The compleat English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, 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.
- Date:
- 1690
- Books
- Online
Online resources
About this work
Also known as
English and French cook.
Publication/Creation
London : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690.
Physical description
4 unnumbered pages, 450 pages, 22 unnumbered pages
References note
Wing (CD-ROM, 1996) C5638B
Notes
A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled.
With index, and 4 final advertisement leaves.
Includes recipes for Lent and menus for the four seasons.
Reproduction of original in the Folger Shakespeare Library.
Reproduction note
Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 2477:1) s1999 miun s