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The practice of cookery, pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh, .
- Format:
- Book
- Author/Creator:
- Frazer, Mrs.
- Language:
- English
- Subjects (All):
- Cooking, English--Early works to 1800.
- Cooking, English.
- Genre:
- Cookbooks.
- Physical Description:
- 1 online resource (xvi,270p.,plates )
- Edition:
- The third edition. Improved and enlarged.
- Other Title:
- Practice of cookery,
- Place of Publication:
- Edinburgh : printed for Peter Hill; by J. Ruthven & Sons, 1800.
- Notes:
- Reproduction of original from British Library.
- Cited in:
- English Short Title Catalog, T91240.
- OCLC:
- 642731363
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