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.

CHAP. XLIX.

To make a Tart of raw or green Eruit.

FIt a Coffin of very fine or leaved paste in your Tart-pan, put there∣into a lay of Sugar, and after that fill it up with Goose-berries, or with red Currans, or with verjuyce in the Grape, out of all which you shall have taken the kernels; or with Cherries neer ripe, or with A∣pricocks cut in two, or with Plumbs peeled, in which you may leave the kernels if you please; and if you bee minded to put your Apricocks whole into your Tart, you must peele them, and adde unto them a lump of Butter, a little beaten Ci∣namon, a few slices of preserved Lemmon-pills, and a handful of Su∣gar, more or less, according to the

bigness of your Tart.

Then you must cover your said Tart with a lid of leaved fine dough, which you may pink and carve into quarters, and then having var∣nisht it, you may put it into the O∣ven, and when it is almost or quite baked, you must powder it with Su∣gar, and put it again a while into the Oven as aforesaid.