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) of the leane dayes out of Lent.

• SOales with rogoust 1
• Pike with ragoust 2
• Tenches with ragoust 3
• Farced Tenches with ragoust 4
• Tenches fried and pickled 5
• Stewed Carpe 6
• Carpe farced with ragoust 7
• Carpe fried with ragoust 8
• Carpe rosted with ragoust 9
• Carpe with a halfe short broath 10
• Hash of carpes 11
• Breame with ragoust 12
• Salmon with ragoust 13
• Stewed salmon 14
• Troutes salmoned 15
• Lotte with ragoust 16
• Lottes fried with ragoust 17
• Oisters with half shorth broath 18
• Oisters with ragoust 19
• Oisters in fritters 20
• Oisters with ragoust 21
• Vilain with ragoust 22
• Vilain with a short broath 23
• Vilain stewed 24
• Soies rosted and farced 25
• Soies rosted without farce 26
• Soies stewed 27

• Barbels with ragoust 28
• Barbels rosted 29
• Barbels with half short broath 30
• Barbels with short broath 31
• Stewed barbels 32
• Barbels in Castrolle 33
• Flounders in castrolle 34
• Fried flounders 35
• Fried flounders with juice of orenge 36
• Plice in Castrolle 37
• Plice rosted 38
• Barnicle with ragoust 39
• Barnicle with short broath 40
• Barnicle rosted with ragoust 41
• Barnicle without bones, farced 42
• Allose rosted with ragoust 43
• Allose with short broath 44
• Allose stewed 45
• Lamprey with ragoust 46
• Lamprey on the gridiron with ragoust 47
• Lamprey with a sweet sauce 48
• Eele rosted, with a greene sauce 49
• Stewed Eele 50
• Eele like servelast 51
• Eele with ragoust 52
• Sea Eele 53
• Sea Eele stewed 54
• Sea Eele fried with ragoust 55
• Lobster with short broath 56
• Lobster with a white sauce 57
• Langouste with short broath 58
• Langouste with a white sauce 59

• Pike farced 60
• Pike rosted on the spit 61
• Fresh mackerell rosted 62
• Fresh herring rosted 63
• Herrings with a brown sauce 64
• Pilchers 65
• Gournet with ragoust 66
• Grenosts with ragoust 67
• Fresh cod rosted, with ragoust 68
• Cod with half short broath 69
• Fresh cod with ragoust 70
• Green fish 71
• Soupresse of fish 72
• Gammon of fish 73
• Mussels of fish 74
• Raye fried with ragoust 75
• Smelts with ragoust 76
• Tripes of cod fried 77
• Scutties fried 78
• Poore John fried 79
• Poore John with a sauce Robert 80
• Joale of salmon with a sweet sauce 81
• Joale or chine of salmon in sulat 82
• Tons pickled 83
• Mackerels salted 84
• Herrings salted 85
• Red herrings 86
• Common troutes 87
• Pie of lottes 88
• Eele pie 89
• Pie of Grenosts 90
• Smelt fish pies 91

• Pie of places 92
• Tourte of melts. 93

8. A Method for to make ready the service of fish for the first courses in the leane dayes out of Lent.

1. Soales with ragoust.

TAke your soales, scrape and emptie them, draine them, and wipe them drie, then flowre them and passe them in the pan half fried; afterwards open them, take out the bone, and farce them with capers, mushrums, troufles, melts, very fresh butter, a few chip∣pings of bread, a chibol, a little verjuice and broath, stove all together, and serve with the juice of a lemon over it.

2. Pike with ragoust.

Cut it into peeces, and put it with white wine, a bundle of hearbs, and butter very fresh, and season it well with capers and mushrums; then after the sauce is very short, and well thickned, serve with slices of lemon and pomgranate.

3. T••nches with ragoust.

Scald and dress them, cut them into round slices, and wash them well, then boile them

in a pipkin, with salt, peper, and an onion; put in it half a pint of white wine, and a little of minced parsley; and the sauce being very short, thicken it with yolks of eggs, then serve.

4. Tenches farced with ragoust.

Scald them, and take out the bones, then make a farce with the flesh, which you shall season, and with it farce your tenches, with the yolks of hard eggs, then set them a sto∣ving in a dish with a little broath and white wine, a few chippings of bread, mushrums, if you have any; sparagus, melts, and troufles, then serve.

