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.

All manner of Potages for Lent.

ALl the Lent Potages are made and sea∣soned as these for the fasting days, only this excepted, that you put no Eggs in them, but in some you mix Pease-broth, in others broth of Almonds, which you will serve white or marbled, and the garnishes are the same.

Almond broth.

Blanch your Almonds, and pound them in a stone Morter, in the pounding sprinkle them with Rosewater, after you have well pounded them, put them into Fish-broth with crums of Bread, boil these together with Salt-Butter, a little beaten Cloves, Mace, Cinamon, an Onion, and some Le∣mon-pill; when it is boiled, pass it through a strainer, and keep it in a Pot for your use.

Or you may make Almond broth with Milk, having blanched and pounded your Almonds with Rosewater, as aforesaid, then put them into fresh Milk with crums of Bread, Salt, Cinamon, a Clove or two,

and boil them a little while, then pass it through your strainer, and when you are ready to serve it, sweeten it with Sugar.

Fish-broth.

Take half Pease-broth, and half Water, and put to them the bones of a Carp, or any other Fish-bones with an Onion sticked with Cloves, a faggot of sweet Herbs, and a little Salt, boil all well together with some crums of Bread, and some Butter, then pass it through a strainer and pre∣serve it for your use.

This is a very good Potage for Craw-fish, boiling it a while with the shells of your Craw-fish, stamped and strained through a linnen cloth, by means whereof your Potage will be coloured red; afterwards strain all, then season your broth and dish it up.

Pease-broth.

Steep your Pease twelve hours or more, having first pick'd them from such as are worm-eaten, then seethe them with Con∣duit water luke-warm: this will make your Pease-broth clear and very good.

Here note that your Craw-fish must be served with Pease-potage; Carps with Pease-broth

and Almonds; Potage of Herbs with a very little Pease-broth; Potage of Tenches with fryed Flowre, and a little Pease-broth; the Queens Potage with broth of Carp, or other Fish-broth and Almonds; the Princes Potage with Pease-broth, wherein was seethed the Bones of Carps; Tortoise with Pease-broth; Mushromes with Pease-broth, and Soals with the same; Smelts with good broth mingled with Almonds; Sparagus, with Pease-broth and Herbs; Lettuce with Pease-broth; Cabbidge, and fryed Bread, or Coleworts and Milk, with Pease-broth and a good deal of Butter.

Potage of Cabbidge or Coleworts with Pease∣broth.

Having steeped your Pease all night, boil them the next day with Mace, an O∣nion stuck with Cloves, Pepper and Salt; when your broth is enough, dish it up, and garnish it with Cabbidge or Coleworts sod∣den in Milk, with some pieces of fryed Bread, boiled therewith.

Potage of Pumpkin.

Boil your Pumpkin very well, then take some Chibbals, fry them and put them in∣to your Pot, season your broth with Salt,

and let it simmer again, then serve it up with Pepper and Nutmeg.

Otherways.

Boil it very well, then strain it through a strainer into a Pan, then put to it a pretty quantity of Milk, with some Butter, then soak your Bread, and serve it with Nut∣meg, Pepper, and some beaten Cina∣mon.

Potage of Turnips with White-broth.

Having scraped your Turnips very clean, put them in a Pot with Water; when they are well boil'd, season them with Salt, Nutmeg beaten, and a bundle of Herbs, and take them off the fire, and put to them some fresh Butter and stir it, then run it over with some Almond broth and serve it.

Potage of fryed Turnips.

Scrape them and quarter them, blanch and flowre them; when they are dry fry them, then boil them in Water with a lit∣tle Pepper and an Onion stuck with Cloves; if your broth be not thick enough, mingle some Flowre with a little Vinegar and fry it, and put it to your broth.

Potage of Pease-broth.

Take the clearest of your Pease-broth, and put it into a Pot, then fry some Sor∣rel, Chervil, and a little Parsley with But∣ter, put these into your Pot also, then sea∣son your broth, and let it boil, when it is enough, serve it with Parsley and Roots sodden together.

Potage without Butter.

Take good store of Herbs, season them very well, seethe them with a crust of Bread, stove or soak, and serve them up.

Potage of small Vails.

Take four or five Loaves, and make a hole in the top and take out the crum, boil them, then fry them in butter, being fill'd with Milts of Carps, Mushromes and broken Sparagus, then soak them leisurely on your Potage, and let your garnish be the same with your fillings.

Potage of Muscles.

Scrape and wash them well, then boil them in a Pan of Water, Salt, and an Onion, when they are boiled, take them out and pick them, taking off the shell to some and

leaving it to others for to garnish, after they are thus pick'd pass them in a Pan with some Parsley; as for your broth, after it is set∣led, leave the bottom lest there be any gra∣vel in it, then boil it, and when it boils, fry into it a little Parsley, with some fresh But∣ter, then soak your Bread, and garnish it with your Muscles; pouring on your broth.

