent dishes; but if we desire to turn it to proper account, we have to summon men from a distance to our aid, or to accept the probable alternative--failure.
The adage, "G.o.d sends meat, and the devil sends cooks," must surely be of native parentage, for of no country is it so true as of our own.
Perhaps, had it not been for the influx among us of French and Italian experts, commencing with our Anglo-Gallic relations under the Plantagenets, and the palmy days of the monastic orders, culinary science would not have arrived at the height of development which it has attained in the face of great obstacles. Perchance we should not have progressed much beyond the pancake and oatmeal period. But foreign _chefs_ limit their efforts to those who can afford to pay them for their services. The middle cla.s.ses do not fall within the pale of their beneficence. The poor know them not. So it happens that even as I write, the greater part of the community not only cannot afford professional a.s.sistance in the preparation of their meals, which goes without saying, but from ignorance expend on their larder twice as much as a Parisian or an Italian in the same rank of life, with a very indifferent result. There are handbooks of instruction, it is true, both for the middle and for the lower cla.s.ses. These books are at everybody's command. But they are either left unread, or if read, they are not understood. I have before me the eleventh edition of Esther Copley's "Cottage Comforts," 1834; it embraces all the points which demand attention from such as desire to render a humble home comfortable and happy. The leaves have never been opened. I will not say, _ex hoc disce omnes_; but it really appears to be the case, that these works are not studied by those for whom they are written--not studied, at all events, to advantage.
Dr. Kitchener augmented this department of our literary stores in 1821 with his "Cook's Oracle," which was very successful, and pa.s.sed through a series of editions.
In the preface to that of 1831, the editor describes the book as greatly enlarged and improved, and claims the "rapid and steady sale which has invariably attended each following edition" as a proof of the excellence of the work. I merely mention this, because in Kitchener's own preface to the seventh issue, l2mo, 1823, he says: "This last time I have found little to add, and little to alter." Such is human fallibility!
The "Cook's Oracle" was heralded by an introduction which very few men could have written, and which represents the Doctor's method of letting us know that, if we fancy him an impostor, we are much mistaken. "The following Recipes," says he, "are not a mere marrowless collection of shreds and patches, of cuttings and pastings--but a bona-fide register of practical facts--acc.u.mulated by a perseverance, not to be subdued or evaporated by the igniferous Terrors of a Roasting Fire in the Dog-days:--in defiance of the odoriferous and calefaceous repellents of Roasting, Boiling,--Frying, and Broiling;--moreover, the author has submitted to a labour no preceding Cookery-Book-maker, perhaps, ever attempted to encounter,--having eaten each Receipt before he set it down in his Book."
What could critics say, after this? One or two large editions must have been exhausted before they recovered their breath, and could discover how the learned Kitchener set down the receipts which he had previously devoured. But the language of the Preface helps to console us for the loss of Johnson's threatened undertaking in this direction.
Dr. Kitchener proceeded on different lines from an artist who closely followed him in the order of publication; and the two did not probably clash in the slightest degree. The cooking world was large enough to hold Kitchener and the _ci-devant chef_ to the most Christian King Louis XVI. and the Right Honourable the Earl of Sefton, Louis Eustache Ude. Ude was steward to the United Service Club, when he printed his "French Cook" in 1822. A very satisfactory and amusing account of this volume occurs in the "London Magazine" for January 1825. But whatever may be thought of Ude nowadays, he not only exerted considerable influence on the higher cookery of his day, but may almost be said to have been the founder of the modern French school in England.
Ude became _chef_ at Crockford's Club, which was built in 1827, the year in which his former employer, the Duke of York, died. There is a story that, on hearing of the Duke's illness, Ude exclaimed, "Ah, mon pauvre Duc, how much you shall miss me where you are gone!"
About 1827, Mrs. Johnstone brought out her well-known contribution to this section of literature under the t.i.tle of "The Cook and Housewife's Manual," veiling her authorship under the pseudonym of Mistress Margaret Dods, the landlady in Scott's tale of "St. Ronan's Well," which appeared three years before (8vo, 1824).
Mrs. Johnstone imparted a novel feature to her book by investing it with a fict.i.tious history and origin, which, like most inventions of the kind, is scarcely consistent with the circ.u.mstances, however it may tend to enliven the monotony of a professional publication.
