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.
| Uniform Title: | English and French cook. |
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| 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.
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| Series: | Early English books online.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Item Description: | A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled. With index, and 4 final advertisement leaves. Includes recipes for Lent and menus for the four seasons. Reproduction of original in the Folger Shakespeare Library. |
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| Physical Description: | 1 online resource ([4], 450, [22] pages) |