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.
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
descriptionPage 445
A Bill of Fare for Winter Quarter.
First Course.
A Coller of Brawn.
A chine of Veal larded.
A pickled grand Sallet.
Pheasants larded.
Wild-fowl boiled.
An Almond pudding baked.
Stew'd broth about Christmas.
A dish of roasted Hens full of Eggs.
A Venison Pasty.
A Hash.
A chine of Beef.
Minced Pyes.
A Swan or Goose.
Capons and White-broth.
Chine of Pork.
A Brawns-head souced.
Second Course.
Half a dozen Woodcocks.
descriptionPage 446
A dozen Snites.
A dish of Anchovies.
A Bacon Tart.
A dish of Jelly.
A Potatoe Pye.
Half a dozen Plovers.
Half a dozen Teals.
Two dozen of Larks larded.
Tarts in Puff-paste.
Fore-quarter of Lamb.
Wild-goose Pye cold.
Wild-ducks roasted.
Orangado Pye.
Wigeons larded.
Venison baked and cold.
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