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.

HAving treated of the more sub∣stantial part of Food and their several ways of dressing, whe∣ther Fish, Flesh or Fowl boiled, stew∣ed, roasted, fryed, broiled, frigassied, baked in Paste, or out of Paste, ma∣rinated, souced and pickled, each in their orders Alphabetically di∣gested, with their several proper Sauces and Pickles; I shall in the next place discourse methodically, and according to order, of the right framing and compounding (accord∣ing to the latest and best fashion) all manner of Keck-shaws, as Florentines, Jellies, Leaches, Creams, Puddings, Custards and Cheescakes: And the first I shall begin with according to the propounded order is

TARTS.

Almond Tart.

TAke three quarters of a pound of blanch'd Almonds, and soak them a

a while in Water, then pound them in a stone Morter, a wooden one will serve, or a deep Tray, put to them some Rosewater; when you have pounded them very well, pound them over again with a little Cream, then set on about a pint and a half of Cream over the fire, and put your pounded Almonds therein with some Ci∣namon, large Mace, and a grain of Musk fastned to a thread, stir it continually that it burn not to the bottom till it be thick, then take it off the fire, and beat in the yolks of four or five Eggs, with the whites of two, so season it with Sugar or Oran∣gado, and bake it either in a Dish or Paste.

Or you may only strain beaten Almonds with Cream, yolks of Eggs, Sugar, Cina∣mon and Ginger, boil it thick, fill your Tart, and when it is baked ice it.

Damsin Tart.

Boil them very well in wine, strain them with Cream, Sugar, Cinamon and Ginger, then boil them again, and so fill your Tart.

Strawberry Tart.

Wash your Strawberries, which you

must procure of the midling size, and put them into your Paste, season them with Cinamon, Ginger, and a little red Wine, on the top lay Sugar, let it stand in the Oven about half an hour, then draw it, ice it and scrape on Sugar.

Cherry Tart.

Stone your Cherries and lay them in the bottom of your Pye, with beaten Cinamon, Ginger and Sugar, then close it up, bake it and ice it; when it is baked, pour into it Muskadine and Damask water well min∣gled together, and scrape on Sugar.

Medler Tart.

Your Medlers that are rotten are only fit for the purpose, which you must strain into a Dish, and then set them over a Chafing-dish of coals, season it with Su∣gar, Ginger and Cinamon, adding thereto some yolks of Eggs beaten; having boiled half a quarter of an hour, lay it into your paste, being baked, scrape on Sugar.

Pine-apple Tart.

Take three handfuls of Pine-apples, the pulp of as many Pippins, with a prick∣ed Quince; when they are well beaten,

put to them three quarters of a pint of Cream, a little Rosewater, the yolks of five Eggs, with half a quarter of a pound of Sugar, you may thin it with more Cream, if you find it too thick; let your Paste, in which you put these ingredients, be thin, low and dryed, so close it up and bake it.

A Spring Tart.

Gather what buds are not bitter, also the leaves of Primroses, Violets and Strawberries, with young Spinage, and boil them, and put them into a Cullender, then chop your Herbs very small, and boil them over again in Cream, add thereunto so many yolks with the whites, as will sufficiently thicken your Cream, to which you must add some grated Naples bisket, colour all green with the juyce of Spinage, and season it with Sugar, Cina∣mon, Nutmeg, and a little Salt, you may bake it in Puff-paste or otherways.

Taffety Tart.

Having wetted the Paste with Butter and cold water, rowl it very thin, then lay Apples in lays, and between every lay of Apples, strow some fine Sugar and some Lemon-pill cut very small; let them bake

an hour, then ice them with Rosewater, Sugar and Butter, and wash them over with the same, then strow more fine Sugar on them, and put them into the same O∣ven again, you may serve them either hot or cold.

Cowslip Tart.

Take three quarts of the blossoms of Cowslips, mince them and pound them in a Morter, put to them a quarter of a pound of Naple-bisket grated, a pint of Cream, and put them into a Skillet, and let them boil a little on the fire, then take them off, and beat in the yolks of half a dozen Eggs with some Cream; make it thick over the fire, but let it not curdle, season it with Su∣gar, a little Rosewater and Salt; your best way is to let your Cream be cold before you stir in your Eggs, then bake it in Paste or Dish.

