to verification.

When we pass from an examination of the state of the question as
regarded Cookery in very early times among us, before an even
more valuable art--that of Printing--was discovered, we shall find
ourselves face to face with a rich and long chronological series of
books on the Mystery, the titles and fore-fronts of which are often
not without a kind of fragrance and _goût_.

As the space allotted to me is limited, and as the sketch left by
Warner of the convivial habits and household arrangements of
the Saxons or Normans in this island, as well as of the monastic
institutions, is more copious than any which I could offer, it may be
best to refer simply to his elaborate preface. But it may be pointed
out generally that the establishment of the Norman sway not only
purged of some of their Anglo-Danish barbarism the tables of the
nobility and the higher classes, but did much to spread among the
poor a thriftier manipulation of the articles of food by a resort to
broths, messes, and hot-pots. In the poorer districts, in Normandy
as well as in Brittany, Duke William would probably find very little
alteration in the mode of preparing victuals from that which was in
use in his day, eight hundred years ago, if (like another Arthur)
he should return among his ancient compatriots; but in his adopted
country he would see that there had been a considerable revolt from
the common saucepan--not to add from the pseudo-Arthurian bag-pudding;
and that the English artisan, if he could get a rump-steak or a leg of
mutton once a week, was content to starve on the other six days.

Those who desire to be more amply informed of the domestic economy
of the ancient court, and to study the _minutiae_, into which I am