The queen's royal cookery : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines, Cyder, Mead, Metheglin. Together, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.

Format:

Book

Author/Creator:

Hall, T., cook.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Physical Description:

1 online resource (180p. ) ill. ;

Edition:

The second edition.

Other Title:

Queen's royal cookery

Place of Publication:

London : printed for C. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lion on London-Bridge, 1713.

Notes:

Note at bottom of title page: License according to Order.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T1202.

OCLC:

642322330