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.

A most excellent Potage, called Le Potage blanck de Lyon.

Take a pint or a quart of White wine, put it on the fire in a Pipkin, with four or five Pippins pared, eight Dates cut in halves, a faggot of sweet Herbs, large Mace, Cinamon, a quarter'd Numeg, let them boil together, and if you want li∣quor, add a pint of strong broth, then take the Marrow of three Marrow-bones and wrap it in the yolks of Eggs and

grated Bread to keep it from melting a∣way, and when your Pot boils, put it therein, then take the yolks of four Eggs, and beat them in White wine or strong broth, and when your aforesaid ingredients are enough, stir your Eggs therein, and sea∣son it to your Pallet with Sugar, then take it off the fire, and serve it up with boiled Ca∣pons or Chickens, garnish the Marrow and Dates on the Breast of them, you may put into this broth Spanish Potatoes or Skirrets.