The practice of cookery, pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh,

  • Frazer, Mrs.
Date:
1800
  • Books
  • Online

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About this work

Publication/Creation

Edinburgh : printed for Peter Hill; by J. Ruthven & Sons, 1800.

Physical description

xvi,270p.,plates ; 120.

Series

Contributors

Edition

The third edition. Improved and enlarged.

References note

ESTC T91240

Reproduction note

Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.

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