Late nineteenth century cookery book containing instructions for the preparation of 68 different foods or dishes using an Agate Chafing Dish including fish, meat and eggs:

What One Can Do With a Chafing Dish.  A Guide for Amateur Cooks
by H. L. S.

Published by John Ireland in 1892. Fourth edition.

Hardback, 78 pages, 23 cm by 15 cm.

Good Condition

No dust jacket. Some mark and wear to the cover as shown in the photographs. Binding intact. Front end paper has been replaced. Occasional small marks to inner pages.

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