Court cookery: or The compleat English cook Containing the choice at 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, pattys, puddings, fansies, biskets, creams, cheese-cakes, 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. 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

Bibliographic Details

Main Author:	Smith, Robert
Format:	eBook
Language:	English
Published:	Dublin printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street 1724, MDCCXXIV. [1724]
Subjects:	Cookery, English / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/1634000500?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa