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 Metheglin

To make a sallet of smelts

To roast a Fillet Beefe

To make a sallet of a cold Hen or Capon.

To stew Mushrumps

The Lord Conway his receipt for the makeing of Amber-puddings

To make a Partridge tart

To keep venison all the yeare

To make Brawn

To roast a Pike