A Bill of Fare for Summer, for Flesh-days.
First Course.
- A Boiled meat of Cockerels.
- A chine of Mutton drawn with Le∣mon-pill.
- A dish of young Turkeys larded.
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 20, 2024.
Pages
Page 439
- Stew'd Carps.
- A Hanch of Venison boil'd with Colli-flowers.
- Leverets larded.
- A Venison Pasty.
- Capons roasted.
- Marrow-puddings.
- A Lamb-Pye.
- Geese roasted.
- A hanch of Venison roasted.
- Udders and Tongues boil'd with Cabbidge.
- A piece of boil'd Beef.
Second course.
- Quails larded and roasted.
- Young Heron-sews larded.
- Young green Pease.
- A dish of Soals.
- An Artichoke Pye.
- A dish of Cream.
- A dish of Ruffs.
- Butter'd Crabs.
- Cream and green Codlings.
- A dish of Chickens.
- A Kid roasted whole with a Pudding in his Belly.
- A souced Turbet.
- A dish of Artichokes.
Page 440
- A chine of boil'd Salmon.
- A cold jole of Salmon.
- A dish of Knots.
- A dish of Partridges.
- A jole of Sturgeon.
- Goosberry and Cherry-tarts.
- Young Ducks boil'd.
- Potten Venison.
- A Westphalia-ham.
- Dryed Tongues.
A second Course after the French Fashion.
- Feet and Ears of Pork.
- Stags Feet.
- Venison Pasty.
- Gammon of Bacon Pasty.
- Sweet-breads of Veal fryed.
- Liver of Roe-Buck in Fraze.
- Udder of Roe-Buck.
- Jelly of Harts-horn.
- Hash of Partridges.
- Marrow-Fritters.
- Artichoke-Fritters.
- Fricase of Artichokes.
- Mushromes fryed.
- Head of a Wild-boar.
- Green Pease.
- Rams Kidneys.
Page 441
- Pallates of Beef.
- Tanzies.
- Young Partridges.