A book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes

Publication Date1650
Remainderwith many excellent wayes for the dressing of all usuall sorts of meats, both bak'd, boyld, or rosted, of flesh, fish, fowle, or others, with their propper sawes [sic]. A also many rare inventions in cookery for made dishes: with most notable preserves of sundry sorts of fruits. Likewise for making many precious waters, with divers approved medicines for grievous diseases. With certaine points of husbandry how to order oxen, horses, sheep, hogges, &c. with many other necessary points for husbandmen to know
Extent[2], 102, [8] p.
Publisherprinted by Jeane Bell, dwelling at the east end of Christ-Church


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