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The art of cookery, made plain and easy

which far exceeds any thing of the kind yet published. Cont...

Glasse, Hannah - A new edition, with all the modern improvements . , M,DCC,XCVI. [1796]

Link: http://nl.sub.uni-goettingen.de/id/0538800100?origin=/..

RT Book, Whole
T1 <Title>The art of cookery, made plain and easy</Title>
				: <SubTitle>which far exceeds any thing 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 Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made 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 Dishes for a Voyage; and setting out a Table on Board. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Cat...</SubTitle>

UL https://suche.suub.uni-bremen.de/peid=B55234882&Exemplar=1&LAN=DE
				
A1 Glasse, Hannah
NO A new edition, with all the modern improvements
PB printed for W. Gilbert, 26, South Great-George's-Street
PP Dublin
YR 1796
NO Online-Ressource (xlvii,[1],473,[41]p) ; 12°
LK http://nl.sub.uni-goettingen.de/id/0538800100?origin=/collection/nlh-ecc
SF ELIB - SuUB Bremen

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