The complete practical cook: or, a new system of the whole art and mystery of cookery. Being a select collection of above five hundred recipes for Dressing, after the most Curious and Elegant Manner (as well Foreign as English) all Kinds of Flesh, Fish, Fowl, &c. As also Directions to make all Sorts of excellent Pottages and Soups, fine Pastry, both sweet and savoury, delicate Puddings, exquisite Sauces, and rich Jellies. With the best Rules for Preserving, Potting, Pickling, &c. Fitted for all Occasions: But more especially for the most Grand and Sumptuous Entertainments. Adorned with sixty curious copper plates; Exhibiting the full Seasons of the Year, and Tables proper for Every Month; As also Variety of large Ovals and Rounds, and Ambogues and Square Tables for Coronation-Feasts, Instalments, &c. The Whole intirely New; And none of the Recipes ever published in any Treatise of this Kind. Approved by divers of the Prime Nobility; And by several Masters of the Art and Mystery of Cookery. By Charles Carter, Lately Cook to his Grace the Duke of Argyll, the Earl of Pontefract, the Lord Cornwallis, &c

Bibliographic Details

Main Author:	Carter, Charles
Format:	eBook
Language:	English
Published:	London printed for W. Meadows, in Cornhill; C. Rivington, in St. Paul's Church-Yard; and R. Hett, in the Poultry 1730, M.DCC.XXX. [1730]
Subjects:	Cookery, English
Online Access:	http://nl.sub.uni-goettingen.de/id/0538800800?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa