Cookery made easy; or, the most plain and practical directions for properly preparing to cook, and for nicely and cleanly cooking and serving-up all sorts of provisions, from a single joint of meat, with vegetables, to the finest-seasoned dishes of…
Book details
- Title
- Cookery made easy; or, the most plain and practical directions for properly preparing to cook, and for nicely and cleanly cooking and serving-up all sorts of provisions, from a single joint of meat, with vegetables, to the finest-seasoned dishes of…
- Publication year listed
- 1852
- Format
- Public domain eBook
- Reading access
- Free online reader; no registration required
- Source record
- View on Archive.org
About this book
Cookery made easy; or, the most plain and practical directions for properly preparing to cook, and for nicely and cleanly cooking and serving-up all sorts of provisions, from a single joint of meat, with vegetables, to the finest-seasoned dishes of poultry, fish and game ... The whole written entirely from practice, and combining gentility with economy
Author: University of Leeds. Library
Year: 1852
The University of Leeds Library
This page provides public domain reading access and source information.
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