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.

JELLIES.

YOur usual stock for Jellies are Calves feet boiled very tender and blanched, and knucles of Veal with the bones not broken; of these, take what quantity you think fit, and lay them in Water a Night and Day, shift them often in that time into fresh Water, and cleanse them well from the Blood, then boil them in so much fair Water as will cover them, and a lit∣tle more; as they boil, scum your Pot, then put to them a little Salt, also tye up in a Linnen bag, some large Nutmeg, Ginger and sliced Cinamon, let these boil soberly the space of two hours and a half; at which time you may try with your spoon whe∣ther it will jelly, if not, boil it a little longer, but not down too low, for then it will be apt to change colour; if you find it jelly to your satisfaction and desire, add to your Jelly some Izing-glass, let it then simper a little longer, then take it off and strain it into a Dish or Pipkin, there to stand and cool till you are ready to use it.

Jellies of John-Apples.

Pare them and cut them into less than quarters, then pick out the Kernels, but leave the cores, and as you pare them, drop them into fair Water to keep them from changing colour, then put to them a pound of Ap∣ples, three quarters of a pint of Water, and let it boil apace till it be half consumed, then run it through a jelly bag, then take the full weight of them in double refined Sugar, wet the Sugar thin with Water, and let it boil almost to a Candy, then put to it the liquor of the Apples, and two or three slices of Orange-pill, a little Musk, and a little Ambergriese tyed in a Tiffany bag, and let it not boil too softly for fear of losing the colour, then warm a little juyce of Orange and Lemon together, and being half boiled put it therein; having reduced it to a Jelly, you may use it by pouring it on some preserved Oranges laid in a glass for that purpose, or other∣ways.

Jellies for soust meats.

Take four pair of Calves feet, scald them and take way the fat between the claws, as also the long shank-bones, lay them

in Water five hours, and boil them in three quarts of fair Spring Water to one quart, then strain it and set it a cooling, after this, take away the grounds from it, and divide the purer part into three equal proporti∣ons, putting each into a several Pipkin, adding to every Pipkin a quart of wine, likewise a pound of Sugar, being first well beaten in a Dish with the whites of Eggs, stew these together a little while o∣ver a soft fire with Nutmeg, Ginger, Mace and Cinamon, and colour them several∣ly with Cocheneil, Saffron, &c. and so set them up for your use.

Crystal Jelly.

Take three pair of Calves feet, and two knuckles of Veal, wash them very well, and let them stand twelve hours in Wa∣ter, then boil them in spring Water from five quarts to a Gallon; after this let the liquor stand, and when it is cold pare away the bottom and top, then put to it some Rosewater, double refined Sugar, seven spoonfuls of Oyl of Cinamon, the like quantity of Oyl of Ginger, four spoon∣fuls of Oyl of Nutmeg, a grain and a half of Musk tyed in a fine linnen cloth; when you have boiled all these together, put it

into an earthen Dish, and so let it stand for your use; when it is cold, serve it in slices or otherways.

Or thus a much better way.

Your stock being cold, as aforesaid, take away the top and bottom, and put the rest into a Pipkin, adding thereto some Mace, Cloves, Cinamon, sliced Ginger and Nut∣meg, together with a grain of Musk and Ambergriese tyed in a Tiffany-bag, put in also some Rosewater, and if your stock be stiff, a quart of Rhenish wine, or what you think fit thereof to make the Jelly of a pro∣per thickness, season it with Sugar conve∣nient for your Pallate, and drop in of Oyl of Mace and Nutmeg, three drops of each, set these over the fire for the space of a quar∣ter of an hour, then take it off and squeeze into it the juyce of half a score Lemons beaten to a froth with the whites of six Eggs, then set it over the fire till it boils, then take it off and strain it, having two Dishes, the first straining pour in again, and let it run into the other dish till it be clear. 〈20 pages missing〉〈20 pages missing〉

and boil it over night, in the morning take three quarters of a pound of Almonds blanched and finely beaten, strain them with the Cream, and add thereto some∣what more than a quarten of double re∣fined Sugar, some Rosewater, Cinamon and Ginger finely beaten and fierced, then dish it, scrape on Sugar and serve it up.

Almond Cream the best away.

Take half a pound of Almonds (right Jordan, for they are the best) and pound them in a Morter with Rosewater and Su∣gar, sprinkling them in by degrees; as you are pounding incorporate these well toge∣ther with Rice-flowre and a little Milk, making it no thicker than batter; when your Cream boileth, pour this stuff into your Skillet, and let them boil together with Izing-glass, Nutmeg and Cinamon, with a blade or two of large Mace, keep it stirring over the fire for the space of half an hour, then take it off, and put therein the yolks of half a dozen Eggs well bea∣ten in some Cream and Rosewater, with three quarters of a pound of fine Sugar, stir all together, and dish it up; three quarts of Milk will be sufficient for the aforesaid ingredients.

