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.

Cawdles, Soops, Drinks, &c.

Almond Cawdle.

TAke a pound of Almond-paste, and strain it with a quart of good strong Ale, then boil it with slices of fine Manchet, large Mace and Sugar; when it is almost enough, put in half a pint of Sack.

Oatmeal Cawdle.

Boil a quart of strong Ale and scum it, then put in Oatmeal and sliced Bread, so much as will not make it too thick, with some Mace and Sugar, then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack, or instead there∣of use Claret or White wine, then put in a little grated Nutmeg, give it a walm or two and dish it.

Egg Cawdle.

Take a pint and a half of good strong Beer, put it over the fire and scum it, then put in four blades of large Mace, a sliced Manchet and Sugar, the yolks of Eggs

dissolved in Claret, let it boil a little and dish it.

Sugar-Sops.

Take what quantity of Beer or Ale you think fit, boil it and scum it, then put to it some Currans (or none at all) slices of fine Manchet, large Mace, Sugar or Honey.

Aleberry.

Having boil'd your Ale and scum'd it very well, put in some Mace, the bottom of a Manchet, boil it well, and sweeten it with some Sugar.

Butter'd-Ale.

Having scum'd your Ale very well, put therein some Liquorice and Anniseeds, boil these well together, then have in readiness, either in a flaggon or a quart Pot, some yolks of Eggs well beaten, with some of the aforesaid Ale, and some good Butter, then strain your butter'd Ale, put it into your Flaggon, and brew it to and fro with your Butter and the Eggs a pretty while.

Or thus you may do it: Take some Ale, put it in a Skillet, and when the scum riseth take it off; then take the yolks and whites of

Eggs, and beat them in a quart Pot with their shells, with some Butter, Nutmeg and Sugar, being well brewed drink it, it is best taken going to bed.

Others take Ale and strain it with the yolks of Eggs, and so set it to the fire in a Pewter Pot, adding thereto a good quanti∣ty of Sugar, some beaten Nutmeg, and as much Cloves with some beaten Gin∣ger.

An excellent Gruel.

Boil fair Water in a Skillet, and put thereto grated White-bread, good store of Currans, Mace and whole Cinamon; being almost boiled, and indifferent thick, put in a little Sack, some Sugar, and some strained yolks of Eggs▪ you may put to it some Butter.

Another as good as the former.

Take a pottle of Water, a handful of Oatmeal of the biggest size, pick'd and beaten in a Morter, then let it boil; when it is half boiled, put in two handfuls of Currans well washed, a faggot or two of sweet Herbs, half a dozen blades of large Mace, a little sliced Nutmeg, and you may infuse a grain of Musk a little while therein;

when it is boil'd, season it with Rosewater, Sugar and a little drawn Butter.

Punnado.

Take three pints of Spring-water, and set it over the fire, then cut a French roll into slices, and put it therein; having first dry'd them in a Dish on a few coals, add also two handfuls of Currans well cleans'd, a little large Mace; when it is boiled, sea∣son it with Sugar and Rosewater, with a little Salt, rub the bottom of your Dish with Musk.

Lemon Cawdle.

Take a pint and a half of White wine, and the like quantity of Water, and boil these together, then take a Manchet and cut it into thin slices, and put it into your Pipkin with some large Mace, then beat into it the yolks of three Eggs, let it boil a little while to thicken it, then squeeze the juyce of four Oranges or Le∣mons into it, and season it well with Su∣gar and Rosewater.

Barley Gruel.

Take a quarter of a pound of Barley,

and let it boil in three or four Waters, then pound it in a Morter; after this boil it again with an ounce of Harts-horn, ever allowing four ounces thereof to a pound of Barley; having boiled about two hours, strain it through a strainer, then boil it again with a quarter of a pound of Currans, with a faggot of cooling Herbs, as Sorrel, Straw∣berry-leaves, and Violet-leaves, with a lit∣tle Tyme, also three or four blades of Mace, with some juyce of Sorrel; when it hath taken three or four walms, remove it from the fire, and squeeze into it the juyce of two Lemons, season it with the infusion of Musk in Rosewater with a little Salt; if you make this Gruel to serve to the Ta∣ble, add unto your aforementioned ma∣terials sweet Herbs instead of the faggot of cold ones, but if you intend it medicinally, follow the former prescription, and assure your self there is nothing better for one in a Feaver.

Pearmain Cawdle.

Take Milk and make a clear Posset thereof with white wine, then take some sliced Pearmains, and boil them in your•• Posset; being boiled enough, strain them as long as the Apple will run, then set it

on the fire again with blades of large Mace, then thicken it with the yolks of Eggs, and season it with Sugar, and the infusion of Musk in Rosewater.

A Coventry Posset.

Have ready in a Pot, Bowl or Bason some warm'd Sack, Claret, Beer, Ale or juyce of Orange, then take your Milk, af∣ter it hath boiled in a clear scoured Skil∣let, and pour it into your Pot, Bason or Bowl, but let not your Milk be too hot, for that will cause the Curd to be very hard, then Sugar it.

Or you may beat what quantity of Sor∣rel you think fit, and strain it with either Sack, White wine or Ale, then boil some Milk, as aforesaid, and let it stand a little to cool, and so pour it into your Vessel, and scrape on Sugar.

