Modern domestic cookery, and useful receipt book
Subtitle: containing approved directions for purchasing, preserving and cooking every kind of meat, fish, poultry, game, &c. The complete art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. with all the branches of pastry and confectionary; and a complete family physician; with instructions to servants for the best methods of performing their duties. The art of making British wines, brewing, baking, &c
By: by Elizabeth Hammond
Contributors: University of Leeds. Library
Edition: Eighth edition.
Publisher: published by Dean and Co.; and Parry, Blenkarn, and Co.
Published: 1850
Place of publication: London
Language: eng
Number of pages: 287
Subjects: English Cooking
Notes: With added engraved title-page.

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.