The compleat 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, fried, 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.

Format Electronic
Publication InfoLondon : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690.
Description[4], 450, [22] p.
Supplemental Contenthttps://search.proquest.com/docview/2240940572
Subjects
Cookery--England. --Early works to 1800.
Menus--Early works to 1800.
Cookery, French--Early works to 1800.
Cookery, English--Early works to 1800.

Uniform titleEnglish and French cook.
SeriesEarly English books online. ^A888680
General noteA reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled.
General noteWith index, and 4 final advertisement leaves.
General noteIncludes recipes for Lent and menus for the four seasons.
General noteReproduction of original in the Folger Shakespeare Library.
References Wing (CD-ROM, 1996) C5638B
Reproduction noteElectronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 2477:1)
Stock numberCL0037000103 ProQuest Information and Learning. 300 N. Zeeb Rd., Ann Arbor, MI 48106

Availability

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