The guide to preferment Or; Powell's complete book of cookery, containing, the newest and best receipts in cookery, for roasting, boiling, broiling, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collaring, salting and drying, soups, broth and gravy, baking, pies and pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving, and connectionary, pickling, making wines. Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables, that you want to buy of the butchers, poulterers, fishmongers, cheesemongers, pork shops, ham shops, Bacon warehouses, egg warehouses, &c. and to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteclest taste. Very necessay for ladies, gentlemen and their servants

Bibliographic Details

Main Author:	Powell, B.
Format:	eBook
Language:	English
Published:	London Thomas Bailey, printer 1785, [1785?]
Subjects:	Cookery, English / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/1307600100?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa