The Seventh manner, being an Omelet with Bacon.
TAke the fat of a quarter of a pound of fat Bacon, or therea∣bouts, cut off the skin, and cut your lard into small morcels almost as big
The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
About this Item
- Title
- The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
- Author
- Marnettè, Mounsieur, 17th cent.
- Publication
- [London] :: Printed at London for Nath. Brooks at the Angel in Cornhil,
- 1656.
- Rights/Permissions
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- Subject terms
- Cookery
- Cite this Item
-
"The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A89547.0001.001. University of Michigan Library Digital Collections. Accessed May 18, 2024.
Pages
Page 272
as hazel Nuts; cause it to be melted in a frying pan, and when it be∣ginnes to be drye, adde thereunto six or seaven beaten Egges, and salt them in case you judge it requisite; unto which in the eating of it, you may add a little verjuice.