The complete family cook; being A system of cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all Kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compots, Preserves, &c. &c. as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any Number of Dishes, at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendance of a Family. The fourth edition-enlarged. By S. Taylor.
- Menon, active 18th century.
- Date:
- 1796
- Books
- Online
Online resources
About this work
Also known as
Cuisinière bourgeoise. English
Publication/Creation
London : sold by J. Annereau, No. 2, Stone's-End, Southwark; W. Ford, No. 86, Blackman-Street; T. Garnet, Maidstone; and C. Thompson, Cambridge, 1796.
Physical description
[9],iv-xviii,xvii-xxiv,342,[2]p. ; 80.
References note
ESTC T164260
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.