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.

Potages for Flesh-days.

Potages of Partridges with Coleworts.

TRuss your Partridges, lard them and put them into your Pot with good Broth, and put your Coleworts in also, being boiled, pass into your Pot a little melted Lard, let your seasoning be Mace, Cloves, Pepper and Salt; having soak'd your crusts and dish'd your Fowl, garnish them with Sausages and Lemon, strowing Salt on the brims of the Dish.

Potages of Ducks and Turnips.

Having larded your Ducks, give them half a dozen turns on a spit before a quick fire, then draw them and boil them, then take your Turnips and cut them into what forms you think fit, pass them in a Pan (having first flowr'd them) with melted lard; being brown, put them into the

Pot where your Ducks are, and boil them well; having soaked your Bread to make your Potage thick, dish your Ducks and Turnips, strowing some Capers, and a lit∣tle Vinegar thereon, let your garnish be carved Turnips.

Potage for a grand boiled Meat.

Take strong broth and boil therein what Fowl or other meat you have, then take three pints thereof, with a pint and half of Gravy drawn with Wine, nine An∣chovies, four whole Onions, half a pint of Oyster liquor, a handful and half of Ra∣spin of French-bread, the juyce of four Le∣mons, the yolks of three Eggs beaten into it, when you are ready to use it, with a sliced Nutmeg, so draw it up all toge∣ther.

You may use Herbs in the same broth, as Spinage, Sorrel, Endive, Lettice, Pur∣slain, with some faggots of sweet Herbs: This is a very rich broth with a high hogo, and is most fitting for great Dishes on great Festivals.

Potage called Skink.

According to the quantity of broth you would have, proportion the flesh of the

Legs of Beef, which you must cut into small pieces about the bigness of a Ten∣nis-ball or less, break the bones in pieces, and let them soak in Water, washing and cleansing it from the blood, but just cover it in your Pot with Water, when it boils scum it, then put in some Pepper in a cloth, and when it is half boiled, put in four Onions, a little Cloves and whole Mace, with a race or two of Ginger sliced, then take up a ladleful thereof, and steep therein some Saffron tyed up in a rag, bruise it till you have colour'd your broth, then put it into your Pot, and let it boil till your Meat be very tender; having sea∣son'd it with Salt, dish it up on Sippets of French-bread, with some of the Meat in the middle of the Dish.

You may for variety put in chopt clove Cabbidge, or bruised Spinage, and cut Endive.

Potage of Pullets and Sparagus.

Truss your Pullets and whiten them, then put them into your Pot with a sheet of Lard over them, fill your pot with strong broth, and season it with Salt, Pepper, Ci∣namon, beaten Cloves and Mace, a whole Onion pill'd, and a bunch of sweet Herbs,

let them not boil too long; then dry your bread and soak it, lay your Pullets in the middle of your Dish with the Asparagus, gar∣nish them with fryed Sparagus, broken Combs, Mushromes, or the Gibblets of your Pullets, with a few Pistaches, lay round the brim of your Dish slices of Lemon and Le∣mon-pill.

Potage of Liverings.

Cut a Fillet of Veal into thin slices, and stuff them very well, put the slices thereof into a Pipkin with some of your best broth; having season'd it with Salt, Cina∣mon, Mace, Nutmeg, and a very little Pepper, soak your Bread, and garnish it with your Liverings, Mushromes, Sparagus, Mutton juyce and Pistaches.

A most excellent Potage, called Le Potage blanck de Lyon.

Take a pint or a quart of White wine, put it on the fire in a Pipkin, with four or five Pippins pared, eight Dates cut in halves, a faggot of sweet Herbs, large Mace, Cinamon, a quarter'd Numeg, let them boil together, and if you want li∣quor, add a pint of strong broth, then take the Marrow of three Marrow-bones and wrap it in the yolks of Eggs and

grated Bread to keep it from melting a∣way, and when your Pot boils, put it therein, then take the yolks of four Eggs, and beat them in White wine or strong broth, and when your aforesaid ingredients are enough, stir your Eggs therein, and sea∣son it to your Pallet with Sugar, then take it off the fire, and serve it up with boiled Ca∣pons or Chickens, garnish the Marrow and Dates on the Breast of them, you may put into this broth Spanish Potatoes or Skirrets.

Potage of Quails.

Truss you Quails, whiten and flowre them and pass them with Lard, then put them in the Pot, boil and season them with Salt, soak your Bread, and garnish it with your Quails, with Lemon, Mushromes, Cocks-combs and Pistaches.

