Carps stewed.
Save the blood of your Carp, dress him and take out his Gall; then scotch him on the back, and put him into a Stew-pan with a quart of White-wine, half a dozen
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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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- 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.
- Cite this Item
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"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 May 20, 2024.
Pages
Page 3
blades of large Mace, a dozen Cloves, three races of Ginger sliced, two slit Nutmegs with a Faggot of sweet Herbs, three large Onions whole, four or five Bay-leaves, and some Salt, stew all these together, but put not your Carp in till the Pan boil, and then too with five ounces of sweet Butter: Let your fire be a quick Charcoal fire; when it is enough, dish it in a large dish, pouring thereon your Sauce commixed with the Spices, laying on Lemon sliced with Lemon-pill or Barberries; let your garnish be dried Manchet grated and searsed, with carved Sippets laid round the dish. At great Festivals garnish the body with stew∣ed Oysters, and fried batter made of seve∣ral colours by the juyce of Herbs, as Violets, Saffron, Spinage, &c. dissolving therein an Anchovie or two.