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.

Tench baked with a pudding in his belly.

Scald your Tench, and scour it well; being washed clean, dry it: then take grated white Bread, sweet Cream, the yolks of three new laid Eggs, some parboil'd Currans, and some sweet Herbs minced small: Lastly, season it with Pepper and Nutmeg, and make it into a stiff pudding, and therewith fill your Tenches belly: sea∣son your Fish on the one side, with a little Pepper, Salt and Nutmeg, and put him into a deep Coffin with some Butter; then close it, and when baked draw it, and cut it open, then strow thereon some preserved Orange minced: after this take Vinegar, Butter, Nutmeg, Sugar, and the yolk of a new laid Egg, and boil them up

over a chafing-dish of coals, stirring it con∣tinually to keep it from curdling, then pour it into your Pye, and shaking it well toge∣ther serve it up.