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 86 of 108 (79%)
page 86 of 108 (79%)
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_To boyle a Pike and an Eele together._ _To make an outlandish dish._ _To make a Portugal dish._ _To dresse a dish of Hartichockes._ _To dresse a Fillet of Veal the Italian way._ _To dresse soals._ _To make furmity._ _To make a patis or cabbage cream._ _To make Pap._ _To make Spanish Pap._ _To poach Eggs._ _A pottage of beefe Pallats._ _The_ Jacobins _pottage_ _To salt a Goose._ _A way of stewing Chickens or Rabbets._ |
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