5. Tenches fried and pickled.

After they are dressed, cut them in the middle, then pickle them with salt, peper, onion, and lemon peele; after they are pick∣led take them out and drie them, flowre them with flowre, or allay two or three egs with a little flowre and salt, and frie them with re∣fined butter; after they are fried, set them a little a boiling with their pickle, then serve, and garnish with what you have.

6. Carpes stewed.

Dresse your carpes, take off the scales, and cut them proportionably to their bigness, seeth them in a pot, kittle or pipkin, with white or claret wine, and season them well with salt, cloave, peper, minced onion, chi∣bol, capers, and some crusts of bread; seeth all well together: and when it is enough, and

the sauce thickned and short, serve.

7. Carpe farced with ragoust.

After your carpe is well scailed, emptie it and cut it along the back bone, take off the skin and take out the flesh, which you shall mince very small, and season it with parsley, fresh butter, salt, peper, yolks of eggs, milke, and melts then make a ragoust, with broath, verjuice, fresh butter, mushrums, sparagus and chibols; after it is well sod, and the sauce well allayed with chippings and capers, serve.

8. Carpe fried with ragoust.

You must scaile it and emptie it, then slie it, and take out the bone, powder it with salt and flowre it, then frie it in refined butter; after it is fried, serve it drie with the juice of an orenge over it.

9. Carpe broyled with ragoust.

Emptie it as it comes out of the water, slice it on the top, butter it, and put it on the grid∣iron; when it is broiled, make a sauce with fresh butter passed in the panne, parsley and chibol minced very small, verjuice vinegar, and a little broath, season all well, and seeth it with capers; If you will, serve with a greene sauce, and serve as soone as you have put it in.

10. Carpe with half short broath.

Take your carpe as it comes out of the wa∣ter, emptie it and cut it proportionably to its bigness, put it with vinegar, a very little salt,

peper and minced onion, then put it with ca∣pers and very fresh butter, seeth it in a kettle with it's implements; and when the sauce is thickned, put it into a dish, least it should smell of the brasse, and serve.

11. Hash of carpes.

Take carpes, scaile them, emptie them, and take off the skin, cutting it at the gills, and taking it off beneath, after they are unskinn'd, take out the flesh, and mince it with parsley, then allay it with some broth and very fresh butter, season it well, and seeth it with a bundle of hearbs; when it is well sod, put to it creame or milke with yolks of eggs, if you will, and serve, well garnished with sparagus and melts of carps.

12. Breame with ragoust.

Emptie it, and put a bundle of hearbs in∣to the body of it, melt some butter, rubbe it with it on the top, and put it on the gridiron; after it is broiled, make a sauce with fresh but∣ter, capers, parsley, and minced chibols, stove it well with vinegar, and a little broath; af∣ter the sauce is well thickned, serve.

13. Salmon with ragoust.

Rost it sticked with cloaves; after it is ro∣sted, put it with a little very fresh butter, wine, salt, peper, and sugar, stove all toge∣ther, untill the sauce be short, and almost in∣to a sirup, then serve.

14. Salmon stewed.

Cut it into slices of the thickness of two or three fingers, and put it after the way of stewing, sticked with cloves in a kettle with white or red wine, well seasoned with butter, salt and minced onion; seeth it well with ca∣pers, if you have any, when the sauce is short and thickned, serve and garnish with what you will.

15. Troutes salmon'd.

Seeth and pickle them, and serve them the same way as the common, of which have the direction here under.

16. Lotts with ragoust.

Scrape them in warme water untill they be white, emptie them, and put them in white wine, fresh butter, salt, peper, onion, and capers; stove them, and have a care that your sauce may not turne, that is, that it doe not become oilie; garnish with mushrums and melts, and serve.

17. Lottes fried with ragoust.

After they are dressed, if they are bigge, slit them on the top, and flowre them, then frie them half with refined butter; put them with ragoust, and frie into it fresh butter, ca∣pers, juice of mushrums, parsley, chibols, salt and peper, and the sauce being very short and thickned, serve.

Another way of lottes stewed.

After they are scalded, many do flea them, cut them, or leave them whole, and stew them

with white wine, a little onion, which if you will not have it seene, you may sticke whole with cloves, salt, peper, butter and a twig of fine hearbs; after they are sod, and the sauce very short and thickned, serve; you may put to it capers or anchovies.

