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.

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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.

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Turburt and Holyburt fryed.

Cut your Turburt into slices about two ••ches thick, hack it with the back of your ••nife, then fry it in clarified Butter (ha∣••ing first flowred it) till it be brown or ••alf ready; then take it up, cleanse your ••an, and in with it again, with White ••ine, Anchovies, Nutmeg, Salt, Ginger, ••nd beaten Saffron; fry it thus a while, and ••hen put in some Butter, serve it up with ••ices of Lemon.

I should now according to my fore∣going method give you an account how Turburt is to be roasted and broil'd: but ••ecause it is in all respects so done as fresh Sturgeon, I shall desist here, and refer you ••o the forementioned Heads or Titles.