02105nam a2200253 a 4500 b30510211 CaSfIA 20250318025943.0 m o d cr|||||||||||| 880509s1725 enk o 000 | eng (OCoLC)1155404697 CaSfIA Smith, R. (Robert) n 86847425. Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, 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, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c / By R. Smith. The second edition / with large additions. London : Printed for T. Wotton, 1725. 1 online resource (4 unnumbered leaves, 218 pages, 14 unnumbered pages) text txt rdacontent. computer c rdamedia. online resource cr rdacarrier. ESTC N4772. Cooking, English. sh 85031815. Cooking, English. fast (OCoLC)fst01754933. Electronic books. England London. digukmhl. Print version: Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, 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, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c (OCoLC)17925069 (UkLW)b10775912. https://archive.org/details/b30510211 Free eBook from the Internet Archive https://openlibrary.org/books/OL26813502M Additional information and access via Open Library b30510211 ark:/13960/t9d586c05