The booke of caruyng
eebo-0018
Sparad:
Materialtyp: | E-bok |
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Språk: | English |
Publicerad: |
Imprinted at London
By [W. Powell for] Abraham Veale dwelling in Poules Churchyarde, at the signe of the Lambe
[1560?]]
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Serie: | Early English Books Online / EEBO
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Ämnen: | |
Länkar: | Deutschlandweit zugänglich |
Taggar: |
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Organisation: | Saxon State and University Library |
Alla verk inom denna institution: | all items available from Saxon State and University Library |
Liknande verk
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The Booke of caruynge
Publicerad: (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
Publicerad: (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.
av: Williams, T. cook
Publicerad: (1797) -
Murrels tvvo books of cookerie and carving
av: Murrell, John 17th cent
Publicerad: (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
Publicerad: (1693)