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.

Cabbidge Cream.

Set three quarts of new Milk over the fire, and scum it as long as any froth ariseth, then empty it into seven or eight bouls as fast as you can without frothing, then set them where the wind may come; when they are somewhat cold, gather the Cream on the top with your hand, crumpling it together, and lay it on a Plate; when you have laid four or five layings one upon the other, then take a feather and wet it in Rosewater and Musk and stroke over it; then sierce a little grated Nutmeg and fine Sugar, and lay on three or four lays more, then put all the Milk to boil again, and when it just riseth up, distribute it as be∣fore into your bouls, and use it in like manner: thus you may do four or five times, still laying on your Cream as be∣fore, and so order it, that it may lye round and high as a Cabbidge: let one of the first bouls stand, because the Cream of it will be thickest and most crumpled, and lay on that last on the top of all; when you serve it up, scrape on Loaf-sugar; here note that this must be made over night for next days dinner, and in the morning for supper.