The art of cookery, made plain and easy; which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs 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 Presepves, &c. XIX. To make Anchovies, Ver

People / Organizations

• Hannah Glasse (Author)

Imprint

London: printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law, [1760]

Publication year

1760-1760

ESTC No.

T79540

Grub Street ID

301092

Description

[2],vi,[24],384,[24]p. ; 8⁰

Note

A lady = Hannah Glasse.

A facsimile of the author's signature is printed on the first page of text.

Price from imprint: price bound Five Shillings.