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.

Fowl of all sorts, both Land and Sea Fowl Roasted, Fryed, Broiled, Fri∣gassied.

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,

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.

Capons frigassied.

Your Capon to be frigassied must be ei∣ther boiled or roasted, which you must carve up, taking the Pinions from the Wings, and the Brawn from the Joynt, as they lye in the dish: Thus carved up to lye orderly on the Pan, put to them the yolks of five Eggs, with sliced Nutmeg, and minced Tyme: Being thus all in the dish, mingle them well together, and put them into your Pan with clarified Butter half hot, and fry them till they are yellow, then turn them: after this take some White wine with the yolks of three Eggs, a little strong Broth, Gravy, an Onion cut in quar∣ters, Anchovies, and a little Nutmeg grated; then pour out what liquor is in your Pan, and add to it a ladleful of drawn Butter; then put this lair into your Pan, and keep continually shaking it therein over a slow fire till it grows thick; if it should prove too thick, you may thin it with White wine; then dish up your Fowl, and pour

in your sauce and serve it up, garnisht with hard yolks of Eggs chopt small, and slices of Lemon.

Chickens frigassied.

Take half a dozen Chickens, draw, fley and cut them into quarters, not removing the Gibblets and Liver; then take your Cleaver, and with the back thereof beat them very well, then fry them brown with Butter; in the mean time get Tyme, sweet Marjoram, and other sweet Herbs, and mince them small, Oxe-Palates, Dates, the bottoms of three or four Hartichokes sliced all together, Salt with beaten Ginger and Mace: The meat being enough, cleanse your Pan, and put in your meat again with strong Broth, Verjuyce, and the rest of the aforementioned materials, and let them fry till the liquor be half consumed; then put in half a pound of Butter, Sugar, scalded Goosberries, minced Lemon, and shake them well together, dish them up on Sip∣pets, garnished with grated Bread, sliced Lemon and scalded Goosberries.

The latest way of frigassying Chickens is thus: take them, scald them, and quar∣ter them, then break their bones by beat∣ing them with a back of the Cleaver, dry

them well, and then flowre them; your Pan being hot, put them in with their skin∣ny side downward, and fry them brown on both sides: then pour out your liquor, and have a lair in readiness made of Gravy and Claret, which you must put into your Pan, adding thereto pieces of Sausages, cut about half the length of your finger, a pint of Oysters, and an Onion or two, a faggot of sweet Herbs, a grated Nut∣meg, a couple of Anchovies; let these boil up in the Pan: then take the yolks of five Eggs, and beat them in strong broth, take your Pan off the fire and pour them in, shaking them whilst they are over the fire; then dish up your Chickens on Sippets, pouring on your lair with Oysters, and placing your bits of Sausages round the dish, garnishing it with Lemon.

Duckling frigassied.

Take Ducklings and cut them in small pieces, flowre and fry them in sweet But∣ter: having first dryed them in a clean cloth; then take some Sack, an Onion and Barsley chopt small, a piece of whole Mace, and a little gross Pepper, adding hereunto some Butter, Sugar and Verjuyce: Then take a good handful of Clary, and pick off

the stalks: having done this, make a bat∣ter of four new-laid Eggs, fine Flowre, some sweet Cream, and a little Nutmeg, fry these in a Pan; and having dish'd your Ducklings, pour on your fryed Clary, &c. upon them.

Ducks or Wigeons frigassied.

Quarter them first, race them, beat them with the back of your Cleaver: having dryed them well, put them into a Pan with sweet Butter, and fry them: when they are almost fryed, put into them a handful of minced Onions, some little Tyme; after put in some Claret wine, with some thin slices of Bacon, and some Spi∣nage and Parsley boiled green and minced small: when it hath fryed a little while, break in a dish three yolks of Eggs, with a grated Nutmeg, and a little Pepper, put these into the Pan, then toss it up with a ladleful of drawn Butter; pour on your lair, and let your Bacon be on the top of your Ducks.

Ducks roasted.

