The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published
Description
Attributed to Hannah Glasse. Cf. BM. Pagination slightly irregular. Contents: (from t.p.) Containing, I. Of roasting, boiling, &c. -- II. Of made-dishes -- III. Read this chapter, and you will find how expensive a French cook's sauce is -- IV. To make a number of pretty little dishes fit for supper, or side-dish, and little corner-dishes for a great table, and the rest you have in the chapter for Lent -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a fast-dinner, a number of good dishes, which you may make use for a table at any other time -- X. Directions for the sick -- XI. For captains of ships -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, 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, ketchup, vinegar, and to keep artichokes, French-beans, &c. -- XX. Of distilling -- XXI. How to market, and the seasons of the year for butcher's meat, poultry, fish, herbs, roots, &c. and fruit -- XXII. A certain cure for the bite of a mad dog / by Dr. Mead.
Metadata
| Identifier | rrtggdzw |
| IRN | 257559 |
| Class Mark | Large Cookery A/GLA |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/rrtggdzw |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books A - British |