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.

Creams of all sorts.

Barley Cream.

TAke half a pound of French Barley, and boil it in several waters till it be soft, and the water look not red, then take two quarts of sweet Cream, and boil it with large Mace, and quarter'd Nutmeg, till it be indifferent thick, then have in readi∣ness half a pound of Almonds finely beaten, strain them into a dish with Rosewater, having poured it into the Cream, set it over the fire, stir it continually till it boil, then season it with Sugar, Musk or Ambergriese, and serve it up cold.

Stone Cream.

Take a quantity of Cream as much as you judge sufficient, and proportion large

Mace, Cinamon and Rosewater according∣ly, season it well with Sugar, and boil it till it taste very well of the Spice, then dish it and stir it till it be no warmer than Milk coming from the Cow, then put in a little Runnet, and stir it together, when it hath stood a while a cooling, serve it up.

Or thus:

Take a quart of thick sweet Cream, and mingle therewith seven or eight spoonfuls of Rosewater, season it well with Sugar, and boil it till one quarter be wasted, then take it off, and when it is off he fire, stir it in the dish you intend to serve it till it be luke-warm, then stir it again, and put some Runnet therein; when it is cold, strow on Sugar and beaten Cinamon.

Cream made with Snow.

Take a pint and half of Cream, and boil it with a stick or two of Cinamon, thicken it with Rice-flower, and the yolks of Eggs; having seasoned it with a little Salt, Rose∣water and Sugar, let it have a walm or two, then put it into a Dish, and lay clowted Cream upon it, and fill up the Dish with froth of Cream that comes up to the mouth of the Churn, when you make

Butter, sprinkle it with Rosewater, and scrape Sugar thereon, with some Pine∣kernels.

Cream with Snow made otherways.

Take a pint of Cream, three whites of Eggs, half a quartern of Rosewater, four ounces of double refined Sugar, beat these together very well in a deep Bason with Musk and Ambergriese dissolved, having in readiness a Silver Dish or China Bason, take a Manchet and cut away the top and bottom crust, then lay it in the bottom of your Dish, and stick thereon a sprig of Rosemary, then beat your aforementioned materials up together, and as it doth froth, so lay the froth with a spoon therein, till you have filled the Dish.

Otherways.

Take the whites of eight Eggs, and ha∣ving mingled therewith some Rosewater, beat them very well together with a bunch of Feathers, by which means in the working you will make your whites to look just like Snow; having then, as aforesaid, laid the crum of a Manchet in the bottom of your Dish, with a branch of Bays stuck thereon, lay in the bottom some thick clowted

Cream, and on the top thereof lay your Snow in heaps.

Cheese Cream.

Your Curds being well cleans'd from the Whey, season them with beaten Cina∣mon, Sugar and Rosewater, then fill here∣with two or three dishes, with about a pint a piece in each, then lay trenchers on the top of themwith a board, and so press them till they are like green Cheeses, then turn them out whole into your Dish; have in readiness a pottle of Cream, with whole Ci∣namon, large Mace, and a Nutmeg quarter'd, with the yolks of half a dozen Eggs beaten with some Rosewater, put it in a little be∣fore you take it off the fire, season it with some fine Sugar; when it is almost cold, put it above and beneath the Cheeses.

Some only season your pure fresh Cream with beaten Cinamon, Nutmeg, Rosewa∣ter and Sugar, with as much grated Na∣ples-bisket, as will make it thick, so pour it over your Cheeses, as is afore specified, and scrape on Cinamon and Sugar.

Apple Cream.

Take nine sound Pippins, pare, slice or quarter them, put them into a Skillet with

some Claret wine, a race of Ginger sliced thin, a little Lemon-pill cut small and some Sugar, let these stew together till they be soft, then put them into a Dish, and when they are cold, take a quart of Cream, boil∣ed with some Nutmeg, and mingle it with your Apple-stuff till you have reduced it to what thickness you think is most convenient for your purpose.

Another way to make Apple Cream.

Take eight or ten Pippins, pare, core and quarter them, then boil them in a pint of White wine and a pint of Sack with a Pill of minced Orangado, some whole Cinamon and Ginger sliced, half a pound of Sugar, and keep them covered until they are boiled to a Jelly, then lay them by spoonfuls up high in a Dish, when they are cold, pour in your Cream boiled, as aforesaid: stick your Rocks of Jelly with sliced Citron.

You may avoid using any wine, only adding a pound of Sugar, if the quantity of your Pippins extend to a dozen, boil them in no more Water than will cover them, when they are boiled enough, they will be as red as a Ruby and as clear.

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.

Cream called Sack Cream.

