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.

Bills of Fare, as well for great Feasts as ordinary Services through the whole year.

IN the right ordering of all Bills of Fare, you must consult your own reason, and consider every thing in season, proper and peculiar to every Month: As for ex∣ample, Lobsters, Crabs, Crawfish, Salmon, Trouts, and a many Herbs and Flowers are not fully in season in the beginning of the Spring, that is, in March, but they are in May; so again Oysters, several shell-Fish and Wild-fowl, are seasonable in March, but out of season in May: therefore in the place of what is gone out of season, you must chuse what is in season, which you shall un∣derstand if you will observe these follow∣ing Bills of Fare suitable to the four Quar∣ters, or several Seasons of the year.

A Bill of Fare for a great Fe∣stival on Flesh-daies in th•• Spring.

• A Bisk.
• A grand Sallet.
• A Shoulder of Mutton farc'd with Oysters.
• A dish of stew'd Carps.
• A great Chicken Pye.
• A grand Potage call'd Skink.
• A Turkey.
• A Calves head hash'd.
• A Surloyn of Beef.
• A Lumber Pye.
• A dish of boil'd Puddings.
• A Westphalia-Ham, and Squobs or young Pigeons.
• A Jigget of Mutton stufft with Oysters.
• A large Pike in the middle of fryed small Fish, as Smelts, Gudgeon, Roch, &c.
• A Hare larded.
• A fricasie of Chickens.
• Marrow-puddings.
• A Lamb Pye.

• A whole Lamb larded with a Pudding in its belly.
• A souced Pig.
• A Rump of Beef.
• Coller'd Veal souced and sliced.
• A dish of Hens roasted.
• A dish of Quails.
• A dish of young Turkeys.
• A dish of large Soals fley'd and fryed.
• A dish of rich Tarts.
• A dish of Tanzies of four several colours.
• A dish of Cowslip-Cream.
• A great dish of Chickens.
• A dish of Jellies.
• A dish of Leverets.
• Almond-Cream.
• A dish of Pease in April.
• A dish of young Ducklings.
• A Potatoe Pye.
• A dish of pickled Smelts.
• A Fricasie of Apples.
• A chine of boil'd Salmon.
• A dish of young Rabbets.
• A set Custard.
• Baked Venison cold.
• A Trotter Pye with Taffatee-tarts.
• A dish of Eel souc'd and coller'd.
• A dish of coller'd Beef.

For Fish-daies in the Spring, a•• extraordinarie Bill of Fare.

• A Bisk of divers sorts of Fish.
• A dish of pickled Smelts.
• A dish of rich Puddings boil'd.
• A Spinage Sallet.
• A Carp Pye.
• A dish of fryed Ling with poched Eggs.
• A Salmon roasted whole.
• A dish of butter'd Loaves.
• A Pike boiled.
• A dish of Perches boiled.
• A dish of butter'd Eggs.
• A dish of Mullets and Bace with small Fish
• A dish of Barrel-cod.
• A boil'd Carp.
• A Salmon Pye.

A Second Course.

• A dish of butter'd Crabs.
• A dish of fryed Smelts.
• A dish of fryed Soals.

• A Spitch-cock-Eel with Shrimps butter'd.
• A Spinage Tart.
• An Eel Pye.
• A dish of Skirrets fryed green.
• A dish of boil'd Breams.
• A dish of Anchovies.
• A dish of boil'd Perches.
• A dish of butter'd Eggs.
• A dish of several Tarts.
• A chine of Salmon broil'd.
• A dish of fryed Trouts.
• A Fraze of Shrimps.
• A Lampry Pye.
• A dish of broil'd Whitings.
• A dish of Craw-fish butter'd.

A Bill of Fare for Fish-daies, Fasting-daies, Ember-week or Lent.

• A Dish of Butter.
• Rice-Milk.
• Butter'd Eggs.
• Boil'd Gurnet.
• A boil'd Sallet of Herbs.

• A boil'd Pike.
• Butter'd Rolls.
• Stew'd Trouts.
• Fryed Smelts.
• Barrel-cod butter'd with Eggs.
• Salt-Eel or White-herring.
• Fryed Flounders or Place.
• Carp Pye.
• Salt Salmon.

Second Course.

• Boil'd Carp.
• Fryed Stock-fish.
• Boil'd Eels.
• Baked Puffs.
• A Custard.
• A roasted Eel.
• Butter'd Parsnips.
• Fryed Oysters.
• Fryed Manchet.
• Fryed Rochet.
• An Oyster Pye.
• Fryed Smelts.
• A Pippin Pye.
• Fryed Flounders.
• Butter'd Crabs.
• Fryed Skirrets.
• A Spinage Pye.
• Pickled Oysters.

