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
An excellent boiled Pudding.
Beat the yolks only of half a dozen Eggs with Rosewater, and a pint of Cream, warm it with a piece of Butter as big as a Pullets egg; when it is melted, mix them well together, and season it with Nutmeg, Sugar, and Salt, then put in as much Bread as will make it as thick as Batter, with a spoonful of Flowre, then take a double
descriptionPage 312
cloth, wet it and flowre it, tye it fast, and put it in the Pot, being boiled, serve it with Butter, Verjuyce and Sugar.
Or you may take Pinamolets or French Bread, grate it and sift it through a Cullen∣der, and mix it with Flowre, minced Dates, Currans, Nutmeg, Cinamon, minced Suet, Milk from the Cow, Sugar and Eggs, take away one moiety of the whites, and mingle them all together, then make it round like a loaf, when the liquor boils, put it in tyed up in a double cloth.
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