The accomplisht cookFINIS.Reading editionChapter navigation31 reading sectionsGo to chapterChoose a chapter…Front matterTo the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.Directions for the order of carving Fowl.Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c. (continued 2)An hundred and twelve excellent wayes for the dressing of Beef.The A-la-mode ways of dressing the Heads of any Beasts.The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.The best way of making all manner of SalletsTo make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.The most Excellent Ways of making All sorts of Puddings.The rarest Ways of making all manner of Souces and Jellies.The best way of making all manner of baked Meats.To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.To make all manner of made Dishes, with or without Paste.To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.Shewing the most Excellent Ways of Dressing of Pikes.The most excellent ways of Dressing Salmon, Bace, or Mullet.Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.Shewing the best way to Dress Eels, Conger, Lump, and Soals.The A-la-mode ways of Dressing and Ordering of Sturgeon.Shewing the exactest Ways of Dressing all manner of Shell-Fish.To make all manner of Pottages for Fish-Days.The exactest Ways for the Dressing of Eggs.The best Ways for the Dressing of Artichocks.Shewing the best way of making Diet for the Sick.Excellent Ways for Feeding of Poultrey.FINIS.The Table.FINIS.Previous chapter ←Excellent Ways for Feeding of Poultrey.Next chapter →The Table.All chapters and sections (31)Opening pagesFront matterOther sectionsTo the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.Directions for the order of carving Fowl.Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c. (continued 2)An hundred and twelve excellent wayes for the dressing of Beef.The A-la-mode ways of dressing the Heads of any Beasts.The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.The best way of making all manner of SalletsTo make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.The most Excellent Ways of making All sorts of Puddings.The rarest Ways of making all manner of Souces and Jellies.The best way of making all manner of baked Meats.To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.To make all manner of made Dishes, with or without Paste.To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.Shewing the most Excellent Ways of Dressing of Pikes.The most excellent ways of Dressing Salmon, Bace, or Mullet.Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.Shewing the best way to Dress Eels, Conger, Lump, and Soals.The A-la-mode ways of Dressing and Ordering of Sturgeon.Shewing the exactest Ways of Dressing all manner of Shell-Fish.To make all manner of Pottages for Fish-Days.The exactest Ways for the Dressing of Eggs.The best Ways for the Dressing of Artichocks.Shewing the best way of making Diet for the Sick.Excellent Ways for Feeding of Poultrey.FINIS.The Table.FINIS.Hh 7v◇← Excellent Ways for Feeding of Poultrey.The Table. →