The English art of cookery, according to the present practice / [Richard Briggs].

  • Briggs, Richard
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: The English art of cookery, according to the present practice / [Richard Briggs]. Source: Wellcome Collection.

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    Jtv c o T ENTS. To make a cellar of fifh in To dilh prawns Page rry ragou - Page I 12 To ftew fcollops ib. To boil lobfters I 14 To fricafee fcollops 118 To broil lobfters ib. To ftew oyfters ib. To roaft a lobfter ib. To ragou oyfters 119 To ftew lobfters ib. Scollopped oyfters ib. To ragou lobfters 5 To ftew mufcles 320 To butrer lobfters ib. T0 ftew mufcles another way ib. A dilh of cold lobfters 116 To ftew cockles 121 To butter a crab ib. To ftew crawfilh, prawns, or To drefs a crab ib. fhrimps ib. To dilh crawfbh 117 C H A P. IV. . S A U C E S, Gravy 122 Gallentine fauce no Gravy for white fauces 123 Bread fauce ib. Gravy for a fowl when you Sauces for a pig I3I have no meat ib. Green fauce for green geefe. Brown gravy for filh ib. ducklings, &c. ib. White gravy for fifti, fauces. > Sorrel fauce 132 &c. 124 Fennel Sauce ib. Gravy for venifon ib. Parfley fauce ib. Sweet fauces for venifon or Egg fauce ib. hares ib. Apple fauce 133 Force-meat balls for real or Mint fauce ib. mock turtle 125 Caper fauce ib. Egg balls ib. Poveroy fauce ib. Browning for made difhes,&c. ib. Carrier fauce ib. Lobfter fauce 126 Goofeberry fauce *34- Oyfter fauce for fifh ib. White fauce for boiled fowls Ovfter fauce for boiled tur or chickens ib. key. fowls, or any white Mock oyfter fauce ib. meat 127 White mufhroom fauce ib. Shrimp fauce ib. Brown mulhroom fauce ns Anchovy fauce ib. Pickled mulhroom fauce ib. Mufcle fauce 128 Sauce for roaft rabbits ib. Cockle fauce ib. White fauce for a hare 136 Melted butter ib. Lemon fauce for boiled fowls ib. White-celery fauce 120 Another fauce for boiled Brown celery fauce ib. fowls ib. Onion fauce for boiled rab - Sauce robart ib. bits, ducks, geefe, &c. ib. Fin fauce ib.
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