The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / By John Farley, principal cook at the London Tavern.

  • Farley, John, active 18th century.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / By John Farley, principal cook at the London Tavern. 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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    M A R KETING. Prawns and Shrwijis. THEY have an excellent fmell when in per fed ion ; are firm and ft iff, and their tails turn fiiffiy inwards. Their colour is very bright, when frcfii ; but when -Rale, their tails grow limber, the brightnefs of their colour goes off, and they become pale and clammy. Butter. t IN buying of butter, you muff not truff to the taffe the feller gives you, left he give you a taffe of one lump, and fell you another. In chufing fait burtei, truff rather to your fmell than taffe, by putting a knife into it, and applying it to your^nofe. If the butter be in a cafk, have it unhooped, and thruft in your knife, between the ftaves, into the middle of it; for the top of the cafk is fometimes better butter than the mid- dle, owing to artful package. Cheefc. OBSERVE the coat of your cheefe before you purchafe it ; for if it be old, with a rough and ragged coat, or dry at top, you may expeeft to find little worms or mires in it. If it be moift, fpongy, or full of holes, it will give reafon to fufpebl that it is maggotty. When- ever you perceive any perifhed places on the outfide, be fure to probe to the bottom of them ; for, though the hole in the coat may be but fmall, the perifhed part within may be conliderable. Eg£*- TO judge properly of an egg, put the greater end to your tongue, and if it feel warm, it is new ; but if cold, it is ftale; and according to the degree of heat or cold there is in the egg, you frill judge of its ftale- nefs or nevrnefs. Another method is, hold it up againft the fun or a candle, and if the yolk appear round, and the white clear and fair, it is a mark ofgoodnels; but if the yolk be broken, and the white cloudy or muddyr,' the egg is a bad one. Some people, in order to try the gcodnefs of an egg, put it into a pan of cold water : the frefher