A COMPLETE SYSTEM OF COOKERY, ON A PLAN ENTIRELY NEW; CONSISTING OF EVERY THING REQUISITE FOR COOKS TO KNOW IN THEIR DEPARTMENTS; LIKEWISE CONFECTIONARY AND PICKLING, PROPER FOR HOUSE-KEEPERS TO HAVE A KNOWLEDGE OF; CONTAINING BILLS OF FARES FOR EVERY DAY OF THE YEAR, AND DIRECTIONS HOW TO DRESS EACH DISH: BEING ONE YEAR?ÄôS WORK, AT THE LATE MOST NOBLE THE MARQUIS OF BUCKINGHAM?ÄôS, FROM THE 1ST OF JANUARY, TO THE 31ST OF DECEMBER, 1805; INCLUDING THE DINNERS AND ENTERTAINMENTS, GIVEN TO HIS ROYAL HIGHNESS THE PRINCE OF WALES, DURING A WEEK AT STOW; AND TO LOUIS XVIII. AND THE FRENCH PRINCES, AT GOSFIELD. BY JOHN SIMPSON, THEN COOK TO THE LATE MARQUIS OF BUCKINGHAM. BEING THE THIRD EDITION, CORRECTED AND ENLARGED WITH THE ADDITION OF PICKL

Bibliographic details

Title

A COMPLETE SYSTEM OF COOKERY, ON A PLAN ENTIRELY NEW; CONSISTING OF EVERY THING REQUISITE FOR COOKS TO KNOW IN THEIR DEPARTMENTS; LIKEWISE CONFECTIONARY AND PICKLING, PROPER FOR HOUSE-KEEPERS TO HAVE A KNOWLEDGE OF; CONTAINING BILLS OF FARES FOR EVERY DAY OF THE YEAR, AND DIRECTIONS HOW TO DRESS EACH DISH: BEING ONE YEAR?ÄôS WORK, AT THE LATE MOST NOBLE THE MARQUIS OF BUCKINGHAM?ÄôS, FROM THE 1ST OF JANUARY, TO THE 31ST OF DECEMBER, 1805; INCLUDING THE DINNERS AND ENTERTAINMENTS, GIVEN TO HIS ROYAL HIGHNESS THE PRINCE OF WALES, DURING A WEEK AT STOW; AND TO LOUIS XVIII. AND THE FRENCH PRINCES, AT GOSFIELD. BY JOHN SIMPSON, THEN COOK TO THE LATE MARQUIS OF BUCKINGHAM. BEING THE THIRD EDITION, CORRECTED AND ENLARGED WITH THE ADDITION OF PICKL

Author

John Simpson.

Condition

A surprisingly good copy.

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