The universal cook, and city and country housekeeper
Subtitle: containing all the various branches of cookery, the different methods of dressing butchers meat, poultry, game and fish, and of preparing gravies, cullices, soups, and broths to dress roots and vegetables and to prepare little elegant dishes for suppers or light repasts ... the preparation of hams, tongues, bacon, &c., directions for trussing poultry, the making and management of made wines, coridal waters, and malt liquors, together with directions for baking bread, the management of poultry and the dairy, cookery for the sick, useful directions for servants, a catalogue of the various articles in season in the different months of the year and a variety of useful and interesting tables : the whole embellished with the heads of the authors, bills of fare for every month in the year and proper subjects for the improvement of the art of carving
By: by Francis Collingwood and John Woollams
Contributors: Woollams, John; American Institute of Wine & Food
Edition: The fourth edition, carefully revised and improved.
Publisher: Printed for Scatcherd & Letterman [etc
Published: 1806
Place of publication: London
Language: eng
Number of pages: 383
Subjects: English Cooking
Notes: Publishers' advertisements on [1] p. at end.

Oxford, A.W. Engl. cookery books, 121