The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... to which are Added, One Hundred and Fifty New and Useful Receipts, and a Copious Index

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a Company of Booksellers, and sold, 1790 - Cooking - 298 pages

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Contents

To make veal hams ib veach
1
To make light wigs 2 I
2
Pigeons and larks
10
To ſtew ox palates
16
page
23
Beef olives 27 A ſhoulder of mutton with
37
To roaſt a leg of mutton with Sweetbreads of veal a la dau
43
To roaſt a ham or gammon
44
An eel pye
174
H A
178
TO make catchup ato keep To make gravy ſoup
186
Another way ib To make fine ſauſages
192
To pickle walnuts green
199
1
203
C H
207
H A P VIII
213

To make celeryſauce either
50
Pigeons au poir
64
Portugueſe rabbits
73
To make a number of pretty little diſhes fit for a ſupper
81
To make oyſterſauce 91
91
A oat pudding to bake
99
To make an oyſter ſoup ib To ſtew pears
117
To make an orange fool ib Another way
126
Plumb gruel r ib To fry carp
132
To dreſs ſalmon la braiſe
138
A pretty diſh of eggs 1 52
152
To ſtew cucumbers
158
To make a ſweet meat pudding
167
To make a cheap plain rice pud
168
cakes
214
P XVII
223
To dry cherries
231
Conſerve of hips ib
237
Black cherry warter
243
A white fricaſey of muſhrooms
257
A ſhoulder of mutton in epigram Another way to dreſs ſweet
To make a pound cake
Another green peaſe ſoup
Sauce for a turkey
Apple frazes ib To broil ſalmon
Another French way calld St ouſly 44
To pickle oyſters cockles
To pot veniſon 193 To collar beef

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