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 82 of 108 (75%)
page 82 of 108 (75%)
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_To make a Pudding of Calves Chaldron._
_To make a_ Banbury _Cake._ _To make a_ Devonshire _White Pot._ _To make Rice cream._ _To make a very good_ Oxfordshire _cake._ _To make a Pompion Pye._ _To make the best Sausages._ _To boyle fresh fish._ _To make friters._ _To make loaves of Cheese curd._ _To make fine Pyes after the French fashion._ _A singular good receipt for making a Cake._ _To make a great curd Loafe._ _To make buttered Loaves of Cheese curds._ _To make Cheese Loaves._ |
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