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.

All sorts of Fish, Flesh and Fowl marinated, pickled or souced.

Fish marinated, pickled or souced.

Carp marinated.

HAving scraped, wash'd, cleans'd and dryed your Carp, split it down the back, flowre it, and fry it crisp in Sallet Oyl, then lay it in a deep Dish, then put into a Pipkin some White wine Vinegar, with a bundle of all sorts of sweet Herbs, with some large Mace, sliced Ginger, gross Pepper, sliced Nutmeg, whole Cloves, and some Salt; boil these together a little while, and pour it on your Fish, then presently cover it up close for two hours to detain the spirits of the Herbs and Spices from flying out; then lay some slices of Lemon thereon and barrel it up.

Conger marinated.

Cut it into pieces, and fry it in clarified Butter, then put it into a barrel, laying be∣tween every lay of Fish fryed Bay-leaves, large Mace, sliced Ginger, and a few whole Cloves: Lastly, add to them some Salt and White wine Vinegar, and so head your Cask.

Conger souced.

Take a fat Conger, splat it and bone it, having first fley'd and scalded it, season him with Salt, Mace, and minced Nutmeg, then bind it up hard in a clean cloath, and boil it in Water and White wine, of each an equal quantity, throw some Salt therein and keep it for your use.

Conger pickled.

First fley your Eel, then cut him in pieces, and bind them up together with tape, then boil it in Water, Vinegar and Salt, with a handful of Fennel; when it is boiled, put it into your Soucing-pan with some of the same liquor, Beer, Vinegar, and a handful of green Fennel laid on the top of your Fish.

Caveer pickled.

Wash your Caveer in Vinegar, season it with Salt, then press it two or three days, so that all the liquor may run from it; then mix it with beaten Pepper and Salt then it once more as long as bef•• and Vine∣find it seasoned high enough, wash them an earthen pot, and strow som•••••••• som•• it; when you use it, you may either slice it on a plate with Oyl, Vinegar, and sliced Lemon; or temper it in a Dish with Vine∣gar; then pour on Oyl, juyce of Oranges, Pepper, and some sliced Lemon, and strow on the pill being shred small.

Eels collar'd.

Take a good large silver Eel, split him down the back, and take forth the bone, wash and dry him, then salt him; after this take minced Oysters, Tyme, sweet Marjoram, Winter-savory, an Onion minced small, Nutmeg, Cloves and Mace pounded in a Morter, strow these ingredients on the in∣side of the Eel or Eels, then rowl them up close, and bind them with tape, boil them in Vinegar, Water and Salt, a faggot of sweet Herbs, and three whole Onions, adding to this pickle some Ginger,

garnish your Dish with Fennel an•• Flowers.

Eels souced otherways.

Take four large fat Eels, scour them in large draw, wash and cleanse them, then Cloves: into equal pieces a finger and White wine, scotch them on the back, Cask. ••••em a steeping in Wine Vinegar and Salt about two hours, then boil them with sweet Herbs, Onions, large Mace; be∣ing boiled, pour away the liquor; when they are cold, take a pint of the liquor, and as much White wine, and boil it up with some Saffron beaten to powder, then take out the Spices, wherein the Fish was boiled, and add them to your White wine, &c. and pour all over your Eels.

Flounders, Plaice or Soals marinated.

Dry well with a clean cloth your Fish, flowre them and fry them in Sallet Oyl, which you must make very hot, and that will make your Flounders fry crisp and brown, then put them into a large earthen Pan, put thereto sliced Nutmeg, Ginger, large Mace, whole Pepper, and a couple of sliced Lemons, over these lay some Bay-leaves fryed, and a little Salt, pouring

them as much White wine and Vine∣••ar as will cover them.

obsters, Prawns, Shrimps or Craw-fish pickled.

Boil your Lobsters, Prawns, &c. then ••ake Fennel and bruise it in Salt and Vine∣••ar, and with a sprig of Fennel wash them ••etween the carkass and tail; leave some ••anched Fennel under the tails, pour on ••hem White wine, Vinegar, Ma••e, Cloves, Nutmeg, and sliced Ginger.

Lobsters marinated.

Half boil your Lobsters, then take out the meat from the shells, and lard the tails with a Salt Eel, then cut the tails long ways, and fry them in sweet Oyl, when enough, set them by; then take White wine Vinegar, Mace, Nutmeg, sliced Gin∣ger, Cloves, Pepper, Salt, the tops of Tyme, Rosemary, Sage, Winter-savory, sweet Marjoram, Bay-leaves and Parsley, dish up your Fish, and pour all these ma∣terials thereon with the slices of three Lemons, running it all over with But∣ter.

Lobsters pickled otherways.

