A new method of cookery : or, Expert and ready way for the dressing of all sorts of flesh, foul, fish, either baked, boiled, roasted, stewed, fryed, hashed frigasied, carbonaded; forced, collared, soused, &c. After the best and newest way, with their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving, candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters. Also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick of beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By Thomas Houdlston, Cook, in Dumfries.

Format:

Book

Author/Creator:

Houdlston, Thomas.

Language:

English

Subjects (All):

Cookery--Early works to 1800.

Cookery.

Physical Description:

1 online resource (186p. )

Other Title:

New method of cookery

Place of Publication:

[Dumfries?] : Printed for the author, [1760?]

Notes:

Reproduction of original from National Library of Scotland.

Cited in:

English Short Title Catalog, T200990.

OCLC:

509702979