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Updated: May 13, 2025
Then, as you cannot make bad meat good, I would tell what is the best butcher's meat, the best beef, the best pieces; how to choose young fowls; the proper seasons of different vegetables; and then how to roast, and boil, and compound." DILLY: "Mrs. Glasse's 'Cookery, which is the best, was written by Dr. Hill. Half the trade know this."
He rallied a little. "Seymour," he said to me, "you've heard, of course, of the Bertillon system of measuring and registering criminals." "I have," I answered. "And it's excellent as far as it goes. But, like Mrs. Glasse's jugged hare, it all depends upon the initial step. 'First catch your criminal. Now, we have never caught Colonel Clay "
"For example," says she, "when I bid them lard a fowl, if I should bid them lard with large lardoons they would not know what I meant; but when I say they must lard with little pieces of Bacon, they know what I mean." I have been greatly charmed with Hannah Glasse's "Art of Cookery," 1747, and with her "Complete Confectioner" likewise in a modified degree.
JOHNSON: "Well, Sir, that shews how much better the subject of cookery may be treated by a philosopher. I doubt if the book be written by Dr Hill; for in Mrs. Glasse's Cookery, which I have looked into, saltpetre and salt-prunella are spoken of as different substances, whereas salt-prunella is only saltpetre burnt on charcoal; and Hill could not be ignorant of this.
Then as you cannot make bad meat good, I would tell what is the best butcher's meat, the best beef, the best pieces; how to choose young fowls; the proper seasons of different vegetables; and then how to roast and boil, and compound. DILLY. 'Mrs. Glasse's Cookery, which is the best, was written by Dr. Hill. Half the TRADE know this. JOHNSON. 'Well, Sir.
This shews how much better the subject of cookery may be treated by a philosopher. I doubt if the book be written by Dr. Hill; for, in Mrs. Glasse's Cookery, which I have looked into, salt-petre and sal-prunella are spoken of as different substances, whereas sal-prunella is only salt-petre burnt on charcoal; and Hill could not be ignorant of this.
This shews how much better the subject of cookery may be treated by a philosopher. I doubt if the book be written by Dr. Hill; for, in Mrs. Glasse's Cookery, which I have looked into, salt-petre and sal-prunella are spoken of as different substances whereas sal-prunella is only salt-petre burnt on charcoal; and Hill could not be ignorant of this.
Then as you cannot make bad meat good, I would tell what is the best butcher's meat, the best beef, the best pieces; how to choose young fowls; the proper seasons of different vegetables; and then how to roast and boil, and compound. DILLY. 'Mrs. Glasse's Cookery, which is the best, was written by Dr. Hill. Half the trade know this. JOHNSON. 'Well, Sir.
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