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 18, 2024.

Pages

Pyramidis Cream made after a most excellent manner.

Take three pints of Water, and eight ounces of Harts-horn, put it into a bottle with Gum-dragon, and Gum-arabick, of each the quantity of an Egg, let the bottle be so big, that it may hold a pint more, stop it very close with cork, and tye a cloth over it, put the bottle into a beef-pot, or you may boil it by it self in Water, let it boil three hours, then take the same quan∣tity of Cream as there is of Jelly, with three quarters of a pound of Almonds well beaten with Rosewater, mingle them with the Cream, strain it, put the Jelly when it is cold into a Bason, and the Cream to it, sweetning it as you shall think most convenient; add to it three or four grains of Musk and Ambergriese, set it over the fire, and stir it continually till it be seething hot, but let it not boil, then put it into a glass, and let it stand till it be cold, when you use it, put the dish in some warm Water, and serve it with Cream.