Court cookery: or The compleat English cook. : Containing the choice at newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses; with various ways of dressing most sorts of flesh, fish and fowl, wild and tame; with the best methods of potting and collaring. As likewise of pastes, pies, pastys, pattys, puddings, fansies, biskets, creams, cheese-cakes, florendines, cakes, jellies, sillabubs and custards. Also of pickling, candying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery. By R. Smith, cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.

Format:

Book

Author/Creator:

Smith, R. (Robert)

Series:

Eighteenth century collections online. Part 2: New editions.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Cookbooks.

Physical Description:

vii pages, 1 unnumbered page,100 pages, 8 unnumbered pages,69 pages, 7 unnumbered pages ; 8⁰

Place of Publication:

Dublin : printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street, MDCCXXIV. [1724]

System Details:

Mode of access: World Wide Web.

text file

Notes:

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns

Reproduction of original from National Library of Ireland.

Cited in:

English Short Title Catalog, T167296.

Access Restriction:

Restricted for use by site license.