@article{648816,
      note = {Reproduction of original from National Library of  Ireland.},
      author = {Briggs, Richard.},
      url = {http://library.usi.edu/record/648816},
      title = {The English art of cookery, according to the present  practice being a complete guide to all housekeepers, on a  plan entirely new; consisting of thirty-eight chapters.  Containing proper directions for marketing, and trussing of  poultry. The making soups and broths. Dressing all sorts of  fish. Sauces for every occasion. Boiling and roasting.  Baking, broiling, and frying. Stews and hashes. Made dishes  of every sort. Ragous and fricasees. Directions for  dressing all sorts of roots and vegetables. All sorts of  aumlets and eggs. puddings, pies, tarts, &c. Pancakes  and fritters. Cheese-cakes, and custards. Blanc'mange,  jellies, and syllabubs. Directions for the sick. Directions  for seafaring men. Preserving, syrups, and conserves.  Drying and candying. All sorts of cakes. Hogs puddings,  sausages, &c. Potting, and little cold dishes. The art  of carving. Collaring, salting, and sousing. Pickling. To  keep garden vegetables, &c. A catalogue of things in  season. Made wines and cordial waters. Brewing. English and  French bread, &c. With bills of fare for every month in  the year. By Richard Briggs, many years cook at the  Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn;  and now at the Temple Coffee-House, London. [electronic  resource] :},
      publisher = {Printed by J. Connor, Circulating-Library, 35,  Grand-Parade,},
      recid = {648816},
      pages = {xxiv,24,534p. ;},
      address = {Cork :},
      year = {1790},
}