Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna.
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    C O'tf rtf T & C H A P. IV. PIES, PASTIES, &c. To make a becf-fteak pie a mutton-lleak pis a ve'hifon pally A mock venifon palty To make a veal florentine a pigeon pie a chicken pie fuperfine minced pies a common minced pic a giblet pie _ “ a hare ormoorfowl pie a kernel pie a culf’s-foot pie A marrow pafty An egg pie An eel pie A curd florentirie ■An apple pie An apple pic with potatoes* A ckefnut pie A goofebcrry pic To make puffed pafle A common pie pafle , ... To make pafle for the cafes of prcfervcu tuTts A pafle for railed pies To make appie tarts Goofeberry tarts Cherry tarts To make ralberry cr currant tarts prune tarts Peach or apricot tarts To make a glazing for tarts, A light boil’d pudding A boil’d cuflard pudding A plv-mb pudding A plain fuet pudding A boiled bread puddhig. A boiled rice pudding A peafe pudding A whole rice pudding Another rice pudding, A lair pudding A n>airrow pudd.ng A tanfy pudding Page iff} lot* 106 X07' 108 109 109 110 nr IIS 113 113 114 115 X15 116 116 1*7. 117 11S n 3 119 119 15.0 HI 121 I25V hz Hi iij n.V i»4 12+ Hi H5 126' 126- 127 128 128- 129 I4i> 13° I3i