LEADER 01811nam  2200373Ia 450 
001 996393629503316
005 20231128130346.0
035   $a(CKB)3360000000359611
035   $a(EEBO)2240889117
035   $a(OCoLC)ocn226320017e
035   $a(OCoLC)226320017
035   $a(EXLCZ)993360000000359611
100   $a20080428f17001799  uy             0
101 0 $aeng
135   $aurbn#|||a|bb|
200 12$aA booke of cookery and the order of meates to bee served to the table, both for flesh and fish days$b[electronic resource] $eWith many excellent way's for the dressing of all vsual sorts of meat's both bak'd boyld or rosted of flesh, fish, fowle or others with their proper sauces. As also many rare inventions in cookery for made dishes: with most notable preserves of sundry sorts of Fruits. Likewise for making many precious waters, with divers approved medicines for grievous diseases. With certaine points of husbandry, how to order oxen horses sheep hogges, & with many other necessary points for husbandmen to know
210   $a[17--?]
215   $a[1] p
300   $aMs. transcription of title page of Wing (2nd ed.) B3705.
300   $a"London. P. by Jeane Bill [sic] dwelling at the east-end of Christ-Church.  Sam. Hartlib. 1650."
300   $aReproduction of original in the British Library.
330   $aeebo-0018
606   $aCookery, English$vEarly works to 1800
606   $aTitle pages$zEngland
615  0$aCookery, English
615  0$aTitle pages
700   $aDawson$b Thomas$0506545
701   $aHartlib$b Samuel$f-1662.$01002701
801  0$bUMI
801  1$bUMI
906   $aBOOK
912   $a996393629503316
996   $aA booke of cookery and the order of meates to bee served to the table, both for flesh and fish days$92387985
997   $aUNISA