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 85 of 108 (78%)
page 85 of 108 (78%)
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_To boyl cream with codlings._ _To make the lady_ Abergaveers Cheese. _To dresse snails._ _To boyl a rump of Beefe after the French fashion._ _An excellent way of dressing fish._ _To make fritters of Sheeps feet._ _To make dry Salmon calvert in the boyling._ _To make bisket bread._ _To make an Almond pudding._ _To make an Almond caudle._ _To make Almond bread._ _To make Almond cakes._ _Master_ Rudstones _posset._ _To boyle a capon with Ranioles._ _To make a bisque of carps._ |
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