Modern domestic cookery, and useful receipt book
Subtitle: containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c
By: by Elizabeth Hammond
Contributors: University of Leeds. Library
Edition: Fifth edition, improved.
Publisher: printed for Dean & Munday
Published: 1826
Place of publication: London
Language: eng
Number of pages: 287
Subjects: English Cooking
Notes: With added engraved title-page.

Lettered "sixth edition" on cover.

Includes index.

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.