The lady's complete guide; or cookery and confectionary in all their branches. Containing the most approved receipts ... To which is added ... The complete brewer ... Also the family physician ... / By Mrs. Mary Cole.

  • Cole, Mary
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The lady's complete guide; or cookery and confectionary in all their branches. Containing the most approved receipts ... To which is added ... The complete brewer ... Also the family physician ... / By Mrs. Mary Cole. Source: Wellcome Collection.

    20/620
    Chickens J U L V. f V FIRST COURSE. Mackarel, &c. Brcajl of Veal Tongue and pu]p„on a-la-braife Turnips ^ Venifon Party Herb Soup Neck of Venifon Boiled Goofe ar»d Mutton ftewed Red Cabbage Cutlets Trout boiled SECOND COURSE. Roart Turkey Apricot Tart Blancmange Jellies Fricaflee of Rabbits Green Codlln Tart Blaized Pippins Roart Pigeons -THIRD COURSE. Fricaflee of Rabbits Pains a-la-Ducheffe Forced Cucumbers Stewed Peas Sweetbreads Curtards Apricots Craw-fifh ragooed Jerufalem Artichokes Morel Cherry Tart Apricot Puffs Lamb Stones Lobrters a-la- braife Green Gage Plums Chickens AUGUST. FIRST COURSE. Stewed Seals Fillets of Pigeons Ham Turkey a-la-daubc ' French Patty Craw-fifh Soup. Petit Patties ' Fillet of Rofard of Beef Veal Palates Whitings SECOND COURSE. Roart Ducks Tartlet Jellies Orange Macaroni Cheefecakes Matelot of Eels Puffs Leveret Fillets of Soais Apple Pie Fricaffee of Sweetbreads Stewed Peas Apricot Tart J’rawns THIRD COURSE. Partridge a-la-pa/r Potted Wheat Ears Cray-filh Fruit Cut Paftry Scraped Beef Blanched Celery Uuffs and Rees