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.

Quaking Pudding.

TAke a pint and half of Cream, a grated Manchet, half a dozen spoonfuls of Cream, and commix it with four spoon∣fuls of Rice-flowre, then without clod∣ing beat it into batter; then take eight Eggs, and mingle them all together, beating them up with a little Rosewa∣ter, Nutmeg, Cloves, Mace, Cinamon beaten with a little Salt; if it be too thick, thin it with more Cream; then take a thick cloth wash'd over with Butter, and put your Pudding therein, in the tying of it give it some liberty to rise, then put it into your boiling liquor; let it boil for the space of a full hour, covering your Pot ve∣ry close, keep it constantly turning for the first quarter of the hour, and let it boil very fiercely; when it is enough, take it up and turn it into a Dish, stick it all o∣ver with blanched Dates and dryed Citron, perfume a little Rosewater with Musk or Ambergriese, adding some Vinegar, drawn

Butter, and a good quantity of Sugar; be∣ing very hot, pour it on your Pudding, scrape Loaf-sugar on the brims of your Dish, and so serve it up; you may do well in the sticking of your Pudding to add some Orangado to the aforesaid.