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
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Format: | eBook |
Language: | English |
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Dublin
printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street
1724, MDCCXXIV. [1724]
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Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
Item Description: | English Short Title Catalog, T167296. - Reproduction of original from National Library of Ireland |
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Physical Description: | Online-Ressource (vii,[1],100,[8],69,[7]p) 8° |