Selected quad for the lemma: lord_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
lord_n	charles_n	john_n	sir_n	39,226	5	6.7660	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88977	The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.	May, Robert, b. 1588.	1660 (1660)	Wing M1391; Thomason E1741_1; ESTC R12789	274,799	512

have inserted of Carving and Sewing that I might demonstrate the whole Art In the contrivance of these my Labours I have so managed them for the general good that those whose Purses cannot reach to the cost of rich Dishes I have descended to their meaner Expences that they may give though upon a sudden Treatment to their Kindred Friends Allies and Acquaintance a handsome and relishing entertainment in all Seasons of the year though at some distance from Towns or Villages Nor have my serious considerations been wanting amongst directions for Diet how to order what belongs to the Sick as well as to those that are in Health and withal my care hath been such that in this Book as in a Closet is contained all such Secrets as relate to Preserving Conserving Candying Distilling and such rare varieties as they are most concerned in the best husbandring and housewifering of them Nor is there any Book except that of the Queens Closet which was so enricht with Receipts presented to her Majesty as yet that I ever saw in any Language that ever contained so many profitable Experiences as in this Volume in all which the Reader shall finde most of the Compositions and mixtures easie to be prepared most pleasing to the pallat and not too chargeable to the Purse since you are at liberty to employ as much or as little therein as you please It is impossible for any Authour to please all people no more then the best Cook can fancy their pallats whose mouths are alwayes out of taste As for those who make it their business to hide their Candle under a Bushel to do onely good to themselves and not to others such as will curse me for revealing the Secrets of this Art I value the discharge of mine own Conscience in doing good above all their malice protesting to the whole world that I have not concealed any material Secret of above my fifty years Experience my Father being a Cook under whom in my Childhood I was bred up in this Art To conclude the diligent peruser of this Volume gains that in a small time as to the Theory which an Apprenticeship with some Masters could never have taught them I have no more to do but to desire of God a blessing upon these my Endeavours and remain Yours in the most ingenuous wayes of Friendship ROBERT MAY. Sholeby in Leicestershire Jan. 24. 1659. A short Narrative of some passages of the Authors Life FOr the better knowledge of the worth of this Book though it be not usual the Author being living it will not be amiss to acquaint the Reader with a brief account of some passages of his Life as also what eminent Persons renowned for their good House-keeping whom he hath served throughout the whole series of his Life for as the growth of the children argueth the strength of the Parents so doth the judgement and abilities of the Artist conduce to the making and goodness of the Work now that such great knowledge in this so commendable Art was not gained but by long experience practice and converse with the most ablest men in their times the Reader in this brief Narrative may be informed by what steps and degrees he astended to the same He was born in the year of our Lord 1588. His Father being one of the ablest Cooks in his time and his first Tutor in the knowledge or practice of Cookery under whom having attained to some perfection in that Art the old Lady Dormer sent him over into France where he continued five years being in the Family of a noble Peer and first President of Paris where he gained not onely the French Tongue but also bettered his knowledge in Cookery and returning again into England was bound Apprentice in London to Mr. Arthur Hollinsworth in Newgate Market one of the ablest workmen in London Cook to the Grocers Hall and Star Chamber His Prenticeship being out the Lady Dormer sent for him to be her Cook under his Father who then served that Honourable Lady where were four Cooks more such noble Houses were then keept the glory of that and shame of this present age then were those golden dayes wherein were practised the Triumphs and Trophies of Cookery then was Hospitality esteemed Neighbourhood preserved the Poor cherished and God honoured then was Religion less talk't on and more practised then was Atheism and Schisme less in fashion and then did men strive to be good rather then to seem so Here he continued till the Lady Dormer died and then went again to London and served the Lord Castle-haven after that the Lord Lumley that great lover and knower of Art who wanted no knowledge in the decerning this mystery next the Lord Mountague in Sussex and at the beginning of these Wars the Countess of Kent then Mr. Nevel of Chrissen-Temple in Essex whose Ancestours the Smiths of whom he is descended were the greatest maintainers of Hospitality in all those parts nor doth the present Mr. Nevil degenerate from their laudable examples Divers other persons of like esteem and quality hath he served as the Lord Rivers Mr. John Ashburnham of the Bed Chamber Doctor Steed in Kent Sir Thomas Stiles of Drury-Lane in London Sir Marmaduke Constable in Yorkshire Sir Charles Lucas and lastly the Right Honourable the Lady Eng efield where he now liveth Thus have I given you a brief account of his Life I shall next tell you in what high esteem this noble Art was with the ancient Romans Plutarch reports that Lucullus his ordinary diet was fine dainty dishes with works of pastery Banquetting dishes and fruit curiously wrought and prepared and that his Table might be furnished with choice of varieties as the noble Lord Lumley did that he kept and nourished all manner of Fowl all the year long To this purpose he telleth us a story how Pompey being sick the Physicians willed him to eat a Thrush and it being said there was none to be had because it was then Summer it was answered they might have them at Lucullus's house who kept both Thrushes and all manner of Fowl all the year long This Lucullus was for his Hospitality so esteemed in Rome that there was no talk but of his noble House-keeping The said Plutarch reports how Cicero and Pompey inviting themselves to sup with him they would not let him speak with his men to provide any thing more then ordinary but he telling them he would sup in Apollo a Chamber so named and every Chamber proportioned their expences he by this wile beguiled them and a supper was made ready estimated at fifty thousand pence every Roman penny being seven pence half penny English money a vast summe for that Age before the Indies had overflowed Europe But I have too far digressed from the Author of whom I might speak much more as in relation to his person and abilities but who will cry out the Sun shines this already said is enough to satisfie any but the malicious who are the

