SS wh Cr i Sere ay Reh Ick” Ph, Re Ai: i —~ age rence | Prefcribing the way of making ready of all forts of Meats, Fifh and flefh , with the proper Sauce, either to procure Appe= tite, or to advance the power of Digeftion : | | with the whole Skill of Paftry-work. AW x. IO f : Together with about 200. excellent Receits for the beft forts of : IPO ov 4% A (5 f, S; | 4 Both in Lezt, and out of Lext. a Alfo aTreatife of Conferves , both dry |} | ‘ and liquid, after the beft fafbion. oe i The Thirs Hdition. Lh With an Addition of fome choice Receits|| grown in Ufe amongft the Nobility and Gentry, , by a prime Artift of our own Nation, Hf 6 Englifhed by J. D. G. . LONDON, pt 4 Printed for Thomas Dring , at the Harrow at Chan-|} | cery Lane-end, and Jobn Leigh, at the Blew ay ilin Bell by Flying-Horfe Court it Fleet-Strect. 1673. oe a. ‘ie te ee a. — ; Fe: ‘ i ae ee he ih ae ; ae ye Aer gpeggaagonneassesczaay | TO THE nts RIGHT HONOURABLE Ff OHXN Earl of Z7-ANN EZ, &c. | ~My very good Lord, : { HIQcAF all the Cooks in the World, | We NeS the French are eftecm’d the Woks belt, and of all Cooks that RCA ever France bred up, this — = may very well challenge the firft Bape asthe neateft and compleateft that ever did attend the French Court -and Armies. I have taught him to fpeak _Englifh, to the end that he may be able — to wait in your Lordfhips Kitchin , \ and furnifh your Table with feveral .. > Sauces of Hawt Gonft, and with dainty + Ragoufis, and Swect-meats , as yet hardly _ known in this Land. I hope your Honour ) will forgive my boldnefs of begging your Lordfhips Patronage, in his behalf; en- freating your Honour to confider, “that A 2 ‘having L wee | hai firft fet out his skill in F rench : ue _ der the protection of a French Marquess, ‘he now as a ftranger doth humbly crave to. be theltred ; under the luttre of » your _ honourable name, that fo with the more credit and confidence, he may impart his skill for the ‘publick good , in teaching every’ body how:to contitue and prolong _ comfortably by a well relifhed Diet , the {weet maffiage of Soul and ‘Body. Be- fides, my Lord, your former commands are indeed the firft'and chief caufe of my prefaming thus far, efteeming it to. be a part of my duty, which will never be {a- Hated until fome better occafion’ do, far nifh me with a more’ ferious Subje@ whereby I may let all’the world know, that all my ambition 1s to deferve the glo: tious title of ms : it ee a w bumble Servant, y oj ‘Du Frefne, i a “The Epifle Deli | ig as X Fleece es s BESTE: SEBSee OHS SHS BYS BY Se iS. BEY BS Be a IS SOMO CI CHA IPD cig Flip Aula cag Sea Was def red by a Noble Knight m fo Englifh this Book befides, ed about the fame , by many of my Friends , ‘a perfous of good quality, I have taken the pains ‘to do it, as puntnally and exadly as the. eres could give me leave, endea- vouring to mtake it intelligible for every body, — As concerning fome few words which are not Englifhed , they are words of things which are not in England , or Some words of Art, which you will find explained in a Table fet before the Book. ID have bad all the care poffible to make it compleat and eafie, to the end that it b A 2 may being follicited and_intreat. To the Reader: may be ufeful, not only for Noblemen and Gentlemen , but alfo for every private Family , even to the Husband-man or’. Labouring-man , . wherefoever the Englifh ‘Tongue is, or may be ufed. If you do accept of it for your own ufe, as kindly, as I do give it heartily to the publick , I am fully fatisfied for all my Labours, wifhing that you and I may long enjoy the comfortable refrefhments therein. Farewell. | THE THE BOOKSELLERS TO THE EA DE R Reader, ie Re, HSS 4F wal His Book, what with bo 2A As s*, the Eminency of the SS gla 47 Author in the Art (S¥8} 4 of Cookery, and the AS, | ite S excellency and ufe- CON SIN” fulnefs of the Work ASA a leanS J it felf, gained fo SPOS a great Applaufe and Reputation , not only in the Court and Kingdom of France, but here in Exgland too, that it became the bufinefs and con- cernment of feveral perfons of quality _ to get it tranflated into Exglifh 3 which fo foon as done, was fo well received, that ; A 4 two | 10 the Reddersa - two confiderable Impreflions.were fold ~ of them; which made us (having met with many things worthy to be inferted ) undertake the Reprinting it ;“which we — have done with very confiderable and ufeful Additions.; And) we hope it will the rather meet with a favourable re- ception, fince:ng Author‘yet hath fo ful- — ly defcribed this way of Cookery : for you will hence; find dire¢tions not only for the making all forts of Pottages and Pies,- whether of F ith or Flefhs but like- wifefor making of all forts-of Sauces-and Pallatable Dithes. vvhatfoever , ufed ei- - ‘ther in. France, or the Tables of the Nobility here, together vvith Directions. for ferving upFirlt, Second, and Third — - Courfes for the vvhole Year. shel ie od FS ae BS aesrasasareesscgtoceses, An Muhdbediéal Table for the explaining’ of the hard and ftrange | words . con- tained in this Book. A sod Abbatis, ar yoni hie’ hes They are she purtenances.of any bealt. viz. thé fee, the ears, the. tougue, &c.. They are alfothe giblets-of any fowl, viz. the neck; wings, feet, gizard, liver, & Cc. Andovilless They are the great guts of pork, or beef, filled up with thin flices of tender meat or friall guts of pork, well feafoned with pepper, fale, fine Berks, &C, Pik do call them Chitterlingss » Andovillets. 3° + They are balls or roundifp fieall pieces if minced flefh well feafoned. | Aricot, or eigitot: It is mutton fod, Sith. few turnips, fome wine, and tots crumbled among 3 itis alfo made of fmall pieces’.of mutton. finft a little fodden , then fried in feam with fliced onions, and laftly boiled in broth with parfley, ifop, and {ages And in another fafhion, of livers boiled in a pipkin with fliced onions and lard , verjuice ,.red wine, and vinegar , and ferved np with tofts , Salt Spices, and fometimes chopped “herbs. B "Blanch, to ta feel, parboil, or plum up. Beatilles. they are all kinds of ingredients , that Wey be fancied, A TABLE. fancied, for to be put together into a pie, or usheredie: | viz. Cocks-combs, ftones or kidneys , fivect-breads f veal, mufbrooms, bottoms of bartichokes, View! .TAs, Beatilles of Pallets. ; They are the giblets. _ Bard. It is a Sheet of lard or bacon. Barbillons, They are the fecond skin of the pallats of beet Brignols. They are a kind of plumbs which grow beyond- fe | C 3 Cervelats. They are akind of great faucidges made beyond Cardons. . Cardes. 2 They are the ribs of beets, of Heese Cardeaux. chokes, and fuch like. Chapiteau. It is any work, fet over the lid of a pie. Coquemare. This a long brafen pot. Cornet. Tt is a coffin of paper , fach as the erie " put , and wrap fruit, or {pices in. To cadave: | Tt is to wet, er daub with fome liquor , as one doth ¢ pie or cake i bs it be put in the Cie ‘ FE Fleurons. They , are {mall pieces of puft ve fr on Fricaffee. » It is a frying with a fance. _ a a ad Farce. A TABLE. . Farce. _ a? is any thing made up for to Sint ai) meat with. To farce. Kt is to Saft, or fill 4 any meat Aestemiet ah They are forced meat of veal, that is, Soe Of veal minced, feafoned and mpronghe into foal bong pieces like citterlings. ‘Bath. | I is minced meat. Lard, It is fat bacon. . Lardons. . ‘Lhy are favall long flices of lard. To lard... Te is to flick any meat with flices if. larde Mean Lard. They « are flices of lard of a middle-fize. Great Lard. They are big flices of lard. | Litron. Ibis a meafure of one pint, or a little more. Legumes, They are all kinds of p pot-herbs , as alfo any fruit growing in agarden , as cucumbers, artichokes, cab: bage, melons, pompkins, &c. M Morilles. They are akind of excellent finall red mufhrooms. P is Pie Py Oe oF quick or flarp tafte. ACP AUB TL BS | Pp ) i. iy ‘\Pignons,* gist is 4 th rene are pane Rernekggbe ole cy hae BA To pals i in the pan, Net It is to fry a little, or to parboil in we fing “pane Se ee R ee “a ‘ OE ¢ 3 7 Resour “Tk is a face or meat reel ob a bast avi ny sae a Sah | - Ramequin« it is a ee of tofte. ° T Trouffles, or Trufles, oe They are a kind of mufhroom. \ Tourtée. nk Css aha It is @ kind of @ great cake. — ee | A: Tourtepan S82") ¥ Ua. Jt is a pan made i purpofe to heey a tonrte, a is m ¥ . : 4 § i j \ gut t oo ih bs vs h Tis: hohe i, ‘ Shi pi THe . ‘ : i b a cad . : ; He 4 = xm, ofk A tae Aah | AM ‘Tanfiy ge ie . Apples fryed . gor ere with Sugar ica 93 Advice | . 63 Andovilles : i 75 ‘Achis-of Roaft-meat | a LOR Achis of Raw-meat pach? 103 (Abre of Partridges . 5 “ise.” Artichokes fryed * We 146 Bottomes. of. Artichokes yh ba , 146 ‘Artichokes flewed 239 ‘Artichokes fryed 237 Apple: Fritters 1 ig Wind take 2 — “Ferufalem Artichoks Na ee edn oa Apples fryed PT al gg 243 _ Apple-Cream ; : a tine aA ‘Artichokes iy ena er y-f0) _ Apricocks liquid . me 271 _ Apricock Cakes ae La he Broth for the feeding of all pots ~ | 1. To boil a Rump of Beef | Be Bullocks Cheeks ftewed eee ee 76 Bef Be ee, Beef after the Daube- | $2 Beef after the Marrotte ! 83 Beef and Mutton after the natural 83 Beef a-la-mode 86 Beef a- ae sa ence LELOELLPLLYS He Hog Mew geew ytd | BEDTERAEES EEDA GEE EEE RS THE CONTENTS, cay .° eee ae eee 4 ok ~ e ) «Beef. a-la-mode ae Beef after the Eftoftade Shoulder of wild Boar with Rage Yeung wild Boar — a Shoulder or Loin of Boar Rib of Beef Batteurs de Pave Frayzes of Beatilles Beatilles Head of wild Boar Slice of wild Boars-head Breme with Ragouft Barbels with Ragouft Barbels roafted Barbels with half fhort-broth Barbels with Short- broth Barbels flemed Burts in Caftrelle Burts fryed purts broiled Barnicle with Ragouft Barnicle with fhort-broth Barnicle roafted with Ragow(t Barnicle with Ragouft Befcard with fhort- broth Barts with Ragouft Breame roafted Butter melted Broom- buds Beef roafted pickled How to make Broths Broth of Fifh Peafe-Broth | Brath uv Almonds The Contents. se - The Contents. gis C Chitterlings | Calves Head fouced Cive of Hare Capons boiled and larded Calves Feet and Sheeps Trotters Calves Chaldron fricaffed Capon with Oyfters Capon fouced . Calves Head fryed _ Calves Head fouced — Calves Head roafted Calves Feet fryed Capon Cockerels _ Chickens bathed Capon with W ater-Creffes Cows Udder Colliflowers Cream of Piftaches Cream boiled with French Barley. Gardons of Spain | Caprs flemed Carp farced Carp fryed Carp boiled Carp flewed Carp roafted Carp with brosh Carp bafhe . Cherwmes with roafted Ragonft Chemmes with Shore-brash Chewme ftewed Crabs fried . TheContents. F Freh (cod broiled with Ragouft ot ae 203 Cod with half fhort~broth ~ aah Fads. Frelh Cod with Ragou{t haw) bath tite, Cuttles fryed fo Horses! iL Si Cream Frayze- Ky ie! 4 om Ralhd Woy Chewmes with short: Seasth Q lean a ( Wigg Chewmes broiled = &\ -atatandhedd 8 “ibid. Fro Cod — eta HO alt 0926. Carps with blew a yaewel “B29 ay Carp farced bay Seg ART '230 _ Celerines | Saou), bid 38 Colliiflowers | Yoinat Mackt wr, Carrots teh isighh 200k RS Cucumbers oo.) Saibid Garrots red ) i Uinags Cucumbers 3 | Sedlad RIED ‘-Gombs falted Ter Awe, otis 0264 * Cucumbers pickled e aya Vibid. Carp pickled : iis 5 GOOF -Cardes of Artichokes UWMBAT jo SSS CRE “el ma aber dgicer Wwalgos Wey . Ducks. with Ragouft nrcagd uN ay £3 Young Ducks with Ragouft haces wndgs Young Duck ~~ have, GhFO Wild Duck © | he wed E24. ‘A Difh pote de St. Germain 2S. SORES “AL Difh a-la-mode de Portugal vi we “ibid. Dabs in Caftrolle 3 Infact (arg: : Dab with fhert-broth dacis diver eg2 y EB seek cr 3 Entre de Table foyhsh 2 Waly on mn UMS “126 | Eggs fried Charenton fain BH VND | Eggs after the Portugal may . ‘Wye, ST§O Rass en or Peon > Sat eb. | on ae : Fags A 4 The Contents: Eggs Dar ri | Eggs after the Vaiehoe : Eggs in Snow : Eggs fryed as. round as balls Eggs in the Spanith fafhion Fees after the Hugonot fafhion © Eels fouc’t in Collers ia Eel-ponts with Raguoft. Eel-ponts fryed with Roget Eel-pouts ftewed _ Eel roafted Eel flewed Eel like Servelat | Eels roafted Eels with Ragonft Sea-Eel Eggs farced Eggs in Moon-fhine Eggs with black Butter Eggs with Milk: Eggs with Sorrel _ Eggs fryed in flices ° Eggs poached in water ay vite 1 ibids. - ibid, ibid.. : ibid. 1S “snc wabidit: - ee ¢:) ibid. “197 198 ibid. ibid.) ibid.’ i , Woo) ° 212. 213 ibid. ibid. 214 ibid. ibid. ‘Fritters of Spinage, Beets, ‘Lettie, Clay, Burrage, Buglofs, or Lettice | | Fritters in the Italian fafhion _ Fritters after the beft fafhion Fir(t Courfes in Armies or in ‘ie e iid _ -Fieldfare Fawn of a Hinde Fawn of a Roe- buck, | Fritters of Marrow Fritters of Artichokes | Ke, 7 ibid. 70 Thy 117 ibid. 137 nf Gee Fris- | The Contents? | ‘Fritters afile the Ttalian fafbion Stiff: Fritters ennnrsrsV¥ vee mf Fraize of Gamon of Bacon — RA RE Fallow Deer. baked Wii . YU) ARO 2 ‘ Farcéd Fraize . “yids diate ay 842 ‘Fraize with Cream > es} ytowkl st * ,' Fritters . | ‘siicay 'B Fritters, fliffer yn Geiss ino gg® Flowers pickled. aus we Oh, delay Dagny, Miia G. Service for Good- ‘Satay Firft Courfe for GoodsFryday Goofe after the Daube Goofe with Ragouft Gofeling — ‘ Wild Goofe — Geefe, how to fale hh. Gammen with ae hed Spinks ns Gammon roafted — al hie 4 Fo make Gammon of Weltphalia By Bacon Matt g Lo. make Garnifbes a Grenoft with Ragonft Green Fifp . Grenoft.in in C aftrelle Gammon of Fife Goats Beard Green Peafe : ; S agtaaslladareie’ Barris SG 89" Toung i with Raga Hare ba Haflers Water-Hen _ Herne { : The. Contents: Deiter Fare BH dais vsan os ut 4 Hare bathed ibid. “Hens or Pullets roafted 221 Fat’ Hen 122 Herring broiled i le a 201 Herring with brown Sauce 202 _ Alerring pickled | 208 Red Herring , ibid, — Halliburt or Turbuy: 225 a suun-airde; tie fides Felly of Hares-born | 134. Green Felly 335 Red Felly . \4 ibid. | Jelly Chriftal Caen Uaisee Soodibid, _ Lo make juices of Mufhrooms, Beef or Mutton . 16% ‘Do make juices of flelh to give to the Sick 162 Foal of Salmon fryed 207 Felly of Fifa a 236 _ Green Felly 237 ae Knuckles of Shoulders — 7° Loin of Kid roafted, GF Lambs Head in white-broxh wae Lentilles « mm: uh en OL Loin of Lamb with Ragouft — | . 82 Larks with Ragouft GY i BF Legs of Roe-buck 98 everet ‘ 108 Lamb . Fy L1O —Larks 6) 124 Lambs Head boiled b, 133 Sa [aa] Lambs ” The Contents. = |. Lambs Purtenances with Ragouft | ma A : wp Lavks with Ragouft vs : waded teh Fat Liver with Ragouft Say Oot Sar ‘Fat Liver on the Gridiron oo WOR Fas ‘Liver baked in she Ajhes HQ ‘ibid. Fat Liver fryed in Fritters Y Gog a dtbads Lamprey with Ragouft Walid gees Lamprey on the Gridiron _ 2 Oe iamid, Lamprey baked eg ieee «5: Lamprey with fweet-Jauce hae «tbid. Lobjter with fhort-brotb ) 199 Lobfter with white-fauce : ibid. Lobfters broiled Layild. 