The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion / Englished by J.D.G

The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion / Englished by J.D.G

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title The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion / Englished by J.D.G
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