• (1748) The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published ... (3. ed.), London: Printed for the author
• The Complete Art of Cookery, Exhibited in a Plain and Easy Manner

Take two Fowls or Rabbits, cut them into ſmall Pieces,
and three or four ſmall Onions, peeled and cut very ſmall,
thirty Pepper Corns, and a large Spoonful of Rice, brown ſome
Coriander Seeds over the Fire in a clean Shovel, and beat them
to Powder, take a Tea Spoonful of Salt, and mix all well together
with the Meat, put all together into a Sauce-pan or Stew-pan,
with a Pint of Water, let it ſtew ſoftly till the Meat is enough,
then put a Piece of Freſh Butter, about as big as a large
Walnut, ſhake it well together, and when it is ſmooth and of a
fine Thickneſs diſh it up, and ſend it to Table. If the Sauce be
too thick, add a little more Water before it is done, and more
Salt if it wants it. You are to obſerve the Sauce muſt be pretty
thick.