Like the Joy of Cooking, the Art of Cookery tells you how to do EVERYTHING, including cooking a calf’s head and making a sauce for duck.
Popular types of dishes include ragoo [sic] and fricasay [sic] which most likely is accompanied by a soop [sic].
Mushrooms (truffles and morels) seem to feature prominently in many of the recipes, as well as artichokes, onions and pease [sic].
What I find delightful is an international flair, including Dutch, French, Italian and even Indian recipes. Even today, the reputation of English cuisine as wanting really is a myth as it has been cultivating fusion since the birth of epicurean devotion.
Google now has a fully scanned copy of the Art of Cookery available for your download and perusal, a useful resource for Regency devotees really curious on how to correctly serve ox-palate.
The Art of Cookery teaches you how to make pillai rice and curry “the Indian way”!