18. Oisters with half short broth salted.

Whiten them well in water, then passe them in the pan with butter, parsley, chi∣bols, and season them well, store them with a little white wine; after they are sod, and the sauce well thickned, serve.

Another way.

As they come out of the shell, put them on the chaufing dish with fresh butter, nut∣meg, chibols sticked with cloves, thime, a few chippings of bread, and the juice of an orenge, or of a lemon; after they are sod, serve.

Another way.

Take them dead or alive, cleanse and whiten them wel, then passe them in the pan with an onion very small, good fresh butter, and ca∣pers, season them well, when they are sod, serve; you may frie them with lard, and the same seasoning.

19. Oisters with ragoust.

Take them very new, open them, and take heed they be not altered, with striking one against aonther; for they which sound hol∣low, and which are altered, are only good for to be salted; after you have taken them out

of the shell, take the gravell out of them, and put them into a dish with their water, and fry them with fresh butter, onion, pars∣ley well minced, capers, and a few chip∣ings of bread, when they are enough, serve.

20. Oisters in fritters.

Take them very new and whiten them, drain and dry them well; make a paste with ver∣juice or milk, wherewith you shall allay your flowre seasoned with salt, with one egge or more proportionably; put your oysters into these implements, and take some refined but∣ter, heat it well, and put your oysters there∣in one after another; after they are fryed, drain them, and strew on them a little small salt, and fryed parsley, then serve.

21. Oysters rosted.

Open them, choose the best, and let them lye in their shell, for to eat them new; to them which are something altered, put a very little fresh butter, with a little bread fryed, and a little nutmegge, then set them on the grid∣iron, after they are rosted, pass the fire shovel red hot over them, that they may have a co∣lour, and take heed they be not too dry, and serve.

22. Vilain with ragoust.

After it is dressed, broyl it on the gridiron with a bundle of herbs in the body of it well seasoned; after it is rosted, passe in the pan an onion minced with fresh butter, chippings, capers, and anchovis, all well seasoned ac∣cording

to your taste; stove all together, and serve.

23. Vilain with short broth.

Rost it after it is taken out of its broth; make a sauce Robert, and stove it with it, and serve with parsley.

24. Vilain stewed.

You may stew it as a Carp, and season it well with capers, chibols, parsley, and good fresh butter, the sauce being very short, serve.

25. Soies rosted and farced.

Dress them as they come out of the water, and endore them with butter, then put them on the gridiron, with a little farce, or with some salt, and a twigge of Sage, or fine herbs.

For to make your farce take sorrell, parsley, and raw yolks of eggs, mince and season all together with a twigge of thime, then put it into your Soies, and make a sauce with fresh butter, salt, vinegar, peper, chibol, and pars∣ley, all passed in the panne, and the sauce very short, serve with a little nugmegge up∣on it.

26. Soies rosted without farce.

Rost them without farce, make a sauce a like; to which you shall adde some capers, then serve.

27. Soies stewed.

Put them as a Carp, thicken the sauce well, garnish it with your Soies, and serve.

28. Barbels with ragoust.

If they are small, stew them, seeth them well, and serve; it is all the ragoust that one may give them.

29. Barbell rosted.

If they are meanly big, dresse them, and broyl them on the gridiron, and serve with a sauce of haut goust.

30. Barbels with half short broth.

Take them big enough, put them with the half short broth, with white wine, fresh but∣ter, salt, peper, chibols, parsley, and capers, after they are well sod, and the sauce thick∣ned, serve.

31. Barbels with short broth.

Seeth them in their short broth, after they are sod, take off the skinne, and put them on a dish, then make your sauce thickned, and put it over it; which for to make well, take half a pound of new butter, with a drop of vinegar, or a little of half short broth; melt it, and as it melteth, put into it one or two yolks of eggs proportionably thicken it well, and take heed it becomes not oyly.

For to make it with vinegar alone, take nutmegge, salt, gooseberries, or verjuice; seeth all in butter; when it is sod, take it out of your butter, and put it with your sauce, then serve, for the sauce will not be warmed again.

32. Barbels stewed.

They are done as the Carp, either whole or cut, with verjuice of grapes.

33. Dabs in Gastrolle.

Dress them, and emptie them under the gils, cleanse them well, and drain them; after they are drained, put them in a bason or a pipkin, with butter, chibols under, bea∣ten clove, salt, peper, capers, a little white wine or vinegar, and mushrums, seeth all to∣gether leasurely, lest the flesh breake off; after they are well sod, and the sauce thick∣ned, serve the white side underneath, and gar∣nish with your mushrums.

