Person
Smith, R. (Robert)
Catalogue
- Books
- Online
Court cookery: or, the compleat English cook. 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, 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, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry.
Smith, R. (Robert)Date: MDCCXXIII. [1723]
- Books
- Online
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 R. Smith.
Smith, R. (Robert)Date: 1725- Books
- Online
Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making 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, sillabubs and custards. Also of candying and preserving: with a bill fare for every month in the year, and the latest improvements in cookery, pastry, &c. By R. Smith, cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.
Smith, R. (Robert)Date: M.DCC.XXV. [1725]- Books
- Online
Court cookery: or The compleat English cook. Containing the choice at 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, fansies, biskets, creams, cheese-cakes, 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. By R. Smith, cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.
Smith, R. (Robert)Date: MDCCXXIV. [1724]