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.

LEt your Paste be made after the same manner, as the Puff-paste above de∣scribed, then boil the yolks of six Eggs

with half a pint of Cream, keep it from burning by stirring it continually, and it will turn thick like Curds and be yellow, season it with Sugar, Cinamon, and a little Nut∣meg, with three or four sliced Dates, some pieces of Almond Paste, half a dozen pieces of Marrow, stir them together, and put them into the Florentine, then bake it in an Oven as hot as for Pyes.

If you have Rice, boil it tender in Milk, and a blade or two of Mace, boil it till the Milk be consumed, then season it with a little Nutmeg, Cinamon and Sugar, two or three raw Eggs, a little Salt, a little Rosewater, a handful of Currans, three or four sliced Dates, put these into your Flo∣rentine, and bake it as before.

If you have neither of these, take quar∣ters of Pippins or Pears, the coars taken out and boiled tender in Claret wine, or for want of these you may take Goosberries, Cherries, or Damsens, or Apricocks with∣out the stones, and put them into your Florentine; when you see your Paste rise up white in the Oven, and begin to turn yellow, take it forth and wash it with Rose∣water and Butter, scrape on fine Sugar, and set it into the Oven again about a quar∣ter of an hour, then draw it forth and serve it up.

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.

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.

Florentine of Veal.

Mince cold Veal fine, then take grated Bread, Currans, Dates, Sugar, Nutmeg, Pepper, two or three Eggs, and Rosewater,

mingle all these together, and put it over a Chafing-dish of Coals, stir them till they be warm, after this inclose them between two sheets of Paste and bake it.

A Florentine of a Coney, the wing of a Ca∣pon, or the Kidney of a Loyn of Veal.

Mince any of these with sweet Herbs, parboil'd Currans, a Date or two minced small, a piece of preserved Orange or Le∣mon minced as small as your Date, season it with Cinamon, Nutmeg and Ginger, with some Sugar, then take the yolks of two new laid Eggs, a spoonful of sweet Cream and Marrow cut in short pieces; bake these in a Dish between two leaves of Puff-paste, putting some Rosewater to it before you close it, being baked scrape on Sugar.

Florentine of Spinage.

Take a good quantity of young Spi∣nage, and when your Water boils, parboil it therein, drain it in a Cullender, and squeeze out the Water, then mince it small with some Orengado, and put to it Cur∣rans proportionable to your Spinage, sea∣son it with Cinamon, Ginger, beaten Nut∣meg and Salt, put it into your Dish between

two sheets of Puff-paste, put to it Butter and Sugar, close it, prick it and bake it, when it is baked, put to it a little Sack, drawn Butter and Vinegar, scrape on Sugar and serve it.

Florentine of Potatoes and Artichokes.

Put these Roots into boiling Water, and when they are boiled tender, blanch them and season them with Nutmeg, Pepper, Cina∣mon and Salt, season them but lightly, then lay on a sheet of Paste in a Dish, and upon that some bits of Butter, then lay in your Po∣tatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves, Beef-Marrow, large Mace, sliced Lemon and some Butter, then close it up with a-another sheet of Paste; when it is baked, liquor it with Grape-Verjuyce, Butter and Sugar, and ice it.

Florentine of Barberries.

Take what quantity you think conveni∣ent and boil them with Claret wine and Rosewater, adding thereto some Sugar; being boiled very thick, strain them and put them on a bottom of Puff-paste in a Dish, then close them up with a cut cover of the same Paste: when it is baked, ice

it and stick the pulp thereof all over with raw Barberries.

Florentine of Marrow.

Take the Marrow of four Marrow-bones and cut them into squares like large Dice, add hereunto a grated Manchet, some sliced Dates, a quarter of a pound of Currans, some Cream, roasted Wardens, Pippins or Quinces sliced, and the yolks of four raw Eggs, season them with Cinamon, Gin∣ger and Sugar, mingle these well together, and lay them in a Dish on a sheet of Paste and bake them.

Florentine of Rice.

Having pick'd your Rice very clean, boil it tender, then lay it in a Dish, and put to it Butter, Sugar, Nutmeg and Salt, with a little Rosewater, and the yolks of half a dozen Eggs, then put these ingre∣dients on a sheet of Puff-paste in a Dish, be∣ing half baked ice it.

Or you may mix your Rice with some Cream, Rosewater, Sugar, Cinamon, yolks of Eggs, Salt, boiled Currans and Butter, being baked, scrape on some Sugar.