Shoulder of Mutton boiled.
Do not above half boil your Shoulder of Mutton; then slice the fleshy part into thin slices, leaving some about the blade-bone,
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.
About this Item
- 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.
- Rights/Permissions
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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- 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
Page 36
preserve the Gravy, and put the Mutton into a Pipkin, with some of the broth in which it was boiled; a little grated Bread, Oyster liquor, Vinegar, Bacon sliced thin and scalded, a quarter of a pound of Sau∣sages stript out of their skins, large Mace, and a little sliced Nutmeg: when it is al∣most stew'd, put in the Gravy: when they have boil'd almost an hour, put to them a pint of Oysters, a faggot of sweet Herbs and some Salt, then stew them a little lon∣ger; then take the blade-bone and broil it, put it into your dish, and pour the materials in your Pipkin upon it; garnish it with Oysters fryed in batter, Lemons fliced, and Barberries; it will not be amiss first to rub your dishes bottom with a clove of Garlick.