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.

The TABLE.

A

• AShen-keys and Alexander-buds how to pickle pag. 202
• Artichokes boil'd, bak'd, pickled p. 201
• Almond Tarts p. 240. 242

B

• Bream stewed p. 1. Soueed p. 226. Coller'd p. 227
• Bafe boil'd p. 2
• Breast of Veal boil'd p. 22
• Breast of M••••tton stew'd p. 23
• Beef collops stewed p. 24. Baked p. 143. To Collers p. 144. 225
• Bustard to boil p. 42. Bustard Pye p. 180
• Brawn broil'd p. 76. Bak'd p. 142
• Bacon broil'd p. 77
• Battalia Pye of fish p. 114
• Battalia Pyes of fish or flesh for all seasons of the year p. 141
• ...Broom-buds, Burdock-roots, Bogberries,

• Barberries how to pickle p. 204, 205
• Bullocks cheek souc'd p. 225
• Blamangers p. 345. French and Italian fa∣shion p. 346
• Butter how to draw p. 423
• Bills of Fare p. 431, &c.

C

• Carps stewed p. 2, 3, 4. Roasted p. 52. Broil'd p. 53. Carp Pye p. 117. Marinated p. 187
• Cods head stewed p. 5
• Coekles stewed p. 4. Frigassied 51. in Paste p. 115
• Crabs stewed p. 4. Broil'd and frigassied p. 55. Crab Pye p. 118
• Conger roasted and broil'd p. 59. Fryed p. 55. Marinated p. 187. Souced and pickled Ibid.
• Calves feet stewed p. 25. Fryed p. 77. Roasted p. 79. in Pyes p. 147. Souced p. 228
• Calves head stewed p. 26. Broil'd p. 77. Roast∣ed with Oysters p. 78. in Pye or Pasty p. 144, 145.
• Calves Chathern minc'd in Pye p. 147.
• Capons boil'd in Rice p. 38. in Paste p. 178. Boil'd and larded with Lemons p. 39. 101. Frigassi'd p. 102. Souced p. 229
• Chickens boil'd p. 40, 41. Frigassi'd p. 102. Chickenpye p. 175, 176, 177

• Cocks to boil p. 42
• Cony livers in Pye p. 147
• Cream Pye p. 180. 179
• Curlew and Hernshaw Tye p. 179
• Caveer pickled p. 189
• Cambridge Pudding p. 321
• Cucumbers, Clove-Gilliflowers, Cowslips, Cur∣rans red and white, Cabbidge, Charnel how to pickle p. 207, 208
• Crystal Jelly p. 265
• Cream of Barley p. 278. Stone Cream Ibid.
• Cream with Snow p. 279. Cheese Cream p. 281
• Creams: red Currans, Rasberries, Almond, Rice and Goosberry, clouted, Italian, Ap∣ple, Quince, and Sack Cream p. 282, 283, 284. 287. 293.
• Custards of Almond Cream p. 331.
• Custards without Cream p. 332.
• Cheese-cakes the best way p. 333. French and Italian way p. 334, 335. 337
• Covent Garden Posset p. 343
• Cawdles, &c. p. 413.
• Carving, the terms of it, and directions how to carve according to those terms p. 424, 425, &c.

D

• Duck wild and tame to boil p. 43, 44, 45. Roasted p. 105. Duck or Mallard in Pye.
• Ducklings frigassi'd p. 104.
• Dill how to pickle p. 208.

E

• Eels boil'd p. 6. Stewed p. 6. Roasted p. 56. Spich-cock p. 57. broil'd p. 58. in Paste p. 119, 120. Collar'd and souc'd p. 189, 190.
• Endive, Elder-tops, and Elder-buds how to pickle p. 208.

F

• Flounders, Plaice and Soals boil'd p. 7. Stew∣ed p. 7. in Paste p. 121. Marrinated p. 191
• Fawn or young Roe how to bake p. 148. To be eaten cold Ibid.
• Flowers of all sorts how to pickle p. 210
• French Sallets p. 221
• ...Florentines of Rice, of Pippins and Prunes, of Veal, of Spinage, of Potatoes and Ar∣tichokes, of Barberries, of Marrow and several other ways of making Floren∣tines

• p. 257, 258, 259, 260, 261, 262
• Farcings of all sorts of Roots p. 322
• Farcings and stuffings for all sorts of fowl p. 323. For Veal, Mutton, Venison, Lamb p. 324, 325, 326
• French Posset p. 342

G

• Gurnet boil'd p. 8
• Goose tame to boil p. 45. Frigassi'd p. 106. bak'd to be eat cold p. 175. Coller'd and souced p. 230.
• Goat Pasty p. 149.
• Gammon of Bacon Pye p. 149
• Grapes, Goosberries, green Figs how to pickle p. 210
• Grand Sallet for the Spring p. 218, 219
• Goates flesh coller'd and souc'd p. 230
• Grand forc'd or farc'd dish p. 228
• Good-friday service p. 384, 385, 386
• Gravy how to draw p. 422

