The French cook : prescribing the way of making ready all sorts of meats, fish and flesh, with the proper sauces, 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 on conserves, both dry and liquid, after the best fashion