epigram dishes, smoakt rather than drest, so strangely to captivate the gusto, their mushroom'd experiences for sauce rather than diet, for the generality, howsoever called a la mode, not being worthy of taking 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 authors, whatsoever I have found good in them I have inserted in this volume. I do acknowledge myself not to be a little beholding to the Italian and Spanish Treatises, though without my fosterage and bringing up under the generosities and bounties of my noble patrons and masters, I could never have arrived to this experience. To be confined and limited to the narrownes of a Price, 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
