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Tenth edition. 8vo. (22cm) (xxvi), 366, (2) pp. Portrait frontispiece of the author, (Mr. John Farley, "Principle Cook at the London Tavern"), heavily foxed, with scattered foxing throughout the rest of the block (quite heavy in places); 12 pages of illustrations (showing bills of fare for each month of the year). Rebound in modern tan calf, lettered with date in gilt to the spine. Nothing before frontispiece so may well be lacking endpapers front and back. Includes as the last leaf publisher's announcement of forthcoming titles. First published in 1783, all the main branches of cookery are covered: meats (trussing, boiling, roasting, baking, broiling, frying); stews and hashes; ragoos; fricassees; made dishes (Portugal beef, Bouillie beef, Tongue and udder forced, Calf's head roasted, breast of veal in hodgepodge; Mutton kebobed; Oxford John; Chickens in savoury jelly; Pigeons transmogrified; Oyster loaves); Sauces for every occasion (Sicilian sauce, Sauce Robert, Bashamille sauce for fowls, Cod's head sauce); Soups and broths; Roots and vegetables; Puddings (Yorkshire pudding, Duke of Buckingham's pudding, Quaking pudding, Cabbage pudding, Bread pudding, Norfolk dumplings); Pies (Yorkshire goose pie, Shropshire pie, Eel pie, Muscle pie); Pancakes and fritters; Pickling (Walnut ketchup, Golden Pippins, Artichoke bottoms, Ox palate); Collaring; Potting; Preparation of Hams, Bacon; Tarts and puffs; Cakes (Spanish biscuits, Prussian cakes, Whigs); Custard and cheesecakes; Creams and jam; Jelllies and syllabubs; Preserving; Dying and candying. Also contains chapters on such subjects as "considerations on culinary poisons", "proper nourishment for the sick", "Necessary articles for seafaring persons", "observations on the breeding of poultry", "a catalogue of garden stuffs, poultry, and fish, in season in different months of the year". Seller Inventory # 1005
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