34. Flounders in Castrolle.

Dress and fit them as the Dabs, and serve alike.

35. Flounders fryed.

Fry them, and put them with ragoust, with the juice of orange, fresh butter, a whole chi∣bol, and minced capers, then serve.

36. Flounders rosted.

Rost them on the gridiron, and make a sauce with butter, onion, parsley, salt, peper, and vinegar; after all is well fryed together, stove it with your Flounders, let the sauce be well allayed, and serve.

37. Plice in Castrolle.

Dress them as the Dabs, but on the other side, seeth, and make them ready alike, and serve.

38. Plice rosted.

The Plice are rosted as the Flounders.

39. Barnickle with ragoust.

Pull it well, and dress it as a Duck, then lard it with great lardons of Eele or Carp, spit it, and in turning of it, baste it with but∣ter, vinegar, salt, peper, chibols, and lemon peele; after it is half rosted, put it in a pot with water, and with the sauce wherewith you have basted it; after it is well sod, and seasoned, put to it mushrums, with capers, and serve.

40. Barnickle with short broth.

Dresse and lard it as above, then seeth it with water, and season it well, when it is half sod, put to it a quarte of white wine, and seeth it well, then serve it with parsley over it.

41. Barnickle rosted with ragoust.

Rost it on the spit; after it is well rosted, put it on the gridiron, and make to it a sauce Robert, or such other as you will, then serve.

42. Barnickle without bones farced.

Farce it with what you have, mixed, and minced with the flesh of it, and put it with ra∣goust, after it is sod, garnish it also with what you can, as mushrums, troufles, sparagus, an∣devillets, melts, or rissoles, or fleurons, season all well, and serve.

43. Allose rosted with ragoust.

Empty it at the gills, and put in it a little

salt, fine herbs, and an onion, rost it; after it is rosted, make a sauce with fresh butter, chi∣bols, minced parsley, capers, gooseberries, or verjuice, all pasted in the panne, and well seasoned, stove it with your Allose; allay the liver of it with the sauce, if it is not thick∣ned; or garnish with it, then serve.

44. Allose with short broth.

Seeth it with a short broth, and when it is halfe sod, take it out, and set it on the grid∣iron, then stove it with a brown sauce, and serve.

45. Allose stewed.

Scald it well, seeth it after the way of stew∣ing, after it is stewed very well, and the sauce allayed, so that it be not oyly, serve.

46. Lampraye with ragoust.

After is dressed, make it ready and serve it as the Alose stoved.

47. Lampraye on the gridiron with ragoust.

After it is dressed, cut it proportionably to its bignesse, then put it on the gridiron; after it is broyled, make to it such a sauce as you will, so that it be of haut goust, then serve.

48. Lampraye with sweet sauce.

Dresse and out it alike, make a sauce with vinegar, sugar, two or three cloves, a little butter, and little salt; stove, and serve.

Another way.

Cut it into small peeces, and feeth it with wine, and sugar, and season it a very little, be∣cause

of the sugar, mixe with it a little butter and capers, then serve.

49. Eele rosted with a green sauce.

Cut it in length, and rost it on the grid∣iron, then take sorrell, or beets, and take out the juice, fry an onion very small, seasoned with salt, peper, a drop of vinegar, minced ca∣pers, and orange peele; stove your Eele with this sauce, and when you are ready to serve, and your sauce well allayed, powre your juice over it, then serve.

50. Eele stewed.

Cut it into peeces, and stew it with parsley, capers, white wine, fresh butter, all well sea∣soned, then serve.

51. Eele-like Serve last.

Dresse your Eele, and skinne it; which to doe, take it next to the head and cut it, then with a clout draw the skin downwards; after it is skinned cleave it in two, and take out the bone, beat it well, and slice it in two, spread your two slices; and put to it peper, salt, butter, and parsley, rowle them up, and tye them very fast, put them into a pot with white wine, well seasoned, and seeth them well; after it is well sod, take it up, and cut it into slices, garnish a plate with it, and serve.

52. Eele with ragoust.

Cut it into peeces, and put it in a pan, or pipkin with white wine, butter, chibols, min∣ced parsley, capers, salt, peper, and a few chip∣ings

of bread for to allay the sauce; after it is enough, serve, and, if you will, whiten with yolks of egs in verjuice.

