pot_luck_or_the_british_home_cookery_book_1915.pdf

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OT-LUCK
OR.
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'•HEBRmSH
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COOKERY
BOOK'
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A
THOUSAND
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orj>
£fi^(nyHs.
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XlAy
BYRON
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POT
-LUCK
HOME
OR
THE
BRITISH
*
*
COOKEK5f
BOOK
.
*
*
OVEK
A
THOUSAND
RECIPES
FROM
OU)
E^kMILY
MS
BOOKS
COLLECTED
&.
EDITED
BYMA^EYRQN
^
:^
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'-
'•'N..
\
"OU
fasWuji-
To
be.
•
y
good."
IZAAK\VAITCJN
•
-but
cfioicely
cfironideA,
arui
cKronicled,
arxL
ci^t
arti
cnronicleA,
aruL
alLia
be
praisecL
FULiLILR.
HODDELLAND
STOUGHTON
LONDON
•
TSEW^
YORK.
TOROISTTO
First
Edition
in
1914
Second
Edition
March,
1915
PREFACE
This
is
not
the
ordinary
conventional
cookery
book,
instructions
affording
how
to
dress,
cook,
and
serve
every
variety
of
joint,
etc.,
fish,
vegetable,
etc.,
etc.
I
take
for
granted
that
the
reader
is
already
acquainted
is
with
ordinary
means
and
methods,
and
food.
To
versed
in
the
preparation
of
simple
be
a "
good
plain
"
cook
always
appears
:
to
me
a
contradiction
in
terms
because,
if
a
per-
son's
treatment
of
plain
dishes
is
good,
she
should
be
equally
good
at
more
elaborate
ones.
amount
test
to
of
application
will
serve
for
both.
is,
The
same
To
make
"plain"
dishes
palatable
which
a
indeed,
the
highest
woman
can be
put.
skni
demanded
in
these
pages
is
of
The
culinary
an
everyday,
common-sense
character,
such
as
any
housewife,
old
or
young,
may
exercise
with
pleasure.
For
these
are
chiefly
specimens
of
the
"
good
plain
cookiag
"
which
was
done
by
our
mothers,
and
grandmothers,
and
great-grandmothers
tinned
things
is,
—
^the
old
home
cookery
before
and
preservatives
were
invented.
way,
unique.
This
book
in
its
In
almost
every
family,
at
one
time
(before
the
present
multiplication
of
printed
cookery
books)
vi
PREFACE
:
there
existed
a
manuscript
recipe
book,
or
collec-
tion
of
old
recipes
tied
together
passed
on
from
one
neighbour
to
another,
or
handed
down
from
one
generation
to
another
as
something
really
worth
knowing.
Some
of
these
books
and
papers
have
been
so
frequently
made
use
of,
that
they
are
almost
is
worn
out.
The
neat
Itahan
handwriting
the
nearly
obhterated,
stained
yellow
edges
of
the
:
paper
are
it
is
difficult
and
discoloured
with
wear
to
decipher
the
often
shaky
speUing
and
quaint
phraseology
of
the
MSS.
To
collect
and
select
such
recipes,
therefore,
is
no
easy
task,
and
one
very
seldom
attempted.
They
are often
so
jealously
guarded
and
treasured
by
their
owners,
that
the
mere
permission
to
copy
them
has
to
be
besought
as
a
special
favour.
I
have,
however,
attempted
to
bring
together
a
fairly
representative
collection,
and
I
am
sure
that
among
some
some
the
nearly
eleven
hundred
formulas
here
set forth,
nise
with
dehght
teristic
of
many
a
reader
will
recog-
little
bit
of
cookery
charac-
her
own
old
home,
or
will
long-lost
welcome
with
after
much
satisfaction
method
whose
ingredients
she
has
frequently
It
will
dishes,
cities
made
search
in
vain.
be
seen
that
these are
chiefly
country
dating
back
to
the
good
old
days
when
had
not
claimed
the
multitudes
disparity
between
of
the
shires.
Some,
indeed,
go
back
to
the
seventeenth
century,
when
the
town
and
country
was
not
so
great
^when
hardly
a
Londoner
but
had
his
garden,
and
cornfields
separated
the
City
from
—

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