Take Vinegar, White wine and Salt, and boil your Lobsters therein; being boiled set them by: then take large Mace, whole Pepper, and all manner of sweet Herbs and boil them all together in the liquor with the Lobsters, adding thereto some whole Cloves, then barrel them up in a Vessel that will just contain them, pouring the liquor on them, and keep them for your use.

Lumps souced.

Boil your Lump with the skin on, having first scalded and scraped it very well, then take the tail of a Lobster, some large Oysters, Prawns, the yolks of hard Eggs, some sweet Herbs, and mince these all together; then put to them some grated Bread, Nutmeg, Cloves, Mace, Ginger, and some Salt, it will not be amiss to add hereunto an Anchovie or two, put these in∣to the belly of your Lump, and boil him in White wine, Water, Vinegar and Salt, serve him to the Table with some of the liquor.

You may in this manner souce any Fish,

as Soals, Mullets, Dace, Gurnets, Pikes, Carps, Perches, Tenches and Roches.

Mullets souced.

Having scaled and wash'd them clean, lay them in a Dish, and throw some Salt upon them, some sliced Ginger and large Mace, put some Wine Vinegar, and two or three Cloves; then boil it with as much Wine as Water, but put not in the Fish till the Water boils; being boiled enough, put it into a flat-bottom'd earthen-Pan, and pour on the liquor and cover it close.

Mullet marinated.

Take a Gallon of Vinegar, and a quart of Water, a good handful of Bay-leaves, as much Rosemary, and a quarter of a pound of Pepper beaten small; put these toge∣ther, and boil them over a soft fire, and season the broth with Salt; then fry your Fish in good clarified Butter, take them up and put them into a barrel that is but just sufficient to contain them, lay the Bay∣leaves and Rosemary between every lay of Fish, and pour the broth on it; when it is cold close up the Vessel.

Oysters pickled.

Make choice of your largest Oysters, strain them from the liquor and wash them clean; then set on as much Water as you think will cover them, and when it boileth, put them in and but just scald them, pour them from the liquor, then take some of their own liquor, and mingle it with a little of that in which they were scalded, some Vinegar, large Mace, whole Pepper, Salt, and two or three Bay-leaves, boil all these together; and when your Oy∣sters are cold barrel them, and fill them up with liquor, putting thereto, if you like it, a Clove of Garlick.

Another way.

Take a Gallon of very fair large Oysters, they are best about the full of the Moon, parboil these in their own liquor, then take them up and dry them in a clean cloth, and put them into a well seasoned barrel; then take the Oyster liquor well cleansed from the dregs, and boil it with a pint and a half of White wine, half a pint of White wine Vinegar, four or five blades of whole Mace, three quarters of an ounce of Pepper not beaten, three ounces of

white Salt, three races of sliced Ginger, and a dozen or fourteen Cloves, pour this liquor into your barrel and head it up close.

Serve them up in a clean Dish with Bay∣leaves, Barberries, and sliced Lemon round about them.

Oysters marinated.

Take six quarts of large Oysters, parboil them as aforesaid, then wash them in warm Water, dry them, flowre them, and fry them in a pottle of sweet Sallet Oyl, make them as crisp as you can, and keep them warm till you have made a sauce of White wine, wine Vinegar, half a dozen blades of Mace, sliced Nutmeg, Ginger sliced, a good quantity of Cloves and whole Pepper, with some Salt; boil all these Spices with a fag∣got or two of sweet Herbs; having dish'd your Oysters, pour on the liquor and Spices, and garnish it with sliced Lemon.

Pike souced.

Having drawn and cleans'd your Pike ve∣ry well, put on your kettle, and when your Water boils, put in your Pike with some Salt, let it boil leasurely with no more li∣quor than will cover it: or you may boil it

for keeping a considerable while in as much Wine▪ as Water indifferently seasoned with Salt, add thereto a little Vinegar, sliced Ginger, large Mace, Cloves and some Le∣mon-pill; being boiled not too much, take it up and lay it by till you have boiled up the liquor to a consistency, then lay it in some deep Pan, and pour your liquor all over it, and cover it up close.

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

pickle once a quarter, and your Salmon will keep a compleat twelvemonth.

Salmon pickled in Collers.

Having cut off some of the tail, take the rest of the side, wash and dry it; then wash it with the yolks of Eggs, mince some sweet Herbs, and strow thereon, with a lit∣tle Fennel, season it with good store of Salt, Cloves, Nutmeg, Mace, Ginger and Pep∣per, then bind it up in Collers with broad tape, then set over your Kettle with Water, Vinegar and Salt, and let it boil with a fag∣got of sweet Herbs, sliced Ginger and Nut∣meg, then lay it, when boiled, into your Souce-pan, and pour some liquor thereon.

Soals souced.

