The accomplished family cook; being a complete system of cookery, etc / By A. Glasse.

  • Joseph Menon
Date:
1797
Catalogue details

Licence: Public Domain Mark

Credit: The accomplished family cook; being a complete system of cookery, etc / By A. Glasse. Source: Wellcome Collection.

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    s C b N T fi N t 5?. To fricafee Chickens with'Aitichoke BoftoTis To fricafee Chickens a la'Bourdois — A Chicken a la Tarfare — ' Chic kens en Cailfe — — To Roaft Chickens different Ways — To drtfs Chickens with Crufts of Bread — To drefs Chickens a la Barbarine ^ — Chickens f^ns fird . To dref's Chickens with Cauliflowers — A Chicken a la Poele To diels a Chicken with Cheefe , — To drefs Chickens with Tarragon — Tci drefs Chickens en Matelotte ’ — To diefs Chickens a la Jardiniere — To drtfs Chickens with Chervil — To drefs Chickens au reveil r— Chickens with a Sauce of four Grapes — A Chicken a la Giblotte — A Chicken and young Peas — A Chicken en hatelet To marinate Ciiickcns ' — Chickens en Pain . — Chickens a.la Sainte Menehould .— The Ufe of an old Cock or Hen ~ To fricafee the Giblets white or brown •— To drefs old Tuikeys . To dtefs the Legs of a Turkey * — The Legs of a Turkey a la Creme ■— A Turkey a I’Efcalope A Turkey en Pain —r . A Turkey a la Puele A Turkey en Galantine .r—: - — A Turkey en Baloon To roll a 'f urkey • To drefs the h'eet of a Turkey To drefs the Pinions of a Turkey, with fmall P.inioas and.Cheefe / Page 109 ib 110 ib lb’ 111 1 I 2 ib ib ib 114 1*5 ib I ] 6 ib 117 118 ib ib 119 lb ib ib 120 ib 121 ib 122 ib 124 ib r ib ib 125 To /