The English art of cookery, according to the present practice being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing proper directions for marketing, and trussing of poultry. The making soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. puddings, pies, tarts, &c. Pancakes and fritters. Cheese-cakes, and custards. Blanc'mange, jellies, and syllabubs. Directions for the sick. Directions for seafaring men. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. A catalogue of things in season. Made wines and cordial waters. Brewing. English and French bread, &c. With bills of fare for every month in the year. By Richard Briggs, many years cook at the Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn; and now at the Temple Coffee-House, London
| Main Author: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Cork
Printed by J. Connor, Circulating-Library, 35, Grand-Parade
1790, [1790?]
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| Edition: | A new edition |
| Subjects: | |
| Online Access: | |
| Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
| LEADER | 02101nmm a2200217 u 4500 | ||
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| 001 | EB000586960 | ||
| 003 | EBX01000000000000000440042 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr||||||||||||||||||||| | ||
| 008 | 140121 ||| eng | ||
| 100 | 1 | |a Briggs, Richard | |
| 245 | 0 | 0 | |a The English art of cookery, according to the present practice |h Elektronische Ressource |b being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing proper directions for marketing, and trussing of poultry. The making soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. puddings, pies, tarts, &c. Pancakes and fritters. Cheese-cakes, and custards. Blanc'mange, jellies, and syllabubs. Directions for the sick. Directions for seafaring men. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. A catalogue of things in season. Made wines and cordial waters. Brewing. English and French bread, &c. With bills of fare for every month in the year. By Richard Briggs, many years cook at the Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn; and now at the Temple Coffee-House, London |
| 250 | |a A new edition | ||
| 260 | |a Cork |b Printed by J. Connor, Circulating-Library, 35, Grand-Parade |c 1790, [1790?] | ||
| 300 | |a Online-Ressource (xxiv,24,534p) |c 12° | ||
| 653 | |a Cookery, English | ||
| 041 | 0 | 7 | |a eng |2 ISO 639-2 |
| 989 | |b ECC |a Eighteenth Century Collections Online / ECCO | ||
| 500 | |a English Short Title Catalog, T165961. - Reproduction of original from National Library of Ireland | ||
| 856 | 4 | 0 | |u http://nl.sub.uni-goettingen.de/id/1634000300?origin=/collection/nlh-ecc |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 082 | 0 | |a 640 | |