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 dresse Flounders or Plaice with Garlick and Mustard

A turkish dish

To dresse a Pike

To dresse Oysters

To dresse Flounders

To dresse Snailes

To dresse pickle fish

To fricate beef Pallats

A Spanish Olio

To make a Spanish Olio.