believe, is arrived at its greatest height and perfection, if it
is not got beyond it, even to its declension; for whatsoever new,
upstart, out-of-the-way messes some humourists have invented, such as
stuffing a roasted leg of mutton with pickled herring, and the like,
are only the sallies of a capricious appetite, and debauching rather
than improving the art itself.

"The art of cookery, &c., is indeed diversified according to the
diversity of nations or countries; and to treat of it in that latitude
would fill an unportable volume; and rather confound than improve
those that would accomplish themselves with it. I shall therefore
confine what I have to communicate within the limits of practicalness
and usefulness, and so within the compass of a manual, that shall
neither burthen the hands to hold, the eyes in reading, nor the mind
in conceiving.

"What you will find in the following sheets, are directions generally
for dressing after the best, most natural, and wholesome manner, such
provisions as are the product of our own country, and in such a manner
as is most agreeable to English palates: saving that I have so far
temporized, as, since we have to our disgrace so fondly admired the
French tongue, French modes, and also French messes, to present you
now and then with such receipts of French cookery, as I think may not
be disagreeable to English palates.

"There are indeed already in the world various books that treat on
this subject, and which bear great names, as cooks to kings, princes,
and noblemen, and from which one might justly expect something more
than many, if not most of these I have read, perform, but found
my self deceived in my expectations; for many of them to us are