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
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
Capon roasted with Oysters and Chesnuts.
TAke a good fat Capon, and make him ready for the spit, then boil a dozen Chesnuts, being soft pill them, and put them into Claret wine warm'd, with as many large Oysters parboil'd; put these in∣to the belly of the Capon, and stop them in with sweet Butter; let your fire be ve∣ry good and quick, baste•• it with sweet Butter, and as soon as it begins to drop preserve the Gravy; then take half a pint of Claret wine, a piece of sweet Butter, a little gross Pepper, half a score, or a score of parboil'd Chesnuts, as many large Oy∣sters,
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stew these all together till half the liquor be consumed: your Capon being ready, put in your Gravy to your sauce, bread up your Fowl, and dish it on your sauce.
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