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
Beef how to Coller red.
Take a Flank of Beef, and cut it out four foot in length, and about two in breadth, then mingle a little Cocheneil and Allum together, and put them into a pint of Red wine; after this, season your Beef with Salt-peter, then lay your Beef into a Tray, with your Red wine a whole day and a night, then season your Beef with sweet Herbs, minced Nutmegs, Cloves, Mace and Pepper beaten very small; Col∣ler up your Beef, and bind it about very hard
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with Tape, then boil it leisurely in Pump-water; when it is cold, lay it in a Vessel, and put to it a pickle made of White wine, strong Broth and Vinegar; cut it when you serve it into slices upon a plate with Vinegar, or at a great Feast divide it into three Col∣lers, and place them in a Dish, stick Bay-leaves upon them, and garnish the Dish with Flowers and green.
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