Whilst three pints of Cream is boiling on the fire, beat the yolks of eight or nine Eggs with some Sack, and put it into your Skillet, keeping it stirring till it come to a

curd, then run it through a strainer and save your curd, being sever'd from your whey, season it with beaten Cinamon, Ginger, Nutmeg, Sugar and Rosewater, so lay it in your Dish, and strow on Cina∣mon and Sugar.

Or only take a quart of Cream, and set it on the fire, and when it is boiled, drop in two spoonfuls of Sack, and stir it well, so that you keep it from curdling, then season it with Sugar and Rosewater.

Rasberry Cream.

You must boil up your Cream as the former, then take a pretty quantity of Rasberries and mingle with your Cream, bruising them well; when your Cream is almost cold, season it with Sugar and Rose∣water, stir them well together, strow on Sugar and dish it up.

Red-currans Cream.

Bruise, as aforesaid, your Currans with a ladleful or two of your Cream, being first boiled, then strain them, then put your strained stuff to the said Cream, but not be∣fore it be almost cold, and it will be purely red.

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.

Another excellent way.

Take two gallons of new Milk, and when it boileth, put therein a quart of Cream, with the whites of three Eggs bea∣ten up very well, let it boil but a very lit∣tle time, and take it off, and put it into se∣veral broad earthen Milk-pans, and let it stand till it is cold; then having boil'd a Cabbidge in Milk, cut it in two, and put half thereof into your Dish with the cut side downward, then scum the Cream off your Pans, and lay them on the Cabbidge; after this sprinkle on Cinamon, Rosewater and Sugar between each sheet or lay, so lay on the top of the other until you have laid on all your Cream; by so doing your Cream will appear like a Cabbidge; for orna∣ment stick on sprigs of Rosemary, which you must snow artificially.

Almond Cream.

Take a pound of Almond paste that hath been pounded in a Morter with Rosewater, and strain it with a pottle of Cream, then put it into a Skillet with two sticks of Ci∣namon and boil it, stir it continually, and when it is boiled thick, put it into a Dish, let it cool, scrape on Sugar and serve it up.

Or thus; take three pints of Cream,

and boil it over night, in the morning take three quarters of a pound of Almonds blanched and finely beaten, strain them with the Cream, and add thereto some∣what more than a quarten of double re∣fined Sugar, some Rosewater, Cinamon and Ginger finely beaten and fierced, then dish it, scrape on Sugar and serve it up.

Almond Cream the best away.

Take half a pound of Almonds (right Jordan, for they are the best) and pound them in a Morter with Rosewater and Su∣gar; sprinkling them in by degrees; as you are pounding incorporate these well toge∣ther with Rice-flowre and a little Milk, making it no thicker than batter; when your Cream boileth, pour this stuff into your Skillet, and let them boil together with Izing-glass, Nutmeg and Cinamon, with a blade or two of large Mace, keep it stirring over the fire for the space of half an hour, then take it off, and put therein the yolks of half a dozen Eggs well bea∣ten in some Cream and Rosewater, with three quarters of a pound of fine Sugar, stir all together, and dish it up; three quarts of Milk will be sufficient for the aforesaid ingredients.

Goosberry Cream.

Take what quantity of Cream you think fit, and boil it with Cinamon, Nutmeg, Mace, Sugar, Rosewater, and the yolks of Eggs beaten; having boiled a little while, take it off and dish it, then have in readi∣ness some preserved Goosberries, and stick them on a pin in rows as thick as they can lye on the Cream, garnish your dish with the same, sprinkle on Sugar and serve it up.

Otherways.

Take a quantity of Goosberries codled green, and boil them up with Sugar, then put them into raw or boiled Cream, strained or not, it is better to let them be whole, scrape on Sugar and serve them up.

In like manner you may order Raspiss, Red-currans or Strawberries, or you may serve them in Wine and Sugar without any Cream.

Rice Cream.

Take three quarts of Cream, and three handfuls of Rice-Flowre, with half a pound of Sugar, mingle the two last named very well

together, and put it into the Cream; then beat the yolk of an Egg or two, with a little Rosewater, and put it likewise into the Cream, stir these all together continu∣ally over a quick fire till it be as thick as pap.

Rice Milk or Cream otherways.

Having boil'd your Rice near upon a quarter of an hour, put it out into a Cul∣lender, and pick out the unhuskt Rice from the rest; if it be half a pound of Rice that you use, then must you have three quarts of Milk or Cream; when it boils, put in your Rice with large Mace, whole Cina∣mon, and a Nutmeg in halves; when it begins to thicken, take the yolks of half a dozen Eggs, and beat them with Rose∣water, and a ladleful of your boiling Cream, then stir it all into your Cream over the fire, then take it off and season it with Su∣gar and a little Salt, take out your whole Spice, and dish it up, scrape on it Sugar, and on the brims of your Dish, and serve it up.

Clowted Cream.

