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
Heath-pouts, Pheasant-pouts, or Pea-chikens baked.
Take any of the aforesaid and bone them, and lard them with Lard as big as your little finger almost, then season them with Nutmeg, Pepper, Salt, and a few Cloves; your Pye being made, lay some Butter in the bottom thereof, then lay on your Fowls with good store of seasoning
descriptionPage 182
and Butter; if you intend to eat it cold, then must you also, when it is baked and cold, fill it up with clarified Butter; if you would have your Pye to be eaten hot, sea∣son your Fowl but lightly, and put into your Pye with them Beef-suet, and some Veal minced small, some sweet herbs, grated Nutmeg, Pepper, Salt, the yolks of four raw Eggs, bottoms of boiled Hartichokes, Grapes or Goosberries.
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