Court cookery, or, The compleat English cook
Subtitle: 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, pattys, 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, etc.
By: by R. Smith ...
Publisher: Printed for T. Wotton ...
Published: 1723
Place of publication: London
Language: eng
Number of pages: 112
Subjects: Cookery, English -- Early works to 1800
Other titles: Court cookery.; Compleat English cook.
Notes: Signatures: A⁴ B-H⁸ I⁴ A-F⁸.
Advertisements on p. [11]-[14] at end.
Includes indexes.