The practice of cookery, pastry, and confectionary : in three parts... An appendix containing receipts for making wines, vingears, ketchups, syrups, cordials, possets, &c. dinner and supper dishes; articles in season; directions for carving, &c. Also new plates, shewing the manner of trussing poultry, and placing dishes on a table. And to which is now added, an index to the whole, arranged alphabetically
Description
Contents: Part I. Receipts for making up all kinds of plain and dressed dishes, soups, sauces, ragoos, fricassees, &c. -- Part II. Pies, pasties, puddings, dumplings, custards, pancakes, fritters, &c. -- Part III. Pickling and preserving; barley sugars, tablets, cakes, biscuits, cheese cakes, tarts, jellies, creams, syllabubs, blamange; fowls and fishes in jelly, with other elegant desserts.
Metadata
| Identifier | k327895x |
| IRN | 258667 |
| Class Mark | Cookery A/FRA |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/k327895x |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books A - British |