The guide to preferment, or, Complete art of cookery
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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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Published by Dean and Munday in London .
Written in English

Subjects:

  • Cookery, English

Book details:

Edition Notes

Other titlesGuide to preferment., Complete art of cookery.
Statementby Mr. Farley.
ContributionsKatherine Golden Bitting Collection on Gastronomy (Library of Congress)
Classifications
LC ClassificationsTX717 .F355 1800z
The Physical Object
Paginationii, [13]-116 p., [1] folded leaf of plates :
Number of Pages116
ID Numbers
Open LibraryOL2110912M
LC Control Number88164144

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