The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
Title
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
Publication
London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
1674.
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Subject terms
Cookery -- England -- Early works to 1800.
Menus -- Early works to 1800.
Cookery, French -- Early works to 1800.
Cookery, English -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A53974.0001.001
Cite this Item
"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed June 13, 2024.
Pages
Lobsters stewed.
Take some large Lobsters, being boil'd, break the Meat small, though you must break the shells as little as possible may be; then put the Meat into a Pipkin, adding thereto Claret, White wine, Vinegar, sliced Nutmeg, Salt and some Butter, stew these together an hour softly: being stewed al∣most dry, put to it some more Butter, stirring it well together, then lay very thin Toasts in your Dish, laying the Meat thereon: or you may put the Meat into the shells, garnish the Dish about with the Legs, and lay the Barrel over the Meat
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with some sliced Lemon: If in the Sum∣mer, garnish your Dish with well-colour'd Flowers; if in the Winter, with such as you can procure pickled.
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