Potage restorative or strengthning.

Take the broth where Marrow-bones have been boiled, you may be easily sup∣plyed therewith from places accustomed to feasting, boil therein a good quantity of great Turnips; when they are boiled, press the juyce out of them, and put it into the Pot wherein the Turnips were boiled, then

take a couple of old red Cocks scalded and beaten to pieces with the back of a Cleaver, then put them into the said broth with a couple of Calves feet, let them boil together, and scum them very well; when they are half boiled, put therein some Rai∣sins of the Sun stoned, sliced Liquorish, a few Anniseeds, with a handful of Pine-Apples and Pistaches beaten in a Morter, add thereunto Cloves, Mace, Nutmeg, and a pint of red Wine; having boiled the Meat to a mash, strain it into a Pipkin, then put to it white Sugar Candy, clarifie it with the whites of Eggs when you boil it a∣gain, and run it through your Jelly-bags; take a quarter of a pint of this Morning, Evening, and if you please at Noon.

Potage of Wood-Quests.

Take your Wood-Quests, or other large Pigeons, whiten and lard them, boil and sea∣son them with a sprig of Tyme, whole Pepper, a little beaten Ginger, and some large Mace, soak your Bread, and garnish your Wood-Quests with bottoms of Arti∣chokes and Sparagus, then serve them.

Potage of Venison.

Take a Hanch of Venison, and cut it in∣to

six pieces, and place them in the bottom of a Pan or Pot, then put in no more Wa∣ter than will cover it, let it boil, then scum it, after that add to it a good quantity of whole Pepper; when it is half boiled, put in four whole Onions, Cloves, and large Mace, some sliced Ginger, Nutmeg, three or four faggots of sweet Herbs, let it boil till the Venison be very tender, and a good part of the broth be wasted; after this pour out the broth from the meat into a Pipkin, keep your Venison hot in the same Pot by adding other hot broth unto it; then take a couple of red-Beet roots, having very well parboil'd them before, cut them into square pieces as big as a shilling, and put them into the broth which is in your Pipkin, and let them boil till they are very tender, add unto the boiling four Ancho∣vies minced, then dish up your Venison on Sippets of French-bread, then pour on your broth so much as will near-upon fill the Dish, then take your roots by themselves, and toss them in a little drawn Butter, and lay them all over the Venison; if the Beets be good, it will make the broth red e∣nough, which you must have visible round about the Dish sides; but if it prove pale, put to it some Saunders: This is a very savory Potage.

The Queens Potage.

Take Almonds, beat them and boil them with good broth, a bundle of Herbs, and the inside of a Lemon, a few crums of Bread, then season them with Salt, stir them of∣ten and strain them. Then take your Bread and soak it with the best broth, which is thus to be made.

When you have boned a Capon or Par∣tridge, take the bones and beat them in a Morter, then seethe these bones in strong broth with Mushromes, and strain all through a linnen cloth, and with this broth soak your Bread, as it soaks, sprinkle it with Almond broth, then put unto it a lit∣tle minced meat, either of Partridge or Ca∣pon, and still, as it soaks, put in more Al∣mond-broth until it be full, then take the Fire-shovel red hot, and hold it over, gar∣nish your Dish with Cocks-combs, Pistaches and Pome-granates.

Potage in the Italian fashion.

Boil green Pease with some strong broth and interlarded Bacon cut into slices, the Pease being boil'd, put to them some chopped Parsley, Pepper, Anniseed, and strain some of the Pease to thicken the

broth, give it a walm, and serve it on Sip∣pets with boiled Chickens, Pigeons, Kids or Lambs-heads, Mutton, Duck, Mallard, or any Poultry; for variety thicken the broth with Eggs.

Potage of Mutton, Veal or Beef in the Eng∣lish fashion.

Cut a Rack of Mutton in two pieces and take a Knuckle of Veal and boil it with good store of Herbs, with a pint of Oat∣meal chopped amongst them, let your Herbs be Tyme, sweet Marjoram, Parsley, Sives, Succory, Marry-golds, Strawberries and Violet-leaves, Beets, Borrage, Sorrel Blood-wort, Sage, Penniroyal with a lit∣tle Salt; being well boil'd, serve them on carved Sippets, with the meat in the mid•••• thereof.

Otherways.

Take the best old Pease you can get, wash and boil them in fair Water; when they boil scum them, and put in a piece of interlarded Bacon, put in also a bundle of Mints with other sweet Herbs, serve the Bacon on Sippets in thin slices, but boil not your Potage too thick.

The Dukes Potage.

