Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, 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, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c
By: By R. Smith
Edition: The second edition / with large additions.
Publisher: Printed for T. Wotton
Published: 1725
Place of publication: London
Language: eng
Number of pages: 218
Subjects: English Cooking
Notes: ESTC N4772.