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 21, 2024.
Pages
Shoulder of Mutton stewed with Oysters.
Roast your Shoulder of Mutton half, or a little more, take off the upper skin whole, and cut the flesh into thin slices; then stew it with White wine, Mace, Nutmeg, An∣chovies, Oyster liquor, Salt, Capers, Olives, Samphire and slices of Orange; leave some meat on the marrow-bone and blade, and laying them in a dish, pour your stew'd
descriptionPage 37
meat on the bones with stew'd Oysters a top of that; some great Oysters above and about them stew'd with large Mace, two great Onions, Butter, Vinegar, white Wine, a bundle of sweet Herbs, and over all these lay the aforesaid skin of the Mutton a lit∣tle warm'd in this last liquor.
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