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 bisket bread.

To make an Almond pudding.

To make an Almond caudle.

To make Almond bread.

To make Almond cakes.

Master Rudstones posset.

To boyle a capon with Ranioles.

To make a bisque of carps.

To boyle a Pike and an Eele together.

To make an outlandish dish.