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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.
Date
MDCCXXIV. [1724]


About this work

Publication/Creation

Dublin : printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street, MDCCXXIV. [1724]

Physical description

vii,[1],100,[8],69,[7]p. ; 8⁰.

Contributors

Publications note

ESTC T167296

Languages

  • English


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