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.

Puff-paste the best way how to make.

Take three pints of Flowre, and two pounds of sweet Butter, work half a pound of the Butter into the Flowre dry between your hands, then break into the Flowre five Eggs, and as much fair Water as will wet it to make it reasonable light Paste, then work it into a piece of a foot long, strow a little Flowre on the Table, then take it by the end and beat it well about the board till it stretch long, and then dou∣ble it, and taking both ends in your hand beat it again, and so do five or six times; then work it up and rowl it abroad, and then take the other pound of But∣ter, and cut it in thin slices, and spread

it all over the one half of your Paste, then turn the other half over your Butter side, and turn in the sides round underneath, then crush it down with a Rowling-pin, and so work it five or six times with your Butter, then you may rowl it broad, and cut it into four quarters, then take a Dish as broad as your piece of Paste, and strew thereon a little Flowre, then lay on one piece of Paste, and you may put into it Marrow, Artichokes bottoms or Potatoes, but you must rowl your bits of Marrow in the yolks of raw Eggs, and season them with Cinamon, Ginger, Sugar, and a very lit∣tle Salt; then lay on your other sheet, & close it round your Dish with your thumb; then cut off your round with your knife close to the brim, and cut it cross the brim of the Dish like Virginal-keys, and turn them cross one over another, then bake it in an Oven.