The Compleat Cook eBook

This eBook from the Gutenberg Project consists of approximately 95 pages of information about The Compleat Cook.

To keep venison all the yeare

To make Brawn

To roast a Pike

To sauce Eeles

To make sausages without skins

To dresse a Pike.

To dresse Eeles

To boyle a pudding after the French fashion,

To make a fricate

To make a dish called Olives

To make an Olive Pye

The Countesse of Rutlands Receipt of makeing a rare Banbury Cake

An excellent Syllabub

To sauce a Pig

To make a Virginia trout

To make a fat Lamb of a Pig.

To make Rice pancakes

Mrs. Dukes Cakes.

To make fine Pancakes.

To pot Venison

To make a Marchpan to ice him

To make jelly the best manner

To make poor Knights

To make Shrewsberry Cakes

To make Beefe like Red Deere to be eaten Cold

To make Puffe

To make a hash of Chicken

To make an Almond Caudle

To make scalding Cheese towards the latter end of May

To pickle purslain


Courteous READER, these Books following are Printed for Nath.  Brook, and are to be sold at his Shop at the Angell in Cornhill.

* * * * *

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The Catholique History collected and gathered out of Scripture, Councels, and Antient Fathers, in answer to Dr. Vanes Lost Sheep returned home:  by Edward Chesensale Esq; Octavo.

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The Compleat Cook from Project Gutenberg. Public domain.
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