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.
Link to this Item: http://name.umdl.umich.edu/A80290.0001.001
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 June 14, 2024.

Pages

Eel Pyes otherways.

Your Eels being skin'd, cleans'd and cut into pieces three inches long, put to them sweet Marjoram, Tyme, Winter-Savory, Onions or Leeks with Parsley minced small, then season them with Nutmeg, Mace, Pep∣per, Cloyes and Salt; having coffin'd them, put all over them a quarter of a pound of Currans and Lemon sliced, over these put Butter, close it, and when it is baked, lair it with White wine and Vinegar, beaten up with the yolks of three Eggs, and some drawn Butter; pour this in at the Fun∣nel of the Pye, and shake it well toge∣ther.