Royal cookery, or, The compleat court-cook : containing the choicest receipts in all the several branches of cookery, viz. for making of soops, bisques, olio's, terrines, surtouts, puptons, ragoos, forc'd-meats, sauces, patties, pies, tarts, tansies, cakes, puddings, jellies, etc. as likewise forty plates, curiously engraven on copper, of the magnificent entertainments at coronations and instalments; of balls, weddings, etc. at court; as likewise of city-feasts, to which is added, bills of fare for every month in the year /
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Other Authors: | , |
Format: | Book |
Language: | English |
Published: |
London :
Printed for E. and R. Nutt, and A. Roper,
1726
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Edition: | 3rd ed., with considerable additions / |
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Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.Yale University
Call Number: |
1976 1907 ISIL:US-CTY |
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Cornell University
Call Number: |
Rare Books TX705 .L3 1726 |
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