The 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, fryed, 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. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Date:
1674
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About this work

Publication/Creation

London : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674.

Physical description

6 unnumbered pages, 450 pages, 22 unnumbered pages

Notes

With half-title, index, and 4 final advertisement leaves.
Includes recipes for Lent and menus for the four seasons.
Reproduction of the original in the Bodleian Library, Oxford.

References note

Wing (2nd ed.) P109A.

Reproduction note

Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 2093:22) s1999 miun s

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Languages

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