The complete British cook Being a collection of the most valuable and useful receipts, for rendering the whole art of cookery Plain and familiar to every Capacity: containing directions for Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Soups, Fricasees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Fritters, Preserves, Pickles, Syllabubs, Creams, Flummeries, Jellies, Custards, &c. &c. By Mary Holland, Professed Cook

Main Author: Holland, Mary
Format: eBook
Published: London printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street; for West and Hughes, Paternoster-Row; and sold by all Booksellers 1800, 1800
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:English Short Title Catalog, T31031. - Reproduction of original from British Library
Physical Description:Online-Ressource ([4],104p.,ill) 12°