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.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
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

Another sort of Florentine.

Whilst you have some Currans boiling, pare half a score Pippins, and cut them from the Core into the aforesaid Water and Currans, boil them tender, and put them into a Cullender, there let them drain very well, then put them into a Dish, and when they are cold, season them with Sugar, Rosewater, Cinamon and Carraway-seeds, then rowl out two sheets of Paste, the one of which place in the bottom of your Dish; and all over the brims, then put in your ingredients, laying them round and high, wet it round and cover it with your other sheet, close it and carve it about the brims of your Dish, in what form or fashion you shall think fit; prick the lid, and when it is baked scrape on Sugar.