Cream Tart.

Take Quinces, Pears, Wardens and Pip∣pins, slice them into quarters, boil them and strain them into Cream, as also Mala∣gatoons, Necturus, Apricocks, Peaches, Plums or Cherries, fill your Tart, and lay on the top preserved Citron; when it is

baked, beat Rosewater and Sugar, and pour thereon.

A Tart of green Pease.

Boil your Pease tender, and drain them well in a Cullender, season them with Salt and Saffron, and put some Sugar and sweet Butter, then bake it almost an hour, then draw it forth of the Oven, and ice it, put in a little Verjuyce, and shake them well together, then scrape on Sugar and serve it.

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.

A Goosberry Tart baked green and clear as Crystal.

When you have form'd your Tarts into what form you think fit, strow some Su∣gar in the bottom of them, then take large round Goosberries pick'd, and lay them therein one by one, covering the bottom, and sprinkle thereon some Sugar, then lay on another lay, and cover that with Sugar, and so continue doing till your coffins be full, let the lid of your Tarts be carved, and bake them quick, by which means they will be green and clear. So will Codlins bake green, if you order them, as you do the Goosberries, and cutting the lids; but if you would have your fruits baked red, bake them slowly, and let their lids be close.

Puff-paste how to make it the best way.

Take a pottle of Flower, and the whites of half a dozen Eggs, make it up into Paste with cold Water, but make it not too stiff, work it well, and rowl it forth four square into a sheet as thick as your fin∣ger; then take three pound of Butter, and beat it well with a Rowling-pin, then lay it on in slices all over your Paste, and as thick as your finger, and strow a little Flowre over it, then rowl up your sheet of Paste like a coller with the Butter with∣in, squeeze and close it at both ends with your Rowling-pin, scruise it all along the rowl of Paste, and rowl it broad and long∣ways, then clap up both ends, and make them meet in the middle one o∣ver the other, and fasten it down again with the Rowling-pin, rowling it forth every way as thin as it was at first when you laid on the Butter; then flowre your board well underneath, and spread it o∣ver with Butter, roul it up, and work it as before: thus do three or four times till the aforesaid Butter be spent: In the Summer you must make your Puff-paste in the morn∣ing, and set it in some cool place: In the Winter you must beat your Butter very

well, otherways its hardness will break your Paste.

Rice-Tart.

Take a quantity of Rice and boil it ve∣ry tender in Milk or Cream, then pour it into a Dish, and season it with Nutmeg, Ginger, Cinamon, Salt, Sugar, and the yolks of six Eggs, put it into your Paste with some juyce of Orange, close it, bake it, and scrape on Sugar.

Warden Tart.

Take two dozen of Wardens, pare them, and slice them into your Tart, put to them as many Cloves, a pound and a quarter of refined Sugar, six or seven blades of Ci∣namon broken into pretty big pieces, four races of Ginger sliced, let it soak in the Oven four hours at least, then draw it, ice it with double refined Sugar, Rosewater and Butter.

Pippin Tart.

Take what quantity you think fit of fair Pippins, pare them and core them; having cut them into quarters, then stew them in Claret wine, whole Cinamon and sliced Ginger, stew them about half an hour,

then put them into a Dish to cool, but break them not; after you have laid them orderly into your Tart, lay upon them some green Citron minced small, candyed Orange or Coriander, and some Sugar; when it is baked, ice it and scrape on some Sugar.

A Tart made of Quinces, Wardens, Pears and Pippins.

Take eight Pippins, five Quinces, four Wardens, six Pears, pare them and slice them into thin slices, then season them with beaten Cinamon, Orange and Citron candyed and minced, or for want of that you may use the raw Pills of Lemon or O∣range minced small, lay on the top of all two pound of Sugar, then close up your Paste, Pasty-pan or Dish, bake it and ice it, scraping on Sugar.

Spinage Tart of three colours.

