The Universal Cook, and City and Country Housekeeper containing all the Various Branches of Cookery: The Different Methods of Dressing Butchers Meat, Poultry, Game, and Fish; and of Preparing Gravies, Cullices, Soups, and Broths; To Dress Roots and Vegetables, and to Prepare Little elegant dishes for Suppers or light Repasts: to Make all sorts of Pies, Puddings, Pancakes and Fritters . . . The making and Mangement of Made Wines, Cordial Waters and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Month of the Year.

COLLINGWOOD, FRANCIS & WOOLLAMS, JOHN:

Editorial: Second Edition, Printed by R. Noble for J. Scatcherd, 1797. OXFORD 'English Cookery Books to 1850' pp. 120-1. ESTC T139333, 1797
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