TO THE READER

Though cooks are often men of pregnant wit,

Through niceness of their subject few have writ.

‘Tis a sage question, if the art of cooks

Is lodg’d by nature or attain’d by books?

That man will never frame a noble treat,

Whose whole dependence lies in some receipt.

Then by pure nature everything is spoil’d, -

She knows no more than stew’d, bak’d, roast, and boil’d.

When art and nature join, the effect will be,

Some nice ragout, or charming fricasee. …