The Compleat Cook - Expertly Prescribing the Most Ready Wayes, Whether Italian, - Spanish or French, for Dressing of Flesh and Fish, Ordering - Of Sauces or Making of Pastry by W. M.
page 81 of 108 (75%)
page 81 of 108 (75%)
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_To make a Posset the Earle of_ Arundels
way. _To boyle a Capon larded with Lemons._ _To bake Red Deer._ _To make fine Pancakes fryed without Butter or Lard._ _To dresse a Pig the French manner._ _To make a Steak Pye with a French Pudding in the Pye._ _An excellent way for dressing Fish._ _To Fricate Sheeps feet._ _To Fricate Calves Chaldrons._ _To Fricate Campigneons._ _To make buttered_ Loaves. _To marine Carps, Mullet, Gormet, Rochet, or Wale._ _To make a Calves Chaldron Pye._ |
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