The London cook, or The whole art of cookery made easy and familiar Containing a great number of approved and practical receipts in every branch of cookery. viz. Chap. I. Of soups, broths and gravy. II. Of pancakes, fritters, prossets, tanseys, &c. III. Of fish. IV. Of boiling. V. Of roasting. VI. Of made-dishes. VII. Of Poultry and game. VIII. Sauces for Poultry and game. IX. Sauces for butcher's meat, &c. X. Of puddings. XI. Of pies, custards, and tarts, &c. XII. Of sausages, hogs-puddings, &c. XIII. Of potting and collaring. XIV. Of pickles. XV. Of creams, jellies, &c. XVI. Of made wine. By William Gelleroy, late cook to Her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludyer bart. lord mayor of the city of London. To which is prefixed, A large copper-plate, representing, His Majesty's table, with its proper removes, as it was served at Guild-Hall, on the 9th of November 1761, being the Lord Mayor's day, when His Majesty, and the royal family, did the city the honour to dine with them, and were highly pleased with their entertainment

Bibliographic Details

Main Author:	Gelleroy, William
Format:	eBook
Language:	English
Published:	Dublin Printed by T. and J. Whitehouse Booksellers, at the State-Lottery-Office, in Nicholas-Street 1762, M.DCC.LXII. [1762]
Subjects:	Cookery, English / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/1634100600?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa