The compleat English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.

Bibliographic Details
Uniform Title:	English and French cook.
Format:	eBook
Language:	English
Published:	London : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, andc., 1690.
Series:	Early English books online.
Subjects:	Cookery > England > Early works to 1800. Menus > Early works to 1800. Cookery, French > Early works to 1800. Cookery, English > Early works to 1800.
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