The london art of cookery and housekeeper's complete assistant. On a new plan. Made plain and easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddlings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern
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| Format: | eBook |
| Language: | English |
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London
printed for John Fielding, No. 23, Pater-Noster Row; and J. Scatcherd and J. Whitaker, No. 12, Ave Maria Lane
1783, [1783]
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| Subjects: | |
| Online Access: | |
| Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
| LEADER | 02162nmm a2200205 u 4500 | ||
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| 007 | cr||||||||||||||||||||| | ||
| 008 | 140121 ||| eng | ||
| 100 | 1 | |a Farley, John | |
| 245 | 0 | 0 | |a The london art of cookery |h Elektronische Ressource |b and housekeeper's complete assistant. On a new plan. Made plain and easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddlings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern |
| 260 | |a London |b printed for John Fielding, No. 23, Pater-Noster Row; and J. Scatcherd and J. Whitaker, No. 12, Ave Maria Lane |c 1783, [1783] | ||
| 300 | |a Online-Ressource (xx,459,[1]p.,plates) |b port |c 8° | ||
| 653 | |a Cookery, English / Early works to 1800 | ||
| 041 | 0 | 7 | |a eng |2 ISO 639-2 |
| 989 | |b ECC |a Eighteenth Century Collections Online / ECCO | ||
| 500 | |a Braces in imprint. - English Short Title Catalog, T131756. - Price from imprint: price Six Shillings Bound. - Reproduction of original from British Library | ||
| 856 | 4 | 0 | |u http://nl.sub.uni-goettingen.de/id/1010900400?origin=/collection/nlh-ecc |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 082 | 0 | |a 640 | |