The booke of caruyng
eebo-0018
-д хадгалсан:
Формат: | Цахим ном |
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Хэл сонгох: | English |
Хэвлэсэн: |
Imprinted at London
By [W. Powell for] Abraham Veale dwelling in Poules Churchyarde, at the signe of the Lambe
[1560?]]
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Цуврал: | Early English Books Online / EEBO
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Нөхцлүүд: | |
Онлайн хандалт: | Deutschlandweit zugänglich |
Шошгууд: |
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Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Байгууллага: | Saxon State and University Library |
All Items of this Institution: | all items available from Saxon State and University Library |
Ижил төстэй зүйлс
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The Booke of caruynge
Хэвлэсэн: (1570) -
The booke of caruing, and sewing and all the feastes in the yeere, for the seruive of a prince or any other estate, as yee shall finde each office, the seruice according in this booke follovving
Хэвлэсэн: (1613) -
<<The>> accomplished housekeeper : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.
-н: Williams, T. cook
Хэвлэсэн: (1797) -
Murrels tvvo books of cookerie and carving
-н: Murrell, John 17th cent
Хэвлэсэн: (1641) -
The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat
Хэвлэсэн: (1693)