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.

A grand Sallet for the Spring.

THe necessary and usual ingredients are Cowslip-buds, Violets and their Leaves, Strawberry-leaves, Brooklime, Water∣cresses, young Lettice, Spinage, Alexan∣der-buds, &c. you must have them all a∣part, then take by themselves Samphire, Olives, Capers, Broom-buds, Cucumbers, Raisins and Currans parboiled, blanched Almonds, Barberries, with other pickles; then prepare your standard for the middle of your grand Sallet, let not the Basis be Butter as some absurdly make it, but a Tur∣nip or another hard thing, on which it may conveniently stand: Let your standard be like a Castle made of paste, and wash'd over with the yolks of Eggs, and within it a Tree made in like manner, and co∣loured green with Herbs, and stuck with Flowers; you must have hereunto annexed twelve supporters round stooping to and fastned to your Castle; then having four 〈20 pages missing〉〈20 pages missing〉

taking away the fat betwixt the claws, and also the long shank bones, lay them a soaking in water five hours, and boil them in two Gallons of Water till it is consumed to three quarts; being boiled, strain it through a Strainer; when the broth is cold, take it from the grounds, and divide it into three parts for three several colours, putting each part into a several Pipkin with a quart of White wine, let one be colour'd with Co••heneil, the second with Saffron, and let the last have its own complexon, let each Pipkin have some Cinamon, a race of Ginger, and a little Mace, with some Nut∣meg, slicing each particular Spice, melt your Jelly, and put into every Pipkin a pound or somewhat more of Sugar, and with it the yolks of half a dozen Eggs beaten very well, stir these well together, and when it is ready to boil, take it off and strain it through bags, so keep it for your use.

HAving treated of the more sub∣stantial part of Food and their several ways of dressing, whe∣ther Fish, Flesh or Fowl boiled, stew∣ed, roasted, fryed, broiled, frigaffied, baked in Paste, or out of Paste, ma∣rinated, souced and pickled, each in their orders Alphabetically di∣gested, with their several proper Sauces and Pickles; I shall in the next place discourse methodically, and according to order, of the right framing and compounding (accord∣ing to the latest and best fashion) all manner of Keck-shaws, as Florentines, Jellies, Leaches▪ Creams, Puddings, Custards and Cheescakes: And the first I shall begin with according to the propounded order is