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.

12. A Method how to make ready is contained in the forego∣ing Table.

1. Skirrets.

BOile them a very little, then peele them for to boile in brown butter after they are fried, serve.

Another way.

For the flesh days, make a past liquid enough with eggs; a little salt, and a little flowre; for to make it more dainty; mixe with some soft cheese and white (a petits choux) dip your skirrets into it, frie and serve them.

Another way.

For to frie them in Lent, allay your meale with a little milk or verjuice, and more salt; dip your skirret in this, and frie them in re∣fined butter, for the better; If you will, gar∣nish

them with fried parsley, which to frie, when it is very cleanr and drie, you throw it into your frying pan very hot, then take it out forthwith, and set it before the fire, so that it be very green; serve your skirrets with the parsley round about.

2. Pappe of flowre of wheat.

It is made the same way, as that of flowre of rice, and they will seeth as much the one as the other. For to make them, allay them with a very little milk and salt, out of Lent put some yolks of eggs to it, a little butter, and some sugar; seeth it leasurely, so that a graitin may arise, serve, and suger.

3. Hops.

Cleanse them well, and leave nothing but the green, boile it a little while in water, then draine it, and put it in a dish with a little butter, a drop of vinegar, a little of your best broath, some salt and nutmeg; stove it for to use it in garnish, or for some other thing.

4. Lettice.

For to garnish with them all kinds of po∣tages, be it of pullets, of pigeons, of pease-broth, of hearbs, or of health, whiten them well, and wash them; stove them in a pot with some of the best of your broths; In the flesh dayes, season them with what is fat; In the leane dayes, season them with butter, and when they are sod, cut them into halfes, and garnish your potages with them, and serve.

5. Pompkin.

Slice it very thinne, and frie it with butter; when it hath gotten a good colour, stove it between two dishes, with an onion, or a chi∣bol sticked with cloves, salt, peper, and ver∣juice of grapes, if you have any; when it is enough, serve.

You may also put it with creame.

Another way.

Cut it into great peeces, and seeth it in a pot with water, when it is well sod, take out the water, straine your pompkin, and frie it with butter, and an onion minced very small; season it with a drop of verjuice, and with nutmeg, and serve.

Another way.

After it is strained as abovesaid, put it with very fresh butter, and let it melt with the pompkin, some sugar, and almonds, put your implements into a sheet of fine paste, in the forme of a tourte, and bake it; when it is baked, sugar it, and serve.

Many doe put peper to it; put a very little salt to it; you may garnish it with preserved lemon peele cut into slices.

6. Parsnips.

Cut off the strings of them, wash them well, and seeth them; when they are sod, pare them, and cut them as you will; put them in a dish with very fresh butter, salt, nutmeg, and a drop of broth, or a drop of vinegar, or of verjuice; stove all together,

and stirre it well; thus you will finde your sauce allayed, then serve.

Another way.

Make them ready as the skirrets above, and serve them with juice of ofence, or verjuice, and a little salt.

7. Sersifis.

Seeth them as the parsnips, after they are sod, make the sauce alike, and serve.

You may serve them fried.

8. Carrots.

Cleanse and seeth them; when they are sod, pare them, and cut them into very thinne round slices, frie them with fresh butter, an onion minced, some salt, peper, and vinegar; then serve.

9. Red beets (or Beete-radish, or red parsnips.)

After they are well cleansed, and well sod in water, or in the cinders, pare them, and cut them into round slices; frie them with a min∣ced onion, wel seasoned with a drop of vinegar and good fresh butter; when they are well fried, serve.

Another way.

After they are sod or baked, cut them as a∣bove, and put them with oile, vinegar, and salt, then serve.

10. Jerusalem hartichocks.

Bake them in the embers; after they are well baked, pare, and cut them into round slices; frie them with very fresh butter, an onion,

salt, peper, and vinegar; when they are well fried, serve with a little nutmeg.

11. Cowcombers.

Pare and cut them into round slices, frie them with very fresh butter; after they are fried, put in an onion, some salt and peper, and let them stove well on the chaufing-dish, then serve with the yolks of eggs, if you will.

Another way.

For to preserve or pickle them, take them very young, and very small; whiten them in fresh water, and draine them; then put them into a pot with salt, peper, and vinegar, co∣ver them well, and doe not forget cloves.

Another way.

Cut them very thinne, then put them with onion, salt, peper, and vinegar; after they are well pickled, draine them, and for to serve them, put some oile to them, and serve them in salat.

12. Turnips.

Scrape them, whiten them, and seeth them them with water, butter and salt; after they are enough, put them in a dish with very fresh butter; you may put in some mustard; serve with nutmeg.

13. Aples fried.

Pare and cut them into round slices, and frie them with very fresh butter; when they are fried, serve, making a broth with a little nutmeg.

Another way.

Cut them into halfes, take out the seeds, and all what is about; serve them under the skin, and put them in a dish with butter, su∣gar, and water and a little cinnamon, let them seeth thus; when they are enough, serve them sugred.

14. Sparagus fried.

Break them, cut them into small peeces, and wash them; after they are drained, frie them with very fresh butter; and season them with salt, peper and minced parsley; after they are fried, stove them on a chaufing-dish with an onion sticked with cloves, and a drop of broth, then serve with nutmeg.

You may also put some creame if you will.

15. White succory.

Whiten it well in water, and draine it, then tie it, and seeth it in a pot with water, butter, and salt; when it is well sod, take it out, and draine it againe; afterwards you shall stove it on the chaufing-dish, with but∣ter, salt, nutmeg, and a drop of vinegar; when you are ready to serve make a sauce thickned, and serve.

Another way.

After it is whitened, prepare it into a salat, with salt, vinegar, and sugar, then serve.

16. Cardes of beetes.

Take off the strings, and whiten your cardes in fresh water, then seeth them in a pot, or a

kettle with water, butter, a crust of bread, and some salt; when they are sod enough, take them out, and set them a stoving in a dish with some butter, untill you be ready to use them, and then warme them, and fit them on a plate, then make a sauce allayed with very fresh butter, a drop of vinegar, and some nutmeg, then serve.

17. Cardes of hartichocks.

Choose the whitest, take out the strings, and whiten them; after they are whitened, seeth them with salt and water, a peece of butter and a crust of bread; when they are sod enough, garnish your dish, and make a white sauce, and serve.

18. Pease passed.

Steepe your pease, wash them well, and seeth them in hot water; and fill them againe with it; after they are sod, bray them, and passe them through a straining panne, take some of the thickest pease broth, and stove it on the chaufing-dish, with butter, salt, and an onion whole sticked with cloves, then serve.

You may serve, and frie pease whole, with very fresh butter, salt, minced onion, peper and vinegar, In lent garnish them with her∣rings.

19. Trouffles of Entree (or first course.)

Cleanse them well, peele them, and frie them with very fresh butter, an onion sticked with cloves, a little minced parsley, and a

drop of broth; stove them between two dishes, and the sauce being a little thickned, serve.