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.

Codling Tart.

Take your Codlings and scald them, let∣ting them stand an hour in the same Wa∣ter that scalded them, being covered, and this will make them look very green, then put them into your Tart whole or in quarters, with Sugar and a little Musk, close them and let your lid be carved; whilst it is baking, boil a quart of Cream with the yolks of four or five Eggs, Sugar and Musk; when your Tart is half baked, cut it open and pour it on the Codlings, then set it into the Oven again for half an hour, then draw it, scrape on Sugar, and serve it up to the Table.