Classic Cook Books: Seventeenth Century Robert May Author

Based on the fifth edition, which was first published in London in 1685. Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language. Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of Pastes; the best Directions for all sorts of Kickshaws, also the Terms of CARVING and SEWING. An exact account of all Dishes for all Seasons of the Year, with other A-la-mode Curiosities.