The English and French cook
| Publication Date | 1674 |
|---|---|
| Remainder | describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster |
| Extent | [6], 450, [22] p. |
| Location | London |
| Publisher | printed for Simon Miller at the Star, at the west-end of St. Pauls |
Publisher(s)
Location(s)
MoEML Location(s)
- STPA2 - St. Paul?s Cathedral - Pauls
- STPA2 - St. Paul?s Cathedral - St. Pauls
- STPA3 - St. Paul?s Churchyard - Pauls
- WEST2 - Westminster Hall - Westminster
- WEST5 - Westminster Palace - Westminster
- WEST6 - Westminster
- WEST6 - Westminster - Westminster
Fri Dec 08 04:17:43 CST 2023