Having roasted your Ducks very well, provide in the mean time this following sauce; boil some Onions sliced very thin

in a little strong Broth, put thereto a little Gravy, and some drawn Butter: This is the custom of some, but the best and general rule is for all Wild Fowl, to boil up the Gravy with an Onion, a little Nutmeg and Butter. For Water Fowl, it is customa∣ry to boil up sliced Onions in strong Broth, with Gravy and a little drawn Butter.

Goose frigassied.

Take a Goose and roast him almost, then carve him and scotch with your knife long ways, and cross it over again to make it look like chequer-work; then wash it over with Butter, and strow Salt upon it; then put it into a dish with the skinny side downward, so set it before the fire in a dripping-Pan, that it may take a gentle heat, then turn the other side; then take it and lay it on your Gridiron over a soft fire: when you think it is enough, baste the upper side with Butter; then dredge it over with flowre and bread grated; then put it over again and froth it, and dish it up: your sauce must be Vinegar, Butter and Mustard; with a little Sugar, put it in∣to your dish with a little drawn Butter, and lay your Goose a top of it, garnish it

with Lemon, laying on Sausages round the brims of the dish.

Hen roasted.

Make choice of an indifferent young Hen full of Eggs, fit it for the spit, and roast it: being enough, take it up and break it open, and taking the brawn from the joynt, mince it into small slices, but save the wings and legs whole, with the rump also, stew all in the Gravy with a little Salt; after this, mince a Lemon into your sauce; let the minced brawn of the Hen be laid in the middle of the dish, and the legs, wings and rump round about it; garnish the dish with the yolks of hard Eggs minced small, and some slices of Orange or Le∣mon.

For a Hen roasted and not broken up, the usual sauce is, the yolks of four Eggs boiled hard and minced, a little drawn But∣ter, some Claret wine, Gravy, and the juyce of a Lemon.

Larks roasted with Bacon.

Pull your Larks and draw them, and spit them on a small spit, with a slice of Bacon, and a Sage-leaf between each Lark: being roasted, dish them up with a sauce

made of the juyce of two or three O∣ranges, Claret, and a little sliced Ginger; then set it on the fire a little while, and beat it up with a piece of Butter, and so serve them up.

With the same sauce you may broil your Larks on a Gridiron, opening their breasts and laying them abroad.

Plover roasted.

Take half a dozen green or gray Plovers, and roast them; being enough, have some Onions boiled (being first sliced) in strong Broth, add thereunto Gravy, and a little drawn Butter; or else Gravy boiled up with an Onion, a little Nutmeg and Butter.

Partridges roasted.

Pull, draw and truss them, then roast them not too dry, sauce them with grated Bread, Water, Salt, and a whole Onion boiled together: when it is boiled, take out the Onion, and in its stead put in minced Lemon, and a piece of Butter; then dish your Fowl, and serve it up with this sauce.

Partridges frigassied.

Truss your Partridges, and roast them till they are three quarters enough, then carve them up; after this fry them with an O∣nion chopped very small; add to them half a pint of Gravy, three Anchovies, some grated Bread, drawn Butter, and the yolks of two Eggs beaten with white wine, boil them till they come to a thickness, and dish them up.

Pullets roasted.

Roast your Pullet saving the Gravy: having before stuft the belly thereof with a little Butter, the yolks of two hard Eggs minced, some Claret wine, the juyce of Lemon and Salt, pour your dripping out of the Pan, blowing off the fat, and boil it up with a little Claret; then put to it some drawn Butter, and serve it up with your Fowl.

Pigeons roasted.

Prepare them to truss, then make a farcing with Beef-suet or Marrow, mincing it with the Liver of the Fowl very small, and mingle it with grated Bread, the yolks of hard Eggs minced, Mace and Nutmeg

beaten, the tops of Tyme shred very small, and Salt, incorporate these together, with the yolks of hard Eggs and Verjuyce; then cut the skin of the Fowl betwixt the Legs and body before it is trussed; then put your finger to raise the skin from the flesh, but have a care you do not break the skin; then farce it full with this meat, trussing the Legs close to keep it in, then roast them, setting a dish under to save the Gravy, which you must mix with some Claret wine, sliced Nutmeg, a little of that farced Meat and Salt; then give it two or three walms on the fire, and beat it up thick with the yolk of a raw Egg, and a piece of Butter, with a little minced Lemon, and so serve it up.

