Selected quad for the lemma: lord_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
lord_n	word_n	work_n	write_a	89	3	9.9063	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88798	The French cook. Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.; Cuisinier françois. English	La Varenne, François Pierre de, 1618-1678.; I. D. G.	1653 (1653)	Wing L624; Thomason E1541_1; ESTC R11394	126,490	317

THE FRENCH COOK Prescribing the way of making ready of all sorts of Meats Fish and Flesh with the proper Sauces either to procure Appetite or to advance the power of Digestion Also the Preparation of all Herbs and Fruits so as their naturall Crudities are by art opposed with the whole skil of pastry-Pastry-work Together with a Treatise of Conserves both dry and liquid a la mode de France With an Alphabeticall Table explaining the hard words and other usefull Tables Written in French by Monsieur De La Varenne Clerk of the Kitchin to the Lord Marquesse of Uxelles and now Englished by I. D. G. LONDON Printed for Charls Adams and are to be sold at his shop at the Sign of the Talbot neere St. Dunstans Church in Fleetstreet 1653. London Printed for Cha Adams at the Talbott in Fleet-streete ouer ag t St. Dunstans Church TO THE RIGHT HONOURABLE JOHN Earl of TANNET c. My very good Lord. My Lord OF all Cookes in the World the French are esteem'd the best and of all Cookes that ever France bred up this may very well challenge the first place as the neatest and compleatest that ever did attend the French Court and Armies I have taught him to speak English to the end that he may be able to wait in your Lordships Kitchin and furnish your Table with severall Sauces of haut goust with dainty ragousts and fweet meats as yet hardly known in this Land I hope your Honour wil forgive my boldnesse of begging your Lordships Patronage in his behalf entreating your Honour to consider that having first set out his skill in French under the protection of a French Marquess he now as a stranger doth humbly crave to be sheltred under the lustre of your honourable name that so with the more credit and confidence he may impart his skill for the publique good in teaching every body how to continue and prolong comfortably by a well relished diet the sweet marriage of Soul and Body Besides my Lord your former commands are indeed the first and chief cause of my presuming thus far esteeming it to be a part of my duty which will never be satisfied untill some better occasion doe furnish me with a more serious subject whereby I may let all the world know that all my ambition is to deserve the glorious title of Your Lordships most humble Servant Du Fresne To the Reader Courteous Reader I Was desired by a noble Knight to English this Book besides being solicited and intreated about the same by many of my Friends and persons of good quality I have taken the pains to doe it as punctually and exactly as the matter could give me leave endeavouring to make it intelligible for every body As concerning some few words which are not Englished they are words of things which are not in England or some words of art which you will finde explained in a Table set before the Book I have had all the care possible to make it compleat and easie to the end that it may be usefull not onely for Noblemen and Gentlemen but also for every private family even to the Husband man or Labouring man wheresoever the English tongue is or may be used If you doe accept of it for your own use as kindly as I doe give it heartily to the publick I am fully satisfied for all my labours wishing that you and I may long enjoy the comfortable refreshments prescribed therein Farewell FOR THE High and Mighty Lord Lewis Chaalon Du Bled Counsellor of the King in both his Counsels of State and Privy-Counsell Knight of his Orders Baron of Tenar Marquesse of Uxelles and of Cormartin c. My Lord ALthough my condition doth not afford me a Heroick heart it gives me nevertheless such a one as not to be forgetfull of my duty During a whole tenne years imployment in your house I have found the secret how to make meates ready neatly and daintily I dare say that I have exercised this profession with a great approbation of the Princes of the Marshals of France and of an infinite number of persons of quality who did cherish your Table in Paris and in the Armies where you have forced Fortune to grant to your Virtue some Offices worthy of your courage I think that the publique ought to receive the profit of this experience of mine to the end that it may owe unto you all the utilitie which it will receive thereby I have therefore set down in writing what I have so long practised in the honour of your service and have made a small Book of it bearing the title of the Clerk of your Kitchin But as all what it doth contain is but a lesson which the desire of pleasing you hath caused me to learne I have thought that it ought to be honoured with your name and that without sinning against my duty I could not seek for it a mightier prop than yours It is a token of the passion which I have alwaies had and which I shall have all my life time for your service Therefore my Lord use your accustomed generosity doe not despise it though it be unworthy of you Consider that it is a treasure of the Sauces the taste whereof did once please you and to conclude that it is the Master-peece comming from the hands of him who will bee all his life time My Lord Your most humble most obedient and most obliged Servant Francis Peter alias La Varenne Friendly Reader I Have thought it fitting to give you some advise concerning the design and the use of this Book whereof I am the Author without vanity My intention is not to displease or offend any body though I doe not doubt but that some ill-willers or some envious will speak of it at randome but my intention is to serve and succour them who shall stand in need of it whereof many having not the experience and the memory in readiness will not or dare not presume to learne what they know not partly through pride and partly also through some other consideration Some do beleeve that they wrong themselves in taking counsel concerning that thing which belike they ought to be skilfull in Some others having no acquaintance with those who could teach them are ashamed to present themselves without a reward which their want cannot give them leave to reach to Therfore because I love dearly them of my calling I have esteemed it of my duty to impart unto them that little which I doe know so to deliver them out of this trouble As for the use I have made you up four services before each of them you will find the Table and then the discourse following after and have divided them according to the several fashions of the meals used in Flesh dayes Fish dayes and Lent and specially Good-friday I have added many other generall things whereof you have the tables and discourses I have intermixed the Table and the making of Pastry works according to the