A most incomparable Jelly for a weak back.
Take a quart of spring Water, and put therein two Ounces and a half of Harts∣horn,
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.
About this Item
- 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.
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- 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 21, 2024.
Pages
Page 273
boil it over a soft fire till it waste to a pint, then take it off the fire, and having stood a while, strain it through a fine cloth, crushing the Harts-horn with a spoon gent∣ly; then put to it the juyce of a Lemon, two spoonfuls of Red-rose-water, half a spoonful of Cinamon-water, four or five ounces of fine Sugar, or sweeten it accord∣ing to your discretion, then put it out into little Glasses, and let it stand twenty four hours. When you use it, let it be in the Morning, or about four of the clock in the Afternoon; it is excellent if you dissolve it in a dish of Broth.
Thus much for Jellies; The next thing that will imploy our consideration and fancy, will be the composition of Leaches, but before we treat hereof, it will be very requisite to show you the use of your Jelly and Leach.
They are a great second and third Course dish; your Jelly being sliced forth thin and laid in your Dish.
Your Jelly is cut forth into Ribbonds, and placed between your Jelly with your colours opposite to one another; beat some of your Jelly in pieces, and place it in gobblets in the middle of your Dish, also
Page 274
garnish it with Gobblets or Diamonds of Jelly in every vacant place; you may run your Jelly into a Lemon-pill with the pulp taken out.