The Book, the Translation of which makes a material Part of this Work, is the last Production on French Cookery, printed in Paris, by the King's Privilege, intitled, Les Soupers de la Cour. I shall not pretend to make any further Apology for the Title of Supper, than that the French are, in general, more elegant in their Suppers than Dinners. I procured it from France for my own Help and In-struction, as a Clerk of the Kitchen; and finding it of great Utility, I thought that a Translation would be both agreeable and useful to many Gentlemen, Ladies, and others, as it contains the greatest Number of the most approved and newest Receipts in Cookery, Pastry, and Confectionary, of the present Time; and as Bills of Fare are mostly made in French, I also thought it very necessary, and of particular Use, to retain all the French Names and Appellations, giving at the same Time a literal Translation, or the Meaning from whence derived, by which I hope to be allowed the Expression of reconciling the English Maitre d'Hotel to the French Cook. Although it may be said, that great Numbers of these Receipts were known by the same Names Years ago, the Truth of which I am very sensible of; yet I am also certain, that the Performance is very different, and in a much genteeler Taste, than is to be found in any Books treating on Cookery, etc. having examined many prior to this, as La Cuisine Royalc, Le Maitre d'Hotel Cuisinier, and Les Dons de Comus; of which this Book may be called the Essence, with Improvements.

Gentlemen and Ladies are liable to Deception, in seeing their Bills of Fare, not caring to enquire into the particular Merit of every Dish, which often takes its Name from the Inventor, or the Person of Conse-quence whose Palate it pleased first, and under a pompous Name often proves not worth the Executing. By referring to the different Kind of Meat proposed, every Body may easily find out any particular Dish, or what may be most agreeable to furnish their Tables with. It is more particularly useful to the English Cooks, House-keepers, and every one employed in providing and making Bills of Fare, who have not had an Opportunity of being acquainted with French Cookery. When Dinners and Suppers are to be dressed by Cooks hired for the Time, they are mostly allowed to make the Bill of Fare: This Book will greatly assist the House-Servant how to provide the proper Ne-cessaries for the Execution of it; the Master will find what Provisions are to be allowed, and the Servants will receive great Assistance for the Performance of their Duty in each Station: Clerks of the Kitchen, whose Duty it is to make Bills of Fare, and to provide accordingly, will also find it of very great Use; as, by this Means, Concord and Unanimity will reign between Cook and Provider, which, if either is deficient in his Business, often creates disagreeable Altercations to Masters and Mistresses, by Changes and other Inconveniences more to be attended to.

I have myself, as well as many others, been Witness of the Dissidence of English Cooks, in looking at Bills of Fare, of which they had probably executed the whole several Times, only under different Denominations. This has been my greatest Inducement to retain all the French Names as in the Original, and to render their Meanings in English as concisely as I was able; although many which go by certain Appellation, which cannot be rendered into English with any tolerable Interpretation (at least by me) being frequently adopted from proper Names or Titles, they soon will become familiar to every common Understanding, being mostly adopted in the English Language already, at least in Terms of Cookery, etc. The French Cook (how far this may please him) will lose nothing by the Perusal, as very few are thoroughly acquainted with the Whole, and will help the Memory to great Advantage: There is (till Room in Abundance for those who have Under-Handing, and Inclination for Improvement. To the Complete Cookery, the Author has also added Confectionary; in which I have been more particularly exact, as knowing it to be very much wanted among English Servants. Ladies who delight in the profitable Amusement of making their own Sweet-meats, and House-keepers, whose Business it is in mod Families in England, will find if of very great Utility, not only for the Number of different Receipts, but the particular Methods of preparing the Sugar, by which they will save the Trouble and Expence of renewing their Summer's Work in Winter, as the Sugar being prepared according to the Method laid down in this Book, will keep the Sweet-meats of any Kind in their proper Colours and Goodness for Years.

A tedious Collection of Bills of Fare would, I am persuaded, be unnecessary, as a fertile Imagination, and a Larder provided accordingly, is the only Rule that can be given for furnishing a Table properly, considering the Company, and the Size of the Dishes which are to be used.

I beg the Candour of the Public will excuse the In-correctness of the Language and Diction. My Inabilities, and Situation in Life, as an actual Servant to the Earl of Ashburnham at the Time of the first Publication of this Book, will, I trust, plead my Apology; and I hope it will be found easy to all common Under-standings, for whose peculiar Service it is intended.

As every Country produces many Articles peculiar to itself, and considering the Difference of Climates, which either forward or retard them, I would not rely absolutely on my own Knowledge, in regard to each Article; I applied therefore to three Tradesmen, all in their Profession, one for Fish, one for Poultry, and one for the Productions of the Garden, viz. Mr. Humphrey Turner, Fishmonger, in St. James's-Market; Mr. Andrews, Poulterer, in ditto; and Mr. Adam Lawson, many Years chief Gardener to the Earl of Ashburnham; in this Article I was also assisted by Mrs. Rice, Green-Grocer, in St. Alban's-Street; to all whom I am particularly thankful for their ready Compliance, equally for myself, as for all those who may hereafter make use of this Book, as a Guide to Market.

The Encouragement this Work has met with, by the Sale of two Editions in a short Time, having far exceeded my own Expectations, in Obedience to the Sense of my Friends, I have now put my Name to this revised Edition.

Princes-Street, Cavendish-Square, June 1, 1776.

B. Clermont.