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
Potages, Soops, Cawdles, &c.
How to make broth for the feeding of all Pots for Potages, whether English or French fashion.
ACcording to the quantity of what Broth you will have, you must proportion your knuckles of Beef, the flesh of the hin∣der part of the Rump of Mutton and Hens; you must seeth the flesh, very well with Parsley, young Onions, and Tyme tyed in a bundle with Cloves, Mace, and same bea∣ten Cinamon; keeping always some warm Water to fill up your Pot, as your Liquor consumes; when you have boil'd them well, strain the broth, and preserve it for your use.
For first Courses and brown Potages, set your roasted meat to boil with a bundle of
descriptionPage 348
Herbs, as aforesaid, after you have taken the juyce of it; having boil'd it a good while, strain it and keep it for your use.
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