The compleat cook: prescribing the most ready ways for dressing flesh, and fish, ordering sauces, pickles, jellies, &c. And making pastry after the newest manner.

London : printed for J. Phillips, H. Rhodes, and J. Taylor, 1710.

[2],138,[10]p. ; 120.

ESTC T90929

Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.