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.

A Table of the Entrees, or first courses in Lent, with∣out eggs.

• SOale 1
• Pike 2

• Tenches farced 3
• Fried tenches 4
• Stewed carpe 5
• Carpe farced 6
• Carpe rosted 7
• Carpe fried, and put in ragoust 8
• Salmon 9
• Hash of carpe 10
• Stewed salmon 11
• Lotte 12
• Stewed lotté 13
• Carpe with halfe short broth 14
• Oisters 15
• Oisters with ragoust 16
• Oisters in the shell on the gridiron 17
• Vilain with ragoust 18
• Vilain with short broth & rosted 19
• Barbels 20
• Dabs 21
• Flounders in castrolle 22
• Flounders fried 23
• Flounders rosted 24
• Plice with ragoust 25
• Fried plice 26
• Barnickle 27
• Barnickle with short broth 28
• Barnickle rosted 29
• Alose rosted 30
• Alose with short broth rosted 31
• Lamprell 32
• Lamprell on the gridiron 33
• Lamprell with a sweet sauce 34

• Lamprell stewed 35
• Eele in cervelat 36
• Eele in the fashion of stewing 37
• Eele with halfe short broth 38
• Sea eele stewed 39
• Sea eele fried stewed 40
• Lobster with short broth 41
• Lobster fried with a white sauce 42
• Langouste with short broth 43
• Langoust with a white sauce 44
• Pike farced 45
• Pike farced and rosted on the spit 46
• Rosted mackerels 47
• Fresh herring rosted 48
• Fresh herring rosted with a brown sauce 49
• Pilchers 50
• Gournet 51
• Grenost 52
• Fresh cod rosted 53
• Fresh cod with halfe short broth 54
• Green fish 55
• Soupresse of fish 56
• Gammon of fish 57
• Mussles 58
• Fried ray 59
• Ray with short broth 60
• Fried ray with ragoust 61
• Smelts 62
• Cod tripes 63
• Scuttles 64
• Poore John fried 65
• Poore John with oile 66

• Poore John fried 67
• Salmon with a brown sauce 68
• Salmon with oile, onion, and vinegar, or salat, if you will. 69
• Mackerell salted 70
• Stewed herrings 71
• Red herrings 72
• Salt herrings 73
• Pease 74
• Pease broth 75
• Red beets 76
• Turnips 77
• Jerusalem hartichocks 78
• Sersifis 79
• Scirrets 80
• Cardes of beetes 81
• Lentils 82
• Spinage 73
• Fried apples 84
• Apples with sugar 85
• Prunes. 86

17 Advise.

THe things contained in this table and the following, are made ready the very same way, as at other times, except on∣ly, that no eggs at all are used, neither for to thicken, nor any other way; But for to thicken, in stead of eggs, you may take the

flesh of carpe, or of eele, which thickneth farre better with butter, then the eggs doe.

The following articles were not ex∣pressed in the Entrees of the leane dayes.

Lentilles.

AFter they are well sod, passe them in the pan with fresh butter, salt, peper, a little of fine hearbs, and chibols, when they are well fried, serve them.

You may serve them like pease broth; if you finde them hard to be passed (or strained) stamp them in a mortar.

They may also be served with salat oile pas∣sed in the panne.

Spinnage.

Take the fairest, and doe not use the green ones, but for want of others, cleanse them well, and wash them severall times, draine them, and cause them to cast out their water between two dishes, season them with half as much butter as there are spinnage, some salt, peper, a chiboll, or an onion sticked with cloves; passe all in the panne, and stove it in a dish covered; when you are ready to serve you may put in some nutmeg & creame, otherwise serve them as they are.

Some doe boile them in water, but they are not so good, though you make them ready a∣like afterwards.

Apples fried.

Pare your apples, and cut them into round slices as farre as the core; make some butter browne, and frie them with a little salt and peper; if you have some creame you may put some in, and serve after they have boiled a little.

Apples with sugar.

Take apples, cut them in two, take out the core, and pricke them at the top with the point of of a knife; fill your dish with them fralfe, with a little water, cinnamon, butter, and much sugar; Let them seeth leasurely with the lid of an oven, or a tourte panne, when they are enough, serve them sugred.

Prunes.

Takes them of Tours, or the common, wash and cleanse them well; after they are very cleane, seeth them leasurely in a pot; when they are halfe sod, put in some sugar, and when the broth is ready to become syrup, serve.

If you will put in no sugar while they seeth, when the syrup is well thickned, be∣strew them with sugar, and serve.

Advise.

There are many, who will eat nothing but oile; Now for to take off the smell of oile, boile it with a crust of bread burned, and then you may serve it as butter.