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.

Brawn coller'd and souced the best way.

Let not your Brawn be quite so old as the former, then scald it and bone it, making but three Collers thereof, viz. the neek Coller, the sheald Coller, and the Flank Coller; water your Collers two days, each day shift it thrice and scrape it; the last day squeeze out the blood, wash it very clean, and dry it in a cloath; when it is dry, sprinkle on Salt and rowl it up, be∣ginning from the belly, adding some flesh to the flank to make it correspond in thick∣ness with the back, of which you may be supplyed from the Gammon, then bind it up as hard as possibly you may, and put it into your boiling liquor, scum it continu∣ally, and as it ought to boil five hours at least, so supply constantly the wasting of the Water with more; if a Wheat-straw will penetrate it, you may conclude it is enough, then draw your fire, and pour in

by little and little cold Water, not suffer∣ing it to settle in its own liquor, and it will be of a delicate white colour, then take them up, and set your Collers an end. Let your sauce be small Beer, mixed with Bran and fine Oaten Flowre boiled in Water and Salt strained through a hair-sieve and mingled with your Beer, put your Brawn herein, and stop your Vessel close.