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.
Link to this Item
http://name.umdl.umich.edu/A53974.0001.001
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 June 15, 2024.
Pages
Cut up a Turkey or Bustard.
You must raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg, then lace down the breast on both sides with your knife, and open the breast pinion, but take it not off, then raise up the merry-thought betwixt the breast bone and the top thereof, then raise up the brawn, then turn it outward upon both sides, but break it not, nor cut it off, then cut off the wing pinions at the joynt next the body, and stick in each side the pinion in the place you turn'd the brawn out, but cut off the
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sharp end of the pinion, and take the mid∣dle piece, and that will fit just in the place; you may cut up a Capon or Pheasant the same way.
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