The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,
1694.
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Subject terms
Cookery, English -- Early works to 1800.
Cookery, French -- Early works to 1800.
Recipes -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A80288.0001.001
Cite this Item
"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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/A80288.0001.001. University of Michigan Library Digital Collections. Accessed June 18, 2024.
Pages
Salmon how to pickle to keep six months or longer.
Take the Salmon and cut it in six round pieces, then boil it in Vinegar and Water, two parts of the former and one of the latter, put not in your Salmon till the li∣quor hath boiled half an hour; your Sal∣mon being boiled, take it up and drain it, then take Rosemary-leaves, Bay-leaves, Cloves, Mace and whole Pepper, a good quantity of each, and boil them in two quarts of White wine, and as much of Vi∣••••gar, let th••se boil half an hour; your Salmon being cold, rub it well with Pepper and Salt, and put •••• up in a barrel with a lay of Salmon, and another of Spice, that is boiled in the liquor; having filled your Vessel, pour on the liquor. Renew your
descriptionPage 197
pickle once a quarter, and your Salmon will keep a compleat twelvemonth.
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