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.

Turbut baked.

Draw and wash your Turbut very clean, and cut off the finns, then scotch him on both sides, and season him with Tyme, sweet Marjoram, Winter-Savory, and other sweet Herbs with Salt, Pepper, Nutmeg, Cloves and Mace: this seasoning must be for the under side only; for the upper side take only Pepper, Cloves, Mace and Salt, rubbing it well into the scotches: having made your Pye into the shape or form of your Fish, dry it a little in an Oven, taking it out, wash it in the bottom with the yolks of Eggs, and strow thereon some minced Onions, and four or five Anchovies washed clean: then lay in your Turbut with the backside downward; lay about the sides of your Fish some forced fish-balls; with the Liver of your Turbut on the top, also a pint of large Oysters, and the yolks of eight hard Eggs chopped, with a pound of But∣ter: then put him into the Oven, and as be bakes, put into your Pye Butter, sup∣plying it continually, for it will require a

great deal: When baked, draw it, and fill it up with a lair made of White wine Vi∣negar, Oyster liquor, and the yolks of half a dozen Eggs beaten up together; shaking it together, let it stand a little while lon∣ger in the Oven; then draw it, and cut it open, garnishing it with fryed Oysters, stick∣ing it all over with toasts made of white Bread, and run it over with drawn Butter, thus serve it up.