Another way.

You may fry it with refined butter, or with oyle; after it is dressed, cut the sides, and take out the bones, pickle it a while, and if you will garnish with it, fry it as soon as you will; if it is to serve warme, fry it onely when you have use for it; which you shall doe after you have dryed it wel, cut very thin and flowred, or fryed in a paste. Serve with juice of o∣range or lemon.

Another way.

Rost it as the Lampraye, and season it with haut goust, with what garnish you will.

53. Sea Eele.

Make it ready as the first ragoust of com∣mon Eele.

54. Sea Eele stewed.

After it is dressed, cut it into lumps, and season it as the other stewings.

55. Sea Eele fryed with ragoust.

Make it as the second ragoust of common Eele, then serve.

56. Lobster with short broth.

Seeth it with short broth, well seasoned with what is necessary; after it is sod, cleave it in two, and serve it with vinegar and parsley.

57. Lobster with a white sauce.

After it is sod, take out the bones, and cut

the flesh into peeces, which you shall frie with butter, minced parsley, and a drop of verjuice; which being done, take three or foure yolks of eggs with a little of nutmeg, and put them in the panne, serve forth with and garnish with the feet of your lobster.

58. Langouste with short broth.

Seeth it, season and frie it as the lobster, and garnish with the feet of your langouste, then serve.

59. Langouste with white sauce.

It is done the same way as the lobster, serve it drie with parsley.

60. Pike farced.

Slit it all along the backe, and take off the skin from the head to the taile; take out the flesh and the small bones, leave the backe bones for to keep it the firmer when it is far∣ced. Which to doe, take half of flesh of pike, and half of carpe, or of eele, mince it very small with parsley, raw yolks of eggs, salt, peper, fine hearbs, butter and milke mixed together, with mushrums; farce your pike, and sow it up againe, then seeth it in a drip∣ping panne, make your sauce with fish broth, or pease broth, a drop of verjuice, and a little vinegar, which you shall passe in the panne with parsley, capers and mushrums, which you shall season and seeth well; serve and garnish with what you will, after it is well sod.

61. Pike rosted on the spit.

Dress it the same way, and spit it; to the end it may hold fast, wrap it in with buttered paper, and when it is rosted, take it off of the spit, and stove it in the same sauce as the o∣ther, and garnish it with mushums, melts of carpes pistaches, troufles, and broken spara∣gus, and have a care that the sauce be not too fat; then serve with pomgranat, or lemon peele.

62. Fresh mackerells rosted.

Rost them with fennell, after they are ro∣sted, open them, and take off the bone; then make a good sauce with butter, parsley, and gooseberries, all well seasoned; stove a very little your mackerells with your sauce, then serve.

63. Fresh herring rosted.

Emptie them at the gills, and rost them on the gridiron, moistned with butter; after they are rosted, make a sauce with fresh but∣ter, a drop of vinegar, salt, peper and nut∣meg, mixe some mustard with it, and serve.

64. Herrings with brown sauce.

After your herrings are rosted, make a brown sauce, making your butter brown in the panne with parsley, and chibols minced, which you shall put into your brown butter with a drop of vinegar; if you will, put to it capers, and serve.

65. Pilchers.

After you have scailed them, make them ready as the herrings rosted; serve with a white or brown sauce with mustard.

66. Gournet with ragoust.

After it is well dressed, put it into a dish, and season it well with butter, salt, peper, a bundle of hearbs, mushrums, minced parsley, verjuice and broath; seeth it betweene two dishes; after it is sod, serve it with a sauce thickned; as for the garnish, you shall put some if you have any, if not, you shall let it alone. You may also make at ready as the grenost which followeth.

67. Grenost with ragoust.

Dresse and slit it, then butter it well on the top, and rost it on the gridiron; after it is rosted, make a brown sauce, with which you shall stove it, for to cause it to take salt, and the savour of what you have put to it, serve.

68. Fresh cod rosted with ragoust.

After it is dressed, you must butter it, and rost it on the gridiron, seasoned with salt and clove sticked; As it is rosting, baste it with butter; after it is rosted, make a sauce with very fresh butter, into which, after it is half brown, you shall put some minced pars∣ley, and if you will, some onion or chiboll, which you may take out, because of the fan∣tasticall; mixe a little broth with it, a drop of vinegar and minced capers; stove your cod

in its sauce; when you are ready to serve, put some mustard in it, if you will, then serve.

