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.

Jelly for service of several colours.

Take four pair of Calves feet, a Knuckle of Veal, and a fleshy Capon, prepare them as in the crystal Jelly; boil them in three gallons of Spring water, till the one half be consumed, then strain it into an earthen Pan and let it cool; after this pare the bottom and top, and dissolve it again, and divide it into four equal proportions, and put them into as many Pipkins which will contain about five pints a piece; put into one Saffron, into the second Cocheneil bea∣ten with Allum, into the third Turnsole, and let the last have its proper colour; put to every Pipkin a quart of White wine, and the juyce of two Lemons, put to the last Jelly one race of Ginger pared and

sliced, and three blades of large Mace: to the red Jelly two Nutmegs, and the quan∣tity of as much Cinamon, with the same of Ginger: To the Turnsole put the like quantity of each with some whole Cloves: Lastly, to the Amber and yellow Jelly the like quantity of Spices. Then take the whites of a dozen and a half of Eggs, and beat them with six pound of double refined Sugar, and divide this into four parts, putting each proportion into every several Skillet; boil these again, then take them off and strain them, once more set it over the fire, and when it boils up take it off and strain it into an earthen Pan, so let it cool and keep it for your use.