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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 Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. 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. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern

Bibliographic Details
Main Author: Farley, John
Format: eBook
Language:English
Published: Dublin printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash 1783, MDCCLXXXIII. [1783]
Subjects:
Cookery, English / Early Works To 1800
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
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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 Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. 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. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern 
260 |a Dublin  |b printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash  |c 1783, MDCCLXXXIII. [1783] 
300 |a Online-Ressource (xxiv,[12],335,[1]p)  |c 12° 
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 English Short Title Catalog, T75762. - Reproduction of original from British Library 
856 4 0 |u http://nl.sub.uni-goettingen.de/id/0264200300?origin=/collection/nlh-ecc  |q text/html  |x Verlag  |z Deutschlandweit zugänglich  |3 Volltext 
082 0 |a 640 

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