The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
About this Item
Title
The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
Publication
London :: printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.,
1690.
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Subject terms
Cookery -- England -- Early works to 1800.
Menus -- Early works to 1800.
Cookery, French -- Early works to 1800.
Cookery, English -- Early works to 1800.
Cite this Item
"The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80290.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.
Pages
Legs, Necks, and Chines of Mutton boiled.
Take either of the aforementioned Joynts, and lard them with a little Lemon-pill; then boil it in Water and Salt, with a faggot of sweet Herbs; then take a pint and a half of Oysters well wash'd, and put them into a Pipkin, with some of their own liquor, a little strong broth, and half a pint
descriptionPage 32
of gravy, as much White wine; put to them two or three whole Onions, some Tyme, grated Nutmeg, and two or three Anchovies, so let them boil together; then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness, with a ladleful of drawn broth amongst it; then dish it up on Sippets, then over-run it with lair, placing your Oysters on the top thereof; then serve it up gar∣nish'd with Barberries or Lemon.
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