Sea-fowl of any sort how to boil.
Take and boil them in Beef-broth, or Water and Salt, adding thereto Pepper grosly beaten, a bundle of Bay-leaves, Tyme and Rosemary bound up hard toge∣ther, and boil them with the Fowl; then
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 10, 2024.
Pages
Page 50
prepare some Cabbidge boil'd tender in Water and Salt; then squeeze the Water from it, and put it in a Pipkin with some strong Broth, Claret-wine, and a couple of big Onions, season it with Salt, Pepper and Mace, with three or four dissolved Anchovies; stew these together with a la∣dleful of sweet Butter, and a little White wine Vinegar: Your Cabbidge being on Sippets, and your Goose boil'd enough, lay it thereon with some Cabbidge on the breast thereof, and serve it up. This is the most proper manner of boiling any large Sea-fowl.
If of the smaller sort, half roast them, slash them down the breast, and put them into a Pipkin with the breast downward, add to them three or four Onions with Car∣rots sliced like lard, some Mace, Pepper and some Salt-butter, Savory, Tyme, some strong broth and White wine, stew it ve∣ry softly till half the broth be consumed; then dish it up on Sippets, pouring on the broth.