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Book Details
Table of Contents
(from t.p.) I. How to roast and boil to perfection everything necessary to be sent up to table
II. Of made dishes
III. How expensive a French cook's sauce is
IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table
V. To dress fish
VI. Of soups and broths
VII. Of puddings
VIII. Of pies
IX. For a Lent dinner, a number of good dishes, which may be made use of at any other time
X. Directions to prepare proper food for the sick
XI. For captains of ships, how to make all useful dishes for a voyage, and setting out a table on board
XII. Of hog's puddings, sausages, &c.
XIII. To pot and make hams, &c.
XIV. Of pickling
XV. Of making cakes, &c.
XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c.
XVII. Of made wines, brewing, French bread, muffins, &c.
XVIII. Jarring cherries and preserves, &c.
XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c.
XX. Of distilling
XXI. How to market, the season of the year for butchers meat, poultry, fish, herbs, roots, and fruit
XXII. A certain cure for the bite of a mad dog / by Dr. Mead
XXIII. A receipt to keep clear from bugs.
Edition Notes
Pennell, E.R. My cookery books, p. 155
Signatures: A⁸ a⁸ B-2E⁸ 2F².
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First Sentence
"I Believe I have attempted a branch of Cookery which nobody has yet thought worth their while to write upon: but as I have both seen, and found by experience, that the generality of Servants are greatly wanting in that point, I hterefore have taken upon me to instruct them in the best manner I am capable ; and, I dare say, that every Servant who can but read, will be capable of making a tolerable good Cook; and those who have the least notion of Cookery, cannot miss of being very good ones."
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