The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse. 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.

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    [ xx»* ] The Order of a modern Bill of Fare, for each Month, in the Manner //£><? Dishes are to be placed upon the Table. J A N U A R T. FIRST COURSE, v • Small Leg .of Houfe Lamb. Chicken and Veal Pie. Rabbits fmothered with Onions. Chefnut Soup. Petit Patties. Cod’s Head. Raifolds. Vermicelli Soup. BoHed Chickens, Tongue. Porcupine Beef, SECOND COURSE. Roaft Turkey. Marinated Smelts. Tartlets. Roaft Sweetbreads. Stands of Jellies. Almond Tort, Maids of Honour. • \ > ■ A Woodcocks. •' * '» - * \ THIRD COURSE, Macaroni. Black Cap3. Stewed Celery. , Morels. Artichoke Bottoms. Dutch Beef fcraped. Cuftards. Cut Paftry. Scolloped Oyfters. Potted Chars. Rabbit FricalTeed. Mince Pies* Larks. Lobfters.