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 pye of a Calves head.

To make Cream with Snow.

To make minced Pyes.

To drye Neates tongues.

To make jelly of harts horn.

To make Chickens fat in four or five dayes.

To make Angelot.

A Persian dish.

To roast a shoulder of Mutton.

To roast a leg of Mutton to be eaten cold.