The English Art of Cookery

The English Art of Cookery

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

eBook - 1798
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Publisher: Dublin : printed for P. Byrne, No. 108, Grafton-Street, 1798
Edition: A new edition
Characteristics: xxiv,24,533,[1]p. ; 120

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