The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery
Cooper, Joseph, chiefe cook to the late king.
Page  [unnumbered]

A Table of the Receipts in the following Treatise.

  • How to hashe a Leg of Mut∣ton. pag. 1.
  • How to boyle a shoulder of Mutton. pag. 2
  • How to boyl a neck of Mutton pag. 4
  • How to stew a Loyn or Neck of Mutton. pag. 5
  • Another way for the same. pag. 6
  • How to boyl a breast of mutton. ib.
  • How to farce a knuckle of veal. pag. 7
  • How to boyle a neck or breast of veale. pag. 8
  • How to stew a Calves head. pag. 9
  • How to stew a loyn of Lamb. pag. 10
  • How to boyle a joynt of Lamb. pag. 11
  • How to boyl a hanch of Venison. pag. 12
  • How to boyle a Duck. pag. 13
  • Page  [unnumbered] How to boyle a Coney. ib.
  • How to stew a Neats tongue. pag. 14
  • How to boyle a Chicken. pag. 15
  • Another way for the same. pag. 16
  • How to boyle Pidgeons. pag. 17
  • How to make a grand boyled meat. pag. 18
  • Another way for the same. pag. 20
  • How to make White-broth. pag. 21
  • How to boyle a Capon or Pullet with French Barley. pag. 22
  • How to make stewed broth. pag. 24
  • How to boyle a Pike. pag. 25
  • Another way for the same. pag. 27
  • How to stew a Carp. pag. 28
  • Another way for the same. pag. 29
  • How to stew a Bream. pag. 30
  • How to stew an Eele. pag. 31
  • How to stew Oysters. pag. 32
  • How to stew Cockles, being taken out of the shells. pag. 33
  • How to stew Lobsters. pag. 34
  • How to stew Artechokes. pag. 35
  • How to stew Potatoes. pag. 36
  • How to stew Pippins. pag. 37
  • Page  [unnumbered] To pickle Salmon to keep halfe a yeare. pag. 38
  • To pickle Cucumbers. pag. 39
  • To souce a Tench with jelly. pag. 41
  • How to souce a Pig. pag. 43
  • To souce a Rams head. pag. 44
  • To pickle Oysters. pag. 45
  • To pickle Artechokes. pag. 46
  • To make a Sallet of Salmon. pag. 47
  • To keep Beefe three weeks fresh e∣nough to roast. ibid.
  • How to roast a Shoulder of Mutton with Oysters. pag. 48
  • To hash a shoulder or leg of mut. pag. 49
  • To make sauce for any joynt of roasted Mutton. pag. 50
  • Make a hashe of a leg of Lamb. pag. 52
  • Farce a leg of Veale to roast. pag. 53
  • To roast a Pig with the skin off. pag. 54
  • To roast a Calves head with Oy∣sters. pag. 55
  • How to hashe a Capon. pag. 57
  • Sauce for roasted pullet or capon. pag. 58
  • For Woodcocke, Snipe, &c. pag. 59
  • Partridge sauce. pag. 60
  • Page  [unnumbered] Toast Larks with Bacon. ib.
  • Roasted Quails, sauce for them. pag. 61
  • How to roast Oysters. ibid.
  • To make Olaves of Veale. pag. 62
  • How to roast a large Eele. pag. 63
  • To roast Pidgeons or Chickens. pag. 64
  • Batter to fry your garnish with pag. 66
  • To make a frikese of a Loine of Veale. pag. 67
  • To make a frikese for chickens pag. 69
  • Another frikese of Chickens, Pid∣geons, Rabbets, &c. pag. 70
  • To make a frikese of Veal or lamb, Sweet-breads and Stones pag. 71
  • How to fry Oysters. pag. 72
  • Sauce for fryed Soles. pag. 73
  • How to fry Turbut. ibid.
  • How to fry Artechokes. pag. 74
  • To fry Skerroots. pag. 75
  • To fry Mushromes. pag. 76
  • To fry Beanes. pag. 77
  • To make a Tansey. pag. 78
  • How to fry Glarie. pag. 79
  • To make Veale Toasts. pag. 80
  • To make Fritters. pag. 81
  • Page  [unnumbered] How to make Pancakes. pag. 8
  • To fry young Artechokes. pag. 83
  • Scotch Scollops of Veale. pag. 85
  • To fry Toasts. pag. 86
  • To fry Veale. ibid.
