The English and French cook
Subtitle: describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, 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. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster
Series: Early English books, 1641-1700 -- 2093:22
Publisher: printed for Simon Miller at the Star, at the west-end of St. Pauls
Published: 1674
Place of publication: London
Language: eng
Format: Microform
Number of pages: 450
Subjects: Cookery -- England -- Early works to 1800; Menus -- Early works to 1800; Cookery, French -- Early works to 1800; Cookery, English -- Early works to 1800
Genres: Early works to 1800
Notes: With half-title, index, and 4 final advertisement leaves

Includes recipes for Lent and menus for the four seasons

Reproduction of the original in the Bodleian Library, Oxford

Wing (2nd ed.) P109A

Microfilm. Ann Arbor, Mich. : UMI, 1991. 1 microfilm reel ; 35 mm. 35mm. (Early English books, 1641-1700 ; 2093:22).