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Author: Rosselli, Giovanne de.
Title: Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Print source: Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Rosselli, Giovanne de.

London: Printed by A[dam] I[slip] for William Barley, and are to bee sold at his shop in Gratious street, neere Leaden-hall, 1598.
Alternate titles: Epulario. English Epulario. Italian banquet.
Notes:
A translation of: Opera nova chiamata Epulario.
Printer's name from STC.
Signatures: [A]1 B-L4 (-L4).
Running title reads: The Italian banquet.
Reproduction of the original in the Henry E. Huntington Library and Art Gallery.
Subject terms:
Cookery, Italian -- Early works to 1800.
URL: http://name.umdl.umich.edu/A00309.0001.001
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Contents
The Banquet, called in Italian, Epula∣rio: wherein is handled the manner of dres∣sing all kindes of meates, birds, and all sort of fishes. Also shewing how to make Sauces, Pies, Tarts, &c. Accor∣ding to the vse of all nations.
The first booke, shewing what meat is best rosted, and what best boiled.
The third Booke: Shewing how to dresse fish, hearbs, and many other things in Lent time.
The fourth Booke: Shewing how to dresse all kind of Fish.