A French Bill of Fare for Fish∣days out of Lent.

• SOals, Pike and Tench with Ragoust.
• Tenches fryed and picked.
• Stew'd Carp.
• Carp farc'd.
• Carp broil'd.
• Bream and Salmon with Ragoust.
• Stew'd Salmon.
• Oysters in Fritters.
• Oysters broil'd.
• Soals farced and broil'd.
• Soals stewed.
• Barbels roasted.
• Barbels stewed.
• Fryed Burts with the juyce of Oranges.
• ••laice roasted.
• Lampry broil'd.
• Eel roasted.
• Eel stew'd.
• Eel fryed.
• Pike farced and roasted.
• Mackerel roasted.
• Fresh Herring broil'd.

• Ray fryed.
• Poor John fryed.
• Small Fish-Pyes.
• A Plaice or Flounder-Pye.

The Entercourse.

• Mushromes fryed.
• Mushromes stew'd with Cream.
• A Cream Fraze.
• Fritters.
• Melts of Carps fryed.
• Livers of Eel-pouts.
• Jelly of Fish.
• Fryed Artichokes.
• Sparagus with Cream.
• Fritters of Artichokes.
• Almond-Pye.

A Bill of Fare for Summer, for Flesh▪ days.

First Course.

• A Boiled meat of Cockerels.
• A chine of Mutton drawn with Le∣mon-pill.
• A dish of young Turkeys larded.

• Stew'd Carps.
• A Hanch of Venison boil'd with Colli∣flowers.
• ...•• ••everets larded.
• A Venison Pasty.
• Capons roasted.
• Marrow-puddings.
• A Lamb-Pye.
• Geese roasted.
• A hanch of Venison roasted.
• Udders and Tongues boil'd with Cabbidge.
• A piece of boil'd Beef.

Second course.

• Quails larded and roasted.
• Young Heron-sews larded.
• Young green Pease.
• A dish of Soals.
• An Artichoke Pye.
• A dish of Cream.
• A dish of Ruffs.
• Butter'd Crabs.
• Cream and green Codlings.
• A dish of Chickens.
• A Kid roasted whole with a Pudding in his Belly.
• A souced Turbet.
• A dish of Artichokes.

• A chine of boil'd Salmon.
• A cold jole of Salmon.
• A dish of Knots.
• A dish of Partridges.
• A jole of Sturgeon.
• Goosberry and Cherry-tarts.
• Young Ducks boil'd.
• Potten Venison.
• A Westphalia-ham.
• Dryed Tongues.

A second Course after the French Fashion.

• Fcet and Ears of Pork.
• Stags Feet.
• Venison Pasty.
• Gammon of Bacon Pasty.
• Sweet-breads of Veal fryed.
• Liver of Roe-Buck in Fraze.
• Udder of Roe-Buck.
• Jelly of Harts-horn.
• Hash of Partridges.
• Marrow-Fritters.
• Artichoke-Fritters.
• Fricase of Artichokes.
• Mushromes fryed.
• Head of a Wild-boar.
• Green Pease.
• Rams Kidneys.

• Pallates of Beef.
• Tanzies.
• Young Partridges.

A Bill of Fare for Fish-days in Summer.

First Course.

• A Grand Olio of Fish.
• A dish of Barley Cream.
• A grand Sallet with a Rock of Butter in the middle of it.
• A Carp Pye.
• Rice boil'd in Cream with Almond-paste.
• A roasted Pike.
• Butter'd Eggs.
• Large Flounders stew'd.
• Mullet souced.
• A boiled Sallet.
• An Eel Pye.
• A Jole of Ling.
• A dish of boil'd Whitings.
• Quaking-puddings.
• Perches boil'd.
• A dish of hot Rice-Milk.

• A dish of Barrel-cod butter'd with Eggs.

Second Course.

• Large Soals skin'd and fryed.
• Butter'd Craw-fish.
• An Artichoke Pye.
• Strawberry-Cream.
• Salmon broil'd.
• A dish of Anchovies.
• Eel souced in Collers.
• Smelts fryed.
• Potargo and Caveer.
• Salmon-peets boil'd.
• Tenches jelly'd.
• Tanzies of several colours.
• Butter'd Crabs.
• Jole of Sturgeon.
• Lobsters.
• Egg-pye.
• A fat silver Eel roasted.