3200 Lobfters roafted | ag &, ibid. Langouft with fhort-brath 2 pe hid, Langouft with white-fauce SO ORAM Liver of Eel-pouts Tuli te eS Lettice ssh 8 Bet a7) alae Lestice. fase Lak eben ikee ES Lemons pickled i eee 266 Lobjters pickled be i weer 5) Leg of Mutton after the Cardinals way J Matton Tongues with Ragouf—t oy 80. Rump of Mutton with Ragouft ibid, — Leg of Mutton after she Daube ibid. | _ Breft of Matton in Arricot week | Minc’t 'Pie of Neats Tongue il Sean. 0 wee 5] Leg of Matton after the Legats way ibid. ‘ Loin of Mutton roafted «pe YW See 83 Shoulder of Mutton with Ragouft ays Swsall Ribs of Muston with Ragoult oe Tongues of Mutton fryed with Ragut 06 Matton Tengaes roa ed sh aay Rew 7 4 : : Mutton Py The Contents. Matton Legs farced Eoin of Mutton | Leg of Mutton after the Royal way Leg of Mutton farced foi Mujfhrooms with Ragouft - Mufbrooms stewed ily Mufhrooms farced — Mufbrooms fryed Mufbrooms after the Otiver ‘ Mackerels roafted Mufcles ftewed Mofcles Mackerels Mackerel broiled — Mafhroom —— Mafhroom with Cream “Melts of Carp fryed Melts with Ragonft Majhrooms. Matton Tongues Neats Tongues with Ragoufk Neats Tongues and frefh Udder in S rockado Neats Tongues hafhe Neats Tongues ftewed To macinate Neats Tongues Neats Tongues roafted | Neats Fect larded and roafted Neats Tongue frefh Neats Tongue {tewed Neats Tongue Nulle Nulle with Amber Green Nulle fae 10K 119 yar ibid. 147 ibid, ibid, 148 ibid. Z20L 204 205 208 231 232 ty he 235 236 262 268 78 ibid. ibid. 79 ibid. Sr 88 120 121 1g2 145 bids bide Olives “The Contents? ; O. | Olives of Veal | Ortelan ‘7 ; Say ey, ual Ortelans with Ragouft Gauche . wis As Olio after the Spanith Fofeiva. % ‘a Oyfters with half fhort- broth 6 iA é at Oyfters ftewed — Ovyfters with Ragonft Oyfters in Fritters Oyfters boiled vag R: Bifque of young Pidgeons Pidgeons otherwayes Pottage for Health | Pottage of Partridges with Coleworts Whe dh Postage of Ducks and Turnips © = «abi Pottage of Ducks otherwayes | Pottage of Pullets garnilbt with Sparagas Pottage for a fick Body Potrage of flewed Partridges Of, Quelkchofes or Liverings De Chine, or China-broth Of flewed Quaile: Of Wood Pidgeons garnifae Of {mall Vails oe Si The Queens Pottage Princes Pottage ‘Wyaa Facobins Postage Of Cockerels Of Teales with Hypocrat Brown Pottage of Larks Of young Pidgeons ! Of Teale with juice of Larner Of Beatilles . |The Contents, OF Pulless with Colliflewers: OF Pallets in Ragouft 9 ; Of young Pidgeons roafted Of a Goole with Cabbage and Sabfisges Of green Goofe with’ Peafe-broth = Of Goofe Giblets Of green Geefe with Peafe Of powdered Goofe with Peafe- bro Of Pullets with Green Peafe ~ Of Pigeons with green Peafe Of Salt meat with Peafe Of y ung Rabbets . i Of Purtenances of Lambs Lambs Head in whlte- broth White Broth ~ Of Larks with fweet-fauce Of Veal otherwaies = Of Kuuckles of Veal Of Breaft of Veal . Of Mavis or Thrafoes Of Tortoife Of fucking Pig - Of minc’t Mutton Of Kuuckle of Beef. Of Capon with Rice — Of Knuckles of Beef with Tailladine | Of the Boiler, or great Pot Of a Calves Head fryed Of Mutton Chines Of fryed Mutton with Turnips Barley Pottage Of Kuuckles of Shoulders with Ragen Of roalted Woodcocks tidal 5 Pottage with Cheefe [a4] _ The, Contents, How to make farced Pottages’ 6) +. tbide. | Pottage of Capons farced Lb, ity eetbid. Of farced Cockerels without boners: whit ahem Of. Pulltesfarced sod) peas Of Capons, Leg of Beef, Marrow-bonr, and Knuckle, ‘of Veal. <3 ibid. Of young Pigeons farced> 4 0 ao 3 Of Ducks farced . er ee abide, ; , OF Ergs of Veal farced'. Qs vheraiyy Gare 28) Of a farced Breaft of Veal... +. ibids, Of a Calves Head without bones. ~ gbid.. Of Lambs Heads without bones farced. te Of a Leg of Mutton farced oy Scent ibid. Of Geefe farced = aes Of Partridges without Piste forced Pate api Of Turkie farced Le ol ' Pottage after the Italian fafbion . Of Beef, Veal, or Mutton, after the Englith foi ibid. . - Pottage a la mode de France, of Veal, Kid or Muts, ton ay ibide, - Pottage according to the Englith fafbion, made with Peafe ng | Postage without fight or appearance of Herbs Pottage called Skinke, a moft excellent Pottage ik | Pottage called du Bled ,. or the beft may of making Frumenty 3) Pottage of Rice | | MT SAE fra. Of Milk’ * SR UNIS eas a PTY Of Elicksander. Tr Diptinnuacata hh laine MOTGES, Of dry old Peafe ee ‘ibid,. ’ Pottage de Marquis de Bacon for wegen ib, Cf Almonds ath 2% Me Snails Rea Ne “ib. d. "4 of Gruel The Contents. | Of Beef-Pallats Pottage de Jacobins. Of Capons Pottages for Faft-days. Of Crawfifh Of Carp Of Tenches Of Carps farced _ Other Portage of Carp Of roafted Carps _ The Queens Pottage ~ Herbs The Princeffes Pottage Of Tortoife Of Mufhrooms farced Of Soals without bones farced Of Smelts Of Sparagus * Of Haflets of Fifh Of Lettice farced GF Cabbage (or Coleworts ) with Milk. Of Cabbage or Coleworts with fryed Bread Gf Coleworts, or Cabbage, with Peafe- onash Of Pumpkin with Butter Of Pumpkix with Milk, Of Turnips fryed Of Milk with yolks of Eggs Of Profiteolles, or fmall Vails « Of green Peafe Of Herbs without Batter Of. Onion 4 yan sree tt Broth ae Fifh- dayer fie. aid ibid, - 30 Br ibid. ibid. ibid. 33 ibid. _ ibid. - ae The Queens Pottage for F afting- -daies, made only of Of Mufhrooms THE Of Onions PR Si SES uc Ssebete | PM monde: oe = tbid. Oatmeal Pottage mir’ aah deen “ tbide Of Cucumbers farced eg 43 Of Snow » hands ‘ibid. “Another way for Flefr say abid.” Of Mufeles Sha ee ~ dbid. " OF Oysters > Ppa tenses Of Grenofts oR eS De Se OF Salmon ab. Of Frogs with Saffron tg eA OF Brax Ibe Of Hops — 47 Of Rasberries Ab. ! Of Parfnips ibe OF Leeks. - iby > Of Barzicle farced " 48° Of Eel-pouts 3 | “ib. OF broken Sparagus ile «Oe OF Colliflowers : ibe Of Fidelles ea Of Rice eee “ibe Of Tailladins. ‘ ae. “ib. : OF green Peafe-broth . Ne er caB OF Peafe-broth of common Pesf ferved green ST Of Barnicle with Turnips ~~ ab. OF Barnicle garnifbed een See EB ih “Of Leeks with Peafe-broth ib. OF Burt » | sit RE ate Of Herbs garnifhed with cosmo Pe MUP AD. Of Onion with Milk NPE ane apie 2% Of ‘Lofches . ¥ 1D. OF Vives, or S a ey, ib OF Almond-Milk, Pottages for Lent Pottage of Crawfifh Of Hafh of Carps With Herbs Op OF Tenches farced with Tarnip | Oueens Pottage Princeffes Pottage Of Tortoife Of Mafhrooms Of Soals Of Smelts _ Of Sparagus Of. Haflers Of Lettice Of Cabbage with fried ead? OF Cabbage or Coleworts with Milk: The Contents , Of Cabbage or Coleworts with a neta ib | Of Pumpkin | | Of Pumpkin with Milk of Turnips with white-broth Of Turnips fried Of Peafe-breth Without Butter . OF .Profiteoles, or final ails Of Mufcles Of Frogs of Grenoft - ! Salmon with a fiveet- -fauce | Of Bran : “With Frogs, with Almonds | Ot Hops » Of Parfiips Of Leeks with Milk Of bole } The Contents. . Of broken Sparagus i xe QF Colliflowers Of Fidelles — Of Rice Of Tailladins | Of Barnicle with Ragonft ~~ wi Of Barnicle with Turnips - Of Leeks with Peafe-broth Of Burts ne Wed Of Rochets OF Lentilles — Prunes | Young Pigeons with Ragouft Pudding in bafte : White Puddings Pallets pickled Partridges with Ragouft Pork Tongues witb Ragouft ‘Pig dreft Ala mode de Paris Pig after she Daube ? Pig with Ragouft ‘Pullers fried . - Young Pigeons fryed Loin of Pork with Sauce Robert is Rack of Pork Carbonadoed Partridges bafh’t Partridges after the Eftoffade | Pullers stewed | Pig farced "Pig voafted with the bair on Poupeeon = - | Pie of Capon without Bones Pie of Gaudiveaux Pie of Afhiette - - The Contents. Pie after the Marrotte Pie after the Englith fathion Pies after the Cardinals way Pullers with Ragouft in bottle Pheafant | Partridge hafht Partridge Young Pigeons roafted Pullers cram’d Wild Pigeons Pigeons boiled Young Bertilecs Plover : Pig fticked Sucking Pig to the Natural Tame Pork Ears and Feet of Pork, _ Paftie of Gammon ‘Pickled Pallets , Pafte {pun Bi Lemon Pafte | _ Fongue of Pork, with Ragowft Tongue of Pork perfumed — Tongue of Pork broiled with mn de Young Pigeons Pig fouced Green Peafe Pallats of Beef Pallats of Steer Young Pigeons Young Partridges _- Fo make Paftry- werk, _ Venifin Paftie - Mutton Paftie ibid. Pheafant "The. Contents: ae ie a Pheafant Pre *, : Wega y b +’ ye % Oy 879 Rigeow pie Re fea AO yee | —Ollive pie | whee phesitons er they. _ ib. Steak pies! Ned et Fe + aga | Steak pie ” oo ts ty Udder pie ie ae ee ae: Battalia pie cma teasyatiite Plaice in Caftrell . ee Cie a Plaice roafted Me es Plaice ftewed eh a Re Pie with Ragouft “ess Sse are Pie of Eel- “POWs 0 8 ya 209” Eel. pie a Se aaa tb Pie of Grenoft . 6 249 Small pies of Fifh ain ‘oh 64 a)? Pie of Plaice Foire ay: Css St Gene” Pafte Spun doh. Wy Heh baw 1895 Lap of ria of Wheat aot 3, RAD Pumpkin wk ae Lo make Paftry-work for Fifa ah Ge 7 Pike roafted sis ea -Pilebers of -Royants Joon Ava fed Uy a2, Poor: Fobn fryed ‘A ated dott by. sO Parfley Fraize ° ie Balin wey Porpoife with bane Beec . ve Porpoife with Ragouft ok. Wigs) Wt Pike boiled with fhort-breth 226 Pike with blew ‘ 227 Pike boiled ala mode nyse ibid, Pike with Sauce : ibid. Perches with fhort-brob Wabi th SaaS” Pike roafted a 229 Pike broiled | ; gots A Ry Plaice 23X . | 3 Ny Poe oe eee Pafty after the Englith way 66. Pie of Capon | iG.” were Pie of Turkie | | ee: Pie of Gaudievan : nie ae Pie of Partridge ‘igs g ee Pie of Gammon of Bacon pean hi y= 65.2 Pie of Breaft of Vek = t jams mec Alhette .. od. Ut Ai) ott © Yb Pies after the Cardinals Way Bg Pie after the Marrotte - i a hs, ib. Pie of young Rabbits Mchpueneds ‘Pie 1 Tam Palgip “ing ata ib. Pieiof Larks vit reg! Se eens Pie of Quailes ttl bt 190 Pie of Veal pide Mee iapawiaebe yaa, 9 is Pie of Woodcocks | woe ” Sbe - Pie of Black-birds | en te Pie of Duck | | ‘ agg Bie rof Lamb tsa gh WC va) Go 159\ yl omsafpl Pie of Sheeps Tongues | ib, Pie of Kid, Goofe Pie yoo 2 _ Pie of Knuckles of Shoulders ee ee Lourt of young Pigeons | 173 Gammon of Bacon | ; Rr ibe 2 Steak Pie with a pudding in it 1976 - Wild Boar baked Seater us Wilae Binh iri > oy . Red Deer baked Gutta ve 8 _ Galves Chaldron-pie 179 Maremaid Pie’ “4 a we FOIE Fallow Deer baked ae An a Marrow Pics by gthee, ib. Petit Pies | ib. Mine's Pies Nios wh Wee Beef=pallat Pies | : , ib. % , ! Phefant >, 64°. Parfnips a 245 Fore firained — iri) Seas cae Salmon Pie Pe . 7 ARR 49 Dab Pie 3 ebiaahe 249 Eele Pie | saat (250. _ Pie of free Cod e 250 Pie of Carp | ibid. Pie after the Cardinals may 251. Pie of Burts ibid. Pie of Grenoft _ ibid. — Pie of Soals Ibid. Pie of Soals balf fryed ibid. Pie made up with hafb of Eel | 152. Purflain 260 To pickle Roots and Herbs ibid. Pallats of Beef - ‘ 268 Pullets pickled - ibid. Young Pigeons cL “eee How to make feveral forts of Prefer AL Se FE Dusile 109 Young ee 112, Riffols . Young Rabbits with R ariati es . ype: Rabbits or Chickens elie hag ee te Young Rabbits ibid. “The Raile 112 Fillet of a Roe-Buck, Bet-) Liver of Roe-Buck 130 Udder of Roe-Buck, \’ | er a Riffols fryed aaa 136 Riffels puffed 137 Ramean of Kidney at, at aa Ramequin os) the Contents. a Remequin of F leh — Ramequin of Cheefe Ramequin of Soot of se Ramequin of Onion Rams Kidneys | Rochet with Ragonft Ray fryed with Ragouft Ray fryed Red Beets _' Red Beets * Rams Ridneys 3 Spinage Spinage Tart of three Colours | Snails Saufages with braven of Parvidges Servelats Sheeps Feet fricaffed ' Second Courjein Armies and she Field Sauce for Gofelings | Loin of Stag Snipe - Stock Dope Sauces _ Staggs Fees | Slice of Paftie Sweet-bread Pies _ Sweet-breads ftuck Sweet-breads with Ragouft Sallat of Lemon Sparagus with white-fauce Sparagus with Ragouft - Sparagus with Cream ‘ set! Tongues with Rage 136 153 “4b. ib, 154 Sheeps ibs .) ois Ea ee ae Sheeps Tongues fticked ae Sheeps Tongues on the Gridiron ‘Sallat of Pomgranate Qe Services for Fifh-dates » ( Soals. with Ragouft ; ‘Soals fouc't Soals ftewed Soals boiled ie Salmon with Ragouft Salmon ftewed | Soals broiled and farced Soals broiled Soals ftewed Souprefs of Fifle : Smelis with Ragouft Scollops ftewed Salmon roafted . Foal or Chine. of Salmon in Salat Salmon ftewed with broth Soals fryed : Salmon with fhore-brotb Sturgeon Olio : Sturgeon with fhort broth Sea Otter with fhort-broth Seas Oster on the Gridiron Smelts 7 Servelats of Eel : Sparagus with white {ance Skirrets ae Sparagus fryed Succory white Cardes of Artichokes “Cardes of Beets Sparagus. \4 The Contents. Swccory ‘The Contents.; Saecory | | a ees Cabbage i, “ape einr | te Soals ee” ie ho Sea Sampbire By, 266 Salmon pickled | . 267 How to falt meat and other sbings to keep 268 Salt Butter - 269 Turkie with Rafps ae 79 .. Tripes | 96 Turkie after the Daube $1 Teales with Ragouft- 85 ‘Turkie with Ragouft » ib, Tripe with Ragouft ig eae aa i 38 Tripe ig toe ib. Turkie Giblets | 98 Tourt of Lard 103 Tourt of Marrow | 1b, Tourt de Lion . - 104 Tourt of Tongues ib. Tourt of young Pigeons | ib. Toure of Veal | “105 Zourt of Partridge or Capon 106 _ Turtle Dove ee Pe Teale Cages 110 The Thrufh | |) A Young Turkies : | i: aR | Trouffles with Ragouft 127 Trowffles - 128 Trouffles after the Natural ib. | Thruphes a eae Tourt of Frauchipanne 3 144 | Tortoifes | 148 - Tourt of Piftaches 149° ie ae [b2] | Tanfies gies 7k te oe : Thicknings for Sana . 3 —Tourt of young Pigens + ~Lourt of Lard via Tourt of Marrow Tourt of Veal . Tourt of Beatilles : Tourt of Larks Tourt of Veal Pen, Tourt of brawn of Capen Lenches with Ragouft ‘Tenches farced with Ragonft. Tenches fryed and pickled Trouts Salmoned Tripes of Cod fr yed Tons pickled | Ordinary Trouts ‘Tamarine,Carp, Mullet, Gurnet ‘“Tourt of Melts Turbot in Caffrele - , Teuches with fhort-broth. - “‘Trouts with fhort-broth Trouts Salmoned Trouffies * Lourt of Franchipanne Tortoife with Ragouft — Turnips ‘Trouffles of Entree Teurt of Burts Tourt of New Oyfters Trouffles | : Lourt of Liver of Ee-pem Tourt of Carps Tourt of Eel pout. >. ‘The Contents. a a fo Tout of Carp . Lourt of Crarfify —- Tourt of Frogs < Tourt of Tenches. Toure of Butter Lourt of Spinage i . Toure of Melooz ! Rony Lourt of Piftaches as, Tourt of Almond | Lourt of Strawberries Toure of Medlers - Lourt of Damfins Tourt of Pumpkin _ Toure of Pears - TLourt of Cream Tourt of F. ranchipanne Lourt of Apples . . Toure of whites of Eggs Tourt of yolks of Eggs Tourt of Mafi-pin ‘The Content, Cees eae fl 854 255, ~ ib. ib, 256 ib. ib. ib. 457, he 1 1De ib. (aby ib 258 ib, fos | ib. 259 ; V. | i ‘ | Leggs or Knuckles of Veal after the Epigram © Lac way >, | Loin of Veal with Piekle Breft of Veal ftewed Loin of Veal with Ragouft Loin of Veal with Ragouft Liver of Veal fryed Veal fricafed Fillet of Veal with Ragouft Shoulder of Veal with Ragiuft © Bret of Veal’ fryed * Bret of Veal farced -«Breft of Veal boiled by aed ro Fr i ib fas }. ~~ Liver of Veal with Ragouft Liver of Veal fticked ee Loin of Veal ae Bre(t of Veal farced Leg of Veal farced “Shoulder of Veal roalted Chine of Veal boiled Liver of Veal Venifon Paftie Venison to bake Sweet-breads of Veal fryed.. Udder baked Villain with Ragonft Pillain with frort-broth - Villain ftewed yy P 127 : 96 “97. ‘123° ibe | 28 129 132° wits . mh ib. | | ® : " i 93 922° 13 ib. uy Peay a “ETO 14596... 