69. Cod with half short broth.

Seeth it with white wine, salt, peper, a bundle of herbs; after it is sod, drain it, and make a sauce with butter, a drop of its short broth, a little nutmegge, and salt, set it on the fire, and turn it well; in turning of it al∣lay with it two yolks of egs, and powre it on your Cod, then serve.

70. Fresh Cod with ragoust.

After it is scailed, empty it, slit it at the top, then put it into a dripping pan, or into a flat bason, with good butter, salt, peper, and beaten cloves, some chibols under, some broth or pease broth; boyl all, and put to it some parsley, a drop of vinegar, and a few chippings of bread over it; seeth it before the fire, or in an oven for the better; after it is sod, serve.

71. Green fish.

Take it unsalted, scrape it, and seeth it in a kettle with fresh water, boyl it a very little, and scim it; after it is scimmed, take it off of the fire, and cover it with some table cloth in double; when you are ready to serve, set it a draining: make a sauce with some butter a∣lone, take heed that it turn not, put it upon your fish, and serve with parsley on it, and a∣bout it.

72. Soupresse of fish.

Take the flesh of Carp, Eele, and Tench, mince them together, and season them with a little butter very fresh, with capers, and fine herbs; set up all into a linnen cloth, and tie it, then seeth it with white wine like a short broth; after it is sod, set it a draining; after it is drained, untye it, cut it into slices, and serve it on a place as a gammon of bacon.

73 Gammon of Fish.

It is made the same way as the Soupresse, but that you doe wrap in your implements with Carp skinne, over a wrapping of butter'd paper, and over it yet a linnen cloth; seeth it alike, and serve it cold, as a gammon of bacon.

74. Mussles of fish.

Cleanse them, and boyl them a very little with a bundle of herbs as soon as they are opened, take them up, and take them out of the shell, then fry them with fresh butter, parsley, and minced chibols, seasoned with peper and nutmegge, then allay some yolks of egges with verjuice, and mixe them toge∣ther, serve, and garnish with the best shaped of their shels.

75. Raye fried with ragoust.

Dresse it, wash it well, and take off the slime which is upon it, then empty it, and take out the liver very neatly, and the gall also; if your Raye is big, take off the two sides, and leave the body; seeth them with

white wine, or verjuice, salt, peper, onion, and fine herbs; when they are sod, let them take salt a little, and take heed of the rellish of the brasse; after that, take them out, and take off the skinne, make a brown sauce with but∣ter, parsley, and chibol, very small, and passed with brown butter; put a drop of vinegar to it, and a peece of liver, and stove it with it; serve with gooseberries, or verjuice in the season, and garnished on the top with the rest of the liver which you had in the kettle, your Raye being half sod, and cut it into slices.

76. Smelts with ragoust.

File them up together into rows, thrusting a small rod through their eyes, flowre and fry them, put to them a little small salt, and take off the rod as you put them in the dish, then serve with orange or lemon.

77. Tripes of Cod fried.

Seeth them, and after they are sod, fry them with butter, onion minced, or chibols, parsley, salt, and peper, and at the latter end some vinegar, and a little nutmeg. You may whiten them with yolks of eggs and with ver∣juice, and serve.

78. Scuttles fryed.

Boyl them, after they are enough, cut them, into peeces, and fry them as the tripes of Cods, and serve.

79. Foor John fryed.

After it is well unsalted, cut it into peeces

and seeth it, after it is sod, drain it, and frie it with butter, onion, peper, and vinegar, then serve.

80. Poor John with a sauce Robert.

You may put it with butter, a drop of ver∣juice, and some mustard, you may also mixe with it some capers and chibols.

Another way.

You may serve it with oyle, vinegar, and onion minced.

81. Joale of salmon with brown sauce.

Unsalt it well, scaile it, boyle it in water, and seeth it proportionably, as it is thick, then let it rest; when you will use it, make a brown sauce, with butter, onion, peper, vine∣gar; put it over it, and serve.

Another way.

After it is sod, draine it, and let it coole, and serve it with minced onion, oyle and vi∣negar.

82. Joale or chine peece of salmon into salat.

After it is sod, put it with oyle, venegar, cresses, or other such salat as you will, and some capers, if you have any, then serve.

