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, collarring, &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 liquor; 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:	Dublin printed by J. Potts, in Dame-Street, and J. Williams, in Skinner-Row 1769, MDCCLXIX. [1769]
Subjects:	Cookery, English / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/1329600700?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa