Court cookery : or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry

Main Author: Smith, Robert
Format: eBook
Published: London printed for T. Wotton, at the Three Daggers in Fleet-Street 1723, MDCCXXIII. [1723]
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:English Short Title Catalog, T91555. - In two parts, each with separate register and pagination, and a final index. - Reproduction of original from British Library. - With two final advertisement leaves
Physical Description:Online-Ressource ([8],112;[8],82,[14]p) 8°