The English Art of Cookery
Briggs gave the book the title The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new.In his preface, dated Oct. 1, 1788, he explains that his intended audience is (commanded) servants rather than aristocrats: "I presume to offer the following Sheets to the Public, in hopes that they will find the Directions and Receipts more intelligible than in most Books of the Kind.Quantities are given where needed, in whatever measure is convenient, as "a pint of large oysters", "half a pound of butter", "a quarter of a lemon", or "a spoonful of anchovy liquor".Many species of bird were eaten in eighteenth century England; Briggs describes how to roast "Ruffs and Reeves" from Lincolnshire and the Isle of Ely; Ortolan buntings; larks; plovers; wheatears from the South Downs, as well as wild ducks, woodcocks and snipes."[13] The Critical Review, or Annals of Literature of 1790 more boldly asserted that the book "appears to be a work of great merit", but, stating that cooks were "a numerous body, and we are not sufficient adepts to decide on their different pretensions", confined itself to quoting Briggs's credentials from the title page, and confirming that he "is now at the Temple Coffee-house, where we have tasted, with pleasure, several excellent dishes of his composition.
cookery bookEnglish cuisinetaverntoad in a holemushroom ketchuppuff pastryAnglo-IndianFleet-streetHolbornTempleCoffee-houseHannah GlasseshillingsElizabeth RaffaldThe Experienced English Housekeeperturbotvenisonsweetbreadsbechameljelliessyllabubsruffs and reevesLincolnshireIsle of ElyOrtolan buntingsploverswheatearswoodcockssnipesketchupsmade with mushroomsproverbOxford Dictionary of National BiographyRoman timesSausagesMiddle AgesUtilis CoquinarioThe Forme of CuryApple pieBanbury cakeCheesecakeCustardGame pieGingerbreadKippersMince pieMortisPease puddingPottageRichard PynsonThe Boke of CokeryThomas DawsonThe Good Huswifes JewellBlack puddingFruit foolPancakeSconesSyllabubTrifle (without jelly)Elinor FettiplaceReceipt BookGervase MarkhamThe English HuswifeRobert MayThe Accomplisht CookHannah WoolleyThe Queen-like Closet or Rich CabinetKenelm DigbyThe Closet OpenedBattalia pieCurrant bunQueen of PuddingsSponge cakeSussex pond puddingSweet and sourA Collection of Above Three Hundred Receipts in Cookery, Physick and SurgeryMary EalesMrs Mary Eales's ReceiptsThe Cooks and Confectioners DictionaryEliza SmithThe Compleat HousewifeThe Art of Cookery Made Plain and EasyAnn CookMartha BradleyThe Housekeeper's InstructorBread and butter puddingChristmas puddingChutneyCottage or Shepherd's pieCumberland rum nickyEccles cakeJellied eelsJugged hareKetchupMarmaladeParkinPiccalilliPork pieRoast beefSandwichScouseSuet puddingToad in the holeTrifle (with jelly)Welsh rarebitYorkshire puddingMaria RundellA New System of Domestic CookeryEliza ActonModern Cookery for Private FamiliesCharles Elmé FrancatelliThe Modern CookIsabella BeetonMrs. Beeton's Book of Household ManagementBubble and squeakCauliflower cheeseCobblerDevilled kidneysFaggotsFish and chipsFull English breakfastHP SauceIce cream coneLancashire hotpotPotted shrimpsSausage roll