After three prefaces in the fourth edition before me (8vo, 1829) we arrive at a heading, "Inst.i.tution of the Cleik.u.m Club," which narrates how Peregrine Touchwood, Esquire, sought to cure his _ennui_ and hypochondria by studying Apician mysteries; and it concludes with the syllabus of a series of thirteen lectures on cookery, which were to be delivered by the said Esquire. One then enters on the undertaking itself, which can be readily distinguished from an ordinary manual by a certain literary tone, which certainly betrays a little the hand or influence of Scott.
But though the present is a Scottish production, there is no narrow specialism in its scheme. The t.i.tle-page gives a London publisher as well as an Anglo-Athenian one, and Mrs. Johnstone benevolently adapted her labours to her countrywomen and the unworthier Southrons alike.
I imagine, however, that of all the latter-day master-cooks, Alexis Soyer is most remembered. His "Gastronomic Regenerator," a large and handsome octavo volume of between 700 and 800 pages, published in 1846, lies before me. It has portraits of the compiler and his wife, and many other ill.u.s.trations, and is dedicated to a Royal Duke. It was produced under the most influential patronage and pressure, for Soyer was overwhelmed with engagements, and had scruples against appearance in print. He tells us that in some library, to which he gained access, he once found among the works of Shakespeare and other _chefs_ in a different department, a volume with the words "Nineteenth Edition"
upon it, and when he opened it, he saw to his great horror "A receipt for Ox-tail Soup!" Why this revelation exercised such a terrifying effect he proceeds to explain. It was the incongruity of a cookery book in the temple of the Muses. But nevertheless, such is the frailty of our nature, that he gradually, on regaining his composure, and at such leisure intervals as he could command, prepared the "Gastronomic Regenerator," in which he eschewed all superfluous ornaments of diction, and studied a simplicity of style germane to the subject; perchance he had looked into Kitchener's Preface. He lets us know that he had made collections of the same kind at an earlier period of his career, but had destroyed them, partly owing to his arduous duties at the Reform Club, and partly to the depressing influence of the nineteenth edition of somebody else's cookery book--probably, by the way, Ude's. The present work occupied some ten months, and was prepared amid the most stupendous interruptions from fair visitors to the Club (15,000), dinners for the members and their friends (25,000), dinner parties of importance (38), and the meals for the staff (60).
He gives a total of 70,000 dishes; but it is not entirely clear whether these refer to the 38 dinner parties of importance, or to the 25,000 of inferior note, or to both. The feeling of dismay at the nineteenth edition of somebody must have been sincere, for he winds up his preface with an adjuration to his readers (whom, in the "Directions for Carving," he does not style Gentle, or Learned, or Worshipful, but HONOURABLE) not to place his labours on the same shelf with "Paradise Lost."
Soyer had also perhaps certain misgivings touching too close an approximation to other _chefs_ besides Milton and Shakespeare, for he refers to the "profound ideas" of Locke, to which he was introduced, to his vast discomfort, "in a most superb library in the midst of a splendid baronial hall." But the library of the Reform Club probably contained all this heterogeneous learning. Does the "Gastronomic Regenerator," out of respect to the fastidious sentiments of its author, occupy a separate apartment in that inst.i.tution with a separate curator?
It seems only the other day to me, that Soyer took Gore Lodge, and seemed in a fair way to make his removal from the Reform Club a prosperous venture. But he lost his wife, and was unfortunate in other ways, and the end was very sad indeed. "Soyez tranquille," was the epitaph proposed at the time by some unsentimental wagforpoor Madame Soyer; it soon served for them both.
But nearly concurrent with Soyer's book appeared one of humble pretensions, yet remarkable for its lucidity and precision, Eliza Acton's "Modern Cookery in all its Branches reduced to an easy practice," 16mo, 1845. I have heard this little volume highly commended by competent judges as exactly what it professes to be; and the quant.i.ties in the receipts are particularly reliable.
