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. . Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c

Smith, R[obert]

Published by Printed for T. Wotton, at the Three Daggers in Fleet-street, London, 1723
Condition: Used Hardcover

Sold by Tavistock Books, ABAA, Reno, NV, U.S.A.

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Used - Hardcover

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