Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb.

[632] pages, [1] leaf of plates : 20 cm (8vo)

Signatures: A⁴ B-2R⁸

Head- and tail-pieces; initials

Includes index

"Books printed for Charles Rivington at the Bible and Crown in St. Paul's Church-Yard": page [632)

(from title page) containing, I. The choicest receipts in all the several branches of cookery, or the best and newest ways of dressing all sorts of flesh, fish, fowl, &c. for a common or noble table, with their proper garnitures and sauces -- II. The best way of making bisks, farces, forc'd meats, marinades, olio's puptons, ragoos, sauces, soops, portages, &c. according to the English, French, and Italian courts -- III. All manner of pastry-works, as biskets, cakes, cheese-cakes, custards, pasties, patties, puddings, pyes, tarts, &c. -- IV. The various branches of confectionary, as candying, conserving, preserving, and drying all sorts of flowers, fruits, roots, &c., also jellies, composts, marmalades, and sugar-works -- V. The way of making all English potable liquors, ale, beer, cider, mead, metheglin, mum, perry, and all sorts of English wines : also cordials, and beautifying waters -- VI. Directions for ordering an entertainment, or bills of fare for all seasons of the year, and setting out a desert of sweetmeats to the best advantage : with an explanation of the terms us'd in carving, according to the practice of the most celebrated cooks, confectioners, &c. in the courts of England, France, &c. and many private and accomplish'd housewives

plus-circle Add Review

comment

Reviews