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.

  • Farley, John, active 18th century.
Date:
1784
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. 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.

    7/514
    'J ^ H N^o f- ) K t H E / London Art of Cookery, AND HOUSEKEEPER’S COMPLETE ASSISTANT. On a N E W PLAN. Made Plain and Eafv to the Underftanding of cvcrv HOUSEKEEPER, COOK, and SERVANT in the Kingdom. C O N T A Proper Dircdtions for the Choice of ail Kinds of Provilions. Roafting and Bo ling all Sorts of Botchers Meat, Poultry, Game, and Fith. Sauces for every Occafion. - Soups, Broths, Stews, and Hafhes. Made Dirties, Ragoos, and Fricailees. All Sorts of Pies and Puddings. Proper Inftrudlions for drerting Fruits and Vegetables. '» • To wliic AN API ININ G, Pickling, Potring, and Preferring. The Preparation of Hanys, Tongues, and Bacon. The whole Art of Confcdtionary. Tarts, Puffs, and Parties. Cakes, Cuftards, jams, and Jellies. Drying, Candying, and Preferring Fruits, &jC. Made Wines, Cordial Waters, and Malt Liquors. is added, E N D I X, Cont lining Confiderations on Culinary Poifons ; Directions for making Broths, &c. for the Sick ; a Lift of Things in Seafon in the different Months of the Year; Marketing Tables, &c. &c. Fmbellifhcd with A HEAD of the AUTHOR, and a Bin. of Far f. for every Month in the Year, elegantly engraved on Thirteen Copper-plates. The SEC O N D E D I T I O N. By J O H N F A R L E Y, PRINCIPAL COOK AT THE LONDON TAVERN. LONDON: Printed for J. SCATCHERD and J. WHITAKER, No. is, Ave* Maria-Lane, and J. FIELDING, No. 23, Pater-nolter-Row, j [Price Six Shillings Bound.]