The english art of cookery
| Publication Date | 1798 |
|---|---|
| Remainder | according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London |
| Extent | xxiv,24,533,[1]p. |
| Location | Dublin |
| Publisher | printed for P. Byrne, No. 108, Grafton-Street |
Author(s)
Location(s)
MoEML Location(s)
- FLEE6 - Fleet Street
- FLEE6 - Fleet Street - Fleet Street
- HOLB1 - Holborn
- HOLB1 - Holborn - Holborn
- HOLB5 - Holborn Hill - Holborn
- MIDD2 - Middle Temple - Temple
- POUL1 - Poultry
- POUL1 - Poultry - Poultry
- TEMP1 - Temple Bar - Temple
Mon Oct 02 07:52:20 CDT 2023