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.

  • Farley, John, active 18th century
Date:
1787
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. 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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    C' THE London Art of Cookery, AND HOUSEKEEPER’S COMPLETE ASSISTANT. On a NEW PLAN. Made Plain and Eafy to the Underflanding of every HOUSEKEEPER, COOK, and SERVANT in the Kingdom. CONTAINING, Proper Di regions for the Choice of all Kinds of Provilions. Roading and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fifh. Sauces for every Occalion. Soups, troths, Stews, and Halhes. Made Dilhes, Ragoos, and FricalTees. All Sorts of Pies and Puddings. Proper Indrudlions for drelTing Fruits and Vegetables. Pickling, Potting, and Preferving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pafties. Cakes, Cultards, Jams, and Jellies. Drying, Candying, and Preferving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added. AN APPEND IX, Containing ’ Confiderations on Culinary Poifons ; Direftions for making Broths, &Cj. • for the Sick; a Lift of Things in Seafon in the different Months of the Year; Marketing Tables, &c. &c. Embelli/hed with A HEAD of the AUTHOR, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-plates. PRINCIPAL COOK AT THE LONDON TAVERN. The FOURTH EDITION, With the Addition of upwards of One Hundred and Fifty new and elegant ReCe I PTS in the various Branches of Cookery. / LONDON; Printed for J. S CATC HERD and J. V/H I T A K E R, N« 12, B. LAW, N® 13, Ave-Maria-Lane; and G. and T. WILKIE, .St. Paul’s Church-Yard. 1787. [Price Six Shillings Bound.]