The Private Papers of Henry Ryecroft

We are sparing of condiments, but such as we use are the best that man has invented. And we know how to use them. I have heard an impatient innovator scoff at the English law on the subject of mustard, and demand why, in the nature of things, mustard should not be eaten with mutton. The answer is very simple; this law has been made by the English palate--which is impeccable. I maintain it is impeccable! Your educated Englishman is an infallible guide in all that relates to the table. "The man of superior intellect," said Tennyson--justifying his love of boiled beef and new potatoes--"knows what is good to eat"; and I would extend it to all civilized natives of our country. We are content with nothing but the finest savours, the truest combinations; our wealth, and happy natural circumstances, have allowed us an education of the palate of which our natural aptitude was worthy. Think, by the bye, of those new potatoes, just mentioned. Our cook, when dressing them, puts into the saucepan a sprig of mint. This is genius. No otherwise could the flavour of the vegetable be so perfectly, yet so delicately, emphasized. The mint is there, and we know it; yet our palate knows only the young potato.