Three receipts in cookery, Date not recorded at time of cataloguing
Item
Shelfmark: MS. Rawl. D. 317B, fols. 198–9
- 1. Sauce for fresh fish.
- 2. The best way of ordering calves’ heads.
- 3. How to order boiled chicken.
Dates
- Creation: Date not recorded at time of cataloguing
Extent
1 item
Language of Materials
- English
Shelfmark
MS. Rawl. D. 317B, fols. 198–9
Repository Details
Part of the Bodleian Libraries Repository
Contact:
Weston Library
Broad Street
Oxford OX1 3BG United Kingdom
specialcollections.enquiries@bodleian.ox.ac.uk
Weston Library
Broad Street
Oxford OX1 3BG United Kingdom
specialcollections.enquiries@bodleian.ox.ac.uk