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Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.
Bibliographic name/number: STC (2nd ed.) / 4207.
Butts, Henry, d. 1632. EEBO British Library records - unstructured. [248] p. London: By Tho. Creede, for William Wood, and are to be sold at the west end of Powles, at the signe of Tyme, 1599.
Butts, Henry, d. 1632. EEBO British Library records - unstructured. [248] p. London: By Tho. Creede, for William Wood, and are to be sold at the west end of Powles, at the signe of Tyme, 1599.
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