Potage of Frogs.

Having broken their bones and trust them, blanch them, and drain them very well, then lay them into a Dish till you have made ready some Pease-broth, fry in∣to it a little minced Parsley with Butter; having boiled a while, put the Frogs into your broth, but take them out presently, then allay a little Saffron, and put it into your Pot, having soaked your Bread, gar∣nish it with the Frogs.

Potage of Salmon.

You must cut your Salmon into pieces and pickle them, then pass them in a Pan with some Butter, stick them with Cloves, then stew them between two Dishes with some Butter, a faggot of sweet Herbs, Su∣gar, White wine, a little Salt, large Mace, beaten Cinamon and Pepper well beaten,

then stove or soak them, then dry your Bread, and stove or soak it also with some other broth, garnish it with slices of Sal∣mon, Figs, Dates or Prunelloes, and pour the sauce over it.

Potage of Bran.

Take Wheat Bran the biggest you can procure, and boil it very well in Water, with one handful of Almonds, and a bun∣dle of Herbs, then season it well, then pass it through a strainer, and boil it again, soak your Bread, and fill your Dish with this broth which you may whiten if you please.

Potage of Frogs with Saffron.

Truss up your Frogs and boil them in broth, or with Pease-broth, and season them with Parsley, an Onion stuck with Cloves, and a sprig or two of Tyme, soak your Bread, and garnish it with your Frogs blanched and a little Saffron.

Potage of Frogs with Almonds.

Having trust them up Cherry-like, fry them and stove them up between two Dishes, with a little fresh Butter, a drop of Verjuyce, the juyce of an Orange or Le∣mon,

and season them with a bundle of Herbs; then to make your broth, boil some with Pease-broth, or Water, Salt, Parsley, Chibbals, a handful of stamped Almonds, after which strain them together, soak your Bread, upon which you may put a little of the Hosh of a Carp, fill up your Dish and garnish it with your Frogs, Lemon and Pomegranate.

Potage of Hops.

Whilst your Pease-broth is boiling, pass some good Herbs in a Pan into it, let your Hops boil in your Potage, after that they are whitened, a little before you serve them, take them up and put unto them some Butter, Salt, Nutmeg, Cinamon, Vinegar, and very little broth; when it is well season∣ed, stove or soak your Bread, garnish it with your Hops, and fill your Dish.

Potage of Parsnips.

Make choice of those that are middle sized, scrape and wash them clean, then boil them with Butter, and a faggot of sweet Herbs, and season them with Salt, and a few Cloves, then take them up and peel them, then put them with Butter, and stove them, then soak your Bread, and garnish it with your Parsnips.

Potage of Leeks with Milk.

Cut your Leeks very small, blanch and dry them, then boil them with clear Pease∣broth, having boil'd a while put in some Milk, Pepper, Salt, Cloves and Mace, then soak your Bread and garnish it with your Leeks.

Potage of Sparagus.

Take Sparagus, and cut them not very short, then fry them in sweet Butter, Salt, pepper, Nutmeg, Cinamon, Mace, Parsley, and minced Chibbals, stove them all toge∣ther, then make a broth of Pease or Herbs, which you must strain with the juyce of Mushromes, then soak your Bread and gar∣nish it with your Sparagus.

Potage of Colliflowers.

Having blanch'd them in fresh Water; put them into a Pot with good broth, or with Pease-broth well seasoned, with But∣ter, Salt and an Onion stuck with Cloves, after they are sod, so that they be not bro∣ken, soak your Bread, garnish it with your Colliflowers: it will not be improper to put into your Potage, some Milk, Pepper and Nutmeg.

Potage of Rice.

Boil your Rice with Water or Milk till 〈◊〉〈◊〉 is burst; having seasoned your Rice, ••ake out a part thereof to fry, and make a Potage of what remains with Butter, Salt, Pepper, Nutmeg, and an Onion stuck with Cloves.

Potage of Barnicle.

Dress your Barnicles, and lard them with Eel, roast them a very little, then put them into a Pot with Water, some Pease∣broth, and a bundle of Herbs, when they are almost enough, pass some Turnips in a Pan, and put them to your Barnicles, thicken your broth with a little fryed Flowre, and a drop of Verjuyce, then stove your Bread, and garnish it with your Barnicle.

Potage of Burts.

Soak your, Bread with the best of your broths, and garnish it with your Burts, be∣ing first fryed in a Pan, and add thereto some Mushromes, Capers and Samphire cut small, with broken Sparagus, and so serve them up.