The practice of cookery, pastry, pickling, preserving, etc. Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes. Also a list of things in season for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c / By Mrs. Frazer.

  • Frazer, Mrs.
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, pickling, preserving, etc. Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes. Also a list of things in season for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c / By Mrs. Frazer. Source: Wellcome Collection.

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    Page To fcallop oyflers - 20 To brown oyiters in their own juice - 21 To dreis haddocks with a brown fauce - ib To fluiflarge haddocks 22 To crimplargehaddocks \vi th a white fauce, for- ced meat balls, ^fc. a nice way of doing them - 23 Whitings with a white fauce - - 24 Page Part on pies - 25 Lobfter pie - ib A fricafee of lobRers 26 To (lew trouts with a brown fauce - 27 To pot eels - ib . frefh herrings 28 To fry turbot - ib A fea cat with a brown fauce - ib The fame with a white 29 To fricaf«e cod’s founds 6 C H A Of F . 1 To red a rump of beef 30 To make mutton hams ib — bacon hams 31 To cure neat’s tongues ib Forced meat balls for any kind of flefh or fowl - • 32 To ragoo a rump of beef of a Rone weight ib To flew a rump in a plain way with roots 34 Beef a-la-mode - ib To pot beef - 3 S To make minced col- lops - ib To pot a cow’s head 36 To broil beef flakes 37 Scot’s beef collops ib ]3 eef‘olives - 3^ To collar beef - >b Scarlet beef - ?Q Bcuille beef - ib P. III. L E S H. To (lew a g'got of veal - . 4° Scot’s collops with a white fauce - ib Ditto with a brown fauce - 4l To hafli cold veal ib To mince cold veal 42 Veal cutlets - ib Broiled veal cutlets ib To fricafee a bread of 'veal - - 43 Veal incandos - ib Veal olives - 44 To ragoo a bread of veal ib To dreis a calt’s head 4b Brain cakes - ib To turtle a calf’s head 47 To pot a call ’s head 48 To drefs a turtle of a hundred weight _ 49 To dytfs one the Indi- an way - 57 « Mutton e