Linked e-resources
Details
Table of Contents
1. Making all sorts of soops and sauces
2. Dressing flesh, fish, and fowl : this last illustrated with cuts, shewing how every fowl, wild or tame, is to be trust for the spit : likewise all other kind of game
3. Making above 40 different sorts of puddings
4. The whole art of pastry in making pies, tarts, and pasties
5. Receipts for all manner of pickling, collaring, &c.
6. For preserving, making creams, jellies, and all manner of confectionary
7. Rules and directions for setting out dinners, suppers, and grand entertainments.
2. Dressing flesh, fish, and fowl : this last illustrated with cuts, shewing how every fowl, wild or tame, is to be trust for the spit : likewise all other kind of game
3. Making above 40 different sorts of puddings
4. The whole art of pastry in making pies, tarts, and pasties
5. Receipts for all manner of pickling, collaring, &c.
6. For preserving, making creams, jellies, and all manner of confectionary
7. Rules and directions for setting out dinners, suppers, and grand entertainments.