Take three handfuls of young Spinage, wash it clean, and put it into a Skillet of boiling Water, being tender boil'd, have in readiness three pints of Cream boil'd with Cinamon that is whole, quarter'd Nutmeg; and one grain of Musk, then strain the Cream with the yolks of four∣teen

Eggs and the boiled Spinage into a Dish, with some Rosewater, a little Sack, and some fine Sugar, boil all these over a Cha∣fing-dish of coals, and stir it continually, so that you keep it from curdling; when your Tart is dryed in the Oven, fill it there∣with, having first made three distinct co∣lours thereof.

Another very good way.

Make your Tart with works about an inch high, then provide a good quantity of Spinage; having beaten it very well, strain it, then beat Almonds with Rose∣water very small, and mix them there∣with, if you have a quart of this com∣position, add to it a dozen Eggs with half the whites, with one grain of Musk, beat these all together, and when your Tart is dryed in the Oven fill it herewith, and bake it.

You were better bake it in a Pasty-pan, making your Paste of cold Butter and Wa∣ter; it being fitted to the pan, put in your Tart-stuff, and let it bake gently un∣covered in an Oven slenderly heated, then fet it on a Plate, and stick it full of small Comfits or sprigs of preserved Barberries

or Orangado sliced, or what other Sweet∣meats you have by you.

A Tart made after the French fashion.

Take half the breast of a cold roasted Turkey, mince it and beat it with half a pound of Lard minced, the marrow of two bones, half a pound of Butter; the juyce of two Lemons and a pound of Sugar, add to these half a pound of blanched Almonds pounded in a Morter with Rosewater, mix all these together, then slice a piece of green Citron, and put thereto the yolks of half a dozen Eggs beaten; having mingled them well together, fill your coffin herewith.

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

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.

An excellent way to make an Almond Tart.

Having blanch'd your Almonds, beat them in a Marble Morter with Rosewater to keep them from Oyling, mix them with half the weight of Sugar, a quarter of the weight of Pine-kernels, a small quantity of white Bread grated, the yolks of four Eggs with half the whites, some preserved Ci∣tron, Orange or Lemon minced, mingle these together with Cream, then fill your Tart herewith, bake it in an Oven not too hot, and let it not stand there too long, when it is baked, stick it with Preserves and Carraway comfits.

A Clary Tart.

Take two handfuls of Clary, wash it, and cut it indifferently small, then beat it with the yolks of eight Eggs and half their whites, put it into a Frying-pan with good store of sweet Butter, sweeten it and stir it well as it fryeth, fry it but a little

while, and have a special care you burn it not, then take two handfuls of Spinage boiled very tender, press out the water and mince it small, then take two or three Po∣tatoes boiled and minced, with some Mar∣row; season all these together with Nut∣meg, Mace, Salt, Sugar, Verjuyce, and the pulp of Lemon chopped small: your Tart being made, lay in this composition, and on the top place the Marrow of two or three bones as whole as you can; having closed it, bake it in an Oven not over hot an hour and half; then make a Caudle of yolks of Eggs, Cinamon, Verjuyce, Butter, Sugar and sliced Lemon; beat these together till it boileth; your Tart being baked, pour this Caudle into it, scrape on Sugar and serve it up.

Apricock Tart.

Take a quantity of Apricocks three quarters ripe, scrape the out-side off, and put them into Water as you scrape them; having raised your Tart, dry them and fill it therewith, strow good store of Sugar on the top, close it, bake it an hour, and scrape on Sugar.

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.

A quarter Tart of Pippins.

Quarter your Pippins, and lay them be∣tween two sheets of Paste, put in a piece of whole Cinamon, two or three bruised Cloves, a little sliced Ginger, Orengado, a bit of sweet Butter about the bigness of an Egg, good store of Sugar, sprinkle on some Rosewater, then close your Tart and bake it, ice it before you set it up.

If you put your Pippins into Puff-paste, or short Paste, you must then first boil your Pippins in Claret wine and Sugar, or else

your Apples will be hard when your crust is burnt; but in the boiling them, have a care you do not break the quarters.

An excellent Cherry Pye.

Stone a pound of Cherries, bruise them and stamp them; after this boil up their juyce with Sugar. Then take two pounds more and stone them likewise, but do not bruise them, and lay them with the afore∣said Syrrup in your Tart, being baked, ice it and serve it up hot.

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.