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The Queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c.. After the best and newest way. With their several sauses and salads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c

Archive Print Item: Cookery A/HAL

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Type of record: Book

Title: The Queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c.. After the best and newest way. With their several sauses and salads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c

Level: Item

Classmark: Cookery A/HAL

Creator(s): Hall, T (fl.1709-1719)

Publisher: Printed for C. Bates..., and A. Bettesworth

Publication city: London

Date(s): 1709

Language: English

Size and medium: 178 p

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/252863

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016060189705181

Collection group(s): Cookery Collection

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