A general Jelly for any kind of souced meats.
Take three or four pair of Calves feet, scald them and cleanse them very well,
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.
- Rights/Permissions
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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.
- 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 May 17, 2024.
Pages
Page 239
taking away the fat betwixt the claws, and also the long shank bones, lay them a soaking in water five hours, and boil them in two Gallons of Water till it is consumed to three quarts; being boiled, strain it through a Strainer; when the broth is cold, take it from the grounds, and divide it into three parts for three several colours, putting each part into a several Pipkin with a quart of White wine, let one be colour'd with Cocheneil, the second with Saffron, and let the last have its own complexon, let each Pipkin have some Cinamon, a race of Ginger, and a little Mace, with some Nut∣meg, slicing each particular Spice, melt your Jelly, and put into every Pipkin a pound or somewhat more of Sugar, and with it the yolks of half a dozen Eggs beaten very well, stir these well together, and when it is ready to boil, take it off and strain it through bags, so keep it for your use.