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.
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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.
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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 20, 2024.
Pages
Bacon Tart.
Take new Lard or fat Bacon the fresh∣est you can get; if it be not fresh, wa∣ter it two or three days; then cut it into pieces about an inch long, and after that into square pieces, mingle it with as much green dryed Citron of the same cut, beat as much sweet Almonds with Rosewater, mix these together with good store of Sugar, and a little beaten Ginger, and a spoonful of Oyl; your Tart being made round and shallow, lay in this composition, sticking thereon green Citron, then close your Tart, or you
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may bake it in a Pasty-pan which is the bet∣ter way; in an hours time it will be baked, then draw it, and stick the lid with sliced Citron, strow on some small perfum'd Car∣raway Comfits, you may eat it hot or cold, but best cold.
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