01771nam 2200421 n 450 99639073730331620200818224042.0(CKB)4940000000099920(EEBO)2248499500(UnM)99830841e(UnM)99830841(EXLCZ)99494000000009992019950913d1674 uy |engurbn||||a|bb|The English and French cook[electronic resource] 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 WestminsterLondon printed for Simon Miller at the Star, at the west-end of St. Pauls1674[6], 450, [22] pWith 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.eebo-0014CookeryEnglandEarly works to 1800MenusEarly works to 1800Cookery, FrenchEarly works to 1800Cookery, EnglishEarly works to 1800CookeryMenusCookery, FrenchCookery, EnglishCu-RivESCu-RivESCStRLINWaOLNBOOK996390737303316The English and French cook2365582UNISA