The Compleat Cook / Expertly Prescribing the Most Ready Wayes, Whether Italian, / Spanish or French, for Dressing of Flesh and Fish, Ordering / Of Sauces or Making of Pastry

by W. M.

To make a Devonshire White Pot.

To make Rice cream.

To make a very good Oxfordshire cake.

To make a Pompion Pye.

To make the best Sausages.

To boyle fresh fish.

To make friters.

To make loaves of Cheese curd.

To make fine Pyes after the French fashion.

A singular good receipt for making a Cake.