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.

Chickens boiled.

After you have scalded your Chickens truss them, and boil them in Water as white as possibly you can; in a little time of boiling they will be enough, then dish them up, having in readiness this sauce. If in Winter time, take a pint of White wine, Verjuyce, half a dozen Dates, a small handful of Pine-kernels, six or seven blades of large Mace, and a faggot of sweet Herbs, boil all these together, till the one half be consumed; then beat it up thick with Butter, and pour it on the Chickens, being dished with three or four white-bread toasts dipped lightly in Allagant; lay on the chickens, yolks of Eggs quarter'd, Lo∣zenges, Sheeps tongues fryed in green bat∣ter, being first boiled and well blanched, and over all these lay some pieces of Mar∣row, and some pickled Barberries.

But if you dress Chickens in the Summer time, having boiled them white, as afore∣said: then for the sauce take some of the broth they were boiled in, with some Claret,

large Mace, the bottoms of three Harti∣chokes; being boiled and cut into square pieces, an Oxe Palate sliced thin, Salt and some sweet Herbs: These being all boiled together, beat it up with Butter; and ha∣ving dish'd your chickens, run this sauce all over them, laying on the Chickens Aspa∣ragus boiled, hard-lettice, and a handful of Goosberries, both scalded, some slices of Lemon, and serve it up.