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 88 of 108 (81%)
page 88 of 108 (81%)
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_To roast a shoulder of Mutton._ _To roast a leg of Mutton to be eaten cold._ _To roast Oysters._ _To make a Sack Posset._ _Another_ _To make a Sack Posset without Milk or Creame._ _To make a stump pye._ _To make Mrs._ Leed _Cheese Cakes._ _To make taffaty tarts_ _To make fresh Cheese_ _To make Sugar Cakes or Jumballs_ _To hash a shoulder of Mutton_ _To dresse Flounders or Plaice with Garlick and Mustard_ _A turkish dish_ |
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