Take new caught Soals, and scotch them on the White side thick, but not too deep, then boil them in White wine, wine Vine∣gar, Cloves, Mace, sliced Ginger and Salt, not putting in your Fish till your liquor boils, which must be no more than will cover them; then put in sliced Onions, Parsley, Tyme, Sage, Rosemary, sweet Marjoram, and Winter-savory; being boiled enough, set your Fish a cooling.

Soals souced and Coller'd.

Take out the bone of your Soals, and ei∣ther scrape or skin them, but scraping is most proper; then take Salmon, Oysters, Lobsters, Shrimps or Prawns, and mince these with the yolks of Eggs boiled hard with some Anchovies, add to these a hand∣ful or what you think fit of minced Herbs, season all with Nutmeg, Cloves, Ginger, Pepper and Salt; your Soals being dryed and washed over with the yolks of Eggs, spread on them the aforesaid materials, then rowl up your Soals in Collers, binding them hard with Tape; when they are boiled, pickle them in Wine, Water, Vi∣negar, Salt, Spices and sweet Herbs boil∣ed together.

Sturgeon pickled.

Garbidge your Sturgeon, if it be a Fe∣male keep the Spawn to make Ca••eer, split him down equally on the back, cut off your Jole to the body-ward, then your first and second Rand very fair, let your tail∣piece be the least, bind up these pieces close with flag or tape, and season them with Salt very well, let it boil an hour and a half before you take it up, and all the while

it boils, scum off the Oyl, and supply it with liquor, otherways your Sturgeon will be rusty.

Sturgeon souced a better way to keep a long time.

Having drawn your Sturgeon, cut down your Sturgeon on the back into equal Sides and Rands, then wash it from the blood with Water and Salt, then boil it in Water, Vinegar and Salt till it be tender, then lay it in some place to cool, when cold barrel it up close with the liquor it was boiled in.

Sturgeon marinated.

Take the Joles and Rands of Sturgeon, and having cleans'd, dryed and flower'd them, fry them in a large Kettle wherein you must have three Gallons of Rape▪ Oyl clarified; being fryed crisp, set them to cool, in the mean time make your pickle of a Gallon and a half of White wine, two Gallons of wine Vinegar, four or five handfuls of Salt, a quarter of a pound of large Mace, five ounces of whole Papper, two ounces of sliced Ginger; and when it is cold pack it up close, pouring this pickle upon it.

Smelts marinated.

Put a quart of Sallet Oyl or more into a Frying-pan, and when it is hot put in your Fish so many as the Oyl will cover, as it wastes supply it with more; then fry Bay-leaves in the Oyl the Fish was fryed in, then put some Claret wine into an earthen Pan, and put the fryed Leaves into the bottom thereof, and let some of them lye aloft, slice an ounce of Nutmeg, as much Ginger and Mace, a few Cloves and Wine Vinegar, then put in your Fish, so that the Bay-leaves and Spices cover it; when you serve it, let it be with Bay-leaves and the Spices.

Otherways marinated white or red.

Gill some large Smelts and lay them in a Pan, put on them a row of sliced Le∣mon, sliced Ginger, Nutmeg, large Mace and whole Pepper, then a row of Smelts, and so continue doing till they are all placed; then put to them White wine, Vi∣negar, Salt and Bay-leaves: thus you must do, if you would have them white; but if red, then must your pickle be Red-wine well mingled with Cocheneil, a weeks time will throughly pickle them; when you

dish them up, you must divide them as an Anchovie, strowing on Lemon cut four square, with Broom-buds and Barberries.

Turbut souced.

Having fitted your Fish for the Kettle, and your liquor boiling, put your Turbut therein, season it in the boiling very well with Salt, and let it boil leisurely and scum it often.

If you intend to keep it a good while, boil it in as much Water and White wine as will cover it; some Wine Vinegar, sliced Ginger, large Mace, some Cloves, and some Lemon-pill; being boil'd and cold, put in a sliced Lemon, and keep it for your use in an earthen Pan.

Tench souced.

Draw your Tench at the Gills, and cut them off, then will they boil the whiter, have Water on the fire, and season it with Salt, Vinegar, five or six Bay-leaves, large Mace, whole Cloves, some faggots of sweet Herbs bound up hard together; so soon as your liquor boils, put in your Tench wiped clean, but not scaled, being boiled wash off the loose scales; then strain the liquor through a jelly-bag, and put to it some

Izing-glass, being washed and steeped for that purpose, and boil it very cleanly, dish your Fish in the Dish you intend to send it up in, then strain the liquor through the bag, pour it on the Fish and let it cool.

This Jelly will serve to jelly Lobsters, Crawfish or Prawns, hanging them in some glass by a thread at their full length, and filling the glass with the Jelly when it is warm; it being cold, turn it out of the glass.