THE COURT and COUNTRY COOK, 1702
THE Court and Country Cook: GIVING New and Plain Directions How to Order all manner of ENTERTAINMENTS, And the best sort of the Most exquisite a-la-mode Ragoo's. Together with NEW INSTRUCTIONS FOR CONFECTIONERS: SHEWING How to Preserve all sorts of FRUITS, as well Dry as liquid: Also, How to make divers SUGAR-WORKS, and other Fine Pieces of Curiosity; How to set out a DESSERT, or Banquet of SWEET-MEATS to the best advantage; And, How to Prepare several sorts of LIQUORS, that are proper for every Season of the Year. A WORK more especially necessary for Stewards, Clerks of the Kitchen, Confectioners, Butlers, and Other Officers, and also of great use in private Families. Faithfully translated out of French into English by J. K. London: Printed by W, Onley, for A. and J. Churchill, at The Black Swan in Pater-noster-row, and M. Gillyflower In Westminster-hall, 1702. All 480 pages are Printed on ivory laid paper and Bound by the CROWN and BOOK in 1/4, 1/2 or full calf.