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 17, 2024.
Pages
Capon baked in Pasty-pan.
Your Capon being roasted and cold, take the flesh from the bones and slice it, but preserve the Thighs and Pinions, add to the flesh of your Capon four sweet-Breads, half a pint of Oysters, three Lamb∣stones, and season them all with Nutmeg, Salt, Cloves, Mace, minced Tyme, sweet Marjoram and Penniroyal; lay into your Pasty-pan a sheet of paste, and in the bottom thereof lay your Thighs and Pinions; and upon them strow a minced Onion, on these lay your flesh, and upon it the sweet-Breads, Lambstones and Oysters cut into halves, over all a handful of boiled and blanched Ches∣nuts,
descriptionPage 179
put Butter on the top, and close your Pan; when it is baked, lair it with Claret wine, strong Broth, Gravy, drawn Butter, some Anchovies dissolved, with a grated Nutmeg, garnish it with slices of Lemon.
In the same manner you may bake a Turkey.
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