Goosberry Cream.

Take what quantity of Cream you think fit, and boil it with Cinamon, Nutmeg, M••ce, Sugar, Rosewater, and the yolks of Eggs beaten; having boiled a little while, take it off and dish it, then have in readi∣ness some preserved Goosberries, and stick them on a pin in rows as thick as they can lye on the Cream, garnish your dish with the same, sprinkle on Sugar and serve it up.

Otherways.

Take a quantity of Goosberries codled green, and boil them up with Sugar, then put them into raw or boiled Cream, strained or not, it is better to let them be whole, scrape on Sugar and serve them up.

In like manner you may order Raspiss, Red-currans or Strawberries, or you may serve them in Wine and Sugar without any Cream.

Rice Cream.

Take three quarts of Cream, and three handfuls of Rice-Flowre, with half a poun•• of Sugar, mingle the two last named very w••

together, and put it into the Cream; then beat the yolk of an Egg or two, with a little Rosewater, and put it likewise into the Cream, stir these all together continu∣ally over a quick fire till it be as thick as pap.

Rice Milk or Cream otherways.

Having boil'd your Rice near upon a quarter of an hour, put it out into a Cul∣lender, and pick out the unhuskt Rice from the rest; if it be half a pound of Rice that you use, then must you have three quarts of Milk or Cream; when it boils, put in your Rice with large Mace, whole Cina∣mon, and a Nutmeg in halves; when it begins to thicken, take the yolks of half a dozen Eggs, and beat them with Rose∣water, and a ladleful of your boiling Cream, then stir it all into your Cream over the fire, then take it off and season it with Su∣gar and a little Salt, take out your whole Spice, and dish it up, scrape on it Sugar, and on the brims of your Dish, and serve it up.

Clowted Cream.

Take new Milk from the Cow, and let it over the fire in two or three broad ear∣then

Pans, when it is ready to boil take it off, and set it by to cool, when it is cold scum it off with your Scummer, and season it with Rosewater, Musk and Sugar.

Another rare Cream.

Take a pound of Almond-paste fine bea∣ten with Rosewater, mingle it with a quart of Cream, half a dozen Eggs, a little Sack, half a pound of Sugar, and some beaten Nutmeg; strain them and put them into a clean scoured Skillet, and set it on a soft fire, stir it continually, and being of an indifferent thickness, dish it up with juyce of Oranges, Sugar, and a stick or two of candyed Pistaches.

Another.

When you churn Butter, take out a pint of Cream, just as it is about to turn to Butter, then boil a quart of thick new Cream, season it with Sugar, and a little Rosewater, when it is quite cold, mingle it well with your former Cream, and so dish it.

An extraordinary clowted Cream.

Take two gallons and a half of new Milk, and when it boils, make a hole in 〈20 pages missing〉〈20 pages missing〉

Dates, Sack half a pint, a quarter of a pint of Rosewater, ten Eggs, two grains of Am∣bergriese, and two of Musk dissolved: Lastly, have in readiness a deep Dish, and lay in the bottom some slices of French Bread, and strew thereon Nutmeg, Cina∣mon and Sugar mingled together, and sprin∣kle the slices with Sack and Rosewater; then lay on some Raisins of the Sun, some sliced Dates, and good big pieces of Mar∣row: And thus make two or three lays of the aforesaid ingredients, with some Musk, and a great deal of Marrow on the top, then take a pottle of Cream, and strain it, with half a quarter of fine Sugar, and a little Salt, with the yolks of twelve Eggs and six whites, then set the Dish into the Oven temperately hot, when baked scrape on some Sugar.

An excellent boiled Pudding.

Beat the yolks only of half a dozen Eggs with Rosewater, and a pint of Cream, warm it with a piece of Butter as big as a Pullets egg; when it is melted, mix them well together, and season it with Nutmeg, Sugar, and Salt, then put in as much Bread as will make it as thick as Batter, with a spoonful of Flowre, then take a double

cloth, wet it and flowre it, tye it fast, and put it in the Pot, being boiled, serve it with Butter, Verjuyce and Sugar.

Or you may take Pinamolets or French Bread, grate it and sift it through a Cullen∣der, and mix it with Flowre, minced Dates, Currans, Nutmeg, Cinamon, minced Suet, Milk from the Cow, Sugar and Eggs, take away one moiety of the whites, and mingle them all together, then make it round like a loaf, when the liquor boils, put it in tyed up in a double cloth.

Cream Puddings.

