The universal cook, and city and country housekeeper / Containing all the various branches of cookery ... with a catalogue of the various articles in season in the different months of the year; besides a variety of useful and interesting tables; the whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper-plates / by Francis Collingwood, and John Woollams.

  • Collingwood, Francis.
Date:
1792
Catalogue details

Licence: Public Domain Mark

Credit: The universal cook, and city and country housekeeper / Containing all the various branches of cookery ... with a catalogue of the various articles in season in the different months of the year; besides a variety of useful and interesting tables; the whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper-plates / by Francis Collingwood, and John Woollams. Source: Wellcome Collection.

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    Page Page Another Method to drefs A Sucking Pig Pie gt Pigs Pettitoes 89. A Chefhire Pork Pie ibid. Pigs Feet and Ears ragooed go A Pork Pudding ibid, Another Method am ibitle CHAP. VII. Direétions for truffing Poultry and Game. General Preliminaries 92 TotrufsaHare ——~ 96 To trufs Chickens ibid. Pheafants and Partridges 07 Fowls c3 Woodcocks and Snipes ibid. ‘Turkies 94 Wild Fowl 98 Turkey Polts 95 Pigeons ibid, Geefe = —— ibid, Larks ed — 99 Pullets 4 la St. Menehout 99 Chickens and Tongues 100 Chickens in Jelly ibid. To force Chickens Tot To fry cold Chickens ibid. To broil Chickens ibid. Chickens pulled ibid. To drefs Chickens the Scotch Way ; 102 Chickens in Afpic ibid, Chickens 4 la Cavalier 103 To ftew Chickens ibid. Another Method ibid, Artificial Chickens TO4 Chickens Chiringrate ibid, Chickens Feet with Force— meat romanian hoe A Fow! with its own Gravy ibid. Fowls ftuffed ibids A Fowl forced with a Ragoo eee aao of Oyfters 106 To ftew a Fowl —— ibid, To forcea Fow] — ibid, A Fow] with fharp Sauce — 104 To marinade a Fowl ibid, - A Fowl a la Braize 108 ‘To hath Fowls —— ibids Another Method: — ibid. To ragoo Fowls — 109 A Fowl Servant Fafhion ibid. Te