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Martinelo, Marie. The New York Cook Book: A Complete Manual of Cookery, in All Its Branches

Illus. with wood engravings, especially of carving instructions. NY: Worthington & Co., 1890.

Dishes popular in New York in the late 19th century are described here: fried trout, New England clam chowder, blackfish, black currant jelly, pigeon pie, stuffed mutton leg, pickled barberries and butternuts, etc. Carving instructions are for beef, lamb, et al., but also game like partridge, rabbit, woodcock, etc. Rubbing to spine ends and extremities, a few smudges to covers; facsimile title page (detached but present), front joint cracked, spots to a number of pages, else good. 

 

JULY 2019




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