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.

Caveer pickled.

Wash your Caveer in Vinegar, season it with Salt, then press it two or three days, so that all the liquor may run from it; then mix it with beaten Pepper and Salt, press it once more as long as before; if you find it seasoned high enough, put it into an earthen pot, and strow some Salt upon it; when you use it, you may either slice it on a plate with Oyl, Vinegar, and sliced Lemon; or temper it in a Dish with Vine∣gar; then pour on Oyl, juyce of Oranges, Pepper, and some sliced Lemon, and strow on the pill being shred small.