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.

LEACHES.

How to make a Leach all manner of ways.

TAke a quarter of a pound of the best Jordan Almonds, blanch them and steep them in Water ten hours or more, then pound them in a Marble-morter very small, then put them into a Pipkin or Skillet with a quart of Milk over the fire, and let them boil half an hour, but continually stir it, for otherways it may burn to; then strain out your Milk into another Skillet through a hair-strainer; then put to it an ounce of Izing-glass that had before been steept an hour and half in Milk, and withal a good quantity of Cinamon, with some large Mace and Nutmeg quarter'd, also a pound of fine white Sugar, of Musk and Amber∣griese both together one grain, then set it again on the fire, and stir it continually till

you take it off; when it is enough, put to it some Rosewater, and dish it up in a Bason.

If you would have your Leaches of se∣veral colours, you must follow the same method prescribed you in the tincturing your Jellies: for Example, tye up Spinage well beaten in a Tiffany-rag, squeeze that, and the juyce gives a green tincture or complexion to your Jelly or Leach; if you will have your colours to be yellow or red, then use in the same manner Cocheneil and Saffron, but have a care you press them not too hard with your spoon, and by that means break the bag, and so defile your Leach, &c. If you would have any other colours, you must make use of Syr∣rups which are clear, and forget not to steep your Cocheneil and Saffron in Rose∣water before you use it.

A most excellent French Leach.

Take three pints of Cream, half a pint of Rosewater, five grains of Musk dissolved in the same, and half a dozen large blades of Mace boiled with half a pound of I∣zing-glass; being steeped and washed clean, put to it half a pound of Sugar, being boiled to a Jelly, run it through your bag

into a Dish, when it is cold, slice it into Chequer-work, and so serve it on a Plate or glasses.

The best way of making an Almond Leach.

Take two ounces of Izing-glass, and lay it a steeping an hour and a half in Water, shift it and boil it in fair Water, then let it cool; then take three pound of Almonds and blanch them, when you have so done, pound them in a stoen Morter, and put to them some Milk to keep them from oyling, after you have strain'd them, add to them large Mace and sheed Ginger, and boil them till they savour well of the Spice, then put in your dissolved Izing-glass, Sugar, and a little Rosewater, run these through a strainer, and put it into dishes. You may discolour some part of this Leach by Saffron, another by Turnsole or green Wheat, and another by Blew-bottles.

Another Leach of Almonds as white as snow.

Take a pound of Almonds, steep them in Water six hours, and blanch them into cold, Water, then make a decoction of half a pound of Izing-glass, with two quarts of White wine, and the juyce of two Le∣mons,

boil them till half be wasted, when it is cold strain it, then mingle them with the Almonds, and strain them with a pound of double refined Sugar, and the juyce of two Lemons, turn it into colours by the helps aforesaid, red, white, yellow and blew, and put it into Egg-shells or Orange-pills, with the pulp taken forth, this Leach will appear of a lovely white to the eye.

Or thus:

Take two ounces of Izing-glass, lay it two hours steeping in Water, then boil it in spring Water; being well dissolved set it to cool, then have a pound of Almonds beaten very fine with Rosewater, strain them with a pint of new Milk, and put in some Mace and sliced Ginger, then set them o∣ver the fire about a quarter of an hour, after put in your Izing-glass, some Sugar, and a little Rosewater, then run it through your strainer into dishes.

White Leach of Cream.

Take a pint of Cream, half a dozen spoonfuls of Rosewater, one grain of Musk, one drop of the Oyl of Mace, or a large blade, boil them with a quarter of a pound

of Sugar, and the like weight of Izing∣glass; being washed clean and steeped, then run it through your Jelly-bag into a Dish; when it is cold, slice it on a Plate in Che∣quer-work.