The same to be eaten cold.
Make a Pye of hot Butter, paste and fine Flowre, then take a Leg of Veal, and cut
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.
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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 21, 2024.
Pages
Page 173
off a large Fillet, then divide that into three equal pieces, and parboil them; when cold, season them with Salt, beaten Pepper, Nut∣meg, Cloves and Mace, then lay in one Fillet, and strow on some minced Tyme, laying on some slices of Bacon, seasoned with Pepper and Sage; then lay on the second, and so the third Fillet with Ba∣con over every lay; then over all strow some minced Tyme, and a little seasoning, with some large Mace and store of Butter: This done, close up your Pye, baste it with yolks of Eggs; when it is baked and cold, fill it up with clarified Butter.
Forget not to beat your Veal very well with the back of your Cleaver before you season it.