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The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

About this Item

Title
The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
Author
La Varenne, François Pierre de, 1618-1678.
Publication
London :: Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet,
1653.
Rights/Permissions

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Subject terms
Cookery
Cookery, French
Link to this Item
http://name.umdl.umich.edu/A88798.0001.001
Cite this Item
"The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88798.0001.001. University of Michigan Library Digital Collections. Accessed June 16, 2024.

Pages

Table of the second of Fish.
  • TƲrbot with short broth 1
  • Dabs with short broth 2
  • Wivers rosted on the gridiron 3
  • Soales fried 4
  • Salmon with short broth 5
  • Sturgeon with short broth 6
  • Grenosts in castrolle 7
  • Bescard with short broth 8
  • Purpose with short broth 9
  • Purpose with ragoust 10
  • Flounders fryed with ragoust 11
  • Sea Otter with short broth 12
  • Sea Otter on the gridiron 13
  • Raye fryed 14
  • Tenches with short broth 15
  • Allose with short broth 16
  • Allose rosted 17
  • Fresh cod 18
  • Breame rosted 19
  • Pike in blew 20
  • Pike with sauce 21
  • Trouts with short broth 22

Page 185

  • Troute salmoned 23
  • Perches with short broth 24
  • Lotts 25
  • Lotts in castrolle 26
  • Carpe in blew 27
  • Carpe farced 28
  • Smelts 29
  • Plice 30
  • Macreuse 31
  • Macreuse with ragoust 32
  • Dabs in castrolle 33
  • Pike farced and rosted 34
  • Salmon with a sweet sauce 35
  • Lotts with ragoust 36
  • Carpe with half short broth 37
  • Tenches fryed with ragoust 38
  • Barbels with ragoust 39
  • Barbels in castrolle 40
  • Soales with ragoust 41
  • Vilain with ragoust 42
  • Vilain with short broth 43
  • Joale of salmon 44
  • Gammon of fish 45
  • Gournet 46
  • Fresh mackerels 47
  • Allose rosted 48
  • Fresh herrings 49
  • Filchers 50
  • Lamprels of all sorts 51
  • Eeles of all sorts 52
  • Lobsters of all sorts 53
  • Langoust with short broth 54

Page 186

  • Oisters rosted 55
  • Fried carpe 56
  • Barbels with sauce 57
  • Plice rosted with ragoust 58
  • Plice in castrolle. 59
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