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.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
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.

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Oysters baked with other compounds.

Take Oysters, Cockles, Shrimps and Craw-fish, and season them with Salt, Nut∣meg and Pepper; after you have well wash'd and cleans'd them from any kind of filth or gravel, then have in readiness Chesnuts roasted and blanched, Skirrrets boiled, blanched and seasoned; then have a Dish or Pasty-pan ready with a sheet of cool But∣ter paste, having laid some Butter in the bot∣tom, lay on your several sorts of Shell-fish, and on them your Chesnuts, Skirrets with sliced Lemon, large Mace, Barberries and Butter, close it, and when it is baked, fill it up (having cut open the lid) with But∣ter and juyce of Oranges beaten up thick: you must make the Paste after this manner, for every half peck of Flowre you must al∣low two pound and a quarter of Butter, and the whites of two Eggs, work it well together dry, then put cold Water to it, and your Paste is made, this is only fit for Pasties and Pasty-pans.