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.
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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 20, 2024.
Pages
Haberdine or Stock-fish Pyes.
First boil it, and then take it from the skin and bones, and mince it with some Pip∣pins, season it with Ginger, Nutmeg, Pep∣per, Carraway seed, Cinamon, Currans, minced Raisins, Rosewater, minced Le∣mon-pill, Sugar, sliced Dates, White wine, Verjuyce and Butter, fill your Pyes here∣with, bake them and ice them, and serve them up hot to the Table.
descriptionPage 123
You may mince your Haberdine or Stock-fish with yolks of hard Eggs chopped small, and all manner of sweet Herbs minced, mix them together, and season them as aforesaid, then liquor it with But∣ter, Verjuyce, Sugar and beaten Cinamon: Lastly, ice your Pye.
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