The london cook, or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VIII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat, &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts, &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. Of Potting and Collaring XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. By William Gelleroy, Late Cook to her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. To which is prefixed, a large copper-plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family, did the City the Ho

People / Organizations

• William Gelleroy (Author)
• Stanley Crowder ("printed for")

Imprint

London : printed for S. Crowder, and Co. at the Looking-Glass; J. Coote, at the King's-Arms, in Pater-Noster Row; and J. Fletcher, St. Paul's Church-Yard, MDCCLXII. [1762]

Publication year

1762

ESTC No.

T63887

Grub Street ID

289024

Description

iv,[18],330,473-486,[2]p.,plate ; 8°.

Note

With an appendix and a final leaf of advertisements.