The queen's royal cookery or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London
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| Format: | eBook |
| Language: | English |
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London
printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row
1719, 1719
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| Edition: | The third edition |
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| Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
| Item Description: | At foot of title page: Licensed according to Order. - English Short Title Catalog, N14624. - Reproduction of original from Harvard University Houghton Library |
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| Physical Description: | Online-Ressource (180p) ill 12° |