The Queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c.. After the best and newest way. With their several sauses and salads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c