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.

Black-puddings.

Take six quarts of great Oat-meal, and put to it three Gallons of strong Broth, let it boil softly over the fire about half an hour, stirring it continually, pour it forth into a great earthen-Pan, let it be cold, and put to it five or six quarts of Hogs-blood strained, mix these together, and let them steep all night; then take an indifferent handful of Winter-savory, and as much Penniroyal, some Hysop and Rosemary, with a handful of Tyme and Sives, or instead thereof Onions or Leeks, and a handful of Sage, mince all these together, and mingle them with your aforesaid ingredients, let your seasoning be Pepper beaten small, Cloves, Mace, Ginger, Cinamon, Nutmegs and Salt, then cut in a good quantity of Lard about the bigness of a great Dye, adding thereto the yolks of a

dozen and a half of Eggs beaten very well, mingle these well with your hands. Your small Hogs-guts being cleansed and wa∣tered a day before, cut them about a yard long or somewhat more, blow them up to see whether they be sound, and fill them with the materials aforesaid, and tye up your lengths in six links or four, as you shall judge fit; let your Water boil mode∣rately, and having boiled your Puddings a∣bout half an hour, take them up, and put others in; then put them in for half an hour more; do this as you are filling your Puddings, supply your Pan with Hogs∣suet, and order your hand in the filling that the ingredients may all carry a due proportion.