The English art of cookery, according to the present practice : being a complete guide to all housekeepers, on a plan entirely new ... With bills of fare for every month in the year, neatly and correctly engraved on twelve copper-plates / by Richard Briggs ... [etc.].
- Briggs, Richard
- Date:
- 1788
Licence: Public Domain Mark
Credit: The English art of cookery, according to the present practice : being a complete guide to all housekeepers, on a plan entirely new ... With bills of fare for every month in the year, neatly and correctly engraved on twelve copper-plates / by Richard Briggs ... [etc.]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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No text description is available for this image![CHAP. I. marketing. P' ROPER rules to be obferved in marketing, for all kinds of provilions - Page i Beef - - ibid. Mutton - 2 Lamb 3 Veal - - 4 Pork - 5 Venifon 6 Brawn v. - _ “] Hams - - ib. Baeon - - ib. Turkies - - _ 8 Capon - - ib. Fowls - - ib. Chickens - » 9 Geefe - - ib. Ducks and ducklings ib. Wild docks i to Pheafants - ib. Partridges - ib. Woodcocks and fnipes 11 Buftards - ib. Pigeons - ib. Wheat-ears, larks, &Ci i z Hares Rabbits Filb Turbot Cod Whiting Haddocks Scaite, or thornback Salmon Sturgeon Soles Trout Carp and tench Smelts - Herrings Mackrel Flounders and plaice Red mullet Grey mullet Lobfters Shrimps and prawns Oyfters Cheefe Butter Eggs Page J2 ibid® 13 ib. ib. ib. 14 ib. ib. 15 ib. ib. ib. - 16 ib. ib. ib. ib. ib. iS ib. • Z 20 RULES for TRUSSING. Turkies Turkey poults Geefe Ducks . Fowls Chickens Wild fowl of all forts 21 22 ib. n ib. 24 ibi Pigeons Woodcocks and fnipes Wheat-ears, larks, &c. Pheafants and partridges Hares Rabbits - - a 3 Is. 26 ib. *7 ib. CHAP,](https://iiif.wellcomecollection.org/image/b21529413_0009.jp2/full/800%2C/0/default.jpg)