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.

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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 17, 2024.

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Pig roasted with the hair on.

Having drawn your Pig very clean at vent, taking out his guts, Liver and Lights, wipe him well, cutting off his feet and truss him, and prick up the belly; being laid to the fire, be careful of scorching him; when you perceive the skin to rise up in blisters, pull off the skin and hair, having clear'd him of both, scotch him down the back, and baste him with But∣ter and Cream; then take Currans, Salt, Sugar and grated Bread mingled together, and dredge him therewith, continuing so to do till he is breaded above half an inch thick: being roasted enough, serve it up with sauce made of Vinegar, whole Cloves, whole Cinamon, and Sugar boil'd up to a consistency.