The art of cookery, made plain and easy Which far exceeds any thing of the kind yet published. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. How expensive a French cook's sauce is. IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. V. To dress fish. VI. Of soops and broths. VII. Of puddings. VIII. Of pies. IX. For a lent dinner; a number of good dishes, which you may make use of at any other time. X. Directions to prepare proper food for the sick. XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship. XII. Of hogs-puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XVII. Of made wines, brewing, French bread, muffins, &c. XVIII. Jarring cherries and preserves, &c. XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, french beans, &c. XX. Of distilling. XXI. How to market; the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit. XXII. A certain cure for the bite of a mad dog. By Dr. Mead. XXIII. A receipt to keep clear from buggs. To which are added, by way of appendix, one hundred and fifty new and useful receips, and a copious index. By a lady

Main Author: Glasse, Hannah
Format: eBook
Language:English
Published: London Printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll 1765, M.DCC.LXV. [1765]
Edition:The ninth edition
Subjects:
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:A lady = Hannah Glasse. - English Short Title Catalog, N14720. - Price in square brackets: (Price bound Five Shillings.). - Reproduction of original from Library of Congress
Physical Description:Online-Ressource (vi,[24],384,[24]p) 8°