The London cook, or The whole art of cookery made easy and familiar. [electronic resource] : Containing a great number of approved and practical receipts in every branch of cookery. viz. Chap. I. Of soups, broths and gravy. II. Of pancakes, fritters, prossets, tanseys, &c. III. Of fish. IV. Of boiling. V. Of roasting. VI. Of made-dishes. VII. Of Poultry and game. VIII. Sauces for Poultry and game. IX. Sauces for butcher's meat, &c. X. Of puddings. XI. Of pies, custards, and tarts, &c. XII. Of sausages, hogs-puddings, &c. XIII. Of potting and collaring. XIV. Of pickles. XV. Of creams, jellies, &c. XVI. Of made wine. By William Gelleroy, late cook to Her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludyer bart. lord mayor of the city of London. To which is prefixed, A large copper-plate, representing, His Majesty's table, with its proper removes, as it was served at Guild-Hall, on the 9th of November 1761, being the Lord Mayor's day, when His Majesty, and the royal family, did the city the honour to dine with them, and were highly pleased with their entertainment.

Format:

Book

Author/Creator:

Gelleroy, William.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Physical Description:

1 online resource (iv,[20],246p.,plate )

Other Title:

London cook, or The whole art of cookery made easy and familiar

Place of Publication:

Dublin : Printed by T. and J. Whitehouse Booksellers, at the State-Lottery-Office, in Nicholas-Street, M.DCC.LXII. [1762]

Notes:

Reproduction of original from National Library of Ireland.

Cited in:

English Short Title Catalog, N19169.

OCLC:

508021039