Page:Art of Cookery 1774 edition.djvu/5

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Which far exceeds any Thing of the Kind yet publiſhed. CONTAINING,

I. How to Roaſt and Boil to Perfection every Thing neceſſary to be ſent up to Table.
II. Of Made-diſhes.
III. How expenſive a French Cook's Sauce is.
IV. To make a Number of pretty little Diſhes for a Supper or Side-diſh, and little Corner-diſhes for a great Table.
V. To dreſs Fiſh.
VI. Of Soops and Broths.
VII. Of Puddings.
VIII. Of Pies.
IX. For a Lent Dinner; a Number of good Diſhes, which you may make uſe of at any other time.
X. Directions to prepare proper Food for the Sick.
XI. For Captains of Ships; how to make all uſeful Things for a Voyage; and ſetting out a Table on board a Ship.

XII. Of Hogs Puddings, Sauſages, &c.
XIII. To pot and make Hams, &c.
XIV. Of Pickling.
XV. Of making Cakes, &c.
XVI. Of Cheese-cakes, Creams, Jellies, Whip-Syllabubs, &c.
XVII. Of made Wines, Brewings, French Bread, Muffins, &c.
XVIII. Jarring Cherries and Preſerves, &c.
XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Bean, &c.
XX. Of Diſtilling.
XXI. How to market; the Seaſon of the Year for Butchers Meat, Poultry, Fiſh, Herbs, Roots, and Fruit.
XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead.

XXIII. A Receipt to keep clear from Buggs.

To which are added,

One hundred and fifty New and uſeful Receipts,

And a Copius Index.

By a LADY.



The Order of a Modern Bill of Fare, for each Month, in the
Manner the Diſhes are to be placed upon the Table.

L O N D O N,

Printed for W. Stra(illegible text), J. and F. Rivington, J. Hinton, Hawts and Co. W. Johnſton, T. Longman, W. Owen, S. Crowder, B. White, T. Caſion, J. Wilkie, G. Robinſon, T. Davies, T. Robſon, T. Cadell, T. (illegible text) and Co. W. Davis, J. Knox, W. N'vall, W. Corniſh, T. Lowndes, R. Dymatt, H. Gardner, B. (illegible text), J. Rickarſon, T. Durham, R. Baldwin, and J. Bell. 1774. [Price Five Shillings bound.]