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Thomas J. (Thomas Jefferson) Murrey
Thomas Jefferson Murrey was a prominent 19th-century American chef and author, known for his contributions to culinary literature. He wrote several popular cookbooks, including "Fifty Soups" (1884) and "Salads and Sauces" (1884), which provided practical advice on preparing simple yet elegant dishes. His works were aimed at home cooks, offering accessible recipes and emphasizing the importance of presentation. Murrey was also known for promoting innovative cooking techniques and ingredients, helping to shape modern American cuisine.
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REMARKS ON SOUPS. Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon,...
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REMARKS ON SALADS. Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. It is therefore necessary for those contemplating...
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REMARKS ON BREAKFAST COOKERY. "Dinner may be pleasant, So may social tea;But yet methinks the breakfast Is best of all the three." The importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries, quite as much as by those who little dream of the delightful, palate-pleasing compounds made from "unconsidered...
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