The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr.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.
About this Item
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The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr.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.
Author
Cooper, Joseph, chiefe cook to the late king.
Publication
London :: Printed by J.G. for R. Lowndes ...,
1654.
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Subject terms
Cookery -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A34445.0001.001
Cite this Item
"The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr.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." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A34445.0001.001. University of Michigan Library Digital Collections. Accessed July 26, 2024.
Pages
How to boyle a Chicken.
SCald the Chickens and trusse them, boyling them in water as white as you can: For the Sauce (if it be in winter) take a pinte of white-Wine, Verjuice, five or six Dates, a little handful of Pine-kernels, five or six blades of large Mace, a faggot of sweet Herbs; all these boyle together till halfe consumed, beat it up thick with Butter, and pour it on the Chickens (being dished) with two or three white-bread tostes dipped slightly in a little Musca∣dine, and lay on the Chickens yolks of Eggs cut into quarters, puffe-Paste, Lozanges, Sheeps tongues fryed in greene Butter; being boyl'd and blanch'd, pickl'd
descriptionPage 16
Barberies, three or foure pieces of Marrow (being boyled) and serve it up hot.
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