The practice of cookery pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh

Main Author: Frazer
Format: eBook
Language:English
Published: Edinburgh printed for Peter Hill; by J. Ruthven & Sons 1800, 1800
Edition:The third edition. Improved and enlarged
Subjects:
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:English Short Title Catalog, T91240. - Reproduction of original from British Library
Physical Description:Online-Ressource (xvi,270p.,plates) 12°