The guide to preferment, or, Complete art of cookery containing directions for marketing, the season of the year for butcher"s meat, game, poultry, fish, &e. [sic], to roast, boil, stew, broil, and fry every thing necessary to be sent to table, to make soups, gravies, sauces, ragouts, &c. &c., instructions for making pies, puddings, tarts, &c., the forms of placing the dishes on table, and a plate shewing the proper method of trussing by Farley Mr.
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by Dean and Munday in London .
Written in English
|Other titles||Guide to preferment., Complete art of cookery.|
|Statement||by Mr. Farley.|
|Contributions||Katherine Golden Bitting Collection on Gastronomy (Library of Congress)|
|LC Classifications||TX717 .F355 1800z|
|The Physical Object|
|Pagination||ii, -116 p.,  folded leaf of plates :|
|Number of Pages||116|
|LC Control Number||88164144|
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