Take new Milk from the Cow, and let it over the fire in two or three broad ear∣then

Pans, when it is ready to boil take it off, and set it by to cool, when it is cold scum i•• off with your Scummer, and season it with Rosewater, Musk and Sugar.

Another rare Cream.

Take a pound of Almond-paste fine bea∣ten with Rosewater, mingle it with a quart of Cream, half a dozen Eggs, a little Sack, half a pound of Sugar, and some beaten Nutmeg; strain them and put them into a clean scoured Skillet, and set it on a soft fire, stir it continually, and being of an indifferent thickness, dish it up with juyce of Oranges, Sugar, and a stick or two of candyed Pistaches.

Another.

When you churn Butter, take out a pint of Cream, just as it is about to turn to Butter, then boil a quart of thick new Cream, season it with Sugar, and a little Rosewater, when it is quite cold, mingle it well with your former Cream, and so dish it.

An extraordinary clowted Cream.

Take two gallons and a half of new Milk, and when it boils, make a hole in

the middle of the Milk, and pour in two quarts of good new thick Cream, and put it into the hole as it boileth: thus boil it half an hour, then divide it into four Milk∣pans, and let it cool four and twenty hours or longer, if the weather be not too hot, then take it up with a slice, and put it into a Dish clod upon clod, and sprinkle thereon Rosewater and Sugar.

Codling Cream.

Take a dozen and a half of fair Cod∣lings and coddle them, then skin and core them; after this, beat them in a Morter, then take three pints of Cream, and mix them well together, and strain it into a a Dish, and mix it with Sugar, Sack, Musk and Rosewater; you may order any fruit after the same manner if you please.

Otherways.

Take two dozen of Codlings which are codled very green, and clean skin'd, then put them in a Dish half filled with Rose∣water, and three quarters of a pound of Sugar, boil these together till half the li∣quor be consumed, keep it stirring till it be ready, then fill up your Dish with thick sweet Cream, and stir it till it be well incor∣porated;

when it hath boiled a little while, take it off, let it cool, then scrape on Su∣gar and serve it.

Or you may take a quart of Cream, and boil it with Mace, Sugar, two yolks of Eggs, two spoonfuls of Rosewater, and a grain of Ambergriese, put it into the Cream, and set it over the fire till it be ready to boil, then set them to cool, stirring them till they be cold; then add to it a quart of green codling stuff strain'd, strow on Su∣gar and serve it up.

Plum Cream.

It matters not what your Plums are, so they be fair, and put them into a Dish with some Sugar, White wine, Sack, Cla∣ret or Rosewater, close them up with paste, and bake them; then set them by to cool, and when they are cold, put in raw Cream, or that which is boil'd with Eggs, scrape on Sugar.

Cast Cream.

Take two quarts of Cream, and a quart of Milk, the yolks of six Eggs, and the whites of six more, strain them together and boil them, and stir them continually till they be thick, then put therein some Ver∣juyce

and put it into a strainer, and drain the whey from it; then put to it some Su∣gar and Rosewater, strow all over it some preserved Pine-kernels.

Whipt Cream.

Take a quart of Milk and put it into an earthen Pan, with a quarter of a pound of Sugar, take also one pint of sweet Cream, which you must mingle with your Milk gradually, as you are whipping it, with your rods, take off the scum by degrees, and put it in a Dish after the from of a Pyramid.

Or thus, take Milk and put it into a large bowl or bason, and whip it with rods till it be as thick as the Cream that comes off the top of a Churn, then lay fine linnen clouts on saucers, being wet, and lay on the Cream, and let it rest two or three hours, then turn it into a Silver Dish with raw Cream, Sugar it and serve it up.

Italian Cream.

Take three pints of Cream, and fifteen yolks of Eggs, and strain them with a lit∣tle Salt, Saffron, Rosewater, juyce of O∣range, a little White wine, and three quar∣ters of a pound of fine Sugar, bake these

ingredients in a Dish with Cinamon, with candied Pistaches stuck thereon.

Pyramidis Cream made after a most excellent manner.

Take three pints of Water, and eight ounces of Harts-horn, put it into a bottle with Gum-dragon, and Gum-arabick, of each the quantity of an Egg, let the bottle be so big, that it may hold a pint more, stop it very close with cork, and tye a cloth over it, put the bottle into a beef-pot, or you may boil it by it self in Water, let it boil three hours, then take the same quan∣rity of Cream as there is of Jelly, with three quarters of a pound of Almonds well beaten with Rosewater, mingle them with the Cream, strain it, put the Jelly when it is cold into a Bason, and the Cream to it, sweetning it as you shall think most convenient; add to it three or four grains of Musk and Ambergriese, set it over the fire, and stir it continually till it be seething hot, but let it not boil, then put it into a glass, and let it stand till it be cold, when you use it, put the dish in some warm Water, and serve it with Cream.