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.
Rights/Permissions
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
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 17, 2024.
Pages
Ancient and Modern terms of Art for Carving Fish or Flesh.
BArb a Lobster.
Tame a Crab.
Undertench a Parch∣piss.
Tranch a Sturgeon.
Transon an Eel.
Fin a Chevin.
Culmon a Trout
Tusk a Barbel.
Side a Haddock.
Splay a Bream.
Sauce a Tench.
Splat a Pike.
Sauce a Place or Flounder.
String a Lamprey.
Chine a Salmon.
Tire an Egg.
Timber the fire.
Thigh a Wood∣cock
descriptionPage 425
or any other small Fowl.
Border a Pasty.
Mince a Plover.
Wing a Partridge or Quail.
Allay a Pheasant.
Untach a Curlew.
Unjoynt a Bittern.
Disfigure a Peacock.
Display a Crane.
Dismember a Heron.
Unlace a Coney.
Unbrace a Mallard.
Trush a Chicken.
Spoil a Hen.
Sauce a Capon.
Lift a Swan.
Break a Dear.
Thigh a Pigeon or Wood-quest.
Rear that Goose.
Leach that Brawn.
Cut up a Turky or Bustard.
Break an Egript.
Untach Brew.
email
Do you have questions about this content? Need to report a problem?
Please contact us.