Potage called Skink.
According to the quantity of broth you would have, proportion the flesh of the
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 19, 2024.
Pages
Page 350
Legs of Beef, which you must cut into small pieces about the bigness of a Ten∣nis-ball or less, break the bones in pieces, and let them soak in Water, washing and cleansing it from the blood, but just cover it in your Pot with Water, when it boils scum it, then put in some Pepper in a cloth, and when it is half boiled, put in four Onions, a little Cloves and whole Mace, with a race or two of Ginger sliced, then take up a ladleful thereof, and steep therein some Saffron tyed up in a rag, bruise it till you have colour'd your broth, then put it into your Pot, and let it boil till your Meat be very tender; having sea∣son'd it with Salt, dish it up on Sippets of French-bread, with some of the Meat in the middle of the Dish.
You may for variety put in chopt clove Cabbidge, or bruised Spinage, and cut Endive.