The Universal Cook: and City and County Housekeeper

“After some years practice in two of the most capital taverns this great metropolis produces, we have had frequent occasions to deviate from the printed directions we found in books of this kind, frequently by reducing the number of ingredients, and thereby rendering the dish more simple and less expensive.”Francis Collingwood’s and John Woollams’s book The Universal Cook and City and Country Housekeeper is an excellent collection of recipes for meat, poultry, game, and fish, as well as gravies, cullices, soups, and broths, roots and vegetables. It also includes several recipes for pies, puddings, pancakes, and fritters, and offers instructions for candying, drying, preserving, and pickling. It’s an excellent resource for anyone interested in 18th century English cuisine.