Aetatis Suae 71. 1660. What wouldst thou uiew but in one face all hospitalitie the race of those that for the Gusto stand whose tables a whole Ark comand of Natures plentie wouldst thou see this sight peruse Maijs booke 't is hee For Nathaniell Brooke att the Angell in Corne hill Ia Parry THE Accomplisht Cook OR THE ART and MYSTERY OF COOKERY Wherein the whole Art is revealed in a more easie and perfect Method then hath been publisht in any Language Expert and ready wayes for the Dressing of all sorts of FLESH FOWL and FISH the Raising of Pastes the best Directions for all manner of Kickshaws and the most Poinant Sauces with the Tearms of CARVING and SEWING An exact Account of all Dishes for the Season with other A la mode Curiosities Together with the lively Illustrations of such necessary Figures as are referred to Practice Approved by the Fifty Years Experience and Industry of ROBERT MAY in his Attendance on several Persons of Honour London Printed by R. W. for Nath. Brooke at the Sign of the Angel in Cornhill 1660. To the Right Honourable my Lord Lumley and my Lord Lovelace and to the Right Worshipful Sir VVilliam Paston Sir Kenelme Digby and Sir Frederick Cornwallis so well known to the Nation for their admired Hospitalities Right Honourable and Right worshipful HE is an Alien a meer Stanger in England that hath not been acquainted with your generous House-keepings for my own part my more particular Tyes of service to you my Honoured Lords have built me up to the height of this experience for which this Book now at last dares appear to the world those times which I attended upon your Honours were those golden dayes of Peace and Hospitality when you enjoy'd your own so as to entertain and relieve others Right Honourable and Right Worshipful I have not onely been an eye witness but interested by my attendance so as that I may justly acknowledge those Triumphs and magnificent Trophies of Cookery that have adorned your Tables nor can I but confess to the world except I should be guilty of the highest ingratitude that the onely structure of this my Art and Knowledge I owed to your costs generous and inimitable expences thus not onely I have derived my experience but your Countrey hath reap't the plenty of your Humanity and charitable Bounties Right Honourable and Right Worshipful Hospitality which was once a Relique of Gentry and a known Cognizance to all ancient Houses hath lost her Title through the unhappy and cruel Disturbances of these Times she is now reposing of her lately so alarum'd Head on your Beds of Honour In the mean space that our English World may know the Maecenas's and Patrons of this Generous Art I have exposed this Volume to the Publique under the Tuition of your Names at whose Feet I prostrate these Endeavours and shall for ever remain Your most humbly devoted Servant ROBERT MAY. From Sholeby in Leicestershire Jan. 24. 1659. To the Master Cooks and to such young Practitioners of the Art of Cookery to whom this Book may be useful TO you first most worthy Artists I acknowledge one of the chief Motives that made me to adventure this Volume to your Censures hath been to testifie my gratitude to your experienced Society nor could I omit to direct it to you as it hath been my ambition that you should be sensible of my Proficiency of Endeavours in this Art To all honest well intending Men of our Profession or others this Book cannot but be acceptable as it plainly and profitably discovers the Mystery of the whole Art for which though I may be envied by some that onely value their private Interests above Posterity and the publick good yet God and my own Conscience would not permit me to bury these my Experiences with my Silver Hairs in the Grave and that more especially as the advantages of my Education hath raised me above the Ambitions of others in the converse I have had with other Nations who in this Art fall short of what I have known experimented by you my worthy Countreymen Howsoever the French by their Insinuations not without enough of Ignorance have bewitcht some of the Gallants of our Nation with Epigram Dishes smoak't rather then drest so strangely to captivate the Gusto their Mushroom'd Experiences for Sauce rather then Diet for the generality howsoever called A la mode not being worthy of taken notice on As I lived in France and had the Language and have been an eye-witness of their Cookeries as well as a peruser of their Manuscripts and printed Authours whatsoever I found good in them I have inserted in this Volume I do acknowledge my self not to be a little beholding to the Italian and Spanish Treatises though without my fosterage and bringing up under the Generofities and Bounties of my noble Patrons and Masters I could never have arrived to this Experience To be confined and limited to the narrowness of a Purse is to want the Materials from which the Artist must gain his knowledge Those Honourable Persons my Lord Lumley and my Lord Lovelace and others with whom I have spent a part of my time were such whose generous costs never weighed the Expence so that they might arrive to that right and high esteem they had of their Gusto's Whosoever peruses this Volume shall finde it amply exemplified in Dishes of such high prices which onely these Noblesses Hospitalities did reach to I should have sinned against their to be perpetuated Bounties if I had not set down their several varieties that the Reader might be as well acquainted with what is extraordinary as what is ordinary in this Art as I am truly sensible that some of those things that I have set down will amaze a not thorow-paced Reader in the Art of Cookery as they are Delicates never till this time made known to the World Fellow Cooks that I might give a testimony to my Countrey of the laudableness of our Profession that I might encourage young Undertakers to make a progress in the Practice of this Art I have laid open these Experiences as I was most unwilling to hide my Talent but have ever endeavoured to do good to others I acknowledge that there hath already been several Books publisht and amongst the rest some out of the French for ought I could perceive to very little purpose empty and unprofitable Treatises of as little use as some Niggards Kitchens which the Reader in respect of the confusion of the Method or barrenness of those Authours Experience hath rather been puzzled then profited by as those already extant Authours have trace't but one common beaten road repeating for the main what others have in the same homely manner done before them it hath been my task to denote some new Faculty or Science that others have not yet discovered this the Reader will quickly discern by those new Terms of Art which he shall meet withal throughout this whole Volume Some things I