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 84 of 108 (77%)
page 84 of 108 (77%)
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_To make toasts._
_A Spanish cream._ _To make clouted cream._ _A good cream._ _To make Pyramids cream._ _To make a sack cream._ _To boyl Pigeons._ _To make an apple tansey._ _A french barly cream._ _To make a Chicken or Pigeon Pye._ _To boyle a capon or hen._ _To make bals of Veal._ _To make Mrs._ Shelleyes _cake._ _To make Almond Jumbals._ _To make cracknels._ _To pickle Oysters._ |
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