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.

Whitings stewed, and how to make a Broth thereof.

Take a quantity of Wine, and the like of Water, and put it over the Fire in a deep dish; add thereunto a race of Ginger sliced, a little large Mace, a Nutmeg quarter'd, with a faggot or two of sweet Herbs, as Marjoram, Tyme, &c. with Parsley, not for∣getting with Salt to season your Broth: When it hath boiled a little while, put in your Whitings, but be careful you place them so as you intend to serve them up; and putting some Butter to them, let them boil a pace; in a little time they will be enough: When they are boiled, pour away all the Liquor from them into a Pipkin, and set it on the Fire again with your Spice and

sweet Herbs that were in it before; the take a handful of Parsley and mince 〈◊〉〈◊〉 small, with a little Fennel and Tyme, and le•••• them boil with the Fish-broth; then tak•• the meat of two Crabs, with the Carka•• of a Lobster, the yolks of three Eggs, 〈◊〉〈◊〉 ladle of drawn Butter; beat all these toge∣ther with some of the said Liquor, stirring it in the Pipkin till it thickens; then shi•••• out your Whitings on Sippets, as yo•• would have them, dish up, pouring on you•• lair as it comes from the Fire; in the sam•• manner you may order Smelts or Gudge••∣ons. The Broth is not only very pallatable•• but exceeding wholesome and comfortable•• to a weak stomach.