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.
About this Item
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
Gruel Potage.
Having pick'd your Oatmeal very well, boil it over a soft fire, when it is tender, strain it through a Strainer, then put it into a Pipkin with some Spring water, make your Potage pretty thick of the strained Oatmeal, and add thereto some Raisins of the Sun well pick'd and ston'd, some large Mace, Salt, with a small faggot of sweet Herbs, Rosewater and Saffron, set it a stew∣ing on the fire with some Sugar; when it is near upon enough, put to it some Butter with the yolks of Eggs strained.
Or you may take Oatmeal and chop some Herbs amongst it, then put them into boil∣ing liquor, with some Raisins or Currans, or both, and when it is boiled to an indif∣ferent, thickness put Butter to it.
Or you may only take Oatmeal, a bun∣dle of sweet Herbs minced small, with some
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Onions and Salt, boil these together, and season them with Butter.
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