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.

Prune Tart.

Stew two pound of Prunes in as much Claret wine as will cover them; being tender strain them, then wash and rub them all together, and pour in some of the liquor they were stewed in to wash the Prunes from the stones, and this will be in∣strumental to carry all off but the skin and stones; then set what you have strained over a Chafing-dish of coals with, a little whole Cinamon, large Mace, a little O∣rangado and Citron minced, season it with Sugar, Rosewater, beaten Cinamon and Ginger, let it boil up till it be thick, after this take out your whole Spice; let not the Walls of your Tart be above an inch and

a half high, and dry it first in an Oven, you may make it corner'd fashion either in six or in eight, then put in your stuff, and let no, corner be empty, but with your spoon plant it every where, put it into the Oven, and let it stand a little, when you draw it, stick it with Lozenges, and scrape on Sugar.