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
Mullet Pye.
Gut your Mullet, scale it and wash it, then dry it very well: having so done, lard it with a salt Eel, season it with Nutmeg, Pepper, Mace, Salt, and a little Ginger ve∣ry lightly; then stuff its belly with a pud∣ding made of grated Bread, sweet Herbs, and some fresh Eel minced, add to these the yolks of hard Eggs, an Anchovy wash∣ed and minced very small, some Nutmeg, and a little Salt; then lay it in your Pye: then lay on your Fish, Cockles, Prawns, Ca∣pers, yolks of hard Eggs minced small, Butter, large Mace and Barberries, close it up; and when it is baked, cut open the lid, stick it full of Lozenges, then fill it up with beaten Butter, laying on some slices of Lemon.
descriptionPage 128
In the same manner you may bake Bace, Tench or Bream.
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