The practice of cookery, pastry, pickling, preserving, etc. : Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes / To which is added an appendix.

  • Frazer, Mrs
Date:
1800
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, pickling, preserving, etc. : Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes / To which is added an appendix. Source: Wellcome Collection.

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    Page Pigeon?, Wicodcocks, Snipes, & Pheafants,i6 CH A O F S ( Brown Soup - - 18 Transparent ditto - ib Imperial White ditto, or Soup Loraine 19 Pigeon Soup - - 20 Hare ditto - - - ib Hotch-potch - - 21 Plumb-pottage - - ib Leek and Onion Soup 22 Peafe ditto - - - 23 Green Summer ditto ib CH A OFF To drefs a Cod’s head and Shoulders, with a White Sauce - 29 Ditto with a Brown Sauce - - - 30 To Crimp Cod - - 31 To Broil ditto - - ib To Broil Cods Sounds 32 — DreisCodlingswith an Ale or Beef Sauce - - - ib To Drefs Haddocks withaBrown Sauce ib To make a Force- meat for any kind ©fFifh - - - 33 Partridges Page l6 Hares and Rabbits *7 P. IV. U P s. Meagre Soup 24 Mock Turtle ditto ib Almond, or Hedgi hog ditto - - - 25 White ditto - - - ib Partridge ditto - - 26 Portable ditto ib Cake Jelly for Stock 27 Gibblet Soup - - ib Maccaroni ditto - 28 P. V. I S H. To Stuff And Drefs large Haddocks - 33 To Crimp ditto with a White Sauce - 34 To Drefs Whitings with ditto - - ib A General Receipt for Potting Fifh - 3^ To Pickle Oyfters - 36 Alufcles or Cockles - - - ib To Fricaffee Oyfters, Cockles, and Muf- cles - - - ib To Stew Soles, or Flounders - - 37 To