Excerpt from The Dinner Question: Or, How to Dine Well and Economically, Combining the Rudiments of Cookery With Useful Hints on Dinner Giving and Serving, and Other Household Words of Advice: Garnished With Anecdotes of Eminent Cooks and Epicures, as Well as Wise Saws in Gastronomy From
As man, in his civilized state, is supposed to eat above a thousand times in every year of his life, a work which will teach him how to vary his food, and prepare it skilfully, alike for the preservation of his health and the gratification of his palate, cannot fail to be highly interesting to all classes.
Brillat Savarin, in his world-famous Physiologie du Gout, has given us the foundation of everything connected with the "pleasures of the table." Careme, Ude, Francatelli, and a host of other renowned "ministers of the mouth," have endeavoured to instruct us how to produce an Omelette Soufflee, a Supreme de Volaillc, Poulets a la Marengo, &c. &c. Mrs. Glasse in the olden time, Mrs. Rundle, Miss Acton, and Alexis Soyer in the present, have shown us how to deal with more substantial fare; while Doctor Kitchener, perhaps the most lucid and practicable of all, has initiated us in the chemistry of food, and revealed the more recondite mysteries of the culinary art; but none of them - and I say it advisedly - have given us the exact thing required by Housekeepers with small incomes - viz., Plain instructions for the preparation of Plain Dishes, at the least possible expense.
Soyer, in his Shilling Cookery for the Million, comes nearest the mark; but he is generally too French in his practice, and offers examples which many who have a natural love of simple and succulent English good cheer will never follow. The great fault of all the Cookery-books I have read (and their number has not been small), is, that their instructions are too complicated and vague, and address themselves principally to persons whose means permit them to keep up a good establishment, and give dinners.
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