An economical and new method of cookery
By: by Eliza Melroe.
Publisher: Printed and published for the author by Chapple
Published: 1798
Place of publication: London
Language: eng
Number of pages: 94
Subjects: Cookery -- Early works to 1800; Cookery, English
Notes: "Describing upwards of eighty cheap, wholesome, and nourshing dishes, consisting of roast, boiled, and baked meats; stews, fries, and above forty soups; a variety of puddings, pies, &c. with new and useful observations on rice, barley, pease, oatmeal, and milk, and the numerous dishes they afford, adapted to the necessity of the times, equally in all ranks of society.
Includes index.