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
Pallates otherwise baked.
Take Pallates, Lips and Noses boiled tender, with Cock-stones, Cocks-combs, Lambstones and sweet-Breads scalded, slice all these, and put to them half a pint of large Oysters parboil'd in their own li∣quor, quarter'd Dates, Pine-kernels, pickled Broom-buds, slices of interlarded Bacon scalded, a dozen Chesnuts roasted and
descriptionPage 164
blanched, season all these with Salt, Nut∣meg, large Mace, and fill your Pye herewith, laying on the top good store of sweet Butter, with some Marrow; when it is baked, liquor it with Claret, Butter, and the yolks of Eggs beaten together, shake it well together, and garnish it with sliced Lemon, pickled Barberries, Grapes or Goosberries.
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