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.

All manner of Potages for Fasting-days out of Lent.

Potage of Craw-fish.

HAving cleans'd your Craw-fish very well, boil them with Wine Vinegar, Salt and Pepper; when they look red pick the feet and tail, and fry them with sweet Butter, then take the bodies of your Craw-fish, and pound them very well with Oni∣ons, Cloves, Mace, Ginger, Pepper, Salt, hard Eggs, and the crums of white Bread, let them soak in good broth made of Herbs, or clear Pease-broth; having boil'd these together, strain them and set them before the fire, then take some Butter with minced Parsley, fry it and put it into your Potage, which you must be mindful to season well, your crusts being soaked, put on the hash of a Carp, with the juyce of Mushromes, fill up your Dish, and garnish it with the feet and tails of your Craw-fish, with Pome∣granates, and the juyce of Lemons.

Potage of Snails.

You must first wash your Snails in ma∣ny waters, then put them into an earthen-Pan or wide Dish, and put to them as much Water as will cover them, then set your Dish over a Chafing-dish of coals; having boil'd a while, take them out of the Shells and scowr them with Water and Salt four or five times, then let them boil a lit∣tle while in a Pipkin with Water and Salt, then take them up and lay them in a Dish with some very good Sallet Oyl, when the Oyl boils, put in some sliced Onions, fry them and put the Snails to them, and stew them well together; then take the Snails, Oyl and Onions, and put them into a Pip∣kin together sizeable for them, and put as much Water to them, as will be sufficient to make a Potage with some Salt, and let them stew four hours, then mince some sweet Herbs, as Tyme, Penniroyal, Parsley, &c. having minced them very well, pound them to a green Sauce, and put in some crums of Bread soaked in the Potage with a little Saffron and beaten Cloves, put all to the Snails, and give them a walm or two: when you serve them up, squeeze in the juyce of a Lemon, put in Vinegar also,

and a clove of Garlick among the Herbs, serve them up on Sippets: This is a most excellent Potage.

Potage of Carp.

Having bon'd the Carp, set him aside and take the bones and boil them in Pease-potage, with some Onions, hard Eggs, and the crums of white Bread; having boiled strain them, then fry them with Parsley, and put them in the broth again; then dry and soak your Bread; after this take the flesh of your Carp, hash it, and when it is boiled, lay it on your Bread, then pour on your broth, filling your Dish, and sprinkle it with the juyce of Lemon and Mushromes.

Potage of Tenches.

You must bone your Tench in the same manner as you did your Carp, then take the flesh and mince it very small, and farce it, seasoning your farcings well, and close up the hole wherein they were put; your Bread being soaked, garnish it with your Tenches, and pour on your broth, it mat∣ters not whether the broth be made of Pease, Turnips, Herbs, Tenches, Amonds, Carps or Craw-fish.

Potage of French Barley.

Having pick'd and cleans'd your Bar∣ley very well from dust, put it into boiling Milk, being boil'd down, put into it large Mace, Cream, Sugar, and a little Salt, boil it indifferent thick, then put it into a Dish, scrape on Sugar and serve it.

Potage of Carps farced.

Separate the bones from the flesh, then farce them with their own flesh, and close up the hole neatly, through which you con∣vey'd your Farcings; then put them into a Dish of broth, and stew or boil them, add thereunto Butter, Chibbals, Verjuyce, large Mace, a faggot of sweet Herbs and Pep∣per; then take your bones and boil them, and having boil'd a pretty while strain the broth, and put it to your Carps, then soak your crusts, and lay your Carp thereon, pouring the Potage upon it, garnish it with Capers, Pine-seeds and Mushromes.

Potage of roasted Carps.

Press your Carps, and slit them on the top, then melt some Butter, and endore your Carp therewith, then put it on the Gridiron and broil it. Then take some

Turnips, and cut them in two, whiten, flowre and fry them, then put them into some Pease-broth or Water, season them and let them boil, then soak your Bread; and lay your Carps thereon with Butter, Parsley, Chibbals, and a little Vinegar, then garnish it with the Turnips, Samphire, and a few Capers.

