The lady's complete guide ; or cookery and confectionary in all its branches / ... to which is added...a list of every thing in season, several bills of fare, and an elegant collection of light dishes for supper; also the complete brewer ... likewise the family physician ... By Mrs. Mary Cole.

  • Cole, Mary, cook.
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: The lady's complete guide ; or cookery and confectionary in all its branches / ... to which is added...a list of every thing in season, several bills of fare, and an elegant collection of light dishes for supper; also the complete brewer ... likewise the family physician ... By Mrs. Mary Cole. Source: Wellcome Collection.

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    MARCH. FIRST COURSEe Soup Lorrain Sheeps Rumps ~ Almond Pudding Fillet of Port Chine of Mutton and Stewed Carp, or Lamb’s Head . ftewed celery Tench ‘, Veal Collops Beef-fteak Pie Calves Ears Onion Soup ‘ SECOND COURSE. A Poulard larded and roafted 2 alt Afparagus Blancmange a Prawns : Ragooed Swéetbreads - A Trifle . Fricaffee of Rabbits Cray-fith Cheefecakes’ Fricaffee of Mufhrooms Tame Pigeons roafted THIRD COURSE. Ox: Palates fhivered . Fartlets Potted Larks Stewed Pippins GCardoons >> Jellies Spanifh Peas” - Black Caps ‘Potted Partridge. Almond Cheefecakes Cocks Combs fe adits: Se Be _ FIRST COURSE. Crimp Cod and Smelts Chickens gph Marrow Pudding Cutlets a-la- Maintenos Breaft of Veal in ge Ae es ; Spring Soup Beef Tremblanté age a a-la- Pigeon Pie. Tongue | Whitings boiled and broiled , SECOND COURSES Ducklings : _ Afparagus Tartlets Black Caps Roaft Sweetbreads Jellies and Sy!abubs Oyfter Loaves Stewed Pears Tantey Mufhrooms _ Ribs of Lamb THIRD COURSE. | Petit Pigeons Mutfhrooms _ French Plums Piftachio Nuts Marinated Smelts Sweetmeats ‘ Oyfter Loaves Blanched Almonds Raifins ‘Artichoke Bottoms Galves Ears a-la-braife MAY «