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.

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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.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery, English -- Early works to 1800.; Cookery, French -- Early works to 1800.; Recipes -- Early works to 1800.
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 May 19, 2024.

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Veal pudding.

Take some of the raw flesh of a Leg of Veal, and mince it very small, then min∣gle it with lard cut into square pieces, and mince some sweet Herbs, as Marjoram, Pen∣niroyal, &c. with some Spice, as Nutmeg, Ginger, Pepper and Salt, work or incor∣porate all together, with Cinamon, Sugar, Barberries, sliced Figs, blanched Almonds, half a pound of Beef-suet finely minced, put these into Hog or Sheep-guts well cleansed, cut them an inch and a half long, tye them and boil them in a Pipkin, with Claret wine, with large Mace; being almost boiled, have some boil'd Grapes in small bunches, and Barberries in knots, then dish them on French Bread; being scald∣ed with Mutton Broth of Gravy, garnish your dish with sliced Lemon: this is a most delicate Pudding.