Let your broth be the same of that of the Queens, extracted from roasted bones, then soak a loaf of Bread with the crust, af∣ter that a small hash of Partridges which you must strow upon the Bread so thin as it may hardly appear, soak it and fill it by lit∣tle and little, garnish it with your smallest Mushromes, Cock-combs, Kidneys, Pi∣staches, Lemon and serve it.

The Princes Potage.

Take either Capons or Partridges and roast them, then take out the bones and mince the brawn small, take also the bones, break them and seethe them with broth in an Earthen-pot, with a bundle of Herbs, then strain them through a linnen cloth, soak your Bread, and lay it on a bed of ••lesh, or if you will instead thereof a bed of Almond-broth, boil it well, and fill it by degrees, then garnish it with the Pinni∣ons; then take three Eggs with a little Al∣mond-broth, or any other broth, beat them well together, and pour them on your Po∣tage, hold the fire-shovel over it, and so serve it.

Potage of Teals with Hypocrast.

Take Teals, dress and cleanse them well, whiten them, as afore specified, stuff them within with some Lard, then fry them with fresh Seam, then boil them in a Pot, when they are almost boiled, throw in some Prunes with a piece of Sugar, garnish your Potage with the Teals and Prunes.

Potage without the sight of Herbs.

Having minced several sorts of sweet Herbs very small, stamp them with your Oatmeal, then strain them through a strai∣ner with some of the broth of the Pot, boil your Herbs and Oatmeal with your Mutton, and some Salt, let your Herbs be Violet-leaves, Strawberry-leaves, Succory, Spinage, Scallions, Parsley and Marry-gold flowers; having boiled them enough, serve them on Sippets.

Potage of Larks.

Having drawn your Larks, whiten and flowre them, and pass them in a Pan with Butter, Lard or fresh Seam, until they be very brown, then put them in a Pot with good broth, and a bundle of Herbs, and boil them, soak a loaf well, and garnish it

with your Larks, adding thereto Beef-pal∣lates, Mutton-juyce and Lemon, then serve it.

Potage of young Pigeons.

Scald your Pigeons and boil them in good broth, with a bundle of sweet Herbs, co∣ver them with a sheet of Lard, then lay them on a soaked loaf, and garnish them with Hartichokes and Sparagus fryed, green Pease or Lettice.

Potage of Pullets with Colliflowers.

Fit your Pullets for the Pot, and boil them with a faggot of sweet Herbs, season them with Salt, Cloves, Pepper and grated Nutmeg, then let your Bread be soak∣ed and garnished with Colliflowers, pour on some Mutton-juyce or Gravy, and serve it up.

An excellent Potage to cleanse the blood.

Put over the fire about a gallon of fair Water, and put therein a handful of great Oatmeal beaten small, and a piece of Rib-Bacon, then take a handful of Brook-••ime, as many Water-cresses, Nettle-tops, Elder-buds, Violet-leaves, Primrose-leaves, with young Alexander-leaves, mince all

these very small, and put them into your broth with a little large Mace, season it with Salt, when you dish it, put in some Butter.

Potage of young Pigeons roasted.

Having seasoned your broth with Salt and Cloves, put in your Pigeons and boil them, make your Potage brown, then soak your Bread, and garnish it with your Fowl, and pour on your broth.

Potage of green Geese with Pease-broth.

Take your green Geese and boil them by themselves, then take some Pease and boil them in like manner; being well boil∣ed, pass them through a very fine strainer, and put your Pease-broth into a Pot, with a faggot of sweet Herbs, pass a little Lard in a Frying-pan, and when it is melted, put it into your broth; soak your bread in your Geese-broth, then pour your Pease∣broth over it.

Potage of Goose-gibblets.

Whiten your Gibblets and put them in∣to a Pot with good broth, a faggot of sweet Herbs, and a sheet of Lard, let them boil very well, then soak your Bread, and

lay them thereon, pour on your broth, and upon all put some minced Capers.

Potage of Pullets with green Pease.

Scald and truss your Pullets, and put them into your Pot with good broth, and scum it well, then pass your Pease in a Pan with Butter or Lard, and soak them with Lettuce steeped in fair Water and whitened, soak also your Bread, and then garnish it with your Pullets, Pease and Lettuce.

Potage of young Rabbets.

Parboil your Rabbets, then pass them in a Frying-pan with Lard, then boil them in good broth with a faggot of sweet Herbs, soak well your Bread, and garnish it with young Rabbets and Mushromes.

Potage of Lambs Purtenances.