3 237 4 Gee Fi ee f ¢ Zhe Foeneh Cook, The manner of belies the. broth far. vai Ye feeding of all Pots 5 be it of :Pottager) ont courfe or + interconrfe (ride yeraioe. Ld és GHD Ake knuckles of beef. the Hinde fait of the rumpya litele mutton, and 'fome hens according to the quantiry of broth that you wii! have) put in y meat. propertionably | , feerh ie well with a bundle of parily, young onions, ‘and’ chiyinie tied together, and a tew cloves,” laige mice’s and fome beaten cinamon, keeping alwaics fome Waim water ready to'fill up the pot again. © Then; ‘after all is well fodden, you fhall ftrain them: hough a napkin for your ufe: And as‘for Roltéd'meat, -after that you have taker they jaice out of ir, you thall fet.it to boil with a bundle of herbs} as'above- faid; {ecth it'well, then firdin it, for to make Uk of it at your firtt courfes, or for brown pottages. How to make all kinds of Pottage. “1. Bifcue of young Pidgeons. ‘Take young Pigeons, cleanfe them well, and lac them up, which you-thall do by mal a B hole > he french) Cook. hole witha knife below the ftomack, and. thrufting 4 the legs through it; whiten them, that is, Spur them into the pot with hot: helps st x th pe broth, and cover them wells then put theny the pot with a {mall bun le of fine | efbs.5 wit Onion or two peeled and put ‘in’ i Oe, Ww blades of large Mace, and fill up your pot with the beft of your broths , ,» have a {pecial-care that it may not become black 3 then dry your bread, and ftove it in the Pigeon-broth; then take it up: after it is well feafoned with falt, pepper and cloves, garnifhed with the young pigeons , cocks-combes, {weet- breads of veal, mufhrooms, mutton juice,and _ piftaches; ferve it up, and garnifh the beims . the dith with flices of lemon, and barberriess _ 2. Pigeons oshereoayes, © oe | Take Pigeons, and when you 7G | boned them, fry them in butter or mineed dard, and put-to them broth, .pepper , nutmeg-flic’t, ginger, cinnamon beaten, Coriander-feed, railins of the fun, currans, with vinegar 3 and ferve them with this fauce, being firlt. dteeped i in.it four or five hours, and well ftewed down... In Summer, you may t ufe damfins; fweet herbs, chopped Bape | bacon in flices, white-wine. . 3+ Potzage for Health... Take Capons, cleanfe them well, truls Bip up, and put them in the pot with broth , and co- ver them, left the broth do wax black; feafon them with falt, a little whole pepper, beaten cinnamon, beaten cloves and mace, and feeth them ‘well with ftore of good herbs (in winter, with fuccory; ) then ’ take up and garnifh with your herbs, viz. with carduus, rub the bottom of your difh witha epi | O Che French Cook, gl of garlick, and parflie roots or fuccory, and. {calded grapes or carved turnips 3 and ferve. » 4s Pottage of Partridges with Coleworts. . Cleanfe them well, lard them with great lard, trufs them , and put them in the pot with good, broth; put alfo your coleworts in the pot with your, : partridgess after they are fodden, you fhall. pafs into it a little melted lard, and feafon them with cloves and pepper, and falt, and fome maces then ftove or foak your crufts, garnifh them with {weet-. breads. of veal, or with faufages , if you have any, and lemon, and falt on the dith fides; then | ferves A 1S Pottage of Ducks and Lurnips.. ~ Cleanfe them, lard them with great lard , then pafs\them in the pan with freth {eam or melted lard ; or elfe roft them on the {pit three or four turns, then put them in the pot; and take your turnips, cut them as you will, whiten them, flower them and pafs them in frefh feam or lard, untill.they be very brown; put them in your Ducks, feeth all well, and ftove or foak your bread well, to the end that your portage. be thick- ned; If you have capers you fhall mix fome with it, or alittle vinegers take up, and garnith with | Parips ; then ferve. 6. Pottage of Ducks otherwayes. Take Dacks and lard them, put them on the | {pit and half roaft, them; then drane them, and put them into a pipkin, and put A quart of claret- wine into it , with chefnuts and a pint of oifters bearded, and ‘three onions minted very {mall, fome mace aida, Jattle beaten ginger, cumin,” a little tyme ftript, a cruft ofa french rowl grated to 2 ie thicken ‘ The french Cook, . thicken its and fo dith it up on fops , with firong, broth. . 7. Pottage of Pallets garnifht with Shaan i | After they are well truffed up, whiten them well, and put them in the pot witha fheet of lard over them; fill your pot with your beft broth, - "and feafon them with falt and a little pepper, fome cinnamon, beaten cloves and mace, a whole onion pected, 40d 4 bunch of fweet herbs , and let: them not feeth too much; dry your bread and ftove or foak it , and garnifh it with your pullets, — with {paragus “tryed _and broken, muthrooms, combs, or the giblets of your pullets, with a few pifiaches and juice of mutton, and garnifh the brim | of your dith with lemon 3. then ferve. 8. An excellent Pottage or Broth for a fick Body. “Take a good flefhy Capon, take the fleth from the bones, or chop it into fmall pieces, and not wath its then put it into a rofe- fill, with flices of lemon- peel, wood-forrel, with other herbs appointed by _ the Phytician 5 being diftilled , give it co the weak party to drink. = — -g- Portage of floved Partridges. * ‘When your Partridges are well truffed up, lard them with great lard, and whiten them, then put them in the pots feeth them well, and feafon them with fale, then putin your bread and fiove — or foak it; garn ‘ith your pottage with it, and with mufhrocms, boi! thema little on the fire, putting therein forme white-almond broth and fome mut ton Juice, piftaches and lemon} then ferve, 10. Pottage of Lutelckchofes, or Livertngs. "Take a fillec ot Veal, cutie very thin, ftuffit . very well , and caufe it to take colour 1 in a tourt- ua, pan Che, french Cook. 5 _ pan, or between two difhes; put the flices thereof | into.a finall pot with fome of the beft broth; feafon them, foak your bread , and garnifh it with your liverings, mufhrooms, fparagus, mutton-juice, pt- ftaches, if you will,orlemons thenferve. 11. Pottage de Chine, or an excellent China Broth. _. Take an ounce of China thin fliced , put i¢ ina pipkin of fair water, witha little Vealor Chicken — fiopped clofe , let ic ftand four and twenty hours On the embers, but not boil; then put to it colts- foot, {cabious, maiden-hair, violer leaves half an handful, candid eringo and two or three marth mallows; boil them on a fofe fire till the third part be wafted: chen put in a-cruft of manchet, a _ little mace, raifins of the Sun ftoned, and lec it boils then take it off and keep it for a months ufe.., 12. Postage of ftoved Qyails. After they are truffed up and whitened , flower them, and pafs them with lard or frefh (eam, ther put them in the pot, feeth them well, and featon “them with fale; foak your bread , and garnith it with your quails, with muthrooms, combs, lemon, and piftaches then ferve. 13. Pottage of Wood-Pigeons garni(hed. Take wood-pidgeons, or other big pigeons, whiten, and Jard them with middle-fifed Jard, then put them in the pot, and feech ther well with © feafoning of falt, and a fprig of time, pepper whole, a little beaten ginger and {ome large mace foak your bread, then garnifh ie with your pi- geons,bortoms of Hartichokes, and {paragus; thea — ferve. Sg a 14. Postage of: fmall Vails. Take four or fix fmall cloaves; takeout of brs i». $Bem 6 Che Frevich Cook, them all the crumb through a {mall hole’ madeat the top, take off the top and dry it with: the bread, frie them with freth feam or lard, then foak your bread with your beft broth, and fprinkle it with almond-broths then put your loaves to garnifh your pottage. and fill them with combs, {weet- breads of veal, , giblets,mufhrooms, and cover” thems put fome broth. therein, until the bread be foaked 5 before you ferve, pour on it fome}j Ahad and rihae you have ; then ferve. 15. The Oucens Pottage. Take Almonds, beat them, and boil them wait : good broth , a bundle of herbs, and a piece of the Anfide ofa lemon 5 ‘a few crumbs of bread; then feafon them with falt, have acare they burnnot,ftir them often, and ‘ fivain them:*Then take your bread and foak tt with your beft broth, which you thall make thus,» When you have taken the bones outioffome roafted Partridge or Capon, take the bones and beat them well in a mortar , then take fome good broth, feeth all thefe bones with a few mufhrooms, and ftrain all through a linnen cloth, and with this broth foak your bread , and asit doth foak befprinkle it with almond- broth, and with juice; then put iato ita litele of fome very {mall minced meat, be it of partridge or capon, and) alwaies as it doth foak » pet in it fomeal+— mond broth untill it be full; then take the fire fhovel red hor, and hold it over it, Garnith your pottage with cocks: combs, eis granats, rae juice; then ferve. i 16.. Princes’s Pottage, ct Take of the famebroth:as that. of the Queens | pottage, taken outiof roafted bones, foak a oe of @ | read 4) * ww _ almoft fodden, you (hal through in fome plumbs,: B 4 Ohe French Cook 2 (at _ bread with the cruft, and after a {mall hath of par- ttidges, which you thall ftrew upon your bread, fo thin as it may not appear, foak it and fillit by‘ slitele and little, garnifh ic with the. fmalleft mufhrooms, combs, kidneys, piftaches, lemon, and ‘much juice; then ferve. | . 17. Facobin’s Potrage. 4, « °To make it well, take Capons or Partridges, toaft them, take out the bones, and mince the brawn of them very {mall take alfo the bones of them, break them, and feeth them with broth in an earthen pot witha bundle of herbs, then ftrain - them through a linnen cloth, foak your bread, lay iton a bed of ficth, or of cheefe, if you will a bed of almond-broth , and boil it well, and fill ic by degrees; then garnith it with che fmall ends of wings,without bones at one end ; take three Eggs, with a little Almond-broth (if you have any) or other broth; beat them together, and pour them on your pottage, hold the fire-fhovel aver it; then ferve. | | 4. Pottage of Cockerels. Drefs and whiten them, tteeping them a while in frefh water, orin broth, then put them in the pot with fome other broth well feafoned with fale : Take up, and garnifh them with all thae _ you have remaining of garnith,upon a loaf foaked;, and ferve. 3 19. Pottage of Teales with Hypocraf. Take Teals, drefS and cleanfe them well, whiten them as abovefaid , and being ftuffed within with fome lard, frie them a little with lard, or frefh feam , then put them in the pot; when they are with aon hs Prey. ‘ ] pt ante ; a 8 Che Freyne Cook, - witha piece of Sugar, and thall guts are aa te with the Teals and Plumbss | 20. Brown Pottage of Larks. Take Larks and: draw «them, whiten them, i ~ flower them, and’pafs them. in the pan with but ter, lard or freth feam, untill they be very brown 5. then put them-in the pot with good broth, and a bundle of herbs, and boil them , foak » ‘a loaf well, which you fhall garnifh with your Larks, Beef pallats, Mutton-juice and Lemon 3 thenferve: | 21, Pottage of young Pigeons. Take young Pigeons, tcald them well, and put ved in the pot\with sood broth and a bundle of herbs; boil chem well with a theet of Jard, then take them out upon a foaked loaf, and garnith. them with Hartichokes and Sparagus tried, gtecn Peafe or Lettice ; then ferve. 23. Pottage of Teale with the juice of Turnips. Take Teales and roaft them, then put them in the pot with good broth; next take fome turnips, whiten them, flower them , and pafs themin the © - pan, fo that they be very brown, put them with your Teale and feeth them together, and when you will take up, firain the turnips through a linnen cloth, for to take out the juice of them, wherewith you. thall garnifh your pottage , toge- _ ‘ther with your Teale; and with Pomgranates > then ferve. ; os, ‘Poitage of Reqrilles. alte your Beatilles, fcald them well, pafs them in the pan as.a Fricafs ot Pullers, put them in the “pot. with agi broth, and Jet them flew well, foak a loat, which you | thall garnith, with your wi Beatills, Che Fraich Cook, 9 Beatills, with much juice of Mutton and Rams. kidnies, then ferve. _ anh 24. Pottage of Pullers with Colliflowers. Put them in a pot with good broth, feeth them witha bundle of herbs, and feafon them well with falt, clove, pepper 5 and gratea lictle nutmeg, or éfuft of bread, when you are ready toferve, garnifh therewith your loaf foaked with Collitlowers and Mutton juice; and ferve. | | 25. Pottage of Pullets in Ragouft. When they are roafted , cut them into quarters, then put them between two dithes after the man- ner of a Ragouft, with fome broth from the pot; foak your bread in cruft, and garnith it with your Pullets , putting about a few Muthrooms and Spa- ragus 5 then ferve. | _ 26+ Portage of young Pigeons roafted. Put them in the pot with good broth wel fea- foned with fale and clove , feeth them; then foak your crufts , and garnifh them with your pigeons, and what you fhali have to put init; have a care that your pottage be brown, then ferve. 27. Potsage of 2 Goofe with Cabbage | and Saufages. _. Take your Goofe and; fale it two days,then truls - it and lard the breaft thereof, feafon your lard with pepper, mace and falt, and put it a boiling in beef broth (if it may be) otherwife water, feafon your liquor with fale, pepper grofly beaten, a bundle of Bay-leaves, Rofemary and Tyme 3 your Cabbage being boil’d tender , drain the water from them, and put them ina pipkin with Claret, Onions, and Anchoves ftewed a while with Mace en oh Tia a Maes if ie ee ee ees wee) ees =e a ee hi ] ee). fo Che Frechwook dith up your Goofe on the top of your Cabbage, and Cabbage on top of it , with ftore'of broth: 28. Poteage of Green-Goofe with Peafe-brosb. — Fake Green-Geefe , or any thing elfé as you~ will, put them in the pot and’ feeth them ‘well; then take your peafe and feeth them well; then pafs them‘ through a. very, finé ftrainer , and put _ your peafe-broth into a pot witha bundle of herbs, pafs a little lard in the pan, and when it is melted, throw it into the pot, and when you will ferve, {oak your bread with your Geefe- broath,then pour your peafe-broth over it; which to make green, — you muft-not let your peafe feeth outright, but when they are half fodden, ftamp them in a mor- “tar, and ftrain them with good broth; or if it’ is in winter, take Beets or Sorrel 5 ftamp and ftrain it, and pour the juice about your pottage when you are ready to ferve. | aed 29, Pottage of Goofe-giblers, ' Whiten them well, and put them in the pot with broth, a bundle of herbs and a fheet of lard; fecth them well , fo that beeing fodden they may — fhow white; foak your bread and garnith it with your giblets, which you fhall whiten if you will, — and put on them 4 few minced capers 3 then ferve. 30. Pottage of green Geelé with Peafe. Pat your green Geele in a pot with broth, after you have prepared and whitened them well; boil — and feafon them'well.” Frie your peafe a little in the pan, thea put them into a fmall pot with a little broath, and when they are well fodden, foak your bread, and garnifh it with your Geele and their Giblets, and with’ your peafe whole‘or ftrained 5 then ferve, garnifhed with Lettice. — 316 Pottage Ghe French Cook, — a 3%. Pottage of pondered Goofe with Peafe-broth. ous? Geofe being well poudered,, ‘and cut into four quarters, if irbe too: much falted , ‘water it, then lard it with great lard., and feels it well; ‘When your peafe are fod , firain them through a #rainer as peafe-broth, and feafon it well according to your pallate; boil your Goofe a very little i in in this peafe-broth , {oak your bread with other broath (if you have any) in another pot,and over the peafe-broth you fhall pour a tiatle miton juice fox to marble its then ferve. 32. Pottage of Pullers with green Péafor' ) Abie your Pullets are well fcalded and truffed up, put them inthe pot with goodbroach , and fcum them well ; then pals yout peafe in the pan with butter or Jard, and foak: them with fome Lettice whitened, that is, which you have ficeped in fre(h water 3 foak your bread , and then gar+ ‘pith it with your Pullet, Peate, and arden 5 then ferves:) 3 33- Pettage of Pigeons with green pata It is made like that of Pullets; but’ thar if you willy you need not firain your Peale i into. Peates broth. 34. Portage of falt meat with peafe. Seeth well your falpmeat, beac Pork, or Goofe or any other; take it up and :pour your pine broth overit, then ferve. . 