Gruel Potage.

Having pick'd your Oatmeal very well, boil it over a soft fire, when it is tender, strain it through a Strainer, then put it into a Pipkin with some Spring water, make your Potage pretty thick of the strained Oatmeal, and add thereto some Raisins of the Sun well pick'd and ston'd, some large Mace, Salt, with a small faggot of sweet Herbs, Rosewater and Saffron, set it a stew∣ing on the fire with some Sugar; when it is near upon enough, put to it some Butter with the yolks of Eggs strained.

Or you may take Oatmeal and chop some Herbs amongst it, then put them into boil∣ing liquor, with some Raisins or Currans, or both, and when it is boiled to an indif∣ferent thickness put Butter to it.

Or you may only take Oatmeal, a bun∣dle of sweet Herbs minced small, with some

Onions and Salt, boil these together, and season them with Butter.

The Queens Potage.

You may take your choice whether you will have Carps or Tenches, then boil them with Water, Salt, an Onion, Parsley, hard Eggs, and the crums of a white Loaf, when they have boil'd a while, strain your broth, and put it into another Pot with some Butter, then take some Almonds, blanch them and pound them, and mingle with one moiety of your broth; having boiled a while, strain them, and put in an Onion stuck with Cloves, then set it over a gentle fire, then soak your dish with a little of your first broth, and fill up your dish with White-broth, with the yolk of an Egg allai'd with Verjuyce, and the juyce of Mushromes, let it not be too thick, serve it garnished with Lemon and Pome∣granate.

The Dutchess of Anjou's Potage.

Take the bones of a Carp, and boil them in Pease-broth that is very clear, with the yolks of Eggs, a bundle of Herbs, and all well seasoned, then dry a loaf and soak it, and fry into it some hash of Carp, and juyce

of Mushromes, Melts, Livers of Eel-pouts, and all manner of sweet Herbs, dish it up, and garnish it with Pomegranate and sliced Lemon.

Potage of Tortoise.

Cut off their heads, boil them and take the flesh out of the shell, and cut it into pieces, then pass them in a Pan with But∣ter, Parsley and Chibbals; having thus past and season'd them, put them into a Dish, and let them soak over a Chafing-dish of coals with some broth, be careful in the re∣moving of the gall when you cut your Tortoise in pieces, your Bread being soak∣ed, garnish it with your Tortoise, and place Sparagus broken about your Dish, Mu∣shromes, slices of Lemon or Oranges.

Potage of Wheat.

Take a quantity of Wheat and wet it, then put it into a bag, and beat it with a wash beetle, being hul'd and cleans'd from the dust, boil it over night, and let it soak on a soft fire till the morning; then being ready to use it, take as much as you think convenient, and put it into a Pipkin or Skil∣let with a proper quantity of Milk, and boil it with Mace, Salt, Cinamon, Saffron

and the yolks of two or three Eggs, boil it thick, scrape on Sugar and serve it.

Potage of Mushromes farced.

Take your youngest and freshest Mu∣shromes, wash them very well, and boil them in Water with an Onion stuck with Cloves, and a sprig or two of Tyme, sea∣son your broth, boil it, strain it, and put it into a Pot, then pass your Mushromes in a Pan, with Butter, Parsley, Pine-apple-seed, with Capers, and put them into the Pot again and let them simmer; then soak your Bread, and lay it on a bed of a hash of Carps, then fill it up by degrees with your other materials, after it is filled garnish your Potage with your Mushromes farced, with the same farce wherewith you made your hash between two Dishes, and with Melts, garnish your Dish with Pomegranate or sliced Lemon and serve it.

Potage of Rice.

Having pick'd your Rice clean, and ta∣ken the dust from it, wash it and boil it in Milk; having boil'd a while, put to it some Cream, large Mace, whole Cinamon, Salt and Sugar, boil it on a moderate fire, scrape on Sugar and serve it.

You may boil your Rice, and stran it with Almond Milk, seasoning it as you did the former.

