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.

Harts-horn Jelly.

Take the Brawn of four Cocks, steep it in Water a day and a night, and shift it twice or thrice in that time, then take four ounces of Harts-horn, and boil these toge∣ther near upon two hours, then strain the broth into a Pipkin, and let it be cold; af∣ter this take off the bottom and top, then put in your clean Jelly into a Pipkin, and season it as you did your crystal Jelly before, only adding thereto a little China-root sliced; you may also add Majesty of Pearl or Corral in stead thereof; then put it over the fire again for the space of about a quar∣ter of an hour, then clarifie it with whites of Eggs, and run it through your bags, as aforesaid, and so preserve it for your use. This Jelly is a very great Cordial, re∣stringent, and will strengthen very much the back.