Matches in Harvard for { ?s ?p I. The choisest receipts in all the several branches of cookery; or the best and newest ways of dressing all sorts of flesh, fish, fowl, etc. ... -- II. The best way of making bisks, forces, forc'd meats, marinades, olio's, puptons, ragoos, sauces, soops, pottages, etc. ... -- III. All manner of pastry-works, as biskets, cakes, cheese-cakes, custards, pastes, patties, puddings, pyes, tarts, etc. -- IV. The various branches of confectionary; as candying, conserving, preserving, and drying all sorts of flowers, fruits, roots, etc. ... -- V. The way of making all English potable liquors ... -- VI. Directions for ordering an entertainment, or bills of fare for all seasons of the year; and setting out a dessert of sweet-meats to the best advantage .... }
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- catalog description "I. The choisest receipts in all the several branches of cookery; or the best and newest ways of dressing all sorts of flesh, fish, fowl, etc. ... -- II. The best way of making bisks, forces, forc'd meats, marinades, olio's, puptons, ragoos, sauces, soops, pottages, etc. ... -- III. All manner of pastry-works, as biskets, cakes, cheese-cakes, custards, pastes, patties, puddings, pyes, tarts, etc. -- IV. The various branches of confectionary; as candying, conserving, preserving, and drying all sorts of flowers, fruits, roots, etc. ... -- V. The way of making all English potable liquors ... -- VI. Directions for ordering an entertainment, or bills of fare for all seasons of the year; and setting out a dessert of sweet-meats to the best advantage ...".
- catalog tableOfContents "I. The choisest receipts in all the several branches of cookery; or the best and newest ways of dressing all sorts of flesh, fish, fowl, etc. ... -- II. The best way of making bisks, forces, forc'd meats, marinades, olio's, puptons, ragoos, sauces, soops, pottages, etc. ... -- III. All manner of pastry-works, as biskets, cakes, cheese-cakes, custards, pastes, patties, puddings, pyes, tarts, etc. -- IV. The various branches of confectionary; as candying, conserving, preserving, and drying all sorts of flowers, fruits, roots, etc. ... -- V. The way of making all English potable liquors ... -- VI. Directions for ordering an entertainment, or bills of fare for all seasons of the year; and setting out a dessert of sweet-meats to the best advantage ...".