You may for variety use this sauce, mince a handful of Parsley very small, and wrap it up in a ball of Butter with a grated Nut∣meg, put this into the belly of your Pidge∣ons: when you spit them, adding thereto some minced Bacon, with a few Mints; take this farcing out when you draw them, and put it into Claret wine, putting thereto grated Bread and drawn Butter, and you may use your Vine leaves roasted and mince them therein.

Qails roasted.

Pull your Quails without breaking their skin, and roast them with some Vine-leaves, or dry the Vine-leaves in a dish be∣fore the fire; then mince them very small, and put them into Claret wine, with a lit∣tle Vinegar, small Pepper and Salt; being boiled, beat it up thick with a piece of But∣ter, and so serve up your Fowls.

Or you may only take some White wine, grated Nutmeg, Vine-leaves minced, and some drawn Butter.

Rabbets roasted.

Spit them not back to back, but skuer them up side to side, so will they roast much better; being roasted enough, take Butter and minced Parsley, being first boiled or roasted in their bellies, and add thereto the I ivers minced very small, and so serve them up.

Snipe roasted.

You may either draw them or not, if you do, put an Onion into the belly of the Fowls, and so roast them with a dish under them, in which must be some Cla∣ret wine, Vinegar, an Anchovy, Pepper

and Salt: when your Fowls are roasted, put thereto a little grated Bread, some But∣ter, shaking them well together, and so serve it up: This is very good sauce for a wild Duck, having first rub'd your dish with a clove of Garlick.

If you do not draw your Fowl, then only take the guts and mince them very small into Claret wine, with a little Salt, Gravy and Butter.

Another sauce is thus made, take some Onions and boil them, and add to them some Pepper and Salt, with a little Butter, or raw Onions, Water, Pepper and Salt, with the Gravy of any fresh Meat.

Turkey carbonado'd.

Your Turkey being roasted almost and carved, scotch it with your knife long ways, crossing it over again, that it may look like Chequer-work; then wash it over with Butter, strowing Salt thereon; then setting it in your dripping-Pan, let it take a gentle heat, turning it twice or thrice, then set it on your Gridiron over a soft Char-coal fire; when it is enough take it up, and sauce it with Gravy and strong Broth boiled up with an Onion, a little grated Bread, a sliced Nutmeg, an An∣chovy,

and a ladle of drawn Butter, adding thereto some Salt; then dish up your Tur∣key, and pour your sauce all over it; then strow it over with Barberries and garnish it with Oranges or Lemon.

Or you may take some sliced Manchet soaked in some strong Broth with Onions, boil it up in Gravy, Nutmeg, Lemon cut like Dice, and drawn Butter, put this under your Turkey.

Woodcocks roasted.

Having pull'd and drawn them, wash and truss them, then lard them with a broad piece of Bacon over the breast; being roasted, serve them on broiled tosts dipt in Verjuyce, or the juyce of Oranges with the Gravy, and warmed on the fire: This is the French fashion.

The English way of roasting Woodcocks is thus: take them fresh and newly killed, you may know when they are so, by open∣ing their bill and smell to it, or plucking a feather from the wing, and thrust it down their throat; if they are tainted, you will know it by the smell of the fea∣ther. Having drawn, wash'd and trust them, lay them to the fire, and baste them with Butter; being almost enough, strow

grated Bread on them, and be sure to save the Gravy, into which you must put tosts that are butter'd: Or, you may only mince the guts, being roasted with the Fowl into their Gravy and a little Claret, and so serve them up.

Or you may cut a Manchet into tosts, and put them into Gravy boiled up with an Onion, a little strong Broth, some drawn Butter, and a little Nutmeg; pour this on your tosts, and dish up your Cocks.