The Cook's Decameron: a Study in Taste
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The Cook's Decameron: A Study in Taste: Mrs. W. G. Water The Cook's Decameron: A Study in Taste: Table of Contents The Cook's Decameron: A Study in Taste:.............................................................................................................1 Mrs. W. G. Water...........................................................................................................................................2 Preface............................................................................................................................................................3 Part I. The Cook's Decameron.......................................................................................................................4 Prologue.........................................................................................................................................................5 The First Day.................................................................................................................................................9 The Second Day...........................................................................................................................................11 The Third Day..............................................................................................................................................13 The Fifth Day...............................................................................................................................................17 The Sixth Day..............................................................................................................................................19 The Seventh Day..........................................................................................................................................21 The Eighth Day............................................................................................................................................23 The Ninth Day..............................................................................................................................................26 The Tenth Day.............................................................................................................................................28 i The Cook's Decameron: A Study in Taste: The Cook's Decameron: A Study in Taste: 1 The Cook's Decameron: A Study in Taste: Mrs. W. G. Water This page copyright © 2002 Blackmask Online. http://www.blackmask.com • Preface • Part I. The Cook's Decameron • Prologue • The First Day • The Second Day • The Third Day • The Fifth Day • The Sixth Day • The Seventh Day • The Eighth Day • The Ninth Day • The Tenth Day Containing Over Two Hundred Recipes For Italian Dishes This etext was prepared by Metra Christofferson, metra@theonramp.net. "Show me a pleasure like dinner, which comes every day and lasts an hour." — Talleyrand circa 1901 To A. V. In memory of Certain Ausonian Feasts Mrs. W. G. Water 2 The Cook's Decameron: A Study in Taste: Preface Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day. "I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate−Science, with such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divinity. He made a Learned Distinction of the several sorts of Appetites, of that of a Man before he begins to eat, and of those after the second and third Service: The Means simply to satisfy the first, and then to raise and acute the other two: The ordering of the Sauces, first in general, and then proceeded to the Qualities of the Ingredients, and their Effects: The Differences of Sallets, according to their seasons, which ought to be serv'd up hot, and which cold: The Manner of their Garnishment and Decoration, to render them yet more acceptable to the Eye after which he entered upon the Order of the whole Service, full of weighty and important Considerations." It is consistent with Montaigne's large−minded habit thus to applaud the gifts of this master of his art who happened not to be a Frenchman. It is a canon of belief with the modern Englishman that the French alone can achieve excellence in the art of cookery, and when once a notion of this sort shall have found a lodgment in an Englishman's brain, the task of removing it will be a hard one. Not for a moment is it suggested that Englishmen or any one else should cease to recognise the sovereign merits of French cookery; all that is entreated is toleration, and perchance approval, of cookery of other schools. But the favourable consideration of any plea of this sort is hindered by the fact that the vast majority of Englishmen when they go abroad find no other school of cookery by the testing of which they may form a comparison. This universal prevalence of French cookery may be held to be a proof of its supreme excellence—that it is first, and the rest nowhere; but the victory is not so complete as it seems, and the facts would bring grief and humiliation rather than patriotic pride to the heart of a Frenchman like Brillat−Savarin. For the cookery we meet in the hotels of the great European cities, though it may be based on French traditions, is not the genuine thing, but a bastard, cosmopolitan growth, the same everywhere, and generally vapid and uninteresting. French cookery of the grand school suffers by being associated with such commonplace achievements. It is noted in the following pages how rarely English people on their travels penetrate where true Italian cookery may be tasted, wherefore it has seemed worth while to place within the reach of English housewives some Italian recipes which are especially fitted for the presentation of English fare to English palates under a different and not unappetising guise. Most of them will be found simple and inexpensive, and special care has been taken to include those recipes which enable the less esteemed portions of meat and the cheaper vegetables and fish to be treated more elaborately than they have hitherto been treated by English cooks. The author wishes to tender her acknowledgments to her husband for certain suggestions and emendations made in the revision of the introduction, and for his courage in dining, "greatly daring," off many of the dishes. He still lives and thrives. Also to Mrs. Mitchell, her cook, for the interest and enthusiasm she has shown in the work, for her valuable advice, and for the care taken in testing the recipes. Preface 3 The Cook's Decameron: A Study in Taste: Part I. The Cook's Decameron Part I. The Cook's Decameron 4 The Cook's Decameron: A Study in Taste: Prologue The Marchesa di Sant'Andrea finished her early morning cup of tea, and then took up the batch of correspondence which her maid had placed on the tray. The world had a way of treating her in kindly fashion, and hostile or troublesome letters rarely veiled their ugly faces under the envelopes addressed to her; wherefore the perfection of that pleasant half−hour lying between the last sip of tea and the first step to meet the new day was seldom marred by the perusal of her morning budget. The apartment which she graced with her seemly presence was a choice one in the Mayfair Hotel, one which she had occupied for the past four or five years during her spring visit to London; a visit undertaken to keep alive a number of pleasant English friendships which had begun in Rome or Malta. London had for her the peculiar attraction it has for so many Italians, and the weeks she spent upon its stones were commonly the happiest of the year. The review she took of her letters before breaking the seals first puzzled her, and then roused certain misgivings in her heart. She recognised the handwriting of each of the nine addresses, and at the same time recalled the fact that she was engaged to dine with every one of the correspondents of this particular morning. Why should they all be writing to her? She had uneasy forebodings of postponement, and she hated to have her engagements disturbed; but it was useless to prolong suspense, so she began by opening the envelope addressed in the familiar handwriting of Sir John Oglethorpe, and this was what Sir John had to say— "My Dear Marchesa, words, whether written or spoken, are powerless to express my present state of mind. In the first place, our dinner on Thursday is impossible, and in the second, I have lost Narcisse and forever. You commented favourably upon that supreme of lobster and the Ris de Veau a la Renaissance we tasted last week, but never again will you meet the handiwork of Narcisse. He came to me with admirable testimonials as to his artistic excellence; with regard to his moral past I was, I fear, culpably negligent, for I now learn that all the time he presided over my stewpans he was wanted by the French police on a charge of murdering his wife. A young lady seems to have helped him; so I fear Narcisse has broken more than one of the commandments in this final escapade. The truly great have ever been subject to these momentary aberrations, and Narcisse being now in the hands of justice—so called—our dinner must needs stand over, though not, I hope, for long. Meantime the only consolation I can perceive is the chance of a cup of tea with you this afternoon. J. O." Sir John Oglethorpe had