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.

All manner of Sallets and Grand-Sallets.

A grand Sallet for the Spring.

THe necessary and usual ingredients are Cowslip-buds, Violets and their Leaves, Strawberry-leaves, Brooklime, Water∣cresses, young Lettice, Spinage, Alexan∣der-buds, &c. you must have them all a∣part, then take by themselves Samphire, Olives, Capers, Broom-buds, Cucumbers, Raisins and Currans parboiled, blanched Almonds, Barberries, with other pickles; then prepare your standard for the middle of your grand Sallet, let not the Basis be Butter as some absurdly make it, but a Tur∣nip or another hard thing, on which it may conveniently stand: Let your standard be like a Castle made of paste, and wash'd over with the yolks of Eggs, and within it a Tree made in like manner, and co∣loured green with Herbs, and stuck with Flowers; you must have hereunto annexed twelve supporters round stooping to and fastned to your Castle; then having four

rings of Paste, the one bigger than the o∣ther, the biggest must cover your Castle, and reach within three inches of the foot of your Supporter, the second must be with∣in two inches of that, and so place as many as you think fit gradually, that they may be like so many ascending steps: this done, place your Sallet round of one sort on the uppermost ring, so round all the other till you come to the dish, with every one a several sort, then place all your pickles from that to the brim of your Dish seve∣rally, one answering another severally: then garnish your dish with all things sui∣table to the season.

Take notice that your Standard in the Summer ought to be the resemblance of a green Tree; in Autumn a Castle carved out of Carrets and Turnips; in the Win∣ter a Tree hung with Snow: These grand Sallets are only for great Feasts.

Grand Sallets of less trouble and more usual.

Take the Buds of all good Sallet-herbs, wash them and swing them in a clean Nap∣kin, then lay th••se in a pile in the middle of the Dish, 〈◊〉〈◊〉 about the Center lay blanched Almo•••••• ••l••w Figs, Raisins of

the Sun, Currans, Capers and Olives, next these jagged Beets, jagged Lemons, Cab∣bage, Lettice in quarters, over all pour Oyl, Vinegar and Sugar.

Another.

Take all sorts of good Herbs the Sea∣son doth afford, the little Leaves of red Sage, the smallest Leaves of Sorrel, and the Leaves of Parsley pickled very small, the youngest leaves of Spinage, the smallest leaves of Burnet and Lettice, white En∣dive and Charvel, all finely picked and washed, and swung in a Napkin, then place these in the middle of your Dish, and about them lay Capers, Currans, O∣lives, Lemons sliced, Beet-roots boiled, carved and sliced, Oyl and Vinegar.

Another.

In the midst of your Dish place your small Salleting, on that some small Let∣tice finely picked and washed, after that some Ellicsander-buds cut in halves, lay Parsnips in quarters round the Dish, being first boiled, and between the quarters some small Lettice, some Water-Cresses and El∣licsander-buds, lastly pour on Oyl and Vi∣negar.

A Sallet of Fennel.

Take young Fennel about a foot long in the Spring, tye it up in bunches, as you do Sparagrass; when your water boils, put in enough to make a Dish, after it is boiled drain it well, dish it as you do Spa∣ragrass, and serve it up with Butter and Vinegar.

A Sallet of Scurvy-grass.

Pick your Scurvy-grass very well, then soak it in water, and swing it as dry as you can, then lay it round in a dish with Capers and Currans, about it carved Le∣mon, and Orange round that, with Eggs on the center, boiled pretty hard and quar∣ter'd; lastly, pour on Oyl, Vinegar, and Sugar scraped thereon, so trim your Dish brim.

A Sallet of green Pease.

Your Pease appearing near a foot above ground, cut off what you think sufficient for a Sallet, then put it into boiling liquor; being enough, drain out the water, and put to it some drawn Butter, season it with Salt, and hack it with your Knife, toss it with the Butter, and so serve it up. Turnip

or Raddish tops so ordered are excellent good.

A Sallet of Alexander-buds.

Cleanse by washing some of your large Alexander-buds, then put them into boil∣ing water; being tender, drain them, lay these in the midst of a Dish round about upright, with boiled Currans and Capers, lay on and about the Dish carved Lemon, and pour on Oyl and Vinegar.

A Sallet of boiled Spinage.

Put in your Spinage into boiling wa∣ter, and boil it very thick, or it will change its colour, when it is tender take it up, drain it, and hack it with your knife, then stew it with parboil'd Currans, a little Vinegar, drawn Butter, Sugar, a grated Nutmeg and Salt; let these stew till it be ready to boil up, then have in readiness some white-bread toasts, and put them into the bottom of your Dish, and put your Sallet on them by spoonfuls, scrape on Sugar and serve it up.

A Sallet of Water-cresses.

Pick, wash, drain and lay them in the center of your Dish with sliced Lemon

and Oranges, finely carved, one against the other in partitions, with some Alexander∣buds, Currans, Capers, Oyl, Vinegar, with scraped Sugar, or without.

A Sallet of pickled Capers.

Lay your pickled Capers and Currans hashed and boiled together in the middle of your Dish, with red Beets boil'd and jagged, Lemons done in the same manner, and dish∣ed round the Capers and Currans: thus serve it up with Oyl and Vinegar.

A Sallet of Rose-buds and Clove-Gilli∣flowers.

Pick your Rose-buds, and put them in∣to an earthen Pipkin, with White wine Vinegar and Sugar. Thus may you use Violets, Cowslips, or Rosemary Flowers.

Divers Sallets boiled.

Parboil Spinage, and chop it fine with your knife, then set it over a Chasing-dish of Coals with Butter and Vinegar, season it with Nutmeg, Cinamon, Ginger, Sugar, and a few of parboil'd Currans, garnish it with hard Eggs cut into quarters, and serve it up on Sippets: in this manner you may order Borrage, Bugloss, Endive, Succory,

Colliflowers, Sorrel, Marrygold-leaves, Water-cresses, Leeks, boiled Onions, Spa∣ragrass, Rochet, Alexanders; parboil them first, and season them all alike. Butter, Vinegar, Cinamon, Ginger, Sugar and Eggs are very good for boil'd Sallets.

A Sallet of Mallows.

Strip off the leaves from the tender stalks, saving the tops, let them lye in wa∣ter, and then boil them tender, set them over the Coals with Butter and Vinegar, let them stand a while, then put in grated Bread and Sugar between every lay.

A Sallet of Burdock-roots.

Cut off the outward rind, and let them soak an hour and a quarter; after this boil them till they be tender, then set them o∣ver a Chafing-dish with Butter and Vinegar, having stood a quarter of an hour, put grated Bread between every lay and serve them up.