The complete cook: teaching the art of cookery in all its branches And to Spread a Table, In a Useful, Substantial and Splendid Manner, At all Seasons in the Year. With Practical Instructions To Choose, Buy, Dress and Carve all Sorts of Provisions. Far exceeding any Thing of the Kind yet Published. Containing the greatest variety of approved receipts in Cookery, Pastry, Confectionary, Preserving, Pickling, Collaring, &c. and Dishes for Lent and Fast-Days, A Variety of Made Dishes, And to Dress both the Real and Mock Turtle. With an appendix teaching the art of making wine, Mead; Cyder, Shrub, Strong, Cordial and Medical Waters; Brewing Malt Liquot; The Management and Breeding of Poultry and Bees: and Receipts For Preserving and Restoring Health and Relieving Pain; and for Taking out Stains, Preserving Furniture, Cleaning Plate, &c. For the Use of Families. By James Jenks, Cook

Bibliographic Details

Main Author:	Jenks, James
Format:	eBook
Language:	English
Published:	London printed for E. and C. Dilly in the Poultry 1768, MDCCLXVIII. [1768]
Subjects:	Cookery / Early Works To 1800 Cookery, English
Online Access:	http://nl.sub.uni-goettingen.de/id/0223600900?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa