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.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery, English -- Early works to 1800.; Cookery, French -- Early works to 1800.; Recipes -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A80288.0001.001
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 June 2, 2024.

Pages

The Queens Potage.

You may take your choice whether you will have Carps or Tenches, then boil them with Water, Salt, an Onion, Parsley, hard Eggs, and the crums of a white Loaf, when they have boil'd a while, strain your broth, and put it into another Pot with some Butter, then take some Almonds, blanch them and pound them, and mingle with one moiety of your broth; having boiled a while, strain them, and put in an Onion stuck with Cloves, then set it over a gentle fire, then soak your dish with a little of your first broth, and fill up your dish with White-broth, with the yolk of an Egg allai'd with Verjuyce, and the juyce of Mushromes, let it not be too thick, serve it garnished with Lemon and Pome∣granate.