1. A book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes with many excellent wayes for the dressing of all usuall sorts of meats, both bak'd, boyld, or rosted, of flesh, fish, fowle, or others, with their propper sawes [sic]. As also many rare inventions in cookery for made dishes: with most notable preser
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