The Method.
1. Cardes of Artichocks.
CHuse the whitest stalkes, cut them half a foot long, take all the strings out, steep them in fresh water, and change them two or
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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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery
- Cookery, French
- Link to this Item
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http://name.umdl.umich.edu/A88798.0001.001
- Cite this Item
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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." 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 17, 2024.
Pages
Page 231
three times; whiten and drain them, put them in a pot, and salt them; when they are salted, melt, and refine one pound of butter, and powre it over them, for to set them up, and use them upon occasion.
2. Palats of beef.
Salt them, as they come out of the head, and set them up untill you have occasion to use them; then unsalt them; after they are unsalted, seeth them, and take the skin off, and the barbillons, then cut them into peeces, or into slices; put them with ragoust, or garnish with them, all what you have to garnish, even the Pastry work, wherein they may be very usefull.
3. Tongues of mutton.
As they are taken out of the head, salt them; when you will use them, unsalt, and seeth them; after they are sod, dress them neatly, slit them, and put them on the grid∣iron, with crums of bread and salt; after they are rosted, make a sauce with verjuice, a drop of vinegar, minced parsley, chippings of bread, a little of pot broth, and stove or soak them, then serve.
4. Pullets pickled.
After they are dressed, cut them into halfs, and dry them well, flowre them, and fry them half, then put them in a pot with salt, peper, vinegar, and fine hearbs; cover them untill you will use them; and then unsalt them in fresh or lukewarme water, which is the best;
Page 232
when they are unsalted, dry them, and flowre them, then fry them; after they are fryed, serve, and if you will have them to make a shew; you must make an allaying with egges and flowre, fry them, and put them in sauce with juice of orange.
5. Rammes stones.
Take off the first skinne, and flit them on the top, to make them take salt; put them in a pot, and set them in a coole place; for to use them, unsalt them, and seeth them, then use them how you will.
6. Young pidgeons.
After you have flatted them well, dry them, flowre and fry them, then put them in a pot; with vinegar, peper, cloves, and fine hearbs; when you will use them, unsalt them, for to put them with ragoust, or with potage, or into paste, or for to serve them pickled.
7. Salt butter.
Wash it well in fresh water, and draine it, then put it into an earthen panne, and knead it with white salt, clove, and some bay leaves, and some aniseed stamped, if you will; after this, put it into a pot, and cover it well with paper or parchment, after you have taken out the water that comes out of it, set it in the cellar, and use it.