Transcriber's Note: This cover was created for this edition using the plainred cover and the original title page and is placed in the public domain.
All spelling on the monthly menus was retained as printed, for example, "Begetables."In the remainingtext, spelling was only changed where a clear majority of usage could be foundin the same text. For example, "benshamelle" for "béchamel" was retained while"posssible" for "possible" was corrected.
AMPLE DIRECTIONS FOR PREPARING EVERY ARTICLE REQUISITE FOR FURNISHING THE TABLES
OF THE
NOBLEMAN, GENTLEMAN, AND TRADESMAN.
BY
JOHN MOLLARD, Cook;
Lately one of the Proprietors of Freemasons' Tavern, Great Queen Street, Lincoln's Inn Fields; now removed to Dover Street, Piccadilly, formerly Thomas's.
SECOND EDITION.
LONDON:
PRINTED FOR THE AUTHOR, AND SOLD BY J. NUNN, GREAT QUEEN STREET, LINCOLN'S INN FIELDS, AND ALL BOOKSELLERS IN TOWN AND COUNTRY.
The mode of cookery which the authorof the following sheets has pursued for aseries of years having obtained the mostdistinguished approbation of the public,has induced him to commit his practiceto paper; in doing which, a deviationhas been made from the usual introductorymethods of other treatises ofthe kind, in omitting to give particulardirections for the choice of fish, meats,poultry, and vegetables, and at whattimes they respectively might be in season,&c. &c. the author conceiving thesimpler method to be the most acceptable:[vi]and, therefore, as actual knowledgemust ever supersede written forms,he would advise a frequent attendance atthe different markets, fully assured thatexperience will convey greater instructionin marketing than all the theories whichcould be advanced. There are, nevertheless,some useful observations interspersedin the course of the work forthat purpose; the author having confinedhimself chiefly to the practical part ofcookery; he has also given some directionsin a branch of the confectionarybusiness: in both of which it has beenhis constant endeavour that they mightbe rendered as simple and easy as possible,and that economy might pervadethe whole.
The receipts are written for the leastpossible quantities in the different made-dishes[vii]and sauces, it being a frequenterror in most of the books that they aretoo expensive and too long; by whichmeans the art has been rendered intricatein the extreme, both in theory andpractice.
