is an occupation neither unbecoming nor unworthy philosophers of the highest class: such only can comprehend its importance; which amounts to no less, than not only the enjoyment of the present moment, but the more precious advantage of improving and preserving health, and prolonging life, which depend on duly replenishing the daily waste of the human frame with materials pregnant with nutriment and easy of digestion.
If medicine be ranked among those arts which dignify their professors, cookery may lay claim to an equal, if not a superior, distinction; to prevent diseases is surely a more advantageous art to mankind than to cure them. “Physicians should be good cooks, at least in theory.”—Dr. Mandeville on Hypochondriasis, p. 316.
The learned Dr. Arbuthnot observes, in page 3 of the preface to his Essay on Aliment, that “the choice and measure of the materials of which our body is composed, what we take daily by pounds, is at least of as much importance as what we take seldom, and only by grains and spoonfuls.”
Those in whom the organ of taste is obtuse, or who have been brought up in the happy habit of being content with humble fare, whose health is so firm, that it needs no artificial adjustment; who, with the appetite of a cormorant, have the digestion of an ostrich, and eagerly devour whatever is set before them without asking any questions about what it is, or how it has been prepared—may perhaps imagine that the Editor has sometimes been rather over-much refining the business of the kitchen.
“Where ignorance is bliss, ’tis folly to be wise.”
But as few are so fortunate as to be trained up to understand how well it is worth their while to cultivate such habits of Spartan forbearance, we cannot perform our duty in registering wholesome precepts, in a higher degree, than by disarming luxury of its sting, and making the refinements of Modern Cookery minister not merely to sensual gratification, but at the same time support the substantial excitement of “mens sana in corpore sano.”
Delicate and nervous invalids, who have unfortunately a sensitive palate, and have been accustomed to a luxurious variety of savoury sauces, and highly seasoned viands; those who, from the infirmity of age, are become incapable of correcting habits created by absurd indulgence in youth, are entitled to some consideration; and, for their sake, the Elements of Opsology are explained in the most intelligent manner; and I have assisted the memory of young cooks, by annexing to each dish the various sauces which usually accompany it, referring to their numbers in the work.
Some idle idiots have remarked to the Author, that “there were really so many references from one receipt to another, that it is exceedingly troublesome indeed; they are directed sometimes to turn to half a dozen numbers:” this is quite true. If the Author had not adopted this plan of reference, his book, to be equally explicit, must have been ten times as big; his object has been to give as much information as possible in as few pages, and for as few pence, as possible.
By reducing culinary operations to something like a certainty, invalids will no longer be entirely indebted to chance, whether they shall recover and live long, and comfortably, or speedily die of starvation in the midst of plenty.
These rules and orders for the regulation of the business of the kitchen have been extremely beneficial to the Editor’s own health and comfort. He hopes they will be equally so to others: they will help those who enjoy health to preserve it; teach those who have delicate and irritable stomachs how to keep them in good temper; and, with a little discretion, enable them to indulge occasionally, not only with impunity, but with advantage, in all those alimentary pleasures which a rational epicure can desire.