Potage of Soals farced.

Take your Soals and fry them till they are three quarters enough, then open them along the bone, and separate the flesh from it, then take Melts, Oysters, Capers and Mushromes, and pass them in a Pan with Parsley and whole Chibbals, then stuff or farce your Soals with these ingredients; then soak them in broth, fresh Butter, the juyce of a Lemon or Verjuyce, then soak your Bread in fish-broth, and garnish it with your Soals, Mushromes, and their juyce, Melts, and slices of Lemon.

Potage of Milk.

Take whole Oatmeal and pick it clean, then put it into a Pipkin of boiling Wa∣ter, when it is very tender, put in Milk or Cream, Salt and fresh Butter with a little beaten Nutmeg and Cinamon.

Potage of Ellicksander.

Take Oatmeal, pick it and cleanse it, then chop amongst it some Ellicksanders, when your Water boils, put in your ingredients

with a little Salt, let it boil moderately, and not too thick, and when it is enough, put some Butter to it.

Potage of Smelts.

Having made a broth either of Almonds, Fish, Mushromes or Pease-broth well sea∣soned, take your Bread and soak it, and pour a little White-broth over it, of yolks of Eggs allay'd with Verjuyce, and the juyce of Mushromes; then take a quar∣tern of Smelts, or what quantity you think fit, fry them in Butter wirh Parsley and Chibbals, and garnish your Dish with them, adding Pomegranates and Lemon.

Potage of Pease.

Shell a quantity of green Pease, and put them into a Pipkin of fair boiling Water, then put in your Herbs, some Oatmeal and Salt, let them boil moderately, and not too thick, and when they are enough, put some Butter to them.

You may boil them in Milk or Cream, putting to them some sprigs of Mint, with a little Salt; if not thick enough, put in some Milk and Flowre well temper'd toge∣ther, with the yolk of an Egg.

Potage of Sparagus.

Take a good quantity of Herbs with crums of Bread, season them well and boil them, then take them up, drain and fry them, after they are fryed, put them in the Pot again, then soak your Bread, and gar∣nish it with Sparagus, which you must have ready boil'd with Salt, drain'd and season'd with Butter, Salt, Cinamon, and Nut∣meg, over all strow your broken Sparagus which is fryed, and serve it.

Potage of old dry Pease.

Take a quantity of Seed-pease which are the best, pick those that are worm-eaten from the rest and wash them; then put them into boiling liquor, being tender boil'd, take out some of them and strain them, and set them by for your use, then season the rest with Salt, a bundle of Mints and But∣ter, let these stew leisurely, and strow some Pepper over them.

Put Salt to your strained Pease-potage with large Mace, a bundle of sweet Herbs, and some pickled Capers, stew them well together, lay in the bottom of your Dish slices of bread, and grated manchet to gar∣nish it.

Potage of Fish-harslets.

Bone a couple of Carps, and hash them with Butter, and good store of sweet Herbs, then take the bones and boil them in any sort of broth with a faggot of Herbs, But∣ter and Salt; then take the skin of your Carps, and make thereof some Harslets, then lay these over your seasoned hash, and roul them up like small Chitterlings; after they are thus rouled up, seethe them in a Dish with Butter, a little Verjuyce, and a Chibbal, then soak your bread and garnish it with your Hash and Harslets, and lay a top Mushromes and broken Sparagus.

A very good Potage.

Put Water in a Pipkin and boil it, then strain some Oatmeal and put to it, with large Mace, whole Cinamon, Salt, a bun∣dle of sweet Herbs, some strained and whole Prunes, with some Raisins of the Sun, being well stewed on a soft fire and pretty thick, put in some Claret and Sugar, serve it in a deep Dish and scrape on Sugar.

Potage of Lettuce farced.

Blanch your Lettuce in fresh Water, then make a Farce either of Herbs or Fish, and having farced them with it, let them soak in a Pot with some Pease-broth, season them well with Salt and Butter, and an Onion stuck with Cloves, soak your bread, and garnish it with your Lettuce which you must cut in halves.

