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.

Quince Cream.

Take a convenient quantity of Quinces, and when your Water boils, put them therein; when they are tender boiled, take them up and peel them, strain them and mingle them with fine Sugar, then make it of a convenient thickness with sweet Cream, or you may boil the Cream with a stick of Cinamon, but put it not to the Quinces till it be cold; in the same manner you may order Wardens or Pears.

Or thus you mayorder your Quinces, let them be unpared, and put them into Water which must boil first; when they are boiled tender, strip their skin and core them, then season them with beaten Ci∣••amon, Ginger, Orangado, dryed Citron minced small, Carraway comfits, Rosewater and Sugar; your Cream being boiled, thus seasoned, and in a manner cold, put it in among your Quinces by spoonfuls.