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.

Salmon frigassi'd.

Take a piece of fresh Salmon, it matters ••ot whether the middle piece or tail, and ••ut it into the length and thickness of ••our fore-finger; then take some sweet Herbs with Parsley and a little Fennel, and ••ince them very small; then take some Salt, Mace, Nutmeg, Ginger, Cloves, all beaten together, and put them to your Sal∣mon, with the yolks of half a score Eggs, and commix these very well to∣gether; in the mean time get your Pan in readiness full of clarified stuff and very hot, then with all imaginable expedition scatter your Fish with its ap∣purtenances, and be sure that you keep it from frying in lumps; when it is three quarters fryed, pour away your liquor from it, and in its room put in some Oyster li∣quor, some White wine, some large Oy∣sters, a couple of Anchovies, a large Onion, Nutmeg and minced Tyme: being ready, dish it, and pour thereon the yolks of four Eggs, beaten with some of the aforesaid li∣quor, and run it over with drawn Butter, garnish it with Oysters, and serve it up on Sippets.