H

• Hanch of Venison boil'd p. 26
• Heath-cocks and Wood-cocks how to boil p. 42

• Hare to roast p. 81. in Pye p. 151. in minced Pye p. 153
• Hen roasted p. 107. Hen baked p. 181
• Herring Pye p. 121
• Haberdine and stock-fish Pye p. 122
• Hot compounded bak'd meats p. 151
• Hop-buds pickled p. 211

I

• Jacks stew'd and roasted p. 11. Boil'd p. 17
• Jelly for any kind of souc'd meats p. 238. Jellies of John-Apples p. 264. Jellies for souc'd meats p. 164. Of Raspisses p. 167. Of several colours Ibid. Of Pippins, of Oranges p. 268, 269. Of Harts-horn p. 171. Jelly for a weak back p. 272

K

• Kid whole to roast p. 83.

L

• Lobster stew'd p. 9. Roasted p. 59. Broil'd p. 60. Fryed p. 61. in Paste p. 127. Marinated p. 191
• Lampry boil'd p. 9. Lampry Pye p. 123.

• Ling fryed p. 59. Ling Pye p. 125
• Lump fryed p. 60. Roasted p. 61. Lump-pye p. 124. Souc'd p. 192
• Lambs head boil'd p. 27. Stewed p. 29. Lamb Pye p. 155. Lamb Pasty p. 156
• Leg of Lamb boil'd p. 29
• Leg of Pork boil'd p. 30. in Paste 157
• Leg of Veal and Bacon boil'd p. 30
• Legs, Necks and Chines of Mutton boil'd p. 31
• Land-fowl large, how to boil p. 42
• Land-fowl small, how to boil p. 48. 149. af∣ter the Italian manner p. 48
• Lambs head roasted p. 82. Sides souc'd p. 235
• Larks roasted with Bacon p. 107. in a Pye p. 182
• Lumber Pye p. 154
• Lemons how to Pickle p. 211
• Lemonade a-la-mode de France p. 418
• Leaches the best manner p. 274. The French way Ibid. Of Almonds of Cream p. 276, 277

M

• Mullets boil'd p. 10. Fryed p. 61. Broil'd Ibid. Mullet Pye p. 127. Souc'd p. 193. Mar∣rinated Ibid.

• Muscles stewed p. 11. Fryed p. 62. in Paste p. 115. 128
• Maids fryed p. 62
• Minced Pyes of Beef p. 143. 158
• Marrow Pyes p. 157
• Mutton minced Pyes p. 157. Coller'd and souc'd p. 231
• Minced Pyes of Veal p. 158
• Maremaid Pye, alias Pig-pye p. 158
• Mutton-steak Pye p. 168
• Marsh-Mallows, how to pickle p. 211
• Mellegotoons and Mushremes p. 213

N

• Neats Tongues boil'd p. 32. Stewed p. 87. Frigassi'd p. 88. Baked p. 159. Neats tongue Pye p. 160. Minced in a Pye p. 160. 171
• Neats feet frigassi'd p. 89. Roasted Ibid.

O

• Oysters stewed p. 12. Roasted p. 63. Broil'd p. 64. Fryed p. 65
• Oyster Pye p. 129, 130, 131. Pickled 194.
• Oxe Cheeks boil'd p. 33. To be eaten cold with Sallets p. 34. in Pye p. 162

• Oxe Pallats stew'd p. 90. Oxe Pallat Pye p. 162, 163
• Olive Pye p. 161

P

• Pike boil'd p. 12. Stewed p. 13. Roasted p. 65. Bak'd p. 131. Souc'd p. 195
• Plaice boil'd p. 14. Stewed Ibid. Broil'd and Frigassi'd p. 68
• Prawns, Shrimps and Craw-fish stew'd p. 14
• Pearches boil'd p. 15
• Pig sucking boil'd p. 34. Roasted p. 91, 92. Souc'd p. 231
• Pheasant, Peacock, Partridge, Plover to boil p. 42. Roasted p. 108. or Bak'd in a Pye p. 181, 183
• Pilchards, Herrings and Sprats broil'd p. 67.
• Prawns, Shrimps, Crawfish frigassi'd p. 75. Bak'd p. 132.
• Pork, legs broil'd p. 82.96. Bak'd to eat cold p. 166. Souc'd p. 233
• Pigeons Roasted p. 109
• Pig Pye p. 164
• Peacock Pye p. 179
• Purslain to pickle p. 211, 214
• Puddings quaking, white, black, shaking p. 295, 296, 297. Of Wine several colours, of Mar∣row p. 297, 297

