naturalisation of the Parisian school of cookery, and numerous works
were published at and about that time, in which the development of
knowledge in this direction is shown to have taken place _pari passu_
with the advance in gardening and arboriculture under the auspices of
Evelyn.

In 1683 we come to a little volume entitled "The Young Cook's
Monitor," by M.H., who made it public for the benefit of his (or her)
scholars; a really valuable and comprehensive manual, wherein, without
any attempt at arrangement, there is an ample assemblage of directions
for preparing for the table all kinds of joints, made dishes, soups
and broths, _frigacies_, puddings, pies, tarts, tansies, and jellies.
Receipts for pickling are included, and two ways are shown how we
should treat turnips after this wise. Some of the ingredients
proposed for sauces seem to our ears rather prodigious. In one place
a contemporary peruser has inserted an ironical calculation in MS. to
the effect that, whereas a cod's head could be bought for fourpence,
the condiments recommended for it were not to be had for less than
nine shillings. The book teaches us to make Scotch collops, to pickle
lemons and quinces, to make French bread, to collar beef, pork, or
eels, to make gooseberry fool, to dry beef after the Dutch fashion, to
make sack posset two ways, to candy flowers (violets, roses, etc.) for
salads, to pickle walnuts like mangoes, to make flummery, to make a
carp pie, to pickle French beans and cucumbers, to make damson and
quince wines, to make a French pudding (called a Pomeroy pudding), to
make a leg of pork like a Westphalia ham, to make mutton as beef, and
to pot beef to eat like venison.

These and many other precepts has M.H. left behind him; and a sort of
companion volume, printed a little before, goes mainly over the same