Farley John. The London Art of Cookery

London: Whittingham and Rowland Printers, 1811. — 408 p.Язык: Английский.Every elegant and plain Preparation in improved Modern Cookery; Pickling, Potting, Salting, Collaring, and Sousing. The whole Art of Confectionary, and making of Jellies, Jams, Creams, and Ices; The Preparation of Sugar, Candying, and Preserving; Made Wines, Cordial-waters, and Malt-liquor, Bills of Fare for each Month; Wood-cuts, illustrative of Truising, Carving, &c.Hints on domestic economy.Marketing.
Trussing.
Boiling.
Roasting.
Baking.
Broiling.
Frying.
Stews and Hashes.
Ragouts.
Fricandeaus.
Fricassees.
Made-dishes.
Frugal-dishes.
Sauces.
Soups and Broths.
Roots and Vegetables.
Puddings.
Pies.
Pancakes and Fritters.Pickling.
Collaring.
Potting.
Salting and Sousing.
Garden-stuffs and Fruits.Sugars.
Tarts and Pufts.
Cakes.
Custards and Cheesecakes.
Creams and Jams.
Jellies and Syllabubs.
Preserving.
Drying and Candying.
Ornaments for the Table.
Instructions for Carving.Made Wines.
Cordial-waters.
Malt-liquors.Appendix
Considerations on Culinary Poisons.
Bread, Cakes, Muffins, &c.
Nourishment for the Sick.
Necessary Articles for Seafaring Persons.
General Observations on the Breeding of Poultry.
Catalogue of garden-stuffs, poultry and fish.
Useful tables.