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.

Rear a Goose.

Your Goose being roasted, take off both legs fair like shoulders of Lamb, then cut off the belly-piece round close to the end of the breast, then lace your Goose down on both the sides of the breast, half an inch from the sharp bone, then take off the pini∣on on each side, and the flesh you first laced with your knife, raise it up clean from the bone, and take it off with the pinion from the body, then cut up the merry-thought, then cut from the breast-bone another slice of flesh quite through, then turn up your

carkass, and cut it asunder, the back-bone above the Loyn-bones, then take the Rump-end of the back-bone, and lay it in a fair dish with the skinney side upwards, lay at the fore-end of it the Merry-thought with the skinney side upwards, and before that, the Apron of the Goose, then lay your pinions on each side contrary, set your legs on each side contrary behind them, that the bone-ends of the legs may stand up cross in the middle of the dish, and the wing pinions may come on the outside of them; put under the wing pinions on each side the long slice, which you cut from the breast-bone, and let the ends meet under the leg-bones and let the other ends lye cut in the dish betwixt the leg and the pi∣nion, then pour in your sauce under the meat, throw on Salt, and serve it to the Table again.

Thus have I given you a taste of such terms and method of Carving as I have met withal, if ought be wanting, you must sup∣ply it by your own industrious inquiry.