Take a pint of Cream, season it with Nutmeg, Cinamon, Ginger and Mace, let your Ginger be quartered, then put to it the yolks of four Egg, and half the quan∣tity of Whites, half a pound of Almonds blanched, beaten and strained with the Cream, a little Rosewater, Sugar and a ve∣ry little Flowre, then put your Pudding in∣to a bag or Napkin, having first wetted and flower'd it; being boiled, let your Sauce be Sack, Sugar and Butter beaten up thick to∣gether with the yolk of an Egg; then blanch some Almonds, slice them and stick the Pudding very thick all over, then scrape on Sugar and serve it up.

Green Puddings of Herbs.

Take a quart and somewhat more of Cream, and steep therein the pith of a penny-white-loaf, into which you must beat the yolks of eight Eggs, then add thereto Currans, Sugar, Cloves, beaten Mace, Dates, Cinamon, Nutmeg, sweet Marjoram, Tyme, Savory, Penniroyal minced very small, the juyce of Spinage, Saffron and Salt, boil these with Beef-suet or Marrow, or without either; these Puddings are excellent to be served up alone in a Dish, or good stuffings for boiled or roasted Poultry, Kid, Lamb or Veal.

Another excellent boiled Pudding.

Beat six Eggs into a pint of Cream, put it over the Fire, and scald the crum of a Manchet therein, then put to it half a pound of blanched Almonds beaten small with Rosewater, season it with Sugar, Nut∣meg and Salt, some Dates sliced and cut small, some Currans boiled, and some Mar∣row minced, beat them all together and bake it.

Almond Pudding in a Dish.

Take a pound of Almonds, blanch and pound them in a Marble-Morter, strain them with a quart of Cream, a grated Manchet fierced, four Eggs, some Sugar, Nutmeg grated, some Dates, and a little Salt, boil it and serve it in a Dish with bea∣ten Butter, stick it with Wafers, and scrape on Sugar.

Some use this course by taking a pound of Almond-paste, some grated Naples∣bisket, Cream, Rosewater, yolks of Eggs, beaten Cinamon, Ginger, Nutmeg, some boiled Currans, Pistaches and Musk, boil it in a Napkin, and serve it as the for∣mer.

Almond Puddings in guts.

Take a pound and a half of Almond-paste, and put thereto some new Milk or Cream, with four or five blades of Mace, and some sliced Nutmegs; when it is boiled, take the Spice clean from it, then grate a penny Manchet, and fierce it through a Cullender, put it into the Cream, and let it stand till it be cold, then put in the Al∣monds, eight yolks of Eggs, Salt, Sugar, and good store of Marrow or Beef-suet

finely minced, and therewith fill the guts.

Cinamon Puddings.

Take two quarts of Cream, and steep therein two French Rolls, a dozen yolks of Eggs, Dates, an ounce of beaten Cinamon and some Almond-paste; you may some∣times use Rosewater and boiled Currans; either boil or bake it, which you please.

Haggus Puddings.

Take a Calves chaldron, boil it, and when it is cold, mince it very small, then take the yolks of four Eggs, and the whites of two, some Cream, grated Bread, Sugar, Salt, Currans, Rosewater, some Beef-suet or Marrow, sweet Herbs, Marjoram, Tyme, Parsley, and mingle all together; then having a Sheep-maw ready dressed, put in the aforesaid materials and boil it.

Others take good store of Parsley, Sa∣vory, Tyme, Onions, and Oatmeal groats chopped together; and mingled with some minced Beef-suet, with Cloves, Mace, Pepper and Salt, fill the panch, sow it up and boil it; when it is boiled, cut a hole

in it, and put in some beaten Butter, with yolks of the three Eggs.

Another very good way.

Take a Calves chaldron or Muggets, boil it tender and mince it small, put to it grated Bread, the yolks of six Eggs, with as many whites, some Cream, sweet Herbs, Spinage, Succory, Sorrel, Strawberry-leaves minced small, a little Butter, Pepper, Cloves, Mace, Cinamon, Ginger, Currans, Sugar, Salt, Dates, and boil it in a Napkin or Calves-panch; being boiled, dish it and trim it with scraped Sugar, stick it with sliced Almonds, and run it over with bea∣ten Butter.

Chiveridge Puddings.

Lay the fattest of a Hog in fair Water and Salt to scowr them, then take the longest and fattest gut, and stuff it with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates, boil them and serve them to the Table.

Swan or Goose-pudding.

Take the blood of either and strain it, and put therein Oatmeal to steep, or grated Bread in Milk or Cream, with Nutmeg,

Pepper, sweet Herbs minced, Beef-suet, Rosewater, minced Lemon-pill, with a small quantity of Coriander-seed: This is a ve∣ry good Pudding for a Swan or Gooses Neck.

