The art of cookery made plain and easy
Subtitle: excelling any thing of the kind ever yet published ... with engravings, explaining the method used by the London butchers in cutting up meat : with the names of the different joints, and shewing the art of trussing and carving
By: by Mrs. Glasse
Contributors: Hodgson, Orlando, publisher; Plummer and Brewis
Publisher: Orlando Hodgson, 111, Fleet Street
Published: 1836
Place of publication: London
Language: eng
Number of pages: 82
Subjects: English Cooking
Other titles: Mrs. Glasse's cookery
Notes: Orlando Hodgson operated at 111 Fleet Street from 1836 to 1844, cf. Brown, P.A.H. London publishers and printers, p. 91; Plummer & Brewis active 1809-1836, cf. The British Book Trade Index.

Printer from page 82.

Signatures: A⁶[B-F]⁶G⁶.

Includes index.

No engravings or trussing and carving instructions in text.

Publisher's binding: green diaper grain cloth; gilt stamped title inside blind stamped decoration on front cover.
Table of contents: title: (from t.p.) Directions to market; title: The seasons for butcher's meat, poultry, fish, &c.; title: To roast and boil to perfection; title: Vegetables; title: Broiling; title: Frying; title: To dress fish; title: Made dishes; title: Poultry; title: Soups and broths; title: Puddings; title: Pies; title: Dishes for Lent; title: Gravies; title: Sauces; title: Hashes; title: Fricassees; title: Ragouts; title: To cure hams, bacon, &c.; title: Pickling; title: Making cakes; title: Jellies; title: Preserving; title: Made-wines, &c.