35. Pottage of young Rabbets. When they are flayed, parboil them, and pafs _ them inthe pan with burter or lards, * thei put _ them in the pot with good broth, and a bundle of herbs, and {ecth them as it is Hitting , foak well your bread and garnifh ic with your young Rab- ety > 12 : “he i iees ‘Cook, ae | bets, Muthrooms and Truffles, and with = lg i have; then ferve. © | 36. Postage of Pasterniaes of Leatans ie After your Purtenances are well whitened , put — them in the pot with good broth, a bundle of | “herbs, and a fheet of fat Lard or Bacon, feeth them . well, and foak your bread, and when you are eet “to ferve , pour white brothover it. 37+ Lambs Head in white Broth. Take a Lambs head, cleave it, and taket out ‘the | brains, open the pipes of the Purtenances,; then — wath and foak the meat very clean, then boil and {cum it, and put in fome large Mace , whole Cin- | namon, flic’t Dates, fome Marrow and Salt; and when the head is boild, dith it up on fine carved fippets , and trim the dith by {craping Sugar, then firain half a dozen yolks of Eggs in white-wine, — with a Ladle full of Cream put into the broth, ; and give it a walm on the fire; then difh up the Head in the broth with flic’t Lemon thereon. 38. White Broth. Take a pint ot ftrong broth from the boiling of | your Purtenances, \a pint of Sack, a quart of white-wine , and put them into a pipkin together — with a dozen of Dates cut in halves, prunelloes, — fome whole , or Cinnamon, Ginger , Cloves and — Mace, and half a pound of white Sugar, with — the marrow of two or three bones, let thefe boil till _ the marrow be enough, then take it from the fire — and thicken it with the yolks of Eggs being very” well beaten and firained through a clean cloth, then garnith it wich Lettice, Succets, candid Lemon, i and Wafers; and then ferveit, 6) 4 | 39. Pot- She French Cook, 13 39. Portage of Larks with a {weet fance. Plume, pull and draw them, then flower them, _pafs them in the pan with lard or freth feam, then put them in the pot with good broth, halfa pint of white wine , and halfa pound of Sugar , and feeth them well, foak your bread, garnith ie with your Latks, and ferve. wn its 40. Pottage of Veal otberwayes. - Take a Leg of Veal, and cut it into feveral pieces, and boil it in three quarts of fair water with a faggot of {weet herbs then put in three Chickens, with {ome Salt and Mace fcalded , then have all manner of {weet herbs, pick them well and bruife them a little before you drefs up your boiled meat, put them in and give them a walm or two; being enough, difh them up on fippets of french bread , pouring on the bro h with the herbs, garnifhing the difh with Barberries and Lemon. . " 7) are Pottage of Knuckle of Veal. Put your Knuckle of Veal in the pot with good broth , feeth and skim it well,’ put therein (ome white Succorie; foak your bread, garnifh ic. with the Knuckle, Succorie and Muthrooms; then _ ferve, bi) | 42. Portage of a Breaft of Veal. Blanch ie in’ freth water , then put itin the pot with good broth, feeth it , and put therein fome: good herbs, and a few Capers and Sampire, and all being well feafoned, take up’ your foaked bread ; then ferve. iW 43- Pottage of Mavis, or Thrufhes. - Trufs them up, and draw them, then flower . them, and pafs them in the pan with batter or Woy : lard, . »¥ vo Ad | Khe French Cook. lard, then put them in, the pot with good broth, | and feeth them well with a bundle. of herbs 5. fale] | your bread, and garnifh it with your Throfhes; — Beef- pallats, and Mufhrooms; then ferves -4 446 Pottage of Tortoife. i htalete ¥ i Take your Tortoiles,. cut off the head, fe boil : them in water, and when they are near boil’d, put a little white-wine therein, fome fine herbs, Z and fome lard: when they ate “Boiled | takethem — outof the fhell ; and:take out ‘the Gall , cut them» into pieces, and: pats them in the pan with good — Butter, fome beaten Cinnamon, beaten Nutmeg, a little Ginger, anda little Salt 5 then few themin — a dith,as alfo. your bread with fome of your broth, — garnith i i¢ with. your Tortoifes well feafoned, with! _ fparagns cut,with juice,and with lemon; then fervee . 45. Portage of fucking Pig... _ After you have fcalded it neatly, ct it into. five | pieces, blanch them in fome broth or frefh waterj and put them ‘into,'the pot with: good broth, put - fome fine herbs toit., and apiece “of lard, but, have — a care they do not boil dry 5) foak your bread, and ° garnifh it with your Pig, the head.inthe: midht of the quarters, and the purtenance round about the | difh 5 then ferve. 49. ‘Pottage of mine’ d, Mutton. Take a Leg of Mutton, mince i¢ with Beef fuet, feafon it with fome beaten nutmeg,.a little pepper and fome falt, and.ftew itin a por foak alfo your — bread.ina dith with. the belt of your broths; After this, garnilh it with your minc’d meat, together with juice, combs; bearilles filled with dry bread, otherwife with pieces of bread of the length and bignefs of a finger, in the thape a Lardons, which — | you g # a, aes pals in he pan with good butter, untill they be brown , and:as it were tofted:, and nee ib well alfo; then “farves . : we os Pottage of Knuckle of Beéf. © Stew it well in a pot, untill ic be almot boiled to pieces, and well feafoned with a. bundle of herbs , Cloves, Capers, Sampire, 'Mufhrooms, Trufiies 5 then foak your bread , and garnith it with your Knuckle, and its implements, | 0 48, Portage of Capon with Rice. — Take a Capon, draw it well, and:pvt it in the pot with good broth well feafoned, rake-your Rice well pickt , wath and dry it before the fire , then feeth it by degrees with good broath,: foak your bread:; put your Capon upon it, and garnifh ic with your Rice; if youwill , you may put fome tein toits andferve. 149+ Poteage of Pullets with Rice. Te: as made after the fame way as the:Capons trufs: them up, pat them in'the pot ,.and feafon them alike s.make your Rice ready-the fame way 5 your bread being foaked and garnithces as above- faid, ferve. ($0: Pottage of Knuckle of Beeef tit Teihadiii. - Blanch your Knuckle, feeth and feafon it well, and with the broath: feeth alfo your Tailladin; you fhall put it with an onion ftuck with cloves, and a little thyme: then foak your bread, and garnith i ic withethe Knuckle and) with your, Tailladins, which are pieces of bread of the length and big- nefs of one finger , paffed and fried in the pan with butter, or lard , as aforefaid in the 38 Ar- ticle» if'you will, you may put fome Saffron in its then ferve. Capon ee 16 Che french Cook. Capon with Tailladin , andvall other meat is — done the fame way , and being, made ony: ae it thall be called fuch meat with Tailladin, © ; 51. Postage of the Boyler, or great Pot. ; » Soak fome crutts. of brown bread with fome good broth out of your boyler, great pot , or beef pot, {eafoned with pepper, falt, a little minc’d parfley, {ome beaten cinnamon, whole mace, win- ter favory and time; then ferve. The firft cuttings of loaves boiled ‘are ferved in ine manner, yetout parlley or pepper if you will. 52. Postage of a Calft Head fry "de: When it is fodden, take out the bones, in dls cut it into as many pieces as you will, then cut a few ““Oyfters either pickled or raw into {mall pieces, and mix them with yourmeat, then feafon them with a little pepper, nutmeg and and falt.3 then flower it and fry it with butter or lard, then foak your bread and parnifh it with what you have fry’d ferve the dith well filled and garnifhed with mufhrooms, pomgranats, or fliced lemons, j ees of lemons or capers. 9 53- Postage of Mutton Chinesss ay) 3 Take a Chine of Mutton, and boil it in a glazed pipkin, well fcum’d, put ina faggot of {weet herbs, as Tyme, Parfley, &c. and put there- with fome Carrots cut Jike {mall Dice ,: fome Raifins, Prunes, Marigold-flowers and Salt, and being finely boiled; ferve it on fig ippets, garnifhing your difh with Raifins, Mace, Prunes, Marigold- flowers , Carrots , Lemons , and broiled Mar- row. For Varietie fake , leave out Carrots and Fruir. 54. Pot: ae Che Freeh Cook.) rz! 295 $4. Potsage of fried Mutton with Turnips. <9 _ Take the upper ends’ of breatts of Mutton,: fry them, and feeth them ‘well s: untill they bet fit to receive the turnips, which after you have: cut! them into flices or pieces, and'alfo well fried > you fhall put with your Mutton well feafoned* with cloves, pepper, nutmeg,~a blade or two of large’ Mace, an onion peeled andput in whole, faleand: a bundle of herb; {oak your bread, and rakeiup3: if your pottage be! not thick enough, -pucia little flower into the broth for ro thicken it ; and mix; ‘with ic fome white pepper and vinegar; then Rete node hte bodliutsy nage.) 6 okeF Woy lovrhiy . S5e Barley Portage. :\ | re _ Boil the Barley in two waters., and put it tora! kauckle of Veal,’ and to the broth falc, raifins,, a! faggot of fweet-herbs, as tyme, parfley, marjo= Tam, penniroyal, &c. with large mace, andthe: quantity of a manchet flic’s togethers and fo ferve' IG Ope, Hy moi Mad ioe danse ged 6s Portage of Knuckles of Shoulders) |) fies with Rago. Das i When your handles or knuckles are blanchtin: _freth water , flower them and pafs them inthe pan with butter or lard , feeth them in an earthen’ pan with all the implements. which can abide feething , as fparagus, mufhrooms, truffles; foak your bread or crufts with good broth, and gar- -nifh i¢ with your handles or knuckles , {paragus, mufhrooms, and all what you haves then (etve: be 57: Postage of rofted Woodcocks. _ After they are roafted , put them in the pot with good broath and a bundle of sherbs, and» feeth them wells then foak»your bread , and : Mp | ) garnith 18; “ome greencly ook: garnifb: i¢ with your Woodcocks , oat = che you have; then ferve.- » You may alfo make it in the famer manner-a as of marbled partridge. hs ses ? 58. Half a Bifques pitty i é . Take Pigeons fomewhat big , open as ind | feeth them as-the Bifque,; whereof you will eafily find the making, if you have recourfe to’ the table; garnifh and feafon them alfo the fame way, fo that it may be as good: “as the Seth sr uf youcans then ferve. | 59. Facobin's Portage with Cheefe. Take a Capon garnifhed with his bones fitted, ' __ as wings and legs, and fome cheefe, whereof you fhall make as many beads as of ficth , and you fhall befprinkle all. with almond-broath , if you can}; If it be not thick enough, beat inittwoor’ — three Eges, and give it colour with the fire-fhovel.: — Now to make your broath the better, ftamp the’ bones, and boil them with the bet of your broaths, well feafoned; foak your bread, which you may garnifh with Piftachions lemons: or Btibi hawt then ferve. , | 2. How to make farced Pottages. 4 1, Ts Postage of Capons farced. Age they are well prepared , take: out. the: | bones at the neck, and fall them up with all — kind of beatilles, as-young pigeons , the fle(h’ of capon well minced) with: beef: fuet ,: and when: h they are well feafoned and truffed up , purthem! — “ in ai Che French Cook tg inthe pot with good broath,’ feeth them, and foak: your bread, which’ you {hall garnith with your Capons, and all forts of Beatills; ‘and’ ferve. 4 ee a ae 2. Pottage of farced Cockerels without bones. _) After they are prepared , take out the ftomack bone, fill them up with gediveaux , which you thall make with the fleth of Veal minced with the taw yolks of Eggs, chibbals, parfley, pepper, or {pices according to your taft, all feafoned with fale, and after they are truffed up and whitened ) pue’ them in the pot, and garnith: them with pood’ fcaloning , foak them well, take up, and garnifh’ with what you have; andferve, 9 - 3» Potsage of Pallees farced. - When they are well dreffed » whiten. them ‘in -freth water, take up the skin of them with the finger, and fill them with a farce made of veal’ or brawn of capon, with fuet and yolks of eggs, all well minced:and mixt together, feafoned with: a little pepper, beaten Nutmeg , beaten cloves ‘and mace, cinnamon, and fale; trufs them up, and put them in the pot with good broath , foal your bread , garnith it with your pullets , harti- choke bottoms, and’fparagus; then ferve, 4- Postage of Capon, Leg of Beef marrow bones, and Knuckle of Veal. ae » Fake a Capon , a Knuckle of Veal, two mar= row-bones, and boil them in fair water, {cum them, and put in a faggot of {weet herbs, large mace, whhole ‘cinnamon , and ginger brnifed; then beat fome Oatmeal, train ir, and put itin then’ have. boiled pruries and Po ome Pottage of legs of Veal nae ; Cut thefe legs as far as the loin, take’ ‘up| athe shin of them very neatly, and‘trufs up the end of the handle or Knuckle, then fteep them'in‘ ‘freth waters take the°flcth of them’and take out the finews, mince ic with beef or murton-fuct, Jard, yolks Of eppe: and’ fine herbs 5. when all i: ‘well minced and feafoned , fill them, and put them in the pot with good broath 5 boil ‘them, and put m fome herbs according to the feafon, ora little white Succory§ ‘foak your bread, ‘and garnifh “it with thefe lége¢ which you thall blanch, with y yo k ks 3 ob BBS and verjuice if vou wills then er 68. 18) Portage of a farced breaft of Veal. : ‘Take a bredft of Veal, open-it at the nether end: make a farce with'a little meat and fuet, the crumb of a‘loafy afdall kind of edod herbs, mince and feafon all’ 5 blanch’ this breaft., and put it in the pot with good broath; Seéth it with capers, Suc- cory or ‘herbs minced, foak your bread, garnifh i it ti beg wills) and ferve. 