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 87 of 108 (80%)
page 87 of 108 (80%)
 | |
|
_A pottage of Capons._ _A Carp pye._ _To boyle Ducks after the French fashion._ _To boyle a goose with sausages._ _To fry Chickens._ _To make a battalia Pye._ _To make a Chicken pye._ _To make a pye of a Calves head._ _To make Cream with Snow._ _To make minced Pyes._ _To drye Neates tongues._ _To make jelly of harts horn._ _To make Chickens fat in four or five dayes._ _To make Angelot._ _A Persian dish._ |
|
