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
Marrow-puddings baked.
Let your Dish be indifferent deep on the bottom whereof lay Sippets of white Bread, and on that lay raw Marrow all o∣ver with Dates, Raisins of the Sun, Oran∣gado and other Suckets; then having in rea∣diness some Cream boiled up with the yolks of Eggs, lay thereon a ladleful or two thereof, Marrow upon that, upon your
descriptionPage 300
Marrow make a lay of Dates, Raisins, &c. and then a lay of Cream, continue so do∣ing till you have fill'd your Dish, garnish the brim of your Dish with Paste, then set it in the Oven half an hour, and it will be enough. In the boiling of your Cream you must put in whole Cinamon and large Mace, and season it with Rosewater, Sugar, and grated Nutmeg.
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