9. Pottage of a Calfes Head without bones. © Atter it is well fealded, take off the skin there- att feeth ic, and when it is fodden , take out the Bones, take out the brains and the eyes’, fot to. fet them ‘in theit place again; Mince well the fleth with beef-fuet or marrow , and raw yolks of eggs for to. ‘thicken the farce , then fet the brains and the eyes in their place again} when it is farced , fow ‘it’ neatly up, blanch it well in freth water , and put it inthe pot with good broath3 Seeth i it well, andinext , take fome Calfs-feer, and i Gz ' pals 28 he French Cook pals. them i in Ragouft., parboil mapa in water, cleave them in the middle » and pals them in ‘the pan with ‘butter or Jard, put themsinto your pot with fome Capers: then foak your breads gar- nith it with this Head and Feet, with: the apres. : and ferve. - 10. Pottage of Loved heads wrisbont bones farceds. : ‘Do as mith the Calfes-head ; =f, tte are well {calded, take up the skin, feeth them 5 and when. they are. fodden , tales the. meat of them, and mince it with fuet and lard, well feafoned ac- cording to your liking 5 Farce them. with a piece of liver, and ef lights of Lamb, Beef-fuet or Mar: row,: raw yolks of Eggs , parfley, and fine herbs all well minced together, blanch it, then put them in the pot with good :broath; Seeth.them well, and feafon them with fine herbs 5 ‘foak your bread, and garnifh it with the Heads and purtenances, which you hall blanch if you will with yolks of ‘eggs tempered witH verjuice; and ferve. +> : 11. Pottage of a Leg of Mutton farced. Take a Legor two ot Matton, take out the: - bones, and mince the flefh very {moat with, {uet and lard; then farce the skin with it, and fow it up very neatly , fo that the end of the knuckle be. ’ very clean, and all well feafoned: with {alt and: {pice, according to your tafte; putiit in the pot,’ and feeth it well with a bundle of herbs, Capers, and Turnipss foak your bread, take up, ‘and. gar nith it wich your Turnips; thet ferve. Or you may farce a Leg of Mutton thus. | ye a Leg of Mutton, .and raife up the skin very neatly , and take out the fieth , then mince: ; “ it ry ‘ * ith it with beef-faet and fweet herbs, and fpinage, _ and two penny-worth of grated bread very fine > _ then feafon it with a litcle pepper, nutmeg, cloves and mace, and fale; then put to it fome cutrans very well wafht and pickt from ftones and gravel 5 then put to ic halfa pound of Sugar , then break in eggs enough to bind its then make up and fluff the Mutton with it, then bake it in an Oven, and garnifh it with the farced meat thac will not go into the Leg, and put white broth to it; then ferve. he Na ciacyes aap ‘te ae ’ 42. Pottage of Geefe farced. of “After they are prepared, take out the brisket, and farce them with what farce you will, then flower them, and put them in the pot with good broath ; foak your bread,and garnifh it with your ‘Geefe, with peafe , peafe-broth, or what you will ; and ferve. oy Bae 13. Postage of Partridges without bones, farced. - "Pake out the brisket , and take fome Veal or {ome Capon: fleth mince it,and feafon It according to your hking with falt and {pice , or fine herbs; Farce your Partridges witb/it very neatly , put them in the pot with good broath, and {eeth them well with a bundle of herbs's foak your bread, and garnith ic about the difh with {paragus, . * and bottons of hartichokes; then ferve, Oth 14. Portage of Turkie farced, | After it is well prepared, take out the brisket, and take Veal and fuet, which you fhall mince very {mall; thicken your farce’ with Eggs, and mix with it fome Beatilles’, or young Pigeons, — raw yolks of Eggs, put it inthe pot with good broath, and fecta i¢ well: put Chefnuts in it, C 4 and 24 «= Ghee sfrertelCook. and Muthrooms 5. foak a loaf of bread yand gare ; nifhi it with what i isin your por 5, then ferve., , For to make the bundle of herbs, ‘take Chibals, Early and Thime, : and tye chem together. ee 15, Pottage after the Italian i fafbion. | | Take {ome ftrong broath, and boil therein fome Bacon. cut in flices, ‘and: thereunto add what. quan- tity, of peafe thon think. fofficient 5 when: the peafe are boiled enough, then take parfley thred. {mall, \G with pepper: and) anifeed , and. firain: fome of the. _ peafe to. thicken. the, DEO s having” thus done, Jet it a little fimmer over the fire; and.then ferve it an fippets, with. Lambs head , MoteE or any fort, of Poultry. ...,) 5, ; ; ra yest “Aiebbirts way pay she Italian mannire wah ‘Take a few whole Cloves, Mace, fliced Ginger, Salt, with all manner, of {weet herbs. chopt {mall _ boil thefe with a rack of Mutton,” when it. is boiled enough, add. thereunto: fome firained al- 20nd: pafte , with, grape-juice or goofeberrics 3 then fet it a little over the fire 3, and ferve in upon eRe ets qu eh Portage of: Pa Veal or Mutton, after, " beee. f peee tee glifh. fafhion,.. * rhea rials of Veal, and boil it well, pi aed of good fore of (weet. herbs mingled with bat-meal , not forgetting 1 to. join with the Veal.a rack of Mutton cut into {mall. pieces 5 let the chiefeft: of-your herbs be {weet Marjoram, Ty me, Marygold- ~leaves, Bloodwort, and. Pennirial; and being finely boiled. ferve themon Sippets, ait Potstage 4-la-mode de France, of Veal, | Kid or Mutton... Bling well fcuimmed. the pot alter boiling, ‘take % of 1S: ae — Seer Se Se Re, ROR ear ee EEL EE RS OO I! Re egg nee ae the feench, Cov 25 take.beaten Oat: meal, and ftrain i it well with cold - water, and put. it therein with whole Spinnage, Lettice, Endive, Colliflowers, flic’t Onions, Cab- Dage with. forme, Salt 5 ; when ‘the Pottage As near ipon boiled , put in fome Verjuice ,, then et it oil. alittle longer ; alter; that , ifeERe, it up on HARES ig AD. Pottage according 1 to ne Engl piso + oy made with Peafe.. -:: ewe ‘the beft old Peale which, can be had, pick; them well, and. boil them in fair. water, fcumm the pot when, you, perceive it to boil ; then out in your Bacon interlarded , about two pound, adding therunto a faggot of tweet herbs 3 fuffer not your, Pottage,: to..be. too thick. by overemuch boiling, but being, of, an indifferent confiftency , flice the, Baton thin on fip ippets 4, and, che pour on the Broth. - Ba? i ‘. eh: 29s Postage without fish. on ‘abpesrance, “Herbs... "ay pase minced sent herbs. very {mall, “pound chem with fome QOat-meal , then through : a ftrain- tr, with fome liquor of the pot ftrain them very | well, and adding thereunto fome Salt 3_boil them with .a. rack of Mutton: where note; let your herbs be Straw-berry. leaves , Succory,, Violet leaves , Spinnage:,: Scallions., Parfley and Mary- 2old-flowers ;, when You | think it, snpugh, ferve it it on Sippets. .. .; | ol 2s Portage. ealled, Shinke: a : moft excel | _ lent, Pottage..... | Take a good. fat Leg of Beef , and chop it into three or four pieces, then boil it with three pottles a Spring: water, mading thereunto whole Pep- per é i> ae, nl ray . ~ ia "ale co he a, _ AD ¥- ee See, * ~ 5 1 ue Wipg 24 ey 7 hy - nd a Yow z os vB 56 @ he French Coon, % ie ; _ per, Mace, aind a few Cloves Having feutnen’d the pot very well, feafon your pot , and having made a faggot of Rofemary, Tyme, fweet Mar- joram, Sage, Winter- Savory and Parfley , putting in two or three great Onions whole, boil them together fomewhat lefs‘then. an hour, before din- ner, add to them fome Marrow-bones, thickning your broth with fome ftrained Oat-meal 5 a:little before you dith up this Skink; put to ita little fine powder of Saffron, then let it fimmer a little ; after this, take french bread, and cut it into large flices; and fo with your Marrow-bones dith it up ; with | white Toafts laid round on thé Knuckles. in the middle of the dith. 3 ; adh 8 yi, cs by JRSM ae | "22, Postage du Bled, or the beft way of * 0 making Fruminty, | Take Wheat ‘and wet it well, then put it into | a clean cloth, and beat it well with a wathing- beetle; ‘having’ finely cleanféd"i¢ from the duft and hulls, boil it over-night, and lec it foak on a | foft fire'till the’ next day :°'In the morning take | thereof as ‘much as will ferve ‘turn, and putting it into a Skillet, add thereto Cream or ‘Milk; with Mace, Salt, whole Cinnainon, Saffron, and } yolks of Eggs; boil it thick , fo trimming your difh 5 ferve it up with Sugar'firewed thereon. ~ | 18 ee a3, Pottage of Rice. ig at Let your’ Rice be finely pickt and dufted clean, having wafht ic well, boil i¢ in Milk; having} _ ‘boil’d it well, put thereunto fome Cream; large} « ‘Mace, whole Cinnamon’, Salt and Sugar , boil it}! ona foft ftewing fire; and fo ferve it up'in a deep} ‘dith. 7 Miko |. ; ‘BAe Peo The French Cook, 27 | 24s Pottage of Milk. Take whole Oatmeal, and pick it very clean, then put it into a Pipkin or Skillet, but Jet the wa- ter boil firft; when you find it boiled very tender, put in fome Cream or Milk ,. with me ae freth Butter. | 25. Postage of Elicksander, Take Elickfander and wafh:it well, then take Oat-meal and pick it clean; then fet over. the firea Pipkin with fair water, and when it boils, put in the aforementioned ingredients , fuffering - it to ftand over a foft:fire no longer then till'ie be indifferently thick; then take it off, and put fome frefh Butter therein. — 26. Portage of dry old. Peaftst Take a quantity ot Scedway Peafe (as chy are commonly called, and are efteemed ‘the beft ). pick ‘hem swell, (for commonly they are a little worm- raten). then wath them , and put them into your 2ot when it boils; being tender boiléd’, take out ome of them, ftrain them, and fo thicken them, ' idding fome fweet herbs ‘chopt with Salt and net Butter; and fo ferved with Sippers eh m. i 27. Pomage de Mereuis de Blanchfort, . | for Pip. dayess 9) : Take fair Water, and boilitin a Pipkin; then train fome Oat-meal well cleanfed and put there- 0, with large Mace, whole Cinnamon, Sale, a sundle of fweet herbs , 4ome ftrained and whole Prunes, with a few Raifitis of the Sun , being well ftewd ona fole ‘fixe and pretty thick , add vhereunto fome pre and sry and fo erve eit z 28, Pat aa 28 Che French Cooks - 28: Portage of: Almonds. Of Almond: -pafte take a pound, vand firain it — with fome new, Milk’, haven! the mean: timea pottle of Cream boiling i ina pipkin or skillet, and 4 put therein:the Milk, ‘Almonds, with fome : ‘Mace, i Salt and Sugar 5 and ferve it on french bread ;)/or Pine Molet, ‘ fcraping Sugar thereon. : ‘29. (Pottage of Snails, 4) «i Experience hath frequently made appearwhit ; an excellent and nourifhing ‘thing ‘this Pottage: of © Snails is, having been found a Soveraign: Re+ | medy for the Confumption 3 >: "tis thus mades « >. Take Snails, and. wath. them very well in feveral a waters; then put them intoianrearthen pan,and put thereto as much\water as will cover them; atter _ this, fet them over the fire, ‘but let it be modérate : then take them out, of the fhells ,' and {cour them : with water and {alt three or four times 3, after this, put. them into freth water; and let them boil a them into, a difh: with, the-beft Oile you can: get, fetting it over the fire till'in be xeady to: boil , then put in.threeior four flic’t Onions; after thie, put the Snails, Oile and Onions into a Pipkin, and: — put as much water as will.make a Portage, with © Salt, letting it ftand over.the fire flewing three or four. hours; ‘then fome {weet herbs, as Tyme, — ~ Penirial , Parfley, &c. and mince ° them; then . _bray or pound them in a mortar to.a Gréen-fauce,) adding thereunto.a clove of Garlick, with beaten’ Cloves , Saffron, and grated bread , and having’ - given them a walm or twos ferve them up with’ Nittle 3’ then take them out of the: water , ; and put Sippets 1 in the palais » and the juice of Lemon 4 fquez’ d at top. 30. Pot ; =— = “Myesfiency Cook. ag Se 30. Passage of Gruel.” Pick your Oat:meal ; and boil it sPkdIaS ona ftewing fire, being, tender boiled, ftrain it well; then ‘put it into a Pipkin 3: when: the water boils, let-it: be pretty thick of the Oat-meal, and put - thereunto fome well-watht picke Raifins of the Sun, - fome large Mace, Salt, and a little bundle of fweet herbs, with a little Rofe- water and Saffron; lee ie ftew: ona Charcoal-fire till the fruit be well. al- lom’d; then put to it the yolks of Mei 1a Fees: and fome Butter. 31. Postage of Beef- -Pallats.: Take ‘Beef-pallats boiled, and ‘cut each walt | in two, having firlt blanche | them well; then take. a piece of lean Bacon, a handful of Cham- pignions, half adozen of Sweet-breads of Veal, a little ‘firong broth, with the like quantity of Mutton-gravy, with an Onion or two, and four: or five Cloves,. with’a little Mace and Orange-pills Whilft your Pallats ftew , prepare a difh with the bottoms and tops of a couple of loaves , or Pine- Molet., moifined in the Matton- -pravy > bur forget’ not to put:to your Pallats the marrow of: two or three Beef-bones, when you have ftewed ' thefe enough together , ad you are about to difh- it, take out all the Spices, Onion and Bacon; bur be fure you place the marrow a top advantagioufly, and having fgeezed the juice of Oranges ; ferve them, up very hot. 32. Pottage de Facobins. ~ Fake the Heth of a Turky or Capon, and after | it is minced very {mall , {crape thereon {ome old ° Chefhire or Holland Cheete; then take beaten Cloves , PEUIE Mace and Sale, and feafon ic | therewith 3 i's ) es geet dite A r 7 ’ s . ga therewith; having fo done,; take. the bottoms and _ tops of half a:dozen of penny Rolls newly baked, in {trong broth with gravy of Mutton 3:layjthem -anddry them before the fire, cheni wetting them = | * a ia | { ot ina dith over a-Chafen-difh of Coals, chen ftrew' _ on your minced meat all over Of an equal. thick~ — nes, fticking here and there pieces of Marrow’ as big.as your thumb; them pour on a Ladieful! — of gravy of Mutton ; thusas it fiews , add now — and then a Ladle full more of the fame gravy: when you perceive it is enough: and: gravy fufhi-| — fr f{geezing — ciently left 5, ferve'it up im the fame di thereon’ the juice ofithree!or four'Oranges. » 330° Poteage of Capors.. - rt, fe Nee a 5 ioe Take @ couple.of young: Capons, and having: — filled) their bellies: with marrow, trufs them), and: | put them into a pipkin witha Knuckle of : Veal, " and.arack of Mutton, with Veal fweet-breads ;. feafon your broth with fome Mace, afew. Cloves’ | and a little Salt 3, let not your fire be too quick, but tet them boil gently, till: you think your Capons are enough; then place in the bottom of a-deep' difh the tops and bottoms of half a:dozen new: Rolls;: and pour thereon two Ladles-fall.of your Capons) | broth, mingled with fome. Mutton-gravy, and’ | put it over a Chafen-difh of Coals when you are’ ready to ferve it, lay in the Capons on each fide, then fill up the dith with Mutton gravie, wring=) ing thereon the juice of two Lemons, taking off) with’ a fpoon all the. fat that fwinimeth on the — Pottage, then garnifhing your Capons with the fweet-breads: and: feme Lemons 5 ferye it to the: ‘Fable. : ‘ we Aa B&F Rahn Ro ne ne OS 7A method to make ready and ferve up: ov. Pottages for Faft dayese “ez 7} AsGNS ; F Arm fome: water with Butter and Salt; Y Y then take Sorrel, Buglofs, Burrage, Suc- cory’, or Lettice, and Beets; after they are welll cleanfed; cut them, and put them into an earthen pot, with the firft cut of a loaf; boil all fome while, until it be well confumed ; then foak your bread} take up and'ferve. 7 2, Pottage of Crawfifh. ’ Cleanfe your Crawfith and feeth them with Wine and Vinegar’; Salt and Peppers after they are fod, pick the feet and tail, and fry them with very frefh Butter, and a little Parfley; then take the bodies of your Crawfifhes, and flamp them qm a mortar, with an Onion, fome Cloves and Mace, a littke Ginger, a little Pepper, and a little Salt, hard Eggs, and the crumbs of a loaf; fet them a foaking with fome good herb-broth, or fome other, if you’ will ule pealeporridge , ir miuft be very clears after it is boiled, ftrain all co-' gether 5 after it is {trained , fet it before the fire, then take fome Butter, with a little minced Parfley, and fry it; then put it into your broth well feafoned , and foak it with your dry crufts, covered with a diffi or a plates put alfo on your — bread’; a little’ of a hafh of Carp, and juice of: Mufhrooms; fill'up your difK, and garnith it with your feet’and tails of Crawfilh , with Pom- grtanate, and juice of Lemon; and ferve. | : 3. Pottage of Carp.” ake out the bones of a Carp, and put the iy bonés t x \, ze \ ge. French: Coon _ bones to boil in peafe-porridge, with forme Onions and hard \Eggs., ‘and:crumbsiof breads after they, have boiled, train chem, fry them wich a little - Parfley , and put them in the broth again. | After they have boiled, dry and foak your bread; make a hath of the fleth of your Carp; and when it is od, pur it upon your bread , and, fill it garnifhed with, Andovilletts, and.all well feafoned 5 ferve with te: - mon-juice and Muthroomsuponit,. , >. 