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.
Link to this Item
http://name.umdl.umich.edu/A53974.0001.001
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 June 15, 2024.

Pages

Jelly of Oranges.

Shave your Oranges thin, quarter them and lay them in Water three days, shift them twice a day, then boil them very tender in several Waters till the bitterness be gone; having dryed them with a cloth cut them into thin slices cross the quarters, then take their weight of fine Sugar, fill a pint of juyce of Apple-Johns and spring Water, strong of the Apples as you can make it, then mingle the sliced Oranges and liquor together, your Sugar being fine∣ly

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beaten and wet with Water, boil it a while, scum it and put the Oranges and Apple liquor into it, boil it till it be ready to jelly, then put in the juyce of four O∣ranges and Lemons together, boil it a little after this, and add to it, if you think fit, a little Musk and Ambergriese tyed in a Tiffany-rag.

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