| Every investigation which is guided by principles of nature fixes its ultimate aim entirely on gratifying the stomach.|
Athenæus. Bk. VII. Ch. 2.
| Cookery is become an art, a noble science; cooks are gentlemen.|
BurtonAnatomy of Melancholy. Pt. I. Sec. II. Memb. 2. Subsec. 2.
|And nearer as they came, a genial savour|
Of certain stews, and roast-meats, and pilaus,
Things which in hungry mortals eyes find favour.
ByronDon Juan. Canto V. St. 47.
|Yet smelt roast meat, beheld a huge fire shine,|
And cooks in motion with their clean arms bared.
ByronDon Juan. Canto V. St. 50.
| Great pity were it if this beneficence of Providence should be marrd in the ordering, so as to justly merit the Reflection of the old proverb, that though God sends us meat, yet the D does cooks.|
Cooks and Confectioners Dictionary, or the Accomplished Housewifes Companions. London. (1724).
| Hallo! A great deal of steam! the pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycooks next door to each other, with a laundresss next door to that. That was the pudding.|
DickensChristmas Carol. Stave Three.
|Ever a glutton, at anothers cost,|
But in whose kitchen dwells perpetual frost.
DrydenFourth Satire of Persius. L. 58.
| Heaven sends us good meat, but the devil sends us cooks.|
David GarrickEpigram on Goldsmiths Retaliation.
|Poure faire un civet, prenez un lièvre.|
To make a ragout, first catch your hare.
Attributed erroneously to Mrs. Glasse. In Cook Book, pub. 1747, said to have been written by Dr. Hill. See Notes and Queries, Sept. 10, 1859. P. 206. Same in La Varennes Le Cuisinier Français. First ed. (1651). P. 40. Quoted by Metternich from Marchioness of LondonderryNarrative of a visit to the Courts of Vienna. (1844).
| Very well, cried I, thats a good girl; I find you are perfectly qualified for making converts, and so go help your mother to make the gooseberry pye.|
GoldsmithVicar of Wakefield. Ch. VII.
|Her that ruled the rost in the kitchen.|
Thos. HeywoodHistory of Women. (Ed. 1624). P. 286.
|Digestion, much like Love and Wine, no trifling will brook:|
His cook once spoiled the dinner of an Emperor of men;
The dinner spoiled the temper of his Majesty, and then
The Emperor made historyand no one blamed the cook.
F. J. MacBeathCause and Effect. In Smart Set. Vol. I. No. 4.
| I seem to you cruel and too much addicted to gluttony, when I beat my cook for sending up a bad dinner. If that appears to you too trifling a cause, say for what cause you would have a cook flogged.|
MartialEpigrams. Bk. VIII. Ep. 23.
| If your slave commits a fault, do not smash his teeth with your fists; give him some of the (hard) biscuit which famous Rhodes has sent you.|
MartialEpigrams. Bk. XIV. Ep. 68.
|A cook should double one sense have: for he|
Should taster for himself and master be.
MartialEpigrams. Bk. XIV. Ep. 220.
|Oh, better no doubt is a dinner of herbs,|
When seasond by love, which no rancour disturbs
And sweetend by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!
But if, out of humour, and hungry, alone
A man should sit down to dinner, each one
Of the dishes of which the cook chooses to spoil
With a horrible mixture of garlic and oil,
The chances are ten against one, I must own,
He gets up as ill-tempered as when he sat down.
Owen Meredith (Lord Lytton)Lucile. Pt. I. Canto II. St. 27.
|Of herbs, and other country messes,|
Which the neat-handed Phillis dresses.
MiltonLAllegro. L. 85.
|The vulgar boil, the learned roast, an egg.|
PopeSatires. Horace. Epistle II. Bk. II. L. 85.
|I never strove to rule the roast,|
She neer refusd to pledge my toast.
PriorTurtle and Sparrow.
|A crier of green sauce.|
RabelaisWorks. Bk. II. Ch. XXXI.
|He ruleth all the roste|
With bragging and with boste.
SkeltonWhy come ye not to Court? Of Cardinal Wolsey.
|The capon burns, the pig falls from the spit,|
The clock hath strucken twelve.
Comedy of Errors. Act I. Sc. 2. L. 44.
|Carve him as a dish fit for the gods.|
Julius Cæsar. Act II. Sc. 1. L. 173.
|Would the cook were of my mind!|
Much Ado About Nothing. Act I. Sc. 3. L. 74.
|She would have made Hercules have turned spit.|
Much Ado About Nothing. Act II. Sc. 1. L. 260.
|Let housewives make a skillet of my helm.|
Othello. Act I. Sc. 3. L. 273.
|Hire me twenty cunning cooks.|
Romeo and Juliet. Act IV. Sc. 2. L. 2.
| Were not I a little pot and soon hot, my very lips might freeze to my teeth.|
Taming of the Shrew. Act IV. Sc. 1. L. 5.
| Wheres the cook? is supper ready, the house trimmed, rushes strewed, cobwebs swept?|
Taming of the Shrew. Act IV. Sc. 1. L. 47.
| Tis burnt; and so is all the meat.|
What dogs are these! Where is the rascal cook?
How durst you, villains, bring it from the dresser,
And serve it thus to me that love it not?
Taming of the Shrew. Act IV. Sc. 1. L. 164.
|Weke, weke! so cries a pig prepared to the spit.|
Titus Andronicus. Act IV. Sc. 2. L. 146.
| He that will have a cake out of the wheat must needs tarry the grinding.|
Have I not tarried?
Ay, the grinding: but you must tarry the bolting.
Have I not tarried?
Ay, the bolting: but you must tarry the leavening.
Still have I tarried.
Ay, to the leavening: but heres yet in the word hereafter the kneading, the making of the cake, the heating of the oven and the baking: nay, you must stay the cooling too, or you may chance to burn your lips.
Troilus and Cressida. Act I. Sc. 1. L. 15.
| The waste of many good materials, the vexation that frequently attends such mismanagements, and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks.|
E. SmithThe Compleat Housewife. (1727).
|Let onion atoms lurk within the bowl,|
And, half-suspected, animate the whole.
Sydney SmithRecipe for Salad Dressing. Lady Hollands Memoir. Vol. I. P. 426. Ed. 3d. (Scarce suspected in several versions.)
|Velocius (or citius) quam asparagi coquantur.|
More quickly than asparagus is cooked.
SuetoniusAugustus. 87. A saying of Augustus Cæsar.
|God sends meat, and the Devil sends cooks.|
John TaylorWorks. Vol. II. P. 85. (1630).
|This Bouillabaisse a noble dish is|
A sort of soup or broth, or brew,
Or hotchpotch of all sorts of fishes,
That Greenwich never could outdo;
Green herbs, red peppers, mussels, saffron,
Soles, onions, garlic, roach, and dace;
All these you eat at Terres tavern,
In that one dish of Bouillabaisse.
ThackerayBallad of Bouillabaisse.
|Corne, which is the staffe of life.|
WinslowGood News from New England.
|Very astonishing indeed! strange thing!|
(Turning the Dumpling round, rejoined the King),
Tis most extraordinary, then, all this is;
It beats Penettis conjuring all to pieces;
Strange I should never of a Dumpling dream!
But, Goody, tell me where, where, wheres the Seam?
Sire, theres no Seam, quoth she; I never knew
That folks did Apple-Dumplings sew.
No! cried the staring Monarch with a grin;
How, how the devil got the Apple in?
John Wolcot (Peter Pindar)The Apple Dumplings and a King.