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. As likewise of pastes, pies, pastys, puddings, tansies, biskets, creams, cheesecakes, 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, &c. 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.

All titles

• 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. As likewise of pastes, pies, pastys, puddings, tansies, biskets, creams, cheesecakes, 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, &c. 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.
• Compleat English cook

People / Organizations

• Cook to King William. Robert Smith (Author)
• Thomas Wotton ("printed for")

Imprint

London: printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII. [1723]

Publication year

1723-1723

ESTC No.

T91555

Grub Street ID

311387

Description

[8],112;[8],82,[14]p. ; 8⁰

Note

In two parts, each with separate register and pagination, and a final index.

With two final advertisement leaves.