4. Pottage of Lenches. : * Take your Tenches take.out.the een x a ficth, then farce.theny ‘with their fleth minced very {mall after this,you {hall clofe.up again nearly the hole whereat you have put in your, farce, al] being well feafoned. As for the broth , takeit, ifjyou will of Peafe-porridge, or of Turnips, or of Herbs, or of Tenches, or of Almonds, or of Carps,, .or of Crawhth , it matters not, fo that it be good + foak: your bread, and garnilh it with Tenchess either farced or roatted , or with what other ‘gat nifh you wills then ferve.',:; ail by. aa) 6. Portage of Garps. rporda rgqtsh 4 "Take out the bones and the flefh of your. Caps, and farce them with their own flefh, fowing up again very neatly the place whereat. you have, gput in your farce , as at the Tenches 5 feeth’ them j in a dith with broath, Butter, Merjaice , Chibols, large Mace, a bunch of {weetherbs and. Peppers feeth the onde and. take: out, and fixain, the broath thereof, which you. thal}, have {eafoned with Salt, Pepper, and, crumbs. of bread. foak your bread, and garnith i it. with your farced Carps, Capers, Sampicre , Pine- leeds and Mufhrooms3: then, eke 6 Osher ae ee / he French Cook. oe. 33 5. Other Pottege of Carp, "Scale, ferape, and wath off the flime of your Resins then draw it, and put it into a wide- mouthed Pipkin that will contein it, put to ita pint of white-wine, and as much good freth fith- broath as will cover it, or water with the Carps bloud, four or five blades of Mace , beaten Pep- per, flic’t Onions , a Clove or two, forhe {weet herbs chopped , a ‘handful of Capets , and fome Salt; the Carp being well ftewed , put in fome Almond-pafte with fome. Clatet- wine, give it a walm ; ferve it on french bread > pouring, the broath thereon. , 6. Pottage of rofted Carps. li After they are preffed, flit them on the top, melt fome Butter, and endoré your Carp with it , putit on the Gridiron, and broil it withoue Scales; make a fauce with Batter, Parfley, Chibol, a drop of Verjuice and Vinegars, all well feafoned and foaked with broath taken ott of another | por or with Peafe-broath : Then take fome Turnips 5 cut them intwo; after they.are.blanched, flower them and. fry therh s after ‘they are fried, put them into a pot with fome water or peale- Broath, and when they are fod and feafoned , foak your bread, and garnith i it with your Carps 3 Turnips, Sampire, ; and with Capers; then ferve, ~ _ Ifyou do not put in Turnips, you may oarnith _ with Mufhrooms, or cut Sparagus , and with the ‘Melts of Carps. tee . 7. The Queens Portage. . Take Carps or Tenches , feeth them wit ith Wa- ter, Salt, and an Onion, Parfley, hard Eggs , and ‘the crumbs of a loaf; when they arefod, ftrain ; D yous CY whe Feench Cook. your broth , and put it into another pot, with as mich Butter as you would put into another broth; take fome Almonds, and & them well, mix. them with the half of your broth , and after they have boiled together a while, ftrain them, and putin an Onion ‘flicked with Cloves , and fet it upon a few warm cinders; foak your dith with a little of your firft broth, and fill up your dith with white broth , with ‘the yolk of an Egge, allayed with Verjuice , and the juice of Mufh- - rooms, fo that it neverthelefs be not too much thickned ; then ferve, garnifhed with Pomgranate, — and flices of Lemon. | 8. Lhe Quecns Postage for fafting-dayes, made only of Herbs. - Take half ; § handful of Lettice , as ach of . Spinage , half as much of Buglofs and entee two handfuls of Sorrel , a little Parfley, Sage, a | good handful of Purflain, half a pound of Baer | fome Pepper and falt,and fometimes fomeCucum- : bers. : “<9. The Princeffes Pottage.. : Take Pea(e-broath, very clear, in it feeth the hones of Carps with ‘fome yolks of Eggs , » and a bundle of herbs; all well feafoned; then dry loafand foak it, fry into ita very little of hath” of | Carp, and juice of Mufhrooms 3, fill up your difh by degrees as it is foaking, and garnifh it with Muthrooms, Troufles, Melts, liver of Eel-pouts, with all kind of herbs , Pomgranate and with — Lemon- flices ; then ferve: | 10. Pomage of Tortoife. “Drebs them, and cut them into pieces, pafs sheet in the pan, with Butter, Parfley,and eck 8 after Che French Cook, 35 after they are well paffed and feafoned, fet them afoaking in a difh on the chafen-dith with a little broth. Which to make, you thall cleanfe well your Tortoifes, and feeth them in water , well (eafoned:, and ale it : Have'a care you. do -not burft the Gall in cutting of them; foak- yout bread; and thea garnifhit with your! Tortoifes, and their fauce , with Sparagus broken ‘about ‘the dith, Muthrooms, Troufiles; Lemion- flices, and see ise of Muthrooms 3 then ferve. te | ALG Tr. Pottage of Mufbrooms farcad. - Take the pickings of your Mufhrooms, and wth! them wells) feeth them in water, or in fome other bréth, with an Onion fticked atid a twig, of thyme, all well {eafoned 5 firain’ yourbroth ,and (putit into-a por,then Bile alfo your Mulliroomsin the pan with Butter sParfley, Pine-apple feeds; and capers, and put them in the fame pot again, you may make the ground of your pottage: with forne Carp-bones, which you fhall boil with your ‘Muthrooms;'foak your bread;"and) when it is _ twellfoaked’, put on it a bed of hath of Carps,'and «then fillie up with: your implements by degrees ds atdoth foak;. after it is filled , garnifh your pot- tage with your Muthrooms farced with the fame farce wherewith’ you have made your hath, fod -between twodi(hes, and with Melts; and Nehich ‘you are‘ready-to ferve, put about it ak: ine - or Lemon; then ferve. , “Mafbrooms orbePevayér. “Take your Mufhrooms and: peel them, ‘and po an Onioa to them, fome {weet-herbs , large _ | "Mace, Pepper, Buteee , Sale, and) two or three ‘Cloves; ete tender, fewed: on a@foft fire, put att eee D 2 to 36 Freniely yoo; to them fome grated bread ; andva: little. whites wine; ftew them alittle more ,i and: having « Or- dered your broth:as you. would: have, it , ferve them up on Sippets, rubbing the-dith, firft with a Clove: of Caalienn and: lay: flicie, partir tien 3 ; mivilsy) 9: i0 ee Borage of Soals wih bones SS AF, ry them almoft.outright’;iand open the’ lene ale bone, which; you thall take out 5 take Melts, Oyfiers, ‘Capers, ‘Muthrooms; Tronfles J and pafs them in the pan with Parfley, and, whole Chibols; farce your Soals; with thefe implements). and ‘after they are farced , foak them with alittle broth, | ‘frefh Butter, Lemon or Orange-juice or Verjuice’s ‘your bread with the broth of any fith you have} as yourwill ,.and; garnith it with’ your Soals’, sivieh Mothrooms, Troufles, Melts ,; and Juice.of ‘Muth sooms, and: fet about the: dith: fome flices of. 2 mon then férves, » if dilsrti y | AO £1) 4 -Otberwayes boiled. . Reet : Takes. your: Soals.,..draw and flay thems! ivheh, bail. them ..in{. Vinegar; Sales _White-wine! and ‘Mace, butetthe:liquor boil before youi put them in; ‘being boiled, take them up, dith' them on: ‘Sippets, . and ‘let your garnith’ be Mace., flic’e Lemons, Goofe-berries, Grapes ot Barberties;and beat up fome: Butter thick withthe juice of Orant ges, white: wine or Grape- Veiga! » and: runit Over the Fifh. i MOOTS36!' 40 13+ Pottage of Smelts. ie «:Make broth with Almonds, or Fith, or. Math- | ms, or Peafe-broth} all. being well: feafoned, | ae your bread, andcput alittle white broth ove ‘if of yolks’ of: Bags laayed.s.and. the juice! of Mathrooms 5 Gbhe French Cook, 37° Mufhroom 3 ‘take ‘your Smelts ‘fry them; and’ garnith your pottage with them, or if you will,” before you garnifh,put them with Ragoutt; 5 which’ to do, you. thall take fome Parfley, Chibols, Butter‘ and Verjuce , and fry them together , and the firain them , and after they aré firained, you that put them with your Smelts; ferve them gernifhe with Pomgranate and Lemons. 14. Pottage of Sparagus. Take ftore of herbs, putthem ina pot, with — crumbs of bread, and feafon them well , then fry them, and after they are fryed, put them again in the pot 5 ‘foak your bread , and garnifh it with. Sparagus; which you ‘fhall ‘have cauled to feeth with Water and Salt, and being drained , put them with freth Butter ; Salt, Citinamon and . Natmegs over your pottage, you fhall ferve fryed | broken Sparagus 5 then ferve. ke “© Another way. Ule the fame broth , put upon. it a lite of hafh of Carp garnithed wich fried Sparagus , and other. Muthrooms, and Melts ; > then ferve. i “- _” Another way. “After your bread is well foaked, garnith it’'with herbs and Sparagus, with Capers and yolks of Epes, and’ ferve, You may whiten ‘your pottage if you will. ed Be Portage of Hafless of F iff. “Take Carps, také out the bones , and make a hath with Butter well (eafoned with good herbs, . take the bones, and boil them with peafe-broth, or’ other broth with a'bundle of herbs, Butter and Salts then with your skins of Carps make fome Haflets, agit > fome picces’ of : me Carp fpreading them ‘. 38. ¥ Ghee: french, Cook. them 3 and putting them upon your hath {eafon- . ed, and Eggs for to thicken them, then roul them up like {mall Chitteslings 5 after they are thus. rouled Up) , feeth them in a dith with Butter . a little Verjuice and a.Chibol 5 after they are ready, . — garnifh your bread with your. Hafh and Haflets, and put upon it Mufhrooms and broken Sparaguss = then ferve, 16 Pottage of Lege fetoed ‘Take Lettice, blanch them in freth water, make a farce of fith or herbs, and. after you have farced . them with it, fet them a foaking in a pot with, {ome peafe- -broth, or fome other. broth , and fea-: _ fon them well with Butter, Salt, and. an Onion: ‘flicked with Clowes; foak yeur bread , and gar- nifh it with your Lettice, which you fhall cut into. ~ halves; you may put to it a bed of a hath of fh; then ferve. 17. Poitage of Cabbage (or Coleworts, ) with Milk. ‘Cut your Cabbage into quarters, and blanch, them, then put them in the pot with warer, ftore of Butter, Saltand Pepper, and an Onion fticked with Cloves after they are well fodden, put fome Milk to them, foak your bread, and ferve it, garnithed with your ‘Coleworts (Cor Cabbages.) “<8, Postage of Cabbage or Coleworts, . with fried bread. ’ eich your Coleworts or Cabbage, and put them i in the pot, as abovelaid 5 and ferve garnifhed ' with fried bread. Taal 9. Pottage a Coleworts, or ‘Cabbage, : with peafe-broth. as is made as § shoveled bye inftead of waters, ; a \ ats ; ; DS! OEE eS ee Ghee French Cook, "39 - you put them in the pot with peafe-broth; garnith and ferve alike. if 20, Pettage of Pumpkin with Butter. Take your Pumpkin, cut it into pieces, and ~ feethit with water and (alt; after it is fod , firain it, and put it into a pot with an Onion fticked with Cloves, frefh Butter dnd Pepper; foak your bread, and if you will, allay three or four yolks of Eggs, and pour them over it with broth; then ferve. | 21. Pottage of Pumpkin with Milk Cut it and feeth it as abovefaid, then pafs it through a firaining pan with fome Milk, and boil it wit butter; feafon with Salt, Pepper, Cin- namon, and an Orion fticked , and ferve it with yolks of Eyes allayed, as abovelaid. iP iy 22. Postage of Lurnips fried. : Scrape your Turnips well, and cut them into /quarters, or in two, blanch them, flowre them, and pafs them in the pan with refined Butter, ‘which you fhall take away when it is very brown, and then you fhall put your Turnips in the pot -with fome water, or with {ome peafe-broth , let them feeth well , and feafon them; foak your bread, and garnith it with your Turnips, Grapes, and with Capers ; then ferve. ¢: | Another way. After your Turnips are {craped, cut into.guar- ters, and blanched, feeth them with water, butter, falt, and an onion fticked with cloves 5 after they are well fod, foak your bread, and after-you have put your turnips with fome frefh butter , and ftir- red themoften until the butter.is melted , garnith your pottage with them, and ferve,, t D4 23- Pag 400 Ghe Feeney Cook, nen “> ’ Pottage of Milk with yolks of Eggs. Take very new Milk and boul it, feafon it with | Salt and Sugar; when it is ready to boil , allay feven yolks of Eggs for one great dith, and fora {mall one proportionably , put ther’ into your Milk, and fiir it wells in making of it’s broth, take bisket or bread, and make your portage with if, which you: fhall {erve fagred. bbe - Another way. Make your Milk ready, and isan it niet Eggs poachod in water, well chofen'and very new, to the end they oe poach the sank then: ferve, 24. Pottage af Piofiteolles, or frmall Vaile. Soak your bread with the beft of your faft-daies broths , then take fix fmall loaves made for the purpofe ; ; dry them well, and open them on the top about the bignefs of one thilling , whereat you fhall take out the crumb; when they are very dry, fry them with refined Butter, and after you © have drained them well, fet them a foaking upon your: bread; when you are ready to ferve, fill them up with all kinds of things , as with Melts, Mufhrooms , broken Sparagus, Troufles , Harti- chokes, ind Capers, cover up your sages! again | with their covert , and garnith with Melts, Muth- rooms > Pomgranate ,. and Lemon- flices ; men ferve. | Another Way. Pat your Peafe into a pipkin or skillet of boil ing Milk. or~Cream, put to them two or three {prigs of Mint ih 'Sales being. tender boiled, a thicken deci with a little Milk and sean + Diam wal ~~ PME — sas ” 3 <_ a oe Sey Se ae Che grench Cook. 41. | —Otherwayes. © Take sedueg being hell d ‘dod Gegntedss putthem into a: pipkin. of fair boiling, water ; when they are boil’d, take and ftrain fome. of them, and thicken the reft, put tothem a bundle’ of fweet- herbs, fale and butter; heh ferve them wise ‘fippets about the difh.. Se ers 25. | Pottage of green Peale -Pafs them in the pan with butter or melted lard, the {malleft and neweft you can find, and fet’ them a foaking into a {mall pot, well feafoned with. a little parfley and chibol 3 then foak a loaf with fome herb-broth, or fome old peafe-broth; after it is foaked, garnith i it with grean peafe; and ferve. Another way. | Take the biggeft ; and feeth them, then (nia out the broth of them , and fry fome butter into ‘it with a little parfly. and minced chibo) , and fea- fon it well; foak your pottage, and put capers in- tovit, and garnith it with fried bread. 26. Pottage of Herbs without Butter. Take a great quantity of good herbs, when they are*green, break them, put them into boiling water, with the firft cut of a loaf, and feafon them wells {o that they may be fomething fharp- ith with fore of forrels foak your bread , take up your pottage, and mix fome capers with it, if you Njaet > then ferve. 1+ ‘For to make. your pottage fomewhat fharp, ‘take half of the herbs half fod , and ftrain thems be: for to make it green, you, mutt fame fome orrel. east ce 27. Pottage of Onion. I Cut eae Onions: intg very thin flices, fry aie ie : wit ae: : Kiche 1. Oe 42s @he Frenchy Cook; with Butter , and after they ate fried out sich into a pot with water , or with peafe-broth ; s after — they are well fod, put in it acruft of bread, and. fet 1t boil a very little , 5 you may put fome Capers - yn it; dry your bread, then foak it; take up, ad | ferve with a drop of Vinegar. | 28. An excellent flewed Broth for Fifh-dayes. Set boiling fome fair water in a Pipkin ,: then firain fome Oat-meal and put'to it , with fome large Mace, whole Cinnamon, Salt, a bundle of fweet-herbs | fome firained: arid whole Prunes, and fome Raifins of the Sun'> being well ftewed on a foft fice, and pretty: thick, put in fome Claret-wine and sg > ferve it. — with — Sugar. 29. Portage of Onions. Fry good ftore of flic’s Oaions, then tive a Pipkin of boiling liquor over'the fires when the }iquor boils, put in the fried Onions, Butter and all with Pepper and Salt, being well ftewed to- -gether; ferve i¢ on french bread, or Pine Molet. — 30. Pottage of Almonds. ‘Take a pound of Almond-pafte and firain it with fome new Milk; then have a portle of ‘Cream boiling ina Pipkin, then’ putin the Milk ‘and Almonds, with fome Mace, Salt and Sugar 5 weve it on Pine Molet, and ferape on Sugar. 