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Author: Cooper, Joseph, chiefe cook to the late king.
Title: The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
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Print source: The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
Cooper, Joseph, chiefe cook to the late king.
London: Printed by J.G. for R. Lowndes ..., 1654.
Subject terms:
Cookery -- Early works to 1800.
URL: https://name.umdl.umich.edu/A34445.0001.001
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents
View entire text
title page
dedication
A Table of the Receipts in the following Treatise.
THE ART OF COOKERY, REFINED AND AUGMENTED.
How to hashe a leg of Mutton.
How to boyle a shoulder of Mut∣ton.
How to boyle a neck of Mut∣ton▪
How to stew a loyne or neck of Mutton.
Another way for the same.
How to boyl a breast of Mutton.
How to farce a knuckle of Veale.
How to boyle a neck or breast of Veale.
How to stew a Calves head.
How to stew a loyne of Lambe.
How to boyle a joynt of Lamb.
How to boyl a hanch of Venison▪
How to boyle a Duck.
How to boyle a Coney.
How to stew a Neats Tongue.
How to boyle a Chicken.
Another way for the same.
How to boyle Pi∣geons.
How to make a grand boyled Meat.
Another way for the same.
How to make white Broth.
How to boyle a Capon or Pullet with French Barley.
How to make stewed Broth.
How to boyle a Pike.
Another way for the same.
How to stew a Carp.
Another way for the same.
How to stew a Bream.
How to stew an Ele.
How to stew Oysters.
How to stew Cockles, being taken out of the Shells.
How to stew Lobsters.
How to stew Artechokes.
How to stew Potatoes.
How to stew Pippins.
To pickle Salmon to keep halfe a yeare.
How to pickle Cu∣cumbers.
How to souce a Tench with jelly.
How to souce a Pigg.
How to sauce a Ramm's Head.
How to pickle Oysters.
To pickle Artechokes.
How to make a Sallet of Salmon.
How to keep Beefe three weekes fresh enongh to roast.
How to reast a shoulder of Mutton with Oysters.
How to hashe a shoulder or leg of Mutton.
How to make sauce for any ioynt of roasted Mutton.
Another way for the same.
How to make a hashe of a Leg of Lambe.
How to farce a Leg or Fillet of Veale to roast.
How to roast a Pig with the skinne off.
How to roast a Calves head with Oysters.
How to hashe a Capon.
A Sauce for a roastest Pullet or Capon.
For Woodcock, Snipe, &c.
Another way for the same.
Partridge sauce.
How to roast Larkes with Bacon.
Roasted Quailes, a Sauce for them.
How to roast Oysters.
How to make Olaves of Veale.
How to roast a large Eele.
An excellent way to roast Pigeons or Chickens.
How to make a Batter to fry your garnish with.
How to make a Frikese of a loyne of Veale.
How to make a Frikese for Chickens.
Another Frikese of Chic∣kens, Pigeons, and Rabbits, &c.
How to make a Frikese of Veal or Lamb, Sweet-breads and Stones.
How to fry Oysters.
Sauce for fryed Soles.
How to fry Turbut.
How to fry Artechokes.
To fry Skerroots.
How to fry Mushromes.
How to fry Beanes.
How to make a Tansey.
How to fry Clarie.
To make Veale-Tostes.
How to make Fritters.
How to make Pancakes.
To fry young Artechokes.
Scotch Scollops of Veale.
How to fry Toster.
How to fry Veale.
Of Puff-paste.
Of coole Butter-paste▪
Paste for thin Bake-meats.
Of Custard paste.
For cold Bake meats.
How to make a steak-Pie of Mutton.
Another.
How to make a Pie of a Fillet of Veale.
Another way.
How to bake a Loyn of Veale.
Another way.
How to make a Lamb-Pie.
How to make a Tongue Pie.
How to make a Chicken-Pie.
Another way.
How to make a Paris Pie.
A Pie answerable to the grand boyled Meat.
Ten other Pies belonging to the first.
1 An Oyster-Pie.
2. A Praune-Pie.
3. A Bird Pie▪
4. An Artechoke-Pie.
5. Of Cabbidge-Lettuce.
Five minced Pies.
To make a Pie of the Kidney of a Loyne of Veale be∣ing roasted.
To make a Potatoe Pie.
A Lady thistle Pie.
How to make a Pig pie.
How to make a Carpe pie.
Another way.
How to make a Bacon-Tart.
A Spinage-Tart.
To make Cheese-cakes.
How to make an Almond-Tart.
How to make a Clarie Pye.
How to make a Custard without Eggs.
How to make a White pot.
How to make little Pasties to serve up six in a dish.
How to make an Apricock tart.
How to make a Gooseberry-Tart greene.
A Codling-Tart.
How to make a made dish of Puff-paste.
A Red deere Pye.
How to make a Pie of a Leg of Pork.
How to make a Pig-pie.
How to make a Lampre-Pie.
A Salmon Pye.
Instructions for severall Bake meats.
How to make an Olave pie.
How to make butter'd Loaves.
How to make Cheesecakes without Milke.
How to make an Oxe Palate pie.
How to make a Rice-pud∣ding baked.
How to make Bread-puddings.
How to make French Bar∣ly puddings.
To make Haggus-puddings.
A boyled Pudding.
An Oatmeal-Pudding.
Another Oatmeale Pudding.
To make a hasty Pudding in a Bagge.
To make a shaking Pudding.
To make Puddings of Wine.
Bread-puddings.
To make French-barly-puddings.
An Oatmeale-pudding.
A Pudding baked.
Another boyled.
White puddings.
Rice-puddings.
Puddings of Swine-lights.
Other Puddings.
To make Black puddings.
To make a Pudding.
To make a posset.
To make Barley Creame.
To make Stone-Creame.
To make Macroones.
To make a Foole.
To make Almond-puff.
A Syllabub.
Another.
To make Cream with Snow.
To make a Rice Florentine.
To make Cream cabbidge.
To make Italian Puffs.
To make a Posset pie.
An excellent clouted Creame.
Codling cream.
Almond creame.
A quaking Pudding.
Another.
To make Apricock chips.
To dry Apricocks with the full weight of Sugar.
To dry Apricocks with half the weight of sugar, which is the best way.
To dry Apricocks another way.
To candy Oranges with Marmalade in them.
To make Paste of Oranges.
To make jelly of John-apples to lay upon Oranges.
To preserve Pearmaines in slices.
To make jelly of Raspesses.
To preserve Pippins in Jelly.
To drie Pippins.
To make Snow.
To make jelly of Raspesses.
To make Raspes▪cakes.
To preserve Raspesses.
To preserve Cherries.
To make Quince cakes the true way.
To preserve sweet Lemmons.
The best way to preserve Oran∣ges, or such like,
To make jelly of Oranges.
To candy Oranges.
How to make Christall jelly.
To make white Leach of Cream.