Cookery made easy
Subtitle: being a complete system of domestic management, uniting elegance with economy. To which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience
By: by Michael Willis
Contributors: University of Leeds. Library
Publisher: printed by W. Lewis for T. and J. Allman
Published: 1825
Place of publication: London
Language: eng
Number of pages: 216
Subjects: English Cooking
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.