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.

French Pudding.

Take a pound of Raisins of the Sun, two penny white-loaves chopt and cut into dice-work, a pound of Beef-suet finely minced, somewhat more than a quartern of Sugar, twelve or fourteen Dates sliced, a grain of Musk, a dozen and a half pretty big lumps of Marrow, Salt, a pint of Cream, half a dozen Eggs beaten with it, Cloves, Mace, Nutmeg, Salt and a Pippin or two pared, with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it; if you find your ingredients too many, or your Dish or Pan be too lit∣tle to hold them, divide them in two equal parts, and bake them a part.

If you would make a French Barley Pudding, thus you must do; Take a quart of Barley and boil it, then add to it the quantity of Bread, as amounts to a Man∣chet, then beat a pound of blanched Al∣monds with Rosewater, and strain them with Cream, then take the yolks of eight Eggs, and the whites of four, and beat them with Rosewater, season it with Nut∣meg, Mace, Salt, Marrow, or Beef-suet cut small, then filling the guts herewith boil them.