Page:Art of Cookery 1774 edition.djvu/9

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TO THE

READE R.

I believe I have attempted a branch of Cookery which nobody has yet thought worth their while to write upon: but as I have both ſeen and found, by experience, that the generality of servants are greatly wanting in that point, therefore I have taken upon me to inſtruct them in the best manner I am capable; and, I dare say, that every servant who can but read will be capable of making a tolerable good cook, and thoſe who have the least notion of Cookery cannot miſs of being very good ones.

If I have not wrote in the high polite ſtyle, I hope, I shall be forgiven; for my intention is to instruct the lower ſort, and therefore must treat them in their own way. For example: when I bid them lard a fowl, if I should bid them lard with large lardoons, they would not know what I meant; but when I say, they must lard with little pieces of bacon, they know what I mean. So, in many other things in Cookery, the great cooks have such a high way of expressing

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