The Complete Cook. Plain and Practical Directions for Cooking and Housekeeping; With Upwards of Seven Hundred Receipts: Consisting of Directions for the Choice of Meat and Poultry; Preparations for Cooking, Making of Broths and Soups; Boiling, Roasting, Baking, And Frying of Meats, Fish, Seasonings, Colourings, Cooking Vegetables; Preparing Salads, Clarifying; Making of Pastry, Puddings, Gruels, Gravies, Garnishes, And, With General Directions for Making Wines. With Additions and Alteratons