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.

Florentines of Rice.

The Paste for your Florentines ought to be a rich cold butter'd Paste, or the Puff∣paste aforementioned. Take a pound and half of Rice, pick it and wash it, then par∣boil it well in Water, then put it into a Cullender and drain it from the Water; af∣ter this boil it in Cream so long till it is as thick as you can make it without burn∣ing of it; in the boiling thereof put half a dozen sticks of Cinamon, put it into a deep Dish to cool, then take a moiety thereof and break in four or five Eggs with the whites of two, put to it three quarters of a pound of Beef-suet minced small, with the like weight of Currans, fourteen or fifteen sliced Dates, season it with Cinamon, Nutmeg, and a few Cloves, also a little Mace, Ginger and Salt, with a handful of Sugar, and some Rosewater, incorporate these into a thick body with some Cream, then put it into a Dish with Paste; fill not your Dish too full lest it boil over, then jagg a sheet of Puff-paste the breadth of your Dish, about half an inch broad, twist them and lay over your Florentine from one side to the other, then cross them again, that they may be Chequer∣work,

then cut the Paste upon the brim of your Dish, double over all the ends of your Cross-bars, when it is baked stick Lozenges in the Chequers, scrape on Sugar and serve it.