The lady's assistant for regulating and supplying the table
Subtitle: being a complete system of cookery : containing the most select bills of fare, properly disposed, for family dinners of five dishes to two courses of eleven and fifteen; with bills of fare for suppers, from five to nineteen dishes; and several desserts: including the fullest and choicest receipts of various kinds, and full directions for preparing them in the most approved manner, by which a continual change may be made, as wanted, from the several bills of fare : likewise directions for brewing, making English wines, raspberry, orange, and lemon-brandies, &c. : also, remarks on kitchen poisons, and necessary cautions thereon; with an appendix, containing general particulars on the breeding, rearing, and management of poultry, on the business of the dairy, and on the management of the kitchen and fruit garden
By: Originally published from the manuscript collection of Charlotte Mason
Contributors: Gillett, Thomas, active 1799-1810, printer; American Institute of Wine & Food
Edition: The ninth edition / enlarged, corrected, and improved to the present time.
Publisher: Printed by T. Gillet ... for Vernor and Hood ... [and 14 others
Published: 1805
Place of publication: London
Language: eng
Number of pages: 422
Subjects: English Cooking; Home economics
Notes: Includes index.

Simon, A.L. Bib. gastronomica, 1016