LEADER 01917nam  2200385 n 450 
001 996395368003316
005 20221108040243.0
035   $a(CKB)4330000000320044
035   $a(EEBO)2240953832
035   $a(UnM)99872675
035   $a(EXLCZ)994330000000320044
100   $a19850424d1650      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 12$aA book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes$b[electronic resource] $ewith many excellent wayes for the dressing of all usuall sorts of meats, both bak'd, boyld, or rosted, of flesh, fish, fowle, or others, with their propper sawes [sic]. 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, &c. with many other necessary points for husbandmen to know
210   $aLondon $cPrinted by Jeane Bell, dwelling at the east end of Christ-Church$d1650
215   $a[2], 102, [8]  p
300   $aAn abridgement of: The good huswifes iewell. 1620. Cf. NUC pre-1956.
300   $aAttributed to Thomas Dawson. Cf. NUC pre-1956.
300   $aAnnotation on Thomason copy: "May. 10.".
300   $aReproduction of the original in the British Library.
330   $aeebo-0018
606   $aCookery, English$vEarly works to 1800
606   $aHome economics$vEarly works to 1800
615  0$aCookery, English
615  0$aHome economics
700   $aDawson$b Thomas$0506545
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bCStRLIN
801  2$bWaOLN
906   $aBOOK
912   $a996395368003316
996   $aA book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes$92302802
997   $aUNISA