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.

Bread Pudding in guts.

Take some Cream and boil it with Mace,

and mix therewith some Almonds blanch∣ed and beaten with Rosewater, then take Cream, Eggs, Nutmeg, Currans, Salt and Marrow, and mingle them all together, with as much grated white Bread, as you shall think sufficient, and herewith fill your guts.

Bread Puddings green or yellow.

Grate three penny-white-loaves, and fierce them through a Cullender, put them into a deep dish, and put to them three Eggs, three pints of Cream, Cloves, Mace, Saffron, Salt, Rosewater, Sugar, Currans, three quarters of a pound of Beef-suet, and the like quantity of Dates; if you would have your Pudding green, colour it with Spinage, and all manner of sweet Herbs stamped amongst it, as Savory, sweet Marjoram, Rosemary, Penniroyal, &c. but if yellow, put therein only Saffron-water.

An Italian Pudding.

Take a fine Manchet, and cut it into square pieces like Dice, then put to it half a pound of Beef-suet minced small, Rai∣sins of the Sun, Cloves, Mace, Dates, Su∣gar, Marrow, Rosewater, Eggs and Cream, mingle all these together, then Butter the

bottom of your Dish, and put in the afore∣mentioned ingredients, about three quar∣ters of an hour it will be baked, then scrape on Sugar.

Some Italians use to take half a pound of grated Parmisan, or old Cheese, a pen∣ny Manchet grated, sweet Herbs chopped very small, Cinamon, Pepper, Salt, Nut∣meg, Cloves, Mace, four Eggs, Sugar and Currans, bake it in a Dish or Pye, or boil it in a Napkin; being boiled, serve it with beaten Butter, Sugar and Cinamon.

French Pudding.

Take a pound of Raisins of the Sun, two penny white-loaves chopt and cut into dice-work, a pound of Beef-suet finely minced, somewhat more than a quartern of Sugar, twelve or fourteen Dates sliced, a grain of Musk, a dozen and a half pretty big lumps of Marrow, Salt, a pint of Cream, half a dozen Eggs beaten with it, Cloves, Mace, Nutmeg, Salt and a Pippin or two pared, with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it; if you find your ingredients too many, or your Dish or Pan be too lit∣tle to hold them, divide them in two equal parts, and bake them a part.

If you would make a French Barley Pudding, thus you must do; Take a quar•• of Barley and boil it, then add to it the quantity of Bread, as amounts to a Man∣chet, then beat a pound of blanched Al∣monds with Rosewater, and strain them with Cream, then take the yolks of eight Eggs, and the whites of four, and beat them with Rosewater, season it with Nut∣meg, Mace, Salt, Marrow, or Beef-suet cut small, then filling the guts herewith boil them.

Puddings of Swines Lights.

Take your Lights and parboil them, then mince them very small with Suet, and mix them with grated Bread, Cream, Currans, Eggs, Nutmeg, Salt and Rosewa∣ter, so fill the guts.

A very good Pudding.

Take the crums of white Bread, the like quantity of white Flowre, the yolks of four Eggs, and as much Cream as will make it as thick as pancake Batter, then butter your Dish, bake it and scrape on Sugar.

White Puddings the best way to make them.

Take Hogs Umbles and boil them very

tender, then take some of the Lights with the Heart, and all the fleshy part about them, picking the sinewy skins from them all, then chop the meat very small, and put to it some of the Liver finely fierced, some grated Nutmeg, the yolks of half a do∣zen Eggs, a pint of Cream, two or three spoonfuls of Sack, Sugar, Cloves, Mace, Nutmeg, Cinamon, Carraway-seed, a little Rosewater, good store of Hogs-fat, and some Salt, let your guts lye a steep in Rose∣water till you fill them.

Another approved way.

Take three pints of great Oatmeal pick'd very clean, steep it in Milk three or four hours, then drain the Milk from it, and let it lye all night in Water that is warm, in the Morning drain it from the Water, and put to it two pound of minced Beef-suet, half a score Eggs with half their whites, a quarter of an ounce of Nutmegs, as much Sugar, a little Mace, a quart of Cream, and a little Salt, mix them well to∣gether, and fill your guts herewith.

Cambridge Pudding.

Sierce grated Bread through a Cullen∣der, and mingle it with some Flowre,

minced Dates, Currans, Nutmeg, Cinamon and Pepper, minced Suet, new Milk warm, fine Sugar and Eggs, take away some of their whites, and incorporate all together. Take half a Pudding on the one side, and half a Pudding on the other, and put But∣ter in the midst, putting the one half of the Pudding aloft upon the other made round like a Loaf; put in your Pudding when the liquor boileth, and when it is e∣nough, cut it in the midst and serve it up.