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.

Oxe-Pallets, &c. roasted after an incompara∣ble manner.

Take Oxe-Pallets, Lambstones, Cox∣combs and the stones, parboil these and blanch them; then take half a dozen Rails, Snites, Quails, Ox-eyes or Larks, and make them ready for the Spit; having got in readiness, interlarded Bacon, Sage, &c. draw on a Bird upon your small spit, then a slice of interlarded Bacon, and a Bay-leaf, then Lambstones, Cox-combs and Stones with some large Oysters larded, then Bacon and a Sage leaf, then a Bird, and so on till you have spitted all the Birds; then take the yolks of three Eggs, fine grated Manchet, Salt, Nutmeg, Tyme and Rosemary minced very small, and with this baste your spitted composition, as soon as you find them begin to roast: in the mean time get the bottoms of Hartichokes boil'd and quater'd, and dip them with Marrow

into Batter, and so fry them: the roast be∣ing enough, rub the bottom of your Dish with Garlick, then place your Birds in the middle, place the Pallets by themselves, Lambstones by themselves, the Combs, Stones and Sweet-breads apart by them∣selves; and lastly, the Hartichokes and Marrow distinct from the rest: let your sauce be Butter, Anchovies, sliced Onion, Salt, Oyster liquor, Nutmeg, Gravy and White wine, set a little over the fire, pour this on, and serve it up, garnish'd with sliced Lemon.