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.

White-pots the French fashion.

TAke a quart of good thick Cream, and boil it with four or five blades of large Mace, and some whole Cinamon, then take the whites of four Eggs, and Seat them well, when the Cream boils up put them in, then take it off the fire, and keep it stirring a little while, and put in

some Sugar, then pare half a doven Pip∣pins, slice them and put them into a pint of Claret wine, some Raisins of the Sun, Sugar, beaten Cinamon, and beaten Ginger, boil your Apples to a pap, then cut some Sip∣pets very thin, and dry them before the fire; when the Apples and Cream are boil'd and cold, take half the Sippets and lay them in a dish, lay half the Apples on them then lay on the rest of the Sippers, then Apples as you did before, then pour on the rest of the Cream, and bake it in the Oven as a Custard, and when you serve it scrape on Sugar.