Legs of Veal and Bacon boil'd.
Take pretty big Lard, and therewith lard your Leg of Veal all over, joyning some Lemon-pill to your Lard; then get a piece of middle Bacon, and boil the Veal therewith: when your Bacon is enough,
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.
- Link to this Item
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http://name.umdl.umich.edu/A80288.0001.001
- Cite this Item
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"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 June 2, 2024.
Pages
Page 31
cut it into slices, and season it with Pep∣per, and dryed Sage incorporated together; dish up your Veal with your Bacon round about it, and send with the serving it up some Saucers of Green-sauce, strowing over it Parsley and Barberries; and that you may not be ignorant of the making it, take two handfuls of Sorrel, and beat it well in a Morter, squeeze out the juice of it, and put thereto a little Vinegar, Su∣gar, drawn Butter, and a grated Nutmeg, set it on the Coals till it be hot, then pour it on your Veal and Bacon.
But to make Green-sauce to be served up in Saucers, you must do thus: Take two or three handfuls of Sorrel, beaten in a Morter with two Pippins quartered, after paring adding thereto a little Vinegar and Sugar.