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.

Butter'd-Ale.

Having scum'd your Ale very well, put therein some Liquorice and Annifeeds, boil these well together, then have in readiness, either in a flaggon or a quart Pot, some yolks of Eggs well beaten, with some of the aforesaid Ale, and some good Butter, then strain your butter'd Ale, put it into your Flaggon, and brew it to and fro with your Butter and the Eggs a pretty while.

Or thus you may do it: Take some Ale, put it in a Skillet, and when the scum riseth take it off, then take the yolks and whites of

Eggs, and beat them in a quart Pot with their shells, with some Butter, Nutmeg and Sugar, being well brewed drink it, it is best taken going to bed.

Others take Ale and strain it with the yolks of Eggs, and so set it to the fire in a Pewter Pot, adding thereto a good quanti∣ty of Sugar, some beaten Nutmeg, and as much Cloves with some beaten Gin∣ger.