WITH UPWARDS OF SEVEN HUNDRED RECEIPTS:
CONSISTING OF
DIRECTIONS FOR THE CHOICE OF MEAT AND POULTRY; PREPARATIONS
FOR COOKING, MAKING OF BROTHS AND SOUPS; BOILING, ROASTING,
BAKING, AND FRYING OF MEATS, FISH, &c.; SEASONINGS,
COLOURINGS, COOKING VEGETABLES; PREPARING
SALADS, CLARIFYING; MAKING OF
PASTRY, PUDDINGS, GARNISHES,
GRUELS, GRAVIES, &c.
AND WITH
GENERAL DIRECTIONS FOR MAKING WINES.
WITH ADDITIONS AND ALTERATIONS,
By J. M. SANDERSON, of the Franklin House.
TO WHICH IS ADDED,
THE COMPLETE CONFECTIONER,
PASTRY-COOK, AND BAKER.