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 method for to make gammons of Westphalia-bacon.

After your porke is dressed, take up the gammons, and stretch them well, for to cause them to take the shape; put them in the cellar for the space of foure dayes, during which there will come foorth a water out of them, which you must wipe off very often; If the weather is moist, let them ly there but twice foure and twentie houres, then set them in the presse between two boords, and let them be there so long a time, as the porcke hath been dead; after that, salt them with salt, peper, cloves, and anis seed stamped; let them be take salt for the space of nine dayes; after this take them out, and put them in the lees of wine, for the space of other nine dayes; then wrap them up with hay, and bury them in the cellar, in a place which is not too moist; after you have taken them out, hang them in the chimney, at the side where there is least smoake, and faile not to perfume them twice a day with Juniper; after they are dry and a little smoky, hang them at the feeling, in a chamber which is not too moist, and un∣till you have occasion to use them, visit them often, for feare they should rot.

For to seeth them; take of them which you will, cleanse it, and set it to unsalt, in∣to a great kettle full of water, season it with fine hearbs, and put no wine to it; after it is sod, take up the skinne, spread it over

with peper and minced parsley, and stick it with cloves, then put down the skin again, and lay it in a coole place, till you have a mind to serve it, which you shall do garnish∣ed with flowers, if you have any.