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.

2. Potage of Crawfish.

Clense your Crawfish, and seeth them with wine and vinegar, salt and peper; after they are sod pick the feet and taile, and fry them with very fresh butter, and a little parsley, then take the bodies of your Crawfishes, and stamp them in a mortar with an onion, hard eggs, and the crummes of a loaf; set them a stoving with some good hearb broth, or some other, if you will use pease porridge, it must be very clear; after it is boyled, strain all together; after it is strained, set it before the fire, then take some butter, with a little min∣ced parsley, and fry it, then put it into your broth well seasoned, and stove it with your

dry crusts, covered with a dish or a plate, put also on your bread, a little of a hash of Carp, and juice of Mushrums; fill up your dish, and garnish it with your feet and tails of Craw∣fish, with Pomegranat, and juice of Lemon, and serve.