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.

Chicken peeping to boil after an incomparable manner.

Take four French Manchets and chip them (or others will serve) and cut a round hole in the top of them, taking out all the crum, and therewith mingle the brawn of a roast Capon, mince it fine, and stamp it in a Morter with Marchpane paste, the yolks of hard Eggs, with the crum of one of the Manchets, some Sugar, and sweet Herbs minced small, beaten Cinamon, Cream, Marrow, Saffron, yolks of Eggs, and some Currans, fill the concav'd or hollowed Manchets, and boil them in a Napkin in some good Mutton broth, stopping the holes on the tops of the Manchets; then stew some Sweet-breads of Veal, and six peep∣ing

Chickens between two dishes; the•• fry some Lambstones dipt in batter, made of Flower and Cream, two or three Egg•• and Salt; then take the bottoms of Harti∣chokes, beaten up in Butter and Gravy. All being ready, dish the boiled Manchets with the Chickens round about, then the Sweet-breads, and round the dish some fine carved Sippets; then lay on the Mar∣row, fryed Lambstones, and some Grapes, thickning the broth with strain'd Almonds, some Cream and Sugar, give them a walm, and broth the meat, garnishing it with Grapes, Pomegranats and sliced Lemon.