The universal cook, and city and country housekeeper
Subtitle: containing all the various branches of cookery: the different means of dressing butchers meat, poultry, game and fish, and of preparing gravies, cullices, soups and broths, to dress roots and vegetables, and to prepare elegant dishes for suppers or light repasts ; to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs ; the various articles in candying, drying, preserving, and pickling ; the preparation of hams, tongues, bacon, &c. ; directions for trussing poultry, carving, and marketing ; the making and management of made wines, cordial waters, and malt liquors ; together with directions for baking bread, the management of poultry and the dairy, and kitchen and fruit garden; with a catalogue of the various articles in season in the different months of the year ; besides a variety of useful and interesting tables ; the whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper plates
By: by Francis Collingwood, and John Woollams
Edition: The second edition.
Publisher: printed by R. Noble, for J. Scatcherd
Published: 1797
Place of publication: London
Language: eng
Number of pages: 451
Subjects: English Cooking; Early works to 1800; Menus; Cooking
Other titles: City and country housekeeper
Notes: Publishers' advertisements on [1] p. at end.

Cagle, W.R. Matter of taste, 626

Maclean, V. Household and cookery books, 30