The English and French cook : 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

Folger bibliographic ID: 144495
ESTC number: R219363
Wing number: P109A
Folger call number: E3079
Folger holdings ID: 145717

Bibliographic format

twelvemo

General notes

With half-title, index, and 4 final advertisement leaves Includes recipes for Lent and menus for the four seasons

Item information about Folger E3079

158664. Provenance: signature of Bridget Hudleston; initials H.S. and E.K.; bookplate of Arnold W. Oxford

Extended title: The English and French cook : 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

Cooking Menus Cooking, French Cooking, English