83. Tons pickled.

Dresse them, and cut them into slices or peeces of the thickness of three inches, stick them with cloves, and put them into a pot with salt, peper, vinegar, and some bay-leaves; cover it well, and when you will use it, unsalt, your peeces, and seeth them with wine; serve them dry, or with a brown

sauce, seasoned with what you will.

84. Mackerels salted.

Slit them along the bellie, and salt them; for to use them unsalt them, and seeth them in water, after they are sod, serve with pars∣ley, vinegar and peper, you may put some oile if you will.

Another way.

After they are sod, make a sauce to them with butter, onion, vinegar, peper, and mu∣stard, stove and serve.

85. Herrings salted.

When you will use them, unsalt them, draine and drie them, then rost them and serve with mustard or with pease.

Another way.

You may serve them stewed, cutting them into peeces, and seething them with onion and butter.

86. Red herrings.

After they are half salted, file them, and set them a smoaking in the chimney; when you will use them, open them and steep them in milke; for to serve, take them out, and rost them a very little on the grid iron, and serve, if you will, with mustard.

87. Troutes common.

Dress them at the gills, pickle them; after they are pickled, slit them according to their bigness, and seeth them leasurely with a short broath, seasoned with all what is fitting, and whereof you shall find the making in severall

places of the fish services; and take heed that their flesh doe not break from the bones; after they are sod, serve them whole with parsley, in a plated napkin.

88. Pie of lottes.

After they are dressed and well whitened, cut them into peeces, and put them in fine paste or puft past, with some garnish, as melts of carpe, capers, broken sparagus, mushrums, yolks of eggs, and season all well, then serve.

89. Eele Pie.

Cut it into round slices, and put it in your sheet of paste, well seasoned with yolks of eggs, parsley, mushrums, sparagus, melts, verjuice of grapes, or gooseberries, in the season; Doe not spare the butter, salt nor peper; cover your pie, and endore it; for to keep it up, take some small bindings of paper, butter them, and put them round about it, and tie them softly with a thread; bake it, and after it is baked, allay three yolks of eggs with a drop of verjuice and a little nutmeg, and when you are ready to serve, put it in and mixe it well, then open it, and serve it gar∣nished round about with the crust cut into foure.

90. Pie of grenost.

Dress your grenost, or manie if you have them, and slit it at the top, make a sh••et of fine paste, of what shape you will, make up your pie, and when it is made up, put your

fish in it, garnished with what you have, as mushrums, capers, parsley minced, hard yolks of eggs, bottoms of hartichocks, and broken sparagus, all well seasoned with butter, salt, peper, and nutmeg, then cover and endore it. If it is rised up, bind it with buttered pa∣per; bake it, and forget not to give it vent, as soone as it hath taken crust, for it would take it of it selfe, and it may be, beneath, and so all the sauce should be lost, which you could not put in againe in the same way. Af∣ter it is baked, make an allaying with yolks of eggs raw, and a drop of verjuice, and put it into your pie at the top with a funnell, and mixe it well on all sides with stirring of it; serve it warme, and garnished about with the upper crust, cut as you will.

91. Small pies of fish.

Take out the bones of a carpe, and of an eele, mince the flesh with parsley, a small twig of thime, and some butter; after it is well minced, and seasoned with nutmeg, make a fine paste, and make up your pies of what bigness you will, fill them, cover them and endore them; upon the big ones you may put a chapitean; after they are baked, serve.

92. Pie of plices.

After they are dressed make up your pie of the bigness of your plices, and put them in, slitted onely on the top, and garnished with mushrums, sparagus, hartichocks, ca∣pers, and hard yolks of eggs, all well seasoned

with very fresh butter, salt, peper, minced parsley, and a slice of lemon, or of orange, co∣ver, and bake it; when it is baked, mixe with it some yolkes of eggs allayed with verjuice, then serve.

93. Tourte of melts.

Whiten them well, and draine them, then make your sheete of paste, and garnish it with your melts of Carpes, mushrums, trouffles, capers, hard yolks of egges, bro∣ken sparagus, bottomes of artichocks, salt, peper, parsley, and fresh butter; cover it, and bake it in the oven, or in a tourte panne. Endore it with eggs, if it be in flesh time; after it hath taken crust, give it vent; when it is baked, uncover it very neatly, cut the lid into four, put it round about, and serve.