Potage of Cabbidge.

Blanch or whiten your Cabbidge or Coleworts, having first cut them into quar∣ters, then put them into a Pot of Water with store of Butter, Salt and Pepper, with an Onion stuck with Cloves; when they are well boiled, put to them some Milk, then soak your bread, and garnish it with your Cabbidge or Coleworts.

Potage of Onion.

First have a Pipkin of boiling liquor over the fire, then fry good store of sliced Onions; and put them into the Pipkin with what they were fryed in, also some Pepper and Salt, being well stewed together, serve them on Sippets of French-bread.

Potage of Pumpkin.

Having cut your Pumpkin into pieces, boil it with Water and Salt; after it is well boil'd, strain it and put it into a Pot with an Onion stuck with Cloves, fresh Butter and Pepper, soak your bread, and allay the yolks of four Eggs, and pour them over your broth, so serve it.

Or thus; cut and boil your Pumpkin, as aforesaid, then put it through a straining-pan with some Milk, and boil it with But∣ter, season it with Salt, Pepper, Cinamon and an Onion stuck with Cloves; you may, if you please, serve it with yolks of Eggs al∣lay'd, or without them.

Potage of Almonds.

Take half a pound of Almond-paste, or what quantity you please, and mingle it with new Milk, then have a quart of Cream boiling in a Pipkin or Skillet, then put in the Milk and Almonds with some Mace, Salt and Sugar, serve it on Sippets of French-bread, and scrape on Sugar.

Or you may strain your Almonds with fair Water, and boil them with Salt, Mace and Sugar, adding some yolks of Eggs dissolved in Saffron.

Potage of Turnips.

You must first scrape and wash them very clean, then cut them into quarters, whiten them and boil them in Water, But∣ter, Salt, and an Onion stuck with Cloves, after they are boil'd enough, soak your bread, then put on your Turnips with good store of Butter.

Or having fitted them for the Pot, as aforesaid, cut them in halves, blanch and flowre them, then pass them in a Pan with refined Butter; when your Turnips are brown, take them from the Butter, and put them into a Pot with some Water or Pease-broth, let them boil a pretty while, and forget not to season your broth, then soak your bread, and garnish it with your Turnips, Grapes and Capers.

Potage of green Pease.

Pass your Pease in a Pan with melted Lard, but be sure that it be very new, then set them a soaking in a small Pot, well sea∣son'd with Parsley and Chibbals, then soak a Loaf with some Herb-broth, or old Pease-broth, then garnish it with green Pease.

Or you may take the biggest and strain them, after you have boiled them very

tender, then fry some Parsley and Chibbals into it minced small, season it well, put some Capers into it, and garnish it with fryed bread.

Potage of Cucumbers farced.

Take Cucumbers, pare them and hol∣low them, then whiten them, and having drain'd them, make a farce of Sorrel, yolks of Eggs and their whites, season them and pour them into your Cucumbers, after this put them into some Water or Pease-broth; having boil'd them a while, season them as you shall think fit with Ca∣pers, then soak your bread and garnish it with your Cucumbers cut into quarters.

Potage of Oysters.

Blanch your Oysters very well and flowre them, then pass them in a Pan with a little Parsley, then soak them in a Pot, then soak your bread also in other broth, when it is well soaked, garnish it with your Oysters, whereof some must be fryed; you must put to the fryed Oysters, Pomegranates, and sliced Lemon for the garnish.

Potage of Salmon.

Take a Rand of Salmon, and cut it into pieces, then pass it in the Pan, after that soak it a little while in White wine and Sugar, then soak your bread in well season∣ed broth; after your Fish hath boil'd a lit∣tle, lay it on your Bread with the broth.

Or you may take the Jole, or any other part of the Salmon, and having cut it to pieces and fryed it, season it with Nutmeg, Salt, Ginger and Pepper, then boil it in White wine and Sugar, with a little Vine∣gar, a faggot of sweet Herbs, Chibbals, and some blades of large Mace; after it hath boil'd a while, put in some of your best broth, garnish it with Oysters, yolks of Eggs boil'd hard, minced fine with fryed Parsley, Mushromes, Pomegranate and sliced Lemon.

