Research Catalog

Title

The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every housekeeper, cook, and servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A head of the author, and a Bill of Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.

Author

Farley, John, active 18th century.

Publication

London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.

Details

Additional Authors

Gale (Firm)

Description

xx,459,[1]p.,plates : port.; 8⁰.

Uniform Title

Eighteenth century collections online.

Subjects

• Cooking, English > Early works to 1800
• Menus > Early works to 1800

Note

• Braces in title.
• Price from imprint: price Six Shillings Bound.
• Reproduction of original from British Library.

Indexed In (note)

• English Short Title Catalog

Reproduction (note)

• Electronic reproduction.

OCLC

• 642526992
• T200163

Author

Farley, John, active 18th century.

Title

The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every housekeeper, cook, and servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A head of the author, and a Bill of Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.

Imprint

London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.

Series

Eighteenth century collections online.

Reproduction

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements.

Indexed In:

English Short Title Catalog, T200163.

Connect to:

Full text online - available from home with a valid library card and onsite at NYPL

Place of Publication

Great Britain England London.

Added Author

Gale (Firm)