Lemonade a-la-mode de France.

THe French make a Lemonade several ways, sometimes by taking two handfuls of Jalsomine, and infuse it in a pottle of Wa∣ter, letting it steep twelve ho••rs, to every

quart of Water put six ounces of Sugar: you may make it of Orange-flowers or Gilli∣flower after the same manner.

Or take some Lemons, cut them and take out the juyce, then put it in Water, as aforesaid; then pare-another Lemon, and cut it into slices, put it among the juyce with a due proportion of Sugar.

White and Red Hypocrast.

Take three quarts of the best White wine you can get, half a pound of Sugar, an ounce of Cinamon, some leaves of sweet Marjoram, two or three whole corns of Pepper, strain these through your straining-bag with a grain of Musk, and four or five slices of Lemon you must add; let these in∣fuse together three or four hour: if you will have your Hypocrast red, use C••aret wine.

Vinegar several ways to make it.

FIll a Ferkin or a lesser Vessel three quar∣ters full of White wine, then lay it unstopt in some hot place against the Sun.

If you will make Vinegar in ha••••, take

White wine, and put it into an Earthen∣pot, and stop the mouth with Paste, then boil it in a Brass-pan, and in half an hour it will be sowre; or you need not boil it all, but only put to it a Beet-root, Medlers, Services, Mulberries unripe, Flowers, a slice of Barley-bread hot out of the Oven, or the blossoms of Services in their season, which you must dry in the Sun in a Glass∣vessel in the same manner as you do Rose-Vinegar, then fill up your glass with Cla∣ret or White wine, and set it in the Sun, or a Chimney corner by the fire.

Thus you make Vinegar of sound Wine, but if you will make it of what is cor∣rupted, first boil it till one third be con∣sumed, and scum it very clean, then put it up into a Cask, and put some Churnel, then stop your Vessel very close, and in a little time it will be very good Vinegar.

Ale-eager.

Take what quantity of strong Ale of the first running as you shall think fit, set it a cooling, then head it very throughly with Barm; after this tun it up in a Firkin, and lay it in the Sun; then take four or five handfuls of Beans, and parch them in a fire-shovel, first splitting them in the mid∣dle,

put these into your Vessel, as hot as you can, with a handful of Rye-leaven, and a good handful of Salt strained, then stop your barrel with Clay, and let it stand in the Sun from May to August.

Rose-Vinegar, or Elder-Vinegar.

Keep Roses or Elder-flowers dryed, and put them into several Glasses, and fill them up with White wine or Claret, and let them stand in the Sun, or by the fire-side; as your bottles are empty, fill them again with wine and fresh flowers.

Pepper-Vinegar.

Fill your bottle with Wine, and infuse therein some whole Pepper tyed up in a cloth, for the space of eight days.

Wine-Vinegar in balls.

Take Bramble Berries when they are half ripe, dry them and make them into powder, then with a little strong Vinegar make it into balls, and dry them in the Sun; when you would use them, beat up the balls with some White wine or Claret, first warm'd, and it will speedily become good Vinegar.

Verjuyce.

Take Crabs as soon as the kernels turn black, and lay them in a heap to sweat, then clear them from their stalks or rottenness, then stamp them in a long trough to mash with stamping beetles; when you have stamped them very well, strain them through a course hair-cloth into your Barrel or Hogs-head.

How to draw Gravy.

WHen your meat is about half roasted, put underneath it a Dish with good store of Onion-broth, which you must make by taking a pottle of strong broth, with a dozen Onions sliced and infused therein, then cut and slash your meat, when you think the Gravy will best run; so lade your broth on the meat to draw down the Gra∣vy, you may add to it a little White wine or Claret: when your flesh is roasted, take it off the spit, and press it very well, then put to your Gravy some Oyster liquor, a little Nutmeg, and to every quart of Gravy four Anchovies: this Sauce will be much required in Feasts for most dishes, especially your Range.

How to draw Butter.

TAke half a pint of strong broth, and put it into a Pipkin, and break into it two pounds of Butter, then set it over the fire, and keep stirring of it with your ladle, then break in three pound more, or as much as you have occasion for, adding liquor pro∣portionably, stir it continually till all be dis∣solved, and that it looks white, thick and smooth; if it chanceth to look yellow, and it is curdled, you will hardly recover it.

How to recover Butter when it is turn'd to Oyl.

Take a Pipkin and put therein a ladleful of strong broth, and put thereto half a pound of Butter broken in pieces, having drawn it white, put in your Oily-butter, keeping it stirring as you pour it in leisure∣ly, and be sure not to over-power your o∣ther Butter with what is Oily.

Another way in case of necessity.

Having no other Butter in the house than what is turn'd oily in the melting, you must

then let it settle in some cool place for a little time, then pour out the most oily part, leaving the dregs and whey behind, then add a little broth to the said dregs, and put it on a hot heap of coals, ladle it well till it become to drawn Butter in a body, then take it off the fire, and keep it still stirring; in the mean time pour in the Oily-butter ve∣ry softly, then set it on the fire again, still stirring it till it become strong, thick and white.