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 clouted cream.

A good cream. To make Pyramids cream.

To make a sack cream.

To boyl Pigeons.

To make an apple tansey.

A french barly cream.

To make a Chicken or Pigeon Pye.

To boyle a capon or hen.

To make bals of Veal.

To make Mrs. Shelleyes cake.