Whiten your Purtenances, and seethe them in good broth with a bundle of sweet Herbs, a sheet of Lard or far Bacon, soak your Bread, lay on your Purtenances, and pour all over it white broth, which broth is thus made.

Take a pint of strong broth from the boiling of your Purtenances, a pine of Sack, a quart of White wine, and put them in∣to

a Pipkin together with about a dozen Dates cut in halves, whole Prunelloes, Ci∣namon, Ginger, Cloves, Mace, half a pound of white Sugar, with the Marrow of two or three bones, let these boil till the Mar∣row be enough, then take it from the fire, and thicken it with the yolks of Eggs, beaten very well and strained through a clean cloth, then garnish it with Lettuce, Suckets, candied Lemon and Wafers, and so serve it up.

Potage of Larks.

Having drawn and trust them, pass them in a Pan with Lard, having first flower'd them, then put them into a Pot with good broth, half a pint of White wine, and half a pound of Sugar; then soak your Bread garnish it with your Larks, and pour on your broth.

Potage of Veal.

Boil a Knuckle of Veal in good broth then skin it and put therein some white Suc¦cory, soak your Bread, and garnish it with your Knuckle, Succory and Mu¦shromes.

You may make Potage of a breast of Veal by first blanching it in fresh Water

then boil it in good broth, with a faggot of sweet Herbs, Capers and Samphire.

Potage of Thrushes.

Draw, truss and flowre them, then pass them in a Pan with some Butter, then boil them in good broth, with sweet Herbs, garnish your soaked Bread with your Birds, Beef-pallates and Mushromes.

Potage of Tortoise.

Having taken off the Head of your Tor∣toise, boil the body in Water, and when it is almost enough, put into your broth some White wine, a faggot of sweet Herbs, and some Lard; when it is boiled, take the meat out of the shell, throw away the Gall, and cut the rest into pieces, then pass them in a Pan with some Lard, some Nut∣meg and Cinamon beaten, a little Ginger and Salt, then stew them in a Dish, and soak your Bread therein, squeeze in the juyce of a Lemon, and Garnish it with cut Sparagus.

Potage of a sucking Pig.

Scald your Pig very neatly, then cut it into half a dozen pieces, whiten them in broth, and boil them with some Herbs,

a piece of Lard, see that your Pot be sup∣ply'd with good broth, as it consumes in boiling, then soak your Bread, and when your Pig is boil'd enough, place the head in the midst of the Dish, with the quar∣ters round about it, and the purtenances round them, pour on your broth and serve it.

Potage of minced Mutton.

Take the flesh of any joynt of Mutton, and mince it with Beef-suet, season it with some beaten Nutmeg, a little Pepper, and some Salt, and stew it in a Stew-pan, soak your Bread in your best broth, then gar∣nish it with your minced meats, and Cocks∣combs, then pour on your broth with the juyce of Mutton.

Potage of Beef.

Take a Leg of Beef, and stew it till it be so tender that it is ready to fall in pieces, season it with a bundle of Herbs, Cloves, Capers, Samphire, Mushromes, &c. then soak your Bread, and garnish it with your meat.

Potage of Capons and Pullets with Rice.

Having fitted your Capons or Pullets for the Pot, season your broth and boil them

therein, then pick your Rice very well, wash and dry it very well before the fire, then boil it in good broth, then soak your Bread and garnish it with your Capons or Pullets, together with the Rice; you may, as you shall think good, put some Saffron into the broth.

Potage of a Calves head fryed.

First boil your Calves head, then bone it, after that cut it into several pieces, then mingle your meat with large Oysters cut into pieces, and season them with Pepper, Nutmeg and Salt, then flowre it and fry it with good sweet Butter, soak your Bread, and lay in your meat and Oysters, pour on your broth, and garnish your Dish with Mushromes, Pomegranats, sliced Lemon and Capers.

Potage of breasts of Mutton with Turnips.

Take the neck-ends of your breasts and boil them, then take some Turnips, pare them and slice them, then fry them (having first flowr'd them) in Butter, and put them to your Mutton, season your broth with Cloves, Pepper, Nutmeg, two or three blades of Mace, a whole Onion peel'd, Salt and a faggot of sweet Herbs; if your Po∣tage

be too thin, take some flowre and mingling it with Pepper and Verjuyce, put it into your Pot, then soak your bread and serve it.

Potage of Wood-cocks roasted.

First almost roast your Wood-cocks, then boil them with some sweet Herbs, soak your Bread in strong broth, and lay your Wood-cocks thereon, pour on your broth and serve them.