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.

Hen baked in Pasty-pan.

Slice the flesh from the bones of a young Hen, that hath been roasted or boiled, and is cold, and season it with sweet Marjoram, Tyme, Parsley, and a large Onion minced very small, with Cloves, Mace and Nutmeg beaten; then put your bones into the Pa∣sty-pan, first under-laying it with a sheet of fine paste; let your sliced meat lye on the top hereof, and over all put Butter, then close it with another sheet of paste;

being baked, batter the yolks of half a do∣zen Eggs, being indifferent thick, put to them some strong broth, and a quarter of a pint of Claret wine, with some Parsley boiled green and shred small, stir all these together with a ladleful of drawn Butter; take out the bones before you put in this lair, then stir all very well together; then stick the bones a top on the meat, and gar∣nish it with slices of Oranges or Le∣mons.