""The Practice of Cookery, Pastry, Pickling, Preserving, Etc."" is a comprehensive cookbook written by Susanna Frazer and originally published in 1791. This book provides detailed instructions on how to prepare a wide range of dishes, including soups, meats, vegetables, and desserts. It also includes recipes for pickling and preserving fruits and vegetables, as well as making various types of pastry. The book is divided into several sections, each focusing on a different type of food or cooking technique. The first section covers soups, broths, and gravies, while the second section deals with meats, including beef, pork, lamb, and game. The third section focuses on vegetables, with recipes for everything from boiled potatoes to stuffed artichokes. The fourth section of the book is dedicated to pastry, with recipes for pies, tarts, and cakes, as well as instructions for making puff pastry and other types of dough. The fifth section covers pickling and preserving, with recipes for pickles, jams, jellies, and marmalades. Throughout the book, Frazer provides detailed instructions on how to prepare each dish, including information on ingredients, cooking times, and serving suggestions. She also includes tips and tricks for making each recipe a success, such as how to properly season a roast or how to prevent a pie crust from becoming soggy. Overall, ""The Practice of Cookery, Pastry, Pickling, Preserving, Etc."" is a valuable resource for anyone interested in historical cooking or looking to expand their culinary skills. With its wide range of recipes and detailed instructions, this book is sure to be a useful addition to any kitchen.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