7 Osherwayes. | Strain them with fair water, and boil them. with Mace, Salt and Sugar, or now add two or three Epes diffolved with Saffron , and = as ‘be- ‘fore, lerve t itup, — | : 31. Oat-meal Portage bw fome Ale, boil and {cum it, and ate there- | in Cie Frenchy Cook, 43, in, firained Oat-meal , Mace, Sugar and fliceds read 3 boil it well, and add toit three or four’ posnfulls of Sack, white- wine or Claret. 32+ Pottage of Cucumbers farced: Take your Cucumbers, pare them , and empty them very neatly, blanch thems and after they. are blanched in frefh water, drain them; make a Farce with Sorrel, yolks of Eggs, and whole Eggs, all well feafoned , and. pour it into your Cucum- bers; after this put them into a pot with fome water or peafe-broth, feeth and feafon them well, with, Capers, if you will; then {oak your bread, and. garnifh it with. your Cucumbers , which yor fhall cut into quarters, then ferve.. . ‘33+ Postage of Snow. lt is made with Milk well feafoned with Salt and Sugar, when you. ase ready to ferve, the whites of the yolks of Egos which, have allayed for to put into your Milks fry them well, and’ pour them into your Milk 5 ferve and fugar. 7 them. | aha way for Fle(b- isis )” Soak your bread with fome Almond-broth,a lit- | cle minced meat and juice of Mutton, altogethers: when you are ready to ferve, fry fome whites of |Eges, and put them upon your pottage , and pafs the. fire-thovel red hot over them; and ferve. 34+. Pottage of Mufsles. Scrape and wath them well, then boile them: in a pan with fome water , falt, and an onions Jafter they, are. boiled ,, take them out, and pick them, taking off the thell to fome , and leaving it to others for. to garnith 3 after they are: thus picked , pals them i in the pan with a hietle minced: Parle 3 ‘on pany: att > parfley ; as for your: broth’, after ‘ it is: “fetled; i leave the bottom , left there be- fome gravel ; then’ boil it, and when it boils’, fry’ into it ‘alittle’ parfley ‘with: fome very fret butters foak your bread; after. it’is well foaked , takeup your pot- tages garnifh it with your Musfles, and whiten’ it with yolks’ of Eggs dhe. in’ Res wf ‘you wills A ‘then ferve. OE OM Orbarwajer Take fome boil’d Péafe,ftrain them sat pute take in a Pipkin with fome Capers , fome {weet-herbs’ finely chopped,fome falt & butter! s then have fome great Oylters fried ‘with {weet-Herbs’ , andgrofly” chopped,put them to the ftewéd Peafe’; ‘few them’ together; then ferve them ‘on carvéd Se with you dith’ elpcta with: grated bread: Othermayes. Take a quatt’ ‘of great’ Oyfters , pasboll them | in their own ‘liquor’, and ftew them in a Pipkin with fome’Capers, large’Mace, a bundle of {weet- | herbs, Salt and Butter, being finely ftewed; ferve. them. on flices ‘of dried ‘frerich bread 5- round the Oifers flict Lemon , and on the pottage boil’d Spinage , minced and butter ‘d3 but firlt pour on f the broth. 35: Portage of Osfterss After your’ Oifters ‘are well blaichea’ ‘and pa flowred, pafs them in the pan with a little pariley 5 - then oak themina pot; foak your bread inother — broth , as ‘white meat 5 after ic is well foaked, — garnith it with your QOifters; whereof you’ fhall fry fome, like fritters ; for to garnith with Pom- granate, Lemon- flces a jnice of Craw: fith 5 i pie 36. Pot- | - Sr : - A a — Chesfrench Cook. os . 39 Pottage of Grenofis.* ie PD sels, ante and feeth theny after neat matiner: ie eewiie. feafon. it with.all kinds of good herbs, with butter, anda drop of white-wine : foak. -alfo your bread » and, garnifh: it with, -your-Grenofts, Capers, : ‘Muthrooms, and Melts of ube ¢ if Hyon any; }) thenferve.. iid bry 37 4: -Pottage aah. vattiid f 7 ine Salmon into flices, and fry it, then loak i it with a littles white-wine and fome, fogar ; foak alfo your bread with any other. broth: you. have, fo that it be well feafoned ;, garnith i it with your Salmon; the fauce upon it. ands Heide date it heb a fiede then ferve. 2b wi paowred one Anisher way, Vio gorb Take a i rehole sind, orjole of. HS Seales it, ae put it|into.an earthen, ftew-pans-and put therer to fome Glaret-wine, fome Wine- Vinegar a few whole Cloves, large Mace, grofs Pepper, flic’t Gin- -ger}Salt and, fome cloves of Garlicky then take four firait {prigs: of Rofemary ,;,as, much! .of Tyme and Marjoram), two. or. three, Bay-leaves , with ‘Parfley bound upihard,) and a quaster ofa poimd of {weet Butter, then take up the pan: ‘with couxle pafte ; when it: is baked. Waa g! it on fi Aippets of Peach bread. » mabe way. car tt ahake your Sslcoa, tin it iscut into piects, and pafled through the pan , and feafon it with fome pepper,nutmeg, ‘ginger,and {alt them, put ita boil- ing, with fome white: wine, a Jittle vinegar, a bunch of fweet-herbs, & a.whole Chibold,and fome blades of large Mace, ;- et this boila while,then put it to , fome of your beft broth, and garnifl it with Oifters, 46 = MOYe Sfrenciy Cook, Oifters , yolks of Eggs boil’d’ havd , minced ite with fried Parfley, Muthrooms, Pomegranate, and. fliced SNe foak bh bread with your Brot 3 ferve. .! Ol waBe Potbage if Frogs wb Safrow. OY > Trufs up your Frogs, and’ boil them with broth cr with peafe- “broth , and feafon them with Parlley, an Onion Ricked with Cloves, and: a twig of thime3' foak your bread , and garnith it ‘with your Froes blanched, with Saffron or’ er of Eggs; ; then! feryei® (15 aia | Another ba) vo ‘Trufs them up cherri-like, fry them, and ave them between two difhes , with-a'lietlefrefh Bue- ter, a drop, of Verjuice’, ‘the’j juice of an Orange ora Lemon 5: and’ feafon them well with a bundle of ‘herbs , then tomake your broth’; boilefome with peafe-broth, or water, falt, parfley, chibols, onic’ handful ‘of ‘ftariped. almonds , and yolks: of eggs; after which you {hall firain. altogethers foak your bread; upon which you may: put a lictle | of the hath of carp, or other fith, -filltup'your difh — and garnith it'with your ‘Frogs Jamon, and ign granate then ferve. 39. Pottage ip Branl! Take whet bat the biggeft you can find; boil “| it well with water, ‘with onefandful of Almonds, | and a bundle of herbs, -and feafon it’ well ‘then | pafs it through a firainer, ‘and put it again to _ boil’; {oak your bread, and! filltyour dith with: this broth , which you may whiten if you will, with Eges allayed: with Verjuice, and garnifh it with ny Stee if hake any) then Hb + Seite dl oe Pot : v ean -! aS ae iN The 4 eh ool, - 9 Take good ftore of herbs” whi “es feafon as a pottage with the crumbs of'a loaf; - fry all, and put it to boil in a pot; fry alfo fome frefh butter i in the pan with a litrle parfley, anda bundle of herbs , and pour it into your pot, foak your bread with your broth; after this, feeth your Hops with water and fale; after it is fod, and drained, put it with butter,and garnith your bread with it , then ferve your pottage whitened, C if you will, ) with yolks of Eges allayed i in Ver- juice. eae 4 3 Pottage of Rasberries. Allay fome Eegs with fome Rasbérries , and firain all together , boil fome Milk, well feafoned with fale, and when it boils , pour your imple- ments into it, and ftir it well, cake it up , er st it with Rasberries 5; and ferve, | 42.) Portage of F Parfhipec : Cleanfe them well’, and chug the tniddle-fized ones, feeth them with “Bieter and a bundle of at herbs, and feafon them with fale and ‘clove fticked, _ then take them out, and‘ take off the skin if you. will, and then put them with butfer , anda drop of! broth ; ftove them , and you fhall find your fauce thickned ; ; your bread being alfo well foak- . ed, and your pottage filled, garuith i it with your Parfnips; then ferve. - 43. Pottage of Leeks! eM OCI UN Take the white of your Leeks, and cut them very {mall , keep fome of them , which you thal cut in. length for to garnifh , and {hall tie them together; blanch ‘them, and feeth them with Rg broth or waters after they. are fod, foak | your 48 he French Cook. your bread,and garnifh your portage with the Lecks — you have cutin,length; then ferve. . _. You may. whiten them: with yolks of Egg: a layed with Verjuice, You may alfo put,to it fome Milk 2 aan Pepper 3 and ferve forthwith. If you will ferve, them analy whitening, of | them, you muft feeth them with Peafe- broth, put _ fome Capers , Broom-buds , Sampeire cut {mall, and Pine-{eeds to them , and feafon them wells foak and ferve, garnifhed asthe other, de ‘Pottage of Barnicle farced. = After it is well flayed , take-off the ficth “and mince it well with butter , Mufhrooms , yolks of Eggs, Salt, Cinnamon , beaten Cloves and Mace, Ginger and Pepper, fine herbs, as Parfley; Chibols, -Thime, two.or three Eggs raw for to bind the fiefh; then farce your Barnicle, and clofe it up with a {cure , ora thread 5, put it in the pot with _ ppeafe-broth, the cleareft. you.can get, and feeth ic well, it thickneth but too, much with, boiling 5 foak | your bread , and take.up your. Barnicle with what garnilh y you have 3; then ferve- Nile ay | 45. Pottage of Eele- “pouts» ee Flowre them, fry them, and garnifh your, pot- tage with them:, after that..your bread. is well foaked with, the beft.of your broths; when it is very full, garnifh ic with what you. have., as Muthrooms, Troufles, Sparagus,Melts, and whiten- _them with Almond- broth , or ptornwvite mith the broth of Crawfith. | ees Osborn aa Le ta ee | Take Eeles, draw, ay them, and. wipe, HH clean, then pnt them into a Pofnet , ‘ay them | The French) Cook. 49° __ them three inches long, : and put to them fome _ white-wine, wine-vinegar, fair water, large mace and a good big onion; ftew the aforefaid toge- ther with a little butter, being fiewed tender, difh them on carved fippets, or on french bread, and ferve them with boild currans boild by chem- felves, flic’t Lemons, Barbertics , and gee on fugar. * Eeles nS “Take three Ecles, draw , fea and trufs them -gound; then put ‘them i into a broad wide: mouth- éd Pipkin , with as much white-wine and. water as will fomewhat more then cover them, put to ‘them fome fitipt Tyme, {weet Marjoram Savory’ pickt’ Parfley and large Mace, ftew thele well to- gethersthen take them up and pour on your white broth, having ferved them on Sippets, fticking __Bay- -leaves round a the dith , , garnilhing the meat with flic’t Lemon. 46. Pottage of broken Sparzgus. . “Dry fome crufts, and foak’ them with ‘the beft | of your broths , garnith them with your fparagus ~ and muthrooms, and if you will with fparagus at length; then ferve. If you will have them to relith’ of greetinets, blanch them in sit broth wherewith you {oak your bread. 47. Postage of * “olliflowers, - Fit your Colliflowers as for to put chem with Butter, and blanch them but very lirtle, then make anend of feething them, and feafon them well 5 foak your bread with any broth you have, and gar~ nifh it with your Collitlowers fried in butter, fale, __ and nutmeg, and befprinkle them with almond- | Broth then ferve, E 4%, Pot- baat 48. Poss e of. Fidell beans” coal Deele ie or fix sir en them. ,. boi them with water and butter 5 after, they. are fod, firain. them through: a Jinnen cloth, and. feeth your. ‘Fidelles with the broth ,.and crit them withfalrand peppers, after. they are. fod, foak your bread, and garnith it with thems then festees bivick You may feeth them with Milk. . sania? 4.94. Pottage of Rice. ye eee ae ~ Whiten your Rice, and when tis very. bay burl i it,in water, or “milk, (ceth,it 5. - after it is fod, take fome proportionably , and firain it, for to make your broths. being feafoned as the Fidelles, oak your. b;ead., puta) Jictle’ Rice; “pon Mb, a and Sarnifh. i¢. with, iil Tailladins ae apd Flesrans then Pave ‘- ie Heat You may make a pottage ee milk the fame way, and ferve it, .(if you will ) foadhe Pe and a nilhed with Macaron. ° sith alsiegs SOx: Pottage of Tatlladeiet Bain | »,Makea patte feafoued only with ad it, and... -cuty it. as thia ag.you can. after the form. of | Tailladins ,) pas them in the pan,. and, foak them. with a very little of good broth, after they are, wellfoaked,, take very, little bread sand garnifh it with the reft of your Tailladins, feafoned as the Fidelles; then ferve. ‘ tooneal We etes + Another mayen > hs Tf you eps a little fine pafte:;:. on putt, pate, fread it and cut it into Tailladins ;, fry it inze ss butter, garnifh your pottage ‘with it, and erve. “s al, Portage of green peafe-broth.. ~ Seeth your peale but a v.ry little, beat thenin | amortar, | ae oe nd ib as De’ py , and ftrain then with the broth of herbs well feafoned:;‘aid’a bundle of herbs, then take- chibol, parfley, and butter , and all being fried to- ether, thtow'it into’ your peafe-broch, which you oOBor the garnith, cleanfe fome lettice, faccory, or ~¢acumbers and’ {tndll peafe fried j’and fod with butter, fale; and’a‘little pepper’; when you are teady'to ferve, foak your Bread with your peafe- roth, and garnifh with what you have, or with hartichoke-bottoms, (if you will}) then ferve., 7 ie ‘52 + Pottage of Peafe: broth of common peafe here OGG C0 30 Sits at cs tare ee gy. jeteed greene ee -*Seeth them with water, to have done thé. foon- iv 8 take your “peadfe-broth out very clear, .and when you até ready to ule if }“fry into it parfley, charvel , young forrél, butter, bran, and capers, ee BOD with* NV thefe @afotiings ;, foak “your | Bread with Ome’ df you¥ broth ,’and if you have | nothing to garnith with, garnifh “it with fryed bread, or with Pléuroms') thén ferve, 2'To fetve sag fiamp béets or forrel, and lay 53. Postage of Barnicle withTurnips. ~ | oO Mfter your Barhicle is dreffed, lard it with Bele * HEH with half water, and halfe peafe-broth, well fea- foried “with: butter‘and a bundle’of herbs 5 when it is almoft fod , cut your Turnips, flowre them, and ‘pafS then in the pan with butter, and when they are very brown, feeth them with your Bar~ file 5’ when it i$ fod, foak yout bread, and gar- fh Ms your pottage'i3 not ‘thickned*éfiough , fry a litle — | Ea flowre . co a ai nston: ae _ Ge French Cook st -BECarp, then’pals ic in the pan, and feeth it fifh’ with it, together with‘ your Turnips. TE a: ik 52 he. French Cook. - flowse ito it, fome capers, fampcire cut finall ,pine- feeds, the meat of a lemon cut fmall r and a ide of Minegae > thenferve. ! 