Potage of Frogs with Saffron.

Having trussed your Frogs, boil them in Pease-broth, and season them with Parsley, an Onion stuck with Cloves, and a sprig or two of Tyme; then soak your Bread, and garnish it with your Frogs whitened in fresh Water, adding thereto the yolks of Eggs or Saffron.

Potage of Bran.

Take your largest Bran, and order it as you are directed in the title of Bran-Po∣tage, in the Table of Potages for Lent; on∣ly for Fasting-days out of Lent, you may put into your Potage some Eggs allay'd with Verjuyce, let your garnish be paste call'd Fleurons.

Potage of Hops.

Take good store of sweet Herbs, chop them indifferent small, and add to them the crums of a White-loaf, then boil them in fair Water, then take them up, drain them and pass them a little in the Pan, and put them into the Pot again, then take Parsley and fry it in Butter with a bundle of Herbs, and put it into your Pot, then boil your Hops with Water and Salt; be∣ing boiled enough, drain it and put But∣ter to it, then soak your Bread, and serve your Potage whitened with yolks of Eggs allayed in Verjuyce.

Potage of Rasberries.

Take the yolks of half a dozen Eggs, and allay them with the juyce of a pint of Rasberries, then put over a pottle of Milk,

and when it boils, pour in your ingredients aforesaid, stir it very well, season it with a little Salt, then dish it and garnish it with Rasberries.

Potage of Parsnips.

Let those you chuse be of the middle size for thickness, then cleanse them, then boil them with Butter, and a faggot of sweet Herbs, season them with Salt, and an Onion stuck with Cloves, then take them up, being boiled enough, and peel them, then stove them with Butter and a little broth, by which means your broth will be thickned, then soak your Bread, garnish it with your Parsnips, and fill your Dish with the Potage.

Potage of Leeks.

Take the white end of your Leeks and cut them small, then take other whites and cut them into lengths for garnish, boil these tyed together, and your chopt heads of Leeks in Pease-broth; being enough, soak your Bread, garnish it with your Leeks, and strow on the top your Leeks cut in lengths.

You may either whiten your Potage with yolks of Eggs allay'd with Verjuyce, or put

therein some Milk and Pepper. If you serve them without whitening, boil them in Pease-broth, otherwise in Water, and put to them some Capers, Broom-buds, Pine-apple-seed, and Samphire cut small.

Potage of Barnicle farced.

You must uncase or skin your Barnicle, then take the flesh and mince it well with Butter, Mushromes, yolks of Eggs, Salt, Cinamon beaten, Cloves, Mace, Ginger, Pepper, fine Herbs, as Parsley, Chib∣bals and Tyme, with some raw Eggs, to bind the flesh, then farce your Barnicle, and close it up with a Skuer or a Thread, put it in the Pot, and boil it with Pease-broth the clearest you can get, and boil it well, then garnish your Bread therewith after it is soaked.

Potage of Eel-pouts.

Take your Eel-pouts, flowre and fry them, then soak your Bread in the best of your broths, and garnish it, and your Potage with them; then strow on Mushromes, Sparagus, Melts, and whiten them with Almond-broth, or the broth of Craw-fish.

Potage of broken Sparagus.

Having dryed your crusts, soak them in the best of your broths, then garnish them with your Sparagus and Mushromes, with some Sparagus at length.

Potage of Colliflowers.

Whiten your Colliflowers a little, then boil them, and season them well, soak your Bread in what broth you have, and garnish it with your Colliflowers fryed in Butter, Salt and Nutmeg, sprinkle your Potage with Almond-broth.

Another very good Potage.

Peel half a dozen Onions, mince them and boil them with Water and Butter, after they are throughly boiled, strain them through a linnen cloth, and seethe some Fidels in the broth, then season them with Salt and Pepper, after they are boil'd soak your Bread, and garnish it with them.

