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 Almond Jumbals.

To make cracknels.

To pickle Oysters.

To boyl cream with codlings.

To make the lady Abergaveers Cheese.

To dresse snails.

To boyl a rump of Beefe after the French fashion.

An excellent way of dressing fish.

To make fritters of Sheeps feet.

To make dry Salmon calvert in the boyling.