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.

Capons frigassied.

Your Capon to be frigassied must be ei∣ther boiled or roasted, which you must carve up, taking the Pinions from the Wings, and the Brawn from the Joynt, as they lye in the dish: Thus carved up to lye orderly on the Pan, put to them the yolks of five Eggs, with sliced Nutmeg, and minced Tyme: Being thus all in the dish, mingle them well together, and put them into your Pan with clarified Butter half hot, and fry them till they are yellow, then turn them: after this take some White wine with the yolks of three Eggs, a little strong Broth, Gravy, an Onion cut in quar∣ters, Anchovies, and a little Nutmeg grated; then pour out what liquor is in your Pan, and add to it a ladleful of drawn Butter; then put this lair into your Pan, and keep continually shaking it therein over a slow fire till it grows thick; if it should prove too thick, you may thin it with White wine; then dish up your Fowl, and pour

in your sauce and serve it up, garnisht with hard yolks of Eggs chopt small, and slices of Lemon.