An economical and new method of cookery describing upwards of eighty cheap, wholesome, and nourshing dishes, consisting of roast, boiled, and baked meats - Melroe, Eliza (Printed and published for the author by C. Chapple, 1798)
Goldsmiths'-Kress no. 17413. - Includes index. - OCLC, 22844609. - Reproduction of original from Goldsmiths' Library, University of London