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.
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 May 17, 2024.
Pages
Eel minced Pyes.
Take a large silver Eel, and having skin'd it, parboil it; then separate the Fish from the bones, and mince it with Pippins, Figs, Wardens and Raisins of the Sun, season it with Pepper, Mace, Cloves, Salt, Sugar, Saffron, Prunes, Currans, Dates and whole Raisins of the Sun, with Butter laid on the top; make your Pyes little in the form
descriptionPage 120
of a Beaker; and when baked, liquor the•• with Butter, juyce of Lemon, Sugar an•• White wine.
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