Description
COOKERY Manuscript receipt book, written in several hands, opening with 3-page "Rules to Keep Preserv[ves]" and upwards of 230 recipes, including "To Make Scotchcollups", "To Stew an Ox Cheek", "Sauce for a boyled Leg of Mutton in Winter", "Sauce for Green Geese", "Sauce for Roasted Patridges, Pheasants or Young Turkeys",...