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 note of the meats which may be served in the Second.

• THe pheasant 1
• The Wood-henne 2
• The Rouge 3
• The Turtle dove 4
• The young Hare 5
• The Quaile 6
• The partridge 7
• The Capon 8
• The young pidgeons 9
• Cramm'd pullets 10
• Turkey 11
• Young Ducks 12
• Wood-pidgeons 13
• Young pullets 14
• Lamb 15
• Teale 16
• Goose 17
• The young Wild-boare 18
• Young rabbits 19
• Thrush 20
• The Raile 21
• Young partridges 22
• Young Quailes 23
• Young Turkies 24
• Plouvers 25
• Loine of Stag 26
• Filet of stag 27
• Loine of Roebuck (or of Wild-goat) 28
• Ortolans 29

• Fieldfares 30
• Woodcocks 31
• Snipes 32
• Stockdoves 33
• Loine of Veale 34
• Pigge sticked 35
• Wild-goose 36
• Tame goose 37
• Water-hennes 38
• Capon with watercresses 39
• Sucking pig after the natural 40
• Cus blanes (white blanes) 41
• Heron 42
• Chine of Hare 43
• Shoulder or loine of Wildboare 44
• Tame pork 45
• Fawn of a Hinde 46
• Fawn of Roebuck 47
• Fillet of Roebuck 48
• Breast of Veale farced 49
• Surloine of Mutton 50
• Loine of Mutton 51
• Ribbe of Beefe 52
• Neats tongue fresh 53
• Joint of Mutton after the Kingly way (a la roy∣ale 54
• Joint of mutton farced 55
• Fat young Hen 56
• Bauters de pavé 57
• Shoulder of Veal rosted 58
• Liver of Veale 59

• Larks 60
• Wild-duck 51