Potage of Rice.

Blanch your Rice, and when it is very clean from dust, burst it in Milk, then strain it, after that season it, and serve it garnished with Fleurons or Puff-paste round the

brims of the Dish. There is a very good Potage of Milk to be made the same way, serving it sugred, and garnished with some Suckets sliced or Macerons.

Potage of green Pease-broth.

Boil your Pease but a very little, then pound them in a Morter, and strain them with the broth of Herbs well seasoned with a bundle of Herbs, then take Chibbals, Parsley and Butter, all being fryed toge∣ther, throw it into your Pease-broth, gar∣nish it with Lettuce well cleans'd, Succory, Cucumbers and small Pease fryed and sod with Butter, Salt and Pepper, and you may add the bottoms of Artichokes.

Potage of common Pease served green.

First boil your Pease in Water, then take the clearest of your Pease-broth, and when you intend to use it, fry into it Parsley, Charvel, young Sorrel, Butter, Bran and Capers, then boil them thus seasoned, gar∣nish your Dish with fryed Bread.

Potage of Barnicle with Turnips.

Dress your Barnicle, and lard it with Eel or Carp, then fry it, then boil it with half Water, and half Pease-broth, well

seasoned with Butter, and a bundle of sweet Herbs; when it is almost boiled, cut your Turnips, flowre and fry them with Butter, when they are very brown, put them into the Pot with your Barnicle, if your Potage be not thick enough, fry a little Flowre in∣to it, some Capers, Samphire cut small, Pine-apple-seeds, the pulp of a Lemon cut small, and a drop of Vinegar; when it is boiled enough, soak your Bread, and garnish it with your Barnicle and Tur∣nips.

If you would not have your Turnips to be seen, strain them and season them with a bundle of Herbs, an Onion, and some sweet Butter, then garnish your Potage with Mushromes and Artichokes.

Potage of Leeks with Pease-broth.

Whiten your Leeks a little, and boil them with Pease-broth well seasoned with Butter and Salt, then soak your bread, and garnish it with your Leeks; in the whitening, allay some yolks of Eggs with broth, and pour it on them; you may add some Milk to them well seasoned, after that your Leeks are well boiled.

Potage of Burt.

Take the tails and heads of your Burts and half fry them, then put them into Castrolle with a very long Sauce well thickned, then soak your Bread with some of the best of your broths, and garnish it at the top with your Burts, with Mushromes and Capers. If you have no Fish-broth, then use your Pease-broth.

Potage of Herbs garnished with Cucumbers.

Take all manner of Herbs that are used for Sallets, and take also a bundle of sweet Herbs, as Tyme, Penniroyal, sweet Mar∣joram, Savory, &c. and soak them with Butter over a soft fire, and by little and little pour into them warm Water; after they are well seasoned and boiled, put in the first cut of a Loaf with an Onion stuck with Cloves, the pill of an Orange minced, and some Capers, and garnish it with boiled Lettuce, you may boil some Pease among the Herbs, and strow over all some Cu∣cumbers.

Potage of Onion and Milk.

Take some Onions and cut them thin, then fry them brown in Butter, after this

boil them in a little Water well seasoned with Salt and Pepper; when it is enough, put Milk to it and boil it, then garnish your soaked Bread therewith.

Potage of Vives or Sea-dragons.

Cleanse them very well, then boil them with Pease-broth, and some White wine, and a faggot of Herbs all well seasoned, then take out your Sea-Dragons, and put them with Ragoust (that is a Sauce pre∣pared with a high quick or sharp taste) let them soak very well with Salt, fresh But∣ter, minced Capers and Anchovies, then pass the broth through a strainer, and boil it with fresh Butter, Paste, Parsley, and minced Capers, then soak your Bread, and lay over it Mushromes, then garnish it with your Sea-dragons.

Potage of Mushromes farced.

It is made after the same manner as that of the Dutchess of Anjou in the Table of the Potages for Lent, garnish it with Mu∣shromes farced, and with Melts, fill it up with the best of your broth, and serve them up.