The guide to preferment, or, Complete art of cookery
Subtitle: containing directions for marketing, the season of the year for butcher's meat, game, poultry, fish, &e. [sic], to roast, boil, stew, broil, and fry every thing necessary to be sent to table, to make soups, gravies, sauces, ragouts, &c. &c., instructions for making pies, puddings, tarts, &c., the forms of placing the dishes on table, and a plate shewing the proper method of trussing
By: by Mr. Farley.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Dean and Munday
Published: 1800
Place of publication: London
Language: eng
Number of pages: 116
Subjects: Cookery, English
Other titles: Guide to preferment.; Complete art of cookery.
Notes: Bitting, K.G.  Gastronomic bib., p. 152
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.