The practice of cookery, pastry, confectionary, pickling, and preserving
Subtitle: with directions for choosing provisions, trussing poultry, &c., to which is added, an 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 the table
By: by Mrs. Frazer
Edition: 3rd ed., improved and enl.
Publisher: Printed for Peter Hill
Published: 1800
Place of publication: Edinburgh
Language: eng
Number of pages: 270
Subjects: Scottish Cooking; Menus