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100   $a19970703d1690      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe compleat English and French cook$b[electronic resource] $edescribing 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 France
210   $aLondon $cprinted for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.$d1690
215   $a[4], 450, [22] p
300   $aA reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled.
300   $aWith index, and 4 final advertisement leaves.
300   $aIncludes recipes for Lent and menus for the four seasons.
300   $aReproduction of original in the Folger Shakespeare Library.
330   $aeebo-0055
606   $aCookery$zEngland$vEarly works to 1800
606   $aMenus$vEarly works to 1800
606   $aCookery, French$vEarly works to 1800
606   $aCookery, English$vEarly works to 1800
615  0$aCookery
615  0$aMenus
615  0$aCookery, French
615  0$aCookery, English
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bWaOLN
906   $aBOOK
912   $a996393884603316
996   $aThe compleat English and French cook$92361293
997   $aUNISA