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.
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 17, 2024.
Pages
Otherways.
Make your crust of cold Butter-paste, to a gallon of Flowre take a pound of But∣ter, then take curds made of Cream which are very fresh and new, and put them into ••our Cheese-cloth, and press out all the Vhey, then stamp in a fine grated Manchet
descriptionPage 334
among the Curds, some Cloves and Mace a pound and a half of well-washed Currans the yolks of eight Eggs, some Rosewater Salt, half a pound of refined Sugar, with •• Nutmeg or two; incorporate these well toge∣ther with a quarter of a pound of good sweet Butter and some Cream, make i•• not too soft, put your materials into past•• and bake them.
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