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Ralph Ayres' Cookery Book
ISBN: HB: 9781851240753, Bodleian Library Publishing, January 2006
96 pp., 25x17.6 cm, 72 colour illus.
At a dinner in New College, Oxford in 1774, the first course included cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins (lean part of the loin), New College Puddings, mince pies, and roots (...