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

The Project Gutenberg EBook of The Compleat Cook, by Nath. BrookThis eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it,give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online atwww.gutenberg.netTitle: The Compleat Cook Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, ForDressing Of Flesh And Fish, Ordering Of Sauces Or Making Of PastryAuthor: Anonymous, given as "W. M."Release Date: December 23, 2003 [EBook #10520]Language: English*** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLEAT COOK ***Produced by David Starner, Linda Cantoni and the Online Distributed Proofreading Team from scans from Biblioteca dela Universitat de BarcelonaNote: This book is part of the W. M. volume The Queens Closet Opened.THE COMPLEAT COOK.Expertly prescribing the most ready wayes,Whether, { Italian, { Spanish, { or FrenchFor dressing of Flesh, and Fish, Ordering of Sauces or making OFPASTRY.LONDON:Printed by E.B. for Nath. Brook, at the Angel in Cornhill, 1658.THE COMPLEAT COOK:Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of Flesh and Fish, &c.To make a Posset, the Earle of Arundels Way..Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on the fire, and let it boyl a little while, and as it isboyling take a Pot or Bason, that you meane to make your Posset in, ...