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
Venison stew'd a quick and frugal way.
They which abound with Venison in many cold baked meats, may at any time stew a dish speedily thus: Slice the Veni∣son of your Pot, Pye or Pasty; then put it into a Stewing-pan over a heap of coals with some Claret wine, a little Rosemary, four or five Cloves, a little grated Bread, Sugar and Vinegar: having stew'd a while, grate on some Nutmeg, and serve it up. Since in this Section we have lastly treated
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of Venison, give me leave to tell you how to recover Venison when tainted, although the discourse belong not to this particular place.
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