02072nam 2200421Ia 450 99639388460331620200824121723.0(CKB)4940000000115034(EEBO)2240940572(UnM)99897192e(UnM)99897192(EXLCZ)99494000000011503419970703d1690 uy |engurbn||||a|bb|The compleat 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, fried, 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 FranceLondon printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.1690[4], 450, [22] pA reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled.With index, and 4 final advertisement leaves.Includes recipes for Lent and menus for the four seasons.Reproduction of original in the Folger Shakespeare Library.eebo-0055CookeryEnglandEarly works to 1800MenusEarly works to 1800Cookery, FrenchEarly works to 1800Cookery, EnglishEarly works to 1800CookeryMenusCookery, FrenchCookery, EnglishCu-RivESCu-RivESWaOLNBOOK996393884603316The compleat English and French cook2361293UNISA