The first essay to bring into favourable notice the produce of Colonial cattle was, so far as I can collect, a volume published in 1872, and called "Receipts for Cooking Australian Meat, with Directions for preparing Sauces suitable for the same." This still remains a vexed question; but the consumption of the meat is undoubtedly on the increase, and will continue to be, till the population of Australasia equalises supply and demand.
COOKERY BOOKS.
PART IV.
Besides the authorities for this branch of the inquiry already cited, there are a few others, which it may a.s.sist the student to set down herewith:--
1. A Collection of Ordinances and Regulations for the Government of the Royal Household (Edward III. to William and Mary). 4to, 1790.
2. The book of Nurture. By Hugh Rhodes, of the King's Chapel. Printed in the time of Henry VIII. by John Redman. 4to.
3. A Breviate touching the Order and Government of the House of a n.o.bleman. 1605. _Archaeologia_, xiii.
4. Orders made by Henry, Prince of Wales, respecting his Household.
1610. _Archaeologia_, xiv.
5. The School of Good Manners. By William Phiston or Fiston. 8vo, 1609.
6. The School of Virtue, the Second Part. By Richard West. 12mo, 1619.
7. The School of Grace; or, A Book of Nurture. By John Hart. 12mo.
(About 1680.)
8. England's Newest Way in all Sorts of Cookery. By Henry Howard, Free Cook of London. 8vo, London, 1703.
9. A Collection of above three hundred Receipts in Cookery, Physick and Surgery, for the use of all Good Wives, Tender Mothers, and Careful Nurses. By several Hands. The second edition, to which is added a second part. 8vo, London, 1729. Fifth edition, 8vo, London, 1734.
10. The Compleat City and Country Cook. By Charles Carter. 8vo, London, 1732.
11. The Compleat Housewife: or, Accomplish'd Gentlewomans Companion: Being a collection of upwards of Five Hundred of the most approved Receipts in Cookery, Pastry, Confectionery, Preserving, Pickles, Cakes, Creams, Jellies, Made Wines, Cordials. With Copper Plates....
And also Bills of Fare for every month in the year.... By E. Smith.
Seventh edition, with very large additions, near fifty Receipts being communicated just before the author's death. 8vo, London, 1736.
Eleventh edition. 8vo, London, 1742.
12. The Complete Family Piece: A very Choice Collection of Receipts in... Cookery. Seventh Edition. 8vo, London, 1737.
13. The Modern Cook. By Vincent La Chapelle, cook to the Prince of Orange. Third edition. 8vo, London, 1744.
14. A Treatise of all Sorts of Foods, both Animal and Vegetable, and also of Drinkables, written originally in French by the Learned M.L.
Lemery. Translated by D. Hay, M.D. 8vo, London, 1745.
15. The Housekeeper's Pocket-Book. By Sarah Harrison. Sixth edition, 2 vols. 12mo, London, 1755.
16. Professed Cookery. By Ann Cook. Third edition. 8vo, London (about 1760).
17. The Experienced English Housekeeper. By Elizabeth Raffald. Second edition. 8vo, London, 1771. There were an eighth, tenth, and eleventh editions, and two others, described as "New Editions," between this date and 1806. The compiler dedicates her book to "The honourable Lady Elizabeth Warburton," in whose service she had been. She mentions that the volume was published by subscription, and that she had obtained eight hundred names. In the preface Mrs. Raffald begins by observing: "When I reflect upon the number of books already in print upon this subject, and _with what contempt they are read_, I cannot but be apprehensive that this may meet the same fate with some who will censure before they either see it or try its value." She concludes by saying that she had not meddled with physical receipts, "leaving them to the physician's superior judgment, whose proper province they are."
The author of the "Experienced Housekeeper" tells us that she had not only filled that post in n.o.ble families during fifteen years, but had travelled with her employers, and so widened her sphere of observation.
18. The Young Ladies' Guide in the Art of Cookery. By Elizabeth Marshall. 8vo, Newcastle, 1777.
19. English Housewifery Exhibited in above 450 Receipts. By Elizabeth Moxon. Fourth edition. 8vo, Leeds (about 1780).
20. The Practice of Modern Cookery. By George Dalrymple. 8vo, Edinburgh, 1781.
21. The Ladies' a.s.sistant for Regulating and Supplying the Table. By Charlotte Mason. 8vo, London, 1786.