The practice of cookery, pastry, confectionary, pickling, and preserving. : With directions for choosing provisions, trussing poultry, &c. To which is added, and 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. /
Frazer,Mrs.
Edinburgh: : Printed for Peter Hill; by J. Ruthven & Sons.,
1800..
Ill. = plates.
ESTC
Cooking
Also reproduced on microfilm. Woodbridge, Conn. : Research Publications, Inc., 1985. The Eighteenth Century ; reel 1016, no. 1.