Court cookery : or, The compleat English cook
Subtitle: Containing the choicest and newest receipts for making soops, pottages, fricasseys [etc.] ... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties [etc.] ... Also of candying, preserving : with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c
By: By R. Smith
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 2d ed., with large additions.
Publisher: T. Wotton
Published: 1725
Place of publication: London
Language: eng
Number of pages: 218
Subjects: Early works to 1800; English Cooking; Cooking
Other titles: Court cookerty; Compleat English cook
Notes: Also available in digital form on the Library of Congress Web site.