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
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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
descriptionPage 434
For Fish-daies in the Spring, an extraordinarie Bill of Fare.
A Bisk of divers sorts of Fish.
A dish of pickled Smelts.
A dish of rich Puddings boil'd.
A Spinage Sallet.
A Carp Pye.
A dish of fryed Ling with poched Eggs.
A Salmon roasted whole.
A dish of butter'd Loaves.
A Pike boiled.
A dish of Perches boiled.
A dish of butter'd Eggs.
A dish of Mullets and Bace with small Fish.
A dish of Barrel-cod.
A boil'd Carp.
A Salmon Pye.
A Second Course.
A dish of butter'd Crabs.
A dish of fryed Smelts.
A dish of fryed Soals.
descriptionPage 435
A Spitch-cock-Eel with Shrimps butter'd.
A Spinage Tart.
An Eel Pye.
A dish of Skirrets fryed green.
A dish of boil'd Breams.
A dish of Anchovies.
A dish of boil'd Perches.
A dish of butter'd Eggs.
A dish of several Tarts.
A chine of Salmon broil'd.
A dish of fryed Trouts.
A Fraze of Shrimps.
A Lampry Pye.
A dish of broil'd Whitings.
A dish of Craw-fish butter'd.
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