Bills of Fare for Autumn.

First Course.

• A Grand boil'd meat with several sorts of Fowl.

• A chine of Mutton larded and roasted with Oysters.
• A grand Sallet.
• A dish of roasted Pheasants.
• Hares larded.
• A leg of Pork and Turnips.
• A Pasty made of Doe Venison.
• Turkey larded.
• A chine of roast Beef.
• A Marrow-pudding.
• A Fricasie of Chickens.
• A dish of Capons.
• Stewed meat with a Potage.
• Fillets of Veal larded, farced and roasted.

Or thus:

• Scotch-collops of Veal.
• A boil'd breast of Mutton.
• A Fricasie of Pigeons.
• A stew'd Calves-head.
• Four Goslings in a dish.
• Four Capons.

A second Course of the same.

• Two brace of Partridges.
• Half a dozen Quails.
• Taffatee-Tarts.
• Curlews.

• God wits.
• Warden Pye.
• Rabbets larded.
• Cram'd Chickens.
• Tame Pigeons.
• Fryed Skirret.
• Stew'd Peaches.
• A dish of Wild-fowl.
• Westphalia Bacon and Tongues.

Or thus:

• Larded Dotterel.
• Fruit-Tarts Royal.
• Wheat-ears.
• Heath-pout Pye.
• Smelts marrinated.
• Gammon of Bacon.
• Rabbets.
• Larded Heron.
• Florentine of Tongues.
• Roasted Pigeons.
• Pheasant-pouts.
• A cold Hare Pye.
• Tart Royal.
• A Custard.

A Bill of Fare for Winter▪ Quarter.

First Course.

• A Coller of Brawn.
• A chine of Veal larded.
• A pickled grand Sallet.
• Pheasants larded.
• Wild-fowl boiled.
• An Almond pudding baked.
• Stew'd broth about Christmas.
• A dish of roasted Hens full of Eggs.
• A Venison Pasty.
• A Hash.
• A chine of Beef.
• Minced Pyes.
• A Swan or Goose.
• Capons and White-broth.
• Chine of Pork.
• A Brawns-head souced.

Second Course.

• Half a dozen Woodcocks.

• A dozen Snites.
• A dish of Anchovies.
• A Bacon Tart.
• A dish of Jelly.
• A Potatoe Pye.
• Half a dozen Plovers.
• Half a dozen Teals.
• Two dozen of Larks larded.
• Tarts in Puff-paste.
• Fore-quarter of Lamb.
• Wild-goose Pye cold.
• Wild-ducks roasted.
• Orangado Pye.
• Wigeons larded.
• Venison baked and cold.

A Bill of Fare for All-Saints day.

• A Coller of Brawn and Mustard.
• A Capon in stew'd broth and Mar∣row-bones.
• A grand Sallet.
• A shoulder of Mutton stuff with Oysters.
• A chine of Beef roasted.

• ••inced Pyes.
• •• Pasty of Venison.
• •• couple of roasted Geese.
• •• Loyn of Veal.
• •• Turkey roasted.
• A roasted Pig.
• Capons roasted.
• A Custard with a double border.

A second Course.

• •• Soust Pig.
• A whole Lamb farced and roasted.
• •• Herns larded, roasted.
• A Potato Pye.
• A couple of Ducks enlarded.
• A Pike marrinated.
• •• Partridges stewed.
• A cold Goose Pye.
• A Warden Pye.
• A jole of Sturgeon.

A Bill of Fare for Christmas∣day.

• A Coller of Brawn with a large spring of Rosemary iced.
• Stewed broth of Mutton and Marrow∣bones.
• Boil'd Partridge.
• A Sur-loyn of Beef.
• Minced Pyes.
• A made dish of Sweet-breads.
• A roasted Swan.
• A Venison Pasty.
• A Steak Pye.
• Venison roasted.
• A Turkey stuck with Cloves and roasted.
• Bran Geese roasted.
• Roasted Capons.
• Custards.

Second Course.

• A whole Kid roasted.
• Two couple of Rabbets, two larded.
• A Pig souc'd with Tongues.

• Three Ducks, one larded.
• Three Pheasants, one larded.
• A Swan Pye.
• Three brace of Partridges, one larded.
• Half a dozen Teal roasted.
• Half a dozen Plovers, some larded and roasted.
• A Quince-Pye.
• Half a dozen Wood-cocks, some larded.
• Two dozen of Larks roasted.
• Powdered Geese.
• Sturgeon.
• Dryed Neats Tongues.