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.
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Title
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.
Publication
London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
1674.
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Subject terms
Cookery -- England -- Early works to 1800.
Menus -- Early works to 1800.
Cookery, French -- Early works to 1800.
Cookery, English -- Early works to 1800.
Cite this Item
"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." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
An Italian Pudding.
Take a fine Manchet, and cut it into square pieces like Dice, then put to it half a pound of Beef-suet minced small, Rai∣sins of the Sun, Cloves, Mace, Dates, Su∣gar, Marrow, Rosewater, Eggs and Cream, mingle all these together, then Butter the
descriptionPage 319
bottom of your Dish, and put in the afore∣mentioned ingredients, about three quar∣ters of an hour it will be baked, then scrape on Sugar.
Some Italians use to take half a pound of grated Parmisan, or old Cheese, a pen∣ny Manchet grated, sweet Herbs chopped very small, Cinamon, Pepper, Salt, Nut∣meg, Cloves, Mace, four Eggs, Sugar and Currans, bake it in a Dish or Pye, or boil it in a Napkin; being boiled, serve it with beaten Butter, Sugar and Cinamon.
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