A New Method of Cookery or, Expert and ready way for the Dressing of all Sorts of Flesh, Foul, Fish, either Baked, Boiled, Roasted, Stewed, Fryed, Hashed Frigasied, Carbonaded Forced, Collared, Soused, &c. After the Best and Newest Way, with their several Sauces and Sallads. And making all sorts of Pickles. Also making Variety of pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With the Art of Preserving, Candying of Fruits and Flowers and the making of Conserves, Syrrups, Jellies, and Cordial Waters. Also making several sorts of English Wines, Cyder, Mead, Metheglin. Together with several Cosmetick of Beautifying Waters: and also several Sorts of Essences and Sweet Waters: by Persons of the highest Quality. By Thomas Houdlston, Cook, in Dumfries.
[Dumfries]: printed for the author, [circa 1760]. Small octavos in 4s (15 x 9 cm.), 186 pages. FIRST EDITION, though priority not firmly established. MacLean states “another ed. Edinburgh: printed for E. Wilson at Dumfries, [c.1760]” (though that edition is dated, “M.DCC.LX” at the foot of the title page); the Wilson issue has 136 pages. Cagle refers to the Wilson issue as “Second Edition”. Both editions display the misspelled author’s.....
