The complete English cook; or, the art of cookery made plain and easy : Which far exceeds any Thing of the Kind yet Published. Containing, Directions For Marketing, Boiling, Hashing, Stewing, Roasting, Broiling Frying, Baking, &c. For Making Soups, Puddings, Pies, Tarts, Cakes, Custards, Cheese Cakes, Creams, Jellies, Syllabubs, Ragouts, Wines, &c. &c. With the order of a bill of fare, for each month, in the manner the Dishes are to be placed upon the Table. By A. Braidley.
- Braidley, A.
- Date:
- 1786
- Books
- Online
Online resources
About this work
Publication/Creation
London : printed for the author; and sold by B. Law, Ave-Maria-Lane; and W. Phorson, Berwick, 1786.
Physical description
155,[1]p. ; 120.
Contributors
References note
ESTC T119572
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.