The accomplished housekeeper and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns

Bibliographic Details

Main Author:	Williams, T.
Format:	eBook
Language:	English
Published:	London printed for J. Scatcherd, No. 12, Ave-Maria-Lane 1797, 1797
Subjects:	Carving (meat, Etc.) / Early Works To 1800 Cookery / Early Works To 1800 Home Economics / Early Works To 1800 Recipes / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/0223600500?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa