Carp minced Pyes.
Cleanse your Carp and bone it, then take a good fat Eel and mince them together; then season them with Nutmeg, Mace, Gin∣ger, Pepper, Cinamon and Salt, adding
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.
About this Item
- 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
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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.
- Link to this Item
-
http://name.umdl.umich.edu/A53974.0001.001
- 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 June 15, 2024.
Pages
Page 118
thereto some Carraway seed, minced Le∣mon-pill, Currans, and the yolks of five o•• six hard Eggs chopped small, with slice•• Dates and Sugar; then laying some But∣ter in the bottoms of your Pyes, fill the•• with these materials, bake them and the•• ice them.