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.

Conserve of Roses.

Take Roses of Provins, the reddest you can get, dry them as much as you can in a silver plate over a small fire, and stirre them often with your hand; after they are very dry, stamp them in a mortar, and then pass them through a very fine sive; then allay them with the juice of lemon, over which you shall put half an ounce of Roses beaten into powder; and for want of juice of lemon, take verjuice: Take

some sugar, and seeth it to the first plume, that is, till the first skin, or trust is seene on the sugar, when it is boiled enough; after it is sod, take it off from the fire, and whiten it with the wooden slice, then put in your roses untill your conserve hath taken a colour; If by chance your sugar was too much sod, mixe with it the juice or halfe the juice of a le∣mon, proportionably to what you thinke fit∣ting; then let your conserve coole a while and take it out.