• Polony Sausage, how to make p. 302
• Puddings of Liver, Oatmeal, Rice, hasty Pud∣dings p. 306, 307, 308. Excellent boil'd pud∣dings p. 310. Of Cream, Almond, Cinamon, Haggus, Veal, Bread, Italian and French Puddings p. 315, 316, 317, 318.
• Potages of all fashions, English, French, and Italian, whether flesh or fish p. 347, 348, 349, 350, 351, 352, 353, 354, 355, 356, 357, 358, 359, 360, 361, 362, 363, 364, 365, 366, 367, 368, 369, 371
• Potages of all sorts for Lent p. 373, 374, 375. 380, 381
• Potages for Fasting-days out of Lent p. 394, 395, 396, 397, 398, 399, and to 412

Q

• Quails roasted p. 110
• Quinces how to pickle p. 214

R

• Rabbets boil'd p. 35. Roasted p. 84.111. Fri∣gassied p. 93. Bak'd to eat cold p. 167
• Red Dear how to roast p. 80. Baked p. 167
• Radish-tops, and red Cabbidge how to pickle p. 215
• Rams head souc'd p. 234

S

• Salmon boil'd p. 15. Stewed p. 16. Roasted whole p. 69. in pieces p. 70. Frigassi'd p. 71. Fryed and broil'd p. 72. in a Pye bak'd p. 133, 134. Pickled p. 196
• Soals boil'd p. 17. Stewed Ibid. Roasted p. 73. Souc'd p. 197
• Sturgeon boil'd p. 18. Roasted p. 73. Broil'd p. 74. Fryed p. 34. Bak'd p. 135, 136, 137. Pickled p. 199.
• Smelts stewed p. 18. Marrinated p. 200
• Scollops stewed p. 19. broil'd p. 76
• Shoulder of Mutton boil'd p. 35. Stewed with Oysters p. 36. 84, 85
• Sea-fowl of all sorts to boil p. 47, 49. or baked in a Pye p. 185
• Scotch Collops of Mutton the best way p. 94
• Scotch-Collops of Veal p. 94
• Snipes roast p. 111
• Steak-pye with a French Pudding in it p. 169
• Sweet-breads baked p. 170
• Sheeps-tongues baked p. 170
• Swan Pye p. 184. Swan coller'd p. 235
• Sparagus and Samphire how to pickle p. 216
• ... Sallets of Scurvigrass, boil'd Spinage, Green∣pease, Alexander-buds, Watercresses, pickled

• Capers, Rose-buds, Clove-gilly-flowers p. 220, 221, 222, 223
• Sack Posset p. 340, 341
• Sullabubs p. 344

F

• Tortoise stewed p. 19
• Turbut boil'd and calvered p. 20. Fryed p. 75. baked p. 139. Souc'd p. 201
• Trouts stewed p. 20
• Tripes fryed the best way p. 37
• Turkey to boil p. 42. Carbonado'd p. 112
• Turkey bak'd French fashion p. 185
• Tongues of Sheep, Deer and Calves fryed p. 95
• Tench bak'd p. 138. Souc'd p. 201
• Taragon and Turnips how to pickle p. 217
• Tarts of Almonds p. 240.252
• Tarts of damsins p. 240
• Tarts of Strawberries Ibid.
• Tarts of Cherry, Medler and Pine-apple p. 242
• Tarts for the Spring p. 243
• Taffety Tarts p. 243
• Tarts of Cowslips and Cream p. 244
• Tarts of green Pease and Prunes p. 245
  • Of Goosberries p. 246
  • Of Puff-paste p. 247
  • Of Rice, Wardens and Pippins p. 248

• ...
  • Of Quinces Wardens, Pears and Pip∣pins p. 249. Of Spinage Ibid.
• Tarts after the French fashion p. 251
• Tarts of Bacon p. 251
  • Of Clary p. 252
  • Of Apricocks p. 253

V

• Venison stewed p. 37. Roasted p. 100 Pasty to make p. 174. Coller'd p. 236
• Venison when tainted to recoves it p. 38. Bak'd to eat cold p. 174. Coller'd p. 236
• Veal Fillet and Leg to roast p. 80. 98. The breast with a Pudding in it p. 96. Chine or Neck roasted p. 97,98. Broil'd p. 99. in Pye p. 172. Breast souc'd p. 236. Leg souc'd p. 238
• Ʋmble Pye p. 173
• Vinegars of all sorts p. 419, 420, 421

W

• Whiting stewed and broth p. 21
• Woodcocks roasted p. 113
• Widgeons souc'd p. 238
• White-Pots p. 337. Of Rice p. 338

• Devonshire White-Pot p. 339. Norfolk Ibid.
• Westminster fool p. 340
• Worster Sullabub p. 343
• A Wassel p. 345