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.

JELLIES.

YOur usual stock for Jellies are Calves feet boiled very tender and blanched, and knucles of Veal with the bones not broken; of these, take what quantity you think fit, and lay them in Water a Night and Day, shift them often in that time into fresh Water, and cleanse them well from the Blood, then boil them in so much fair Water as will cover them, and a lit∣tle more; as they boil, scum your Pot, then put to them a little Salt, also type up in a Linnen bag, some large Nutmeg, Ginger and sliced Cinamon, let these boil soberly the space of two hours and a half; at which time you may try with your spoon whe∣ther it will jelly, if not, boil it a little longer, but not down too low, for then it will be apt to change colour; if you find it jelly to your satisfaction and desire, add to your Jelly some Izing-glass, let it then simper a little longer, then take it off and strain it into a Dish or Pipkin, there to stand and cool till you are ready to use it.

Jellies of John-Apples.

Pare them and cut them into less than quarters, then pick out the Kernels, but leave the cores, and as you pare them, drop them into fair Water to keep them from changing colour, then put to them a pound of Ap∣ples, three quarters of a pint of Water, and let it boil apace till it be half consumed, then run it through a jelly bag, then take the full weight of them in double refined Sugar, wet the Sugar thin with Water, and let it boil almost to a Candy, then put to it the liquor of the Apples, and two or three slices of Orange-pill, a little Musk, and a little Ambergriese tyed in a Tiffany bag, and let it not boil too softly for fear of losing the colour, then warm a little juyce of Orange and Lemon together, and being half boiled put it therein; having reduced it to a Jelly, you may use it by pouring it on some preserved Oranges laid in a glass for that purpose, or other∣ways.

Jellies for soust meats.

Take four pair of Calves feet, scald them and take way the fat between the claws, as also the long shank-bones, lay them

in Water five hours, and boil them in three quarts of 〈◊〉〈◊〉 Spring Water to one quart, then strain it and set it a cooling, after this, take away the grounds from it, and divide the purer part into three equal proporti∣ons, putting each into a several Pipkin, adding to every Pipkin a quart of wine, likewise a pound of Sugar, being first well beaten in a Dish with the whites of Eggs, stew these together a little while o∣ver a soft fire with Nutmeg, Ginger, Mace and Cinamon, and colour them several∣ly with Cocheneil, Saffron, &c. and so set them up for your use.

Crystal Jelly.

Take three pair of Calves feet, and two knuckles of Veal, wash them very well, and let them stand twelve hours in Wa∣ter, then boil them in spring Water from five quarts to a Gallon; after this let the liquor stand, and when it is cold pare away the bottom and top, then put to it some Rosewater, double refined Sugar, seven spoonfuls of Oyl of Cinamon, the like quantity of Oyl of Ginger, four spoon∣fuls of Oyl of Nutmeg, a grain and a half of Musk tyed in a fine linnen cloth; when you have boiled all these together, put it

into an earthen Dish, and so let it stand for your use; when it is cold, serve it in slices or otherways.

Or thus a much better way.

Your stock being cold, as aforesaid, take away the top and bottom, and put the rest into a Pipkin, adding thereto some Mace, Cloves, Cinamon, sliced Ginger and Nut∣meg, together with a grain of Musk and Ambergriese tyed in a Tiffany-bag, put in also some Rosewater, and if your stock be stiff, a quart of Rhenish wine, or what you think fit thereof to make the Jelly of a pro∣per thickness, season it with Sugar conve∣nient for your Pallate, and drop in of Oyl of Mace and Nutmeg, three drops of each, set these over the fire for the space of a quar∣ter of an hour, then take it off and squeeze into it the juyce of half a score Lemons beaten to a froth with the whites of six Eggs, then set it over the fire till it boils, then take it off and strain it, having two Dishes, the first straining pour in again, and let it run into the other dish till it be clear.

Jelly of Raspisses.

First strain your Raspisses, and to every quart of juyce add a pound and half of Sugar; pick out some of the fairest, and having strowed Sugar in the bottom of the Skillet, lay them in one by one, then put the juyce upon them with some Sugar, re∣serving some to put in when they boil, let them boil apace, and add Sugar continual∣ly till they are enough.

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.

Jelly of Pippins Amber colour.

Take a dozen fair Pippins and core them, boil them in three pints of fair spring Water, till one half is consumed, then put in half a pint of Rosewater, a pound and half of fine Sugar, and boil it uncovered till it come to the colour of Amber; if you would know when it is enough, drop some thereof from your spoon upon a piece of glass; if it stand, it is enough, then run it into an earthen Pan upon a Chafing-dish of coals, and while it is warm, fill up your

Boxes or Printing Moulds with a spoon, let it stand till it be cold, then turn it ou•• of your Printing Moulds, and serve it at your pleasure.

The same Jellyed as red as a Ruby.

Take the same quantity of Pippins, as aforesaid, and core them, then boil them in the like quantity of spring Water, with a pound and half of fine Sugar, boil it cover∣ed close till it be red; the boiling either open or covered, gives them the difference of complexion. Where note, let your Boxes lye four or five hours in Water before you put in your Jellies, and it will not stick to them.

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

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.

Otherways.

Take the juyce of a dozen and a half of Oranges, with a quart of the aforesaid stock, let them boil together a quarter of an hour, seasoned as was directed in the cry∣stal Jelly; if too weak, add some Izing-glass as much as may suffice; if two strong, put thereto some Rhenish wine, clarifying it with the whites of Eggs, then run it into your bags.

In the like manner you may make Jelly of red Currans, the juyce thereof being mingled with a little Rhenish wine; in the Winter season, you may use the Syrrup of Mulberries, Barberries, or the Syrrup of O∣rangado, so will you have your seve∣ral colour'd Jellies with their several tastes.

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.

Another most excellent way.

Take what quantity you please of Harts∣horn, the like of Izing-glass and Dates, the same of sliced Figs and Prunes, to half a pound of the aforesaid ingredients put a pound of Sugar, of Cinamon and Ginger each half an ounce, a quartern of Mace,

and the like of Cloves, half an ounce of Nutmegs, and a little red Saunders, slice your Spices, but let your Cinamon be put in whole; you may do well to add a stick of Liquorish.

A most excellent white Jelly.

Take a couple of Capons, boil them and take away the fat and lungs, first of all having soaked them in water three or four hours, immediately after trussing, let the Water you boil them in be at least two gallons, unto which you must put a gallon of White wine, scum these and boil them to a Jelly, strain the Broth from the grounds, and blow off the fat clean, then take a quart of the Jelly-broth, and a quart of Cream, a pound and a half of Sugar, and a quarter of a pint of Rosewater, mingle these all together, and let them have a walm or two over the fire, with half an ounce of fine sierced Ginger, then set it a cooling, and slice it or cast it into Printing-Moulds.

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,

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

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.