  • Of Puff-paste. pag. 87
  • Of coole Butter-paste. pag. 88
  • Paste for thin Bake-meats. pag. 89
  • For cold Bake-meats. pag. 90
  • To make a Steak-pie of mutton. ib.
  • To make a pie of a Fillet of Veal. pag. 92
  • How to bake a loyn of Veal. pag. 93
  • How to make a Lamb-pie. pag. 94
  • How to make a Tongue-pie. pag. 95
  • How to make a Chicken-pie pag. 96
  • How to make a Paris-pie. pag. 98
  • A Pie answerable to the grand boyled meat, with 10 other pies belonging to the first: Figur'd, &c. pag. 99
  • How to make a Bacon-tart. pag. 114
  • A Spinage-tart. pag. 115
  • To make Cheesecakes. pag. 117
  • How to make an Almond-tart pag. 118
  • How to make a Clary-pie. pag. 119
  • Page  [unnumbered]ow to make a Custard without eggs. pag. 121
  • Ho to make little Pasties, &c. pag. 122
  • How to make an Apricock-tart. pag. 124
  • To make a Gooseberry-tart green. ib
  • A Codling-tart. pag. 125
  • How to make a made dish of Puff-paste. pag. 126
  • A Red-deer-pie. pag. 127
  • How to make a Pie of a leg of Pork pag. 128
  • How to make a Pig-pie. ibid.
  • How to make a Lampre-pie. pag. 130
  • A Salmon-pie. pag. 131
  • Instructions▪ &c. ib.
  • How to make an Olave-pie pag. 132
  • How to make butter'd Loaves. pag. 134
  • How to make Cheesecakes without milk. pag. 135
  • How to make an Ox palat-pie. pag. 136
  • How to make a Rice-pudding ba∣ked. pag. 138
  • How to make Bread-puddings. ib.
  • How to make French-barly-pud∣dings. pag. 139
  • Page  [unnumbered] To make Haggus-puddings. ibi
  • A boyled Pudding. pag. 140
  • An Oatmeal-pudding. pag. 141
  • To make a Hasty-pudding in a bag. pag. 142
  • To make a Shaking pudding. ib.
  • To make Puddings of Wine. pag. 143
  • To make French-barly-puddings. pag. 144
  • An Oatmeale-Pudding. pag. 145
  • White-puddings, pag. 146
  • Rice puddings, &c. pag. 147
  • To make Black-puddings. pag. 148
  • To make a Posset. pag. 149
  • To make Barly-cream. pag. 150
  • To make Stone-creame. pag. 151
  • To make Macroones. pag. 152
  • To make a Foole. pag. 153
  • To make Almond-puff. ibid.
  • A Syllabub. pag. 154
  • To make Cream with Snow. pag. 156
  • To make a Rice Florentine. ibid.
  • To make Cream-cabbidge. pag. 157
  • To make Indian Puffs. pag. 159
  • To make a Posset-pie. ibid.
  • Page  [unnumbered] An excellent clouted Cream. pag. 160
  • Codling-cream. pag. 161
  • Almond-cream. ibid.
  • A quaking Pudding. pag. 162
  • To make Apricock-chips. pag. 163
  • To dry Apricocks with the full▪ &c. pag. 164
  • To dry Apricocks with halfe, &c. pag. 165
  • To candy Oranges with Marmalede. pag. 167
  • To make Paste of Oranges. pag. 169
  • To make Jelly of John-apples, &c. pag. 171
  • To preserve Pearmains in slices. pag. 172
  • To make Jelly of Raspasses. pag. 173
  • To preserve Pippins in jelly. pag. 174
  • To dry Pippins. pag. 175
  • To make Snow. pag. 176
  • To make Raspes Cakes. pag. 179
  • To preserve Raspesses. pag. 181
  • To preserve Cherries. pag. 182
  • To make Quince-cakes the true way. pag. 184
  • To preserve sweet Lemmons. pag. 185
  • The best way to preserve Oranges. pag. 187
  • To make jelly of Oranges. pag. 188
  • To candy Oranges. pag. 189
  • How to make Christall jelly. pag. 191
  • How to make white Leach of Cream. pag. 192
FINIS.