54+ Portage of Barnicle aecnieds ~ Tt is done as the other, but chat if you: ‘will not have your Turnips to be feen, you may ftrain them, and (eafon them with a bundle of herbs or onion, and good butcers after itis well fod, ferve your pottage well garnithed with munfhnoonis ane | hartichokes; and alittle thickned. “_-4§§- Postage of Leeks with peafe-broth. . Whiten chem, a. very little, and, feeth ie with peafe-broth’, well feafoned with butter and fale, foak your breads garnith ic with your lecks, which for to whiten, allay fome yolks of. eges | with broth, and pour them onit 5 then ferve. : Another ways eee your Leeks are fod, and seduced to fi water, put to them fome ‘milk, well feafon- eds and ferve. Ly eciict 56. Potta ge of Burt. ay, | Take off the tails and nade of your oe and half fry them, then put them in, raxx or caftrelle, with avery longfauce, and-well thikned, foak your brced with fome of the beft of your. broths, and garnith it with your Burrs at the top. - with sputhrooms, and caperss.then ferve. | If you have 1 no; fifh-broth »,the peale broth. is 00d. ij 57s. Postage of Herbs gornifiad with Cucumbers... | Take all kind of herbs, cleanie them well, and {oak them with butter and a bundle of habs, Over ~a {mall fire, then by little and Titde fill them. with ‘Warm water, ‘Atter they; arc. well, boiled and oie : feafoned, oe mae / feafoned , put in the firft cutting ofa loaf,’ wich an onion flicked , the peel of an.orenge minced, _ and fome capets, if you will, and you may garnith it with fodden lettice; and you may -alfo fecth forme peafe among the herbs; ferve readily, and gamnifh with Cucumbers, : ; 58. Postage of Onion with Milk. te ~ After your Onion is cut very thin , and fried with butter till it be very brown, feeth it with a little water, well feafoned with fale and peppers after it is enough, put milk to it, then boil it, and ferve readily, foaking your dry crufts. — * '§9. Pottage of Lofches. — Being whole , farce them with a little forrel, clear yolks of eggs, and milk , and feafon them well with melted butter, mix all together withoue flowring them , but of themfelves, and feeth them with butter, parfley , fale and pepper, and foak your crufts with the beft of your broths, and alittle cifter liquor, and garnifh them. with your Lofches, which you fhall whiten with the yolks of eggs then ferve, “You may ferve th:m at the Entree, or firh courfe , or fry them; you may alfo garnifh fome | pottage with them, or ufe them that it may be brown; and garnifh as foon as they are fried. e 60. Pottage of Vives, or Sea dragons. . After they are well cleanfed, boil them with a | Tietle peafe-broth and whitewine , onion fticked, ora bundle of herbs, all well! feafoned, then take out your Sea-dragons, and put them with ragoult, taking fome thickuing or troufles, let them foak well , fealoned with fale , freth buteer, minced | Gapers, and one anchovie, and cover them} pafs — ss ih gE 3 tho — Chegranch.¢ Coke, ‘broth shrongh, 4s fireingry i ith f rusts pal al 98d ip 5%, ak a.croft of, br read, afd By ayer eesie a | ced, mufhrooms, - and of e. fief % dragon when. it is well (oaked | your epee and the. es pon , ferve. ‘ His pottage, ‘ot Rochet is is wide, ferved »jand earn th’d alike. iA se teed “abite Jo Potta ge of Musfh iferoors fated ik is made. mie way, as that, of the Brinef garnith with: ious, Mapp can and nee bs melts,fill up with the b ANE: your b with ah fh ou.) il te 3 we 62» vA ted vif Amin eae Pat en H . ae and feafon them with: fale wat ees when you are ready to ferve, zit fome fugass 9, it, again, 2 a ferve, 43 3 PY asad othermayes 244 Ale. ie 7 i * Take: i pound of. Almonds and. bianchi, them, then ftamp and firain.them,with a pint of gook Ale; then.boil ir with flic of fine manchet,. largé mace.and, fagar s s being simples, ia an | Amm AaS half a doze en ia so of Sait sm abe . y : tw ee ea? rane By of cua? Bee or, ome. , o go od Biers, ‘ftrain, your, eae ms in 0. the’ Flag seb and nes it with the Butter an: K> \ Eggs. * | Pottages 2 t MM . 4 F +" mr , + Postages for Lent. ~ f * - € mi > ae €? a e4 bi hides 5 ‘Portage’ m Cranfifh Erve it with ‘Peafe- broth.’ oe _, 2. Potage of bafh of uae ; ve ~ ‘With Peafe-broth and Almonds, . Postage with Herbs. With a. very: “Jittle Peale- broth. ' 4. Postage of Tenches farced with ane | __ With fried Flower, and a little Peafe-broth. ree 5° Queens Portage. ntricew Dighiad FY ~ With broth of Carp, or other F ifh oh with Peafe-broth and Almonds, « - 6. Prineeffes Pottage. “Tt is made with Peafe-bfoth , which ih fecth — 3 with the bones of Carp, J Postage of Tortoife. With a little Peafe-broth. | 8. Pettage of Mulbrooms, te : with Peafe- broth. , 9+ Pottage of Si en With, Peafe- broth. pam pieaga tc Pottaze of Smelts. ; With good broth mixed with Almonds, ' "Ide Postage of Sparaguse * “With Peafe-broth and Herbs. oe | _ 12. Portage of Haflets. Take it out of the belt broth. | 13. Pottage of Lettice. With Peafe-broth. itt a oe et Ww ; , & 14, Pottage of Cabbage with fried bread. With a little Peafe-broth. ied EK 4 19. Pob- 56 The Ff reich Cook. - 15. Pottage of Cabbage or Coleworts with Milk. With a little Peafe-broth, and much Butter. 16. Pottage of Cabbage or Coleworts with - Peafe; broth. | me Pat itt your Peafe-broth, Mace, an Onion ftick- ed with Cloves, Pepper and Salt; whenit‘is enough, ferve it well garpifhed with your Cab- bage or Coleworts, and fomeé piece of fried bread, which fhall have boiled,withit., © : 17. Pottage of Pumpkin, ==, Secth well your Pumkin, fo that it be more thickned shen ordinary , then frie a chibol with butter, and put it in it with Salt , and ferve with pepperand nutmeg. kt iw 18. Pottage of Pumpkin with Milk, : After it is well fod, firain it through a ftvaining © an, and leave not much broth in it becaufe of the milk which you muft put in it; when it is well feafoned with milk and alittle butter, fiove or foak your bread, and ferve with pepper, nut- meg, and beatencinnamon,if you will, == 19. Portage of Turnips with white-broth. Scrape your Turnips, and put them in a pot’ with water when they are well fod, feafon them with Salt, beaten nutmeg , and a bundle of herbs ; when you will take up, take it from off the fire, put in fome butter very freth ,. and flic ic off the fire,and do not put it to it again; then ferve with a little almond: broth over it. . gine | 20.’ Possage of Tuenips fried. . Scrape them, and cut them in two or otherwife, | + blanch and flowre them; after they are dsied, © fry them, and {eerh them in water, with a little pepper, and anonion flicked with cloves when you — Chesfrench Cook, 57 you will me up ,’if your broth is not thickned, you may put init alittle fowre fried, with a 4 SHOP, of, vinegar 5 then ferve. . be 216. Portage of Peofechanbeis o _ Take the cleareft and put it in a,pot , , then, fry. | fome forrel , charvel , and alittle parfley , with butter, put all in a pot , feeth it well, and feafon it well; ftove your pottage, and. ferveit arith baraey ; roots fod with it. | bd ite ty 522» Potsage without Butter. % — Itis made with great fiore of herbs. all fea- foned, and fod with a cruft of breads “ftove or, foal and ferve, Rie : 230 Postage of Profiteoles, or ‘fmall Vails. ‘Take it out of many broths, then open fix loaves made of purpofe 5: ‘make a holeon the top; and take out the crumb; fry them with butter,. and fill chem with melts of carps, mufhrooms,. broken fparagus, and obferve , that they muft be fod‘ before you fill them. After. they are full, fiove or foak them leifurely upon your pottage, which you hall garnith with melts , UMD FOODS, broken fparagus, and ferve. The pottage of Onions: is ile the: fame way as that out of Lent. You fhall find it in the Pot- tages for faft dayes. | 24. Postage of Mufeles. It is made the fame way , as that out of Lent, © but that you put no Eggs to it; you may putin itfome almond-broth, or of fome sales ferve it garnifhed with Mutcles. pel 25. Portage of F "Y0g Se Break the bones, and rrufs them up, then blanch them,and drainthem: put them i ina dith, angi you : | ave 58 Che French ‘Cook,’ have made fome _peafe-broth 5 * fry" into” it aviecle’ parfley minced, with’ buttérs*after theyhave boiled , put them i into your broth sand take them: ‘out forthwith} “allay a Vitele faffrdn ; ‘and put it in your pot; ‘flove or foak oe & (h with’ your F togs, and TYE. Ca eee * 26, ‘Portage eof Grief. | tg. 09) ‘It is afi the fame way as out of Dea =O fat daies, and there you fhall find it. «°° " © *%* 27. Postage'of Salmon’ with ‘a foveet es a “Cut itinto flices, and pickle it,pafs your flices in, the pan with butter, flick’thein with cloves: ann put them between two difhes with fotrie butter* bundle of kerbs, ‘fugar, wine, a little’ Rilctterce mice, beaten cinnamon’, and pepper well beaten 5, - ftove or foak them: then dry your bread, ‘and fave - Or foak it’ alfo with fome other broth 3 ‘gatnith it afterwards with your flices of Salmon’, ‘the fauceé over it, and garnifhed ( if you will) with Figes,, Dates, or Prunelloes. °” 28. Postage of Bran. It is made'as that on fatt daies out of Lent, ‘but that you put noEgestoits @ 29. Pottage with Frogs, with aaa 4 "ps i ob tae Te is made as that.on faft daies out of Lene; ‘i % + eB that you putno Egestoif, = 30. Portage of Hops. : Make fome Peafe-broth , and fet it a boiling, pals a few good'herbs in the pan well minced, and put them in your pot, let your Hops boil in ic, after they are blanched; a little before you ferve them, take them up, and: ‘pat: ‘them with. butter, as a - fale, nutmeg, ‘cinnamon ,° vinegar, and very little _ broth 3; when it is well feafoned, ftove orfoakyour _ bread, ( Gall i ‘ella a Sin Fe eh 3 A ad fen fol jeatlobig ois to sal ; a. pail aly to mbH low od stds It is made asin the fatt, daies. 9 reat but ani makeiit, with .peafe- broth; ‘without Eggs. sll | 32. -Pottage of Leekswnith Milk. Cut your Leeks; very fmall,, blanch dndi dey them, -andfeeth, them with ‘clear peafe-broths after they are fod, put in fome milk, pepper; fale» clove and mate}, {love or foak- -your bread , and garnith it with.your,Leecks 3, then ferve. fh tn Os 33-. Pottage of broken Sparagus. 3". _ Break, or cut your,Sparagus, and fri¢ them with | good butter ,. falt, pepper., nutmeg , cinnamon, —mace;). parfley x and minced chibols; ftove well» -_alktogether, then. make-a peace-broth, or potage:’ of herbs, which. you. thall ftrain , ‘fave: alfo yours* : bread, and garnifh it with your ’Sparagus 5 then! ferve. You may put init the juiceof muthrooms,- : a mufhrooms with ragoutt. . “ee ' 34« Postage of Colliflowcrs. p09 il sRoehe them, :and blanch them im frefh water, - thea put.them ina pot with good broth, or *with® peafe-broth, well feafoned with butter, falt; and — an onion: fticked: with cloves’s after they are fod fo that they. be not, broken; {tove or ‘foak your | bread:, garnifhsit with with your: Colliflowers, and ferve, You-may pat in nies zien epee: ' and nutmeg. f | 35: Postage of Fideiibesees dO Seeth them with: water ormil; after thicta’ are fod, and,well feafoned, take outa part of them’ to fry:, and makea pottage withthe remnant , with _ butter, fale, peppetyaysmgiie onion flicked 5 then’! _takewp and ferve. a fe ) 4 (eo “~ . : é0 oe 2 Heehngy eek) Aint 36. Pottag e of Rice. Higiae .27H4 . yn t is Saude as that of the Fidelles, let ft fet es a it be well burft: 3 then ferves® 4 | 39s) Postage of Tailladins,. BOB OF TE.’ Ti is mime alike , but! that after they ‘are. fa you may put to itavery little faffron , ‘and fome very frcth burter you may putin fome milk: allo, a to make them pee, and when alli is well feafon ed, ferve. os 38. Portage of Baraicle with Risjeutt. - You (hall find it in’ the taft daiesipottages, sha: | fhali make 3 it alike, but without Eggs... me “0 390 Poseage of Barnicle with'T: rurnips. : iAben it is drefled, lard it with Eele, and roft it’ a very little, or pals i¢ in the pan with: butter 3: then put it ina pot with water, fome peafe-broth, --vand a bundle of. herbs; when: it is almoft fod, pals fome Turnips in thé pan, put hed with — Barnicle, and feafon it well, °° | For to thicken your broth , pals. a fitele howre» in the pan untill it be brown, and allay it witha drop of Vinegar; put itin your pot, and when it | hath boiled a very little , ftove your bread with your gatnith, and ferve, 49- Postage of Leghs with peafe-broth. “When: ‘they are blanched in treth watér , put them with your peafe-broth , fome capers , farn~ peire, purflane, and feafon them well , after they. are (od, ftove or foak your bread , garnith it with: ; your Leeks, and ferve. gt. Portage of, Burts. | | Stoye or foak your bread with the beft-of your broths , and garnifh it with your Burts, fried in — the pan, and put with ragoutt “together with " muthrooms, i Mhefrencdy Eons. muthrooms, capers, famphire cut son andi ai ken fparagus 3 then ferve. .! : ae: phe gs beige and. a ah yous Rochets with their fauces Sea ferve. . iceatls cach wore $B Portage oF entitles After they. are) well fod, and feafoned with butter, falt,, ‘be a bundle of nests, bake, up, and eIven You may ut them upon the poteage with fore oie after. they are falted. | , NO T E. T HE firh Courfe 3 in Lent is made ready the very fame ‘way, as at other. times , except ‘only , that no Epgs at all are uled, ‘neither to thicken, nor any other way; But. to. thicken , in fiead of Eges , you may take the Acth of Carp, or 6f Eele, which thickneth ifs, better vert BRR then the Fees 4 do,. saith yd i gaicpea ' ‘Lentilles. Fer they are well fod:, .pafs them in the pan Aw with frefh butter, fait, ‘pepper, nutmegs, cinnamon, mace, a fw, fine pctliss and shibalns when they are a fried, ferve them... ® You may ferve them in peafe- broths if you find them hard to be fixained , Hamp. chem ina mortar. i They 62 OHO FeenetfCook, off hey milly alt6'be? eee ea . in the pan. 3 ETE € SH eas Loh og -Lealae Bp pinages net = : S } a Bake lid whiten ‘anid'do ni6t seule it greedet / but for want of others , ‘cleanife them ‘well’, 4 wafcthem feverab times, drain them {and ‘caufe cheih ‘to -caft' out their water fictween ‘to dhe feafon them with half as much Butter as there are Spinage, beaten Cinhamon, ‘Salt, Pepper , aChi- — bol;’ or-an Onion fticked with Gloves; : palsiaft in ; the pan, and ftove’it-in a/dith°covered s wae you are ready to ferve, you may put in fome ‘Nuts meg ard: Creamy otherwile ferve’ tHetnas they are. Some boil them in water's'buit they’ aré not fo good, though you may make them ready ane afterwards, t Yow" ‘ah, Spinage Tart. three Colours. awe | °""Take eis bls ae your td Spinag, Be eee well, then'Boil ‘it, and put thereto: fone Cre builed’ with ‘fothe,, whole Cinna » quat ie Nutriieg s"and’a @tain' of Musk thea fifain the €team Bante f olks Of Eggs. atid ‘Spinage § intoa diff’ with fome R Hewitt? “Ken ‘boilic overa Chafen- difh, keeping it by ftirring from cians Tartis dried. in.the-Oven.,-then-put-it. nee in the Colours i Green, White and soe | vA iatad SC + oghf iad eI? 4p ple afi. by ys 4 vert ae 2 Pate your: = sie ‘land aut them ‘intd ( souittd flices'; then fry’ thetf in’ ert fweet tire | after this take @ dozen Egs, fweet Cream Nurmep! Gitinamon; Ginger ahd ‘Sugar! with’a little Roe Water 5" -beatithele well together j and pour’thett on yout Apples, and fo fry them. — pe : Apples ase itaaied > Nee Be a Che Frome Cook, 6 Sede tid: . Apples. fried« a a) diel "Pare. your “Apples, and cut them he pink : fi ces as far as the core; make fome, butrer. brown, ent frie them with alittle fale , beaten. cinnamon; beaten ginger , and very little if any pepper at all ; if you have fome. cream you may put fome in, and ferve after they have boiled one or two walms, : Apples with Sugar... ot ie ‘Apples. cut, them i in two, ae, ‘ut be core, and prick them,on the outfide with’ the.point ob ns em hall fill your, dith with them, witha ie » cinnamon, ‘Temon- ~pecl.,. butter and. 5. Let. th em feceth. Teifarely, with the - | a an oven ,. or eofente Pate? ir m ARSY are pioainien Rhema fuga 4, a tj adhe de thesis s Prunes: bietea hii Take, A ibe of, Tours, oF See common. 4 pont aa cleanfe them, wells, after. they, are very clean, feeth them. leifurely.in, apot ; Py when, they are half fod , putin forne; ifhgst, », and when, the. broth i is = to become dganpk CEVGs! fac you. avill put, in no fugar erie they feeth, the fyrup.is well thickned , iad them ke fugar;, 2 and ferve,. : ©} ach? et iat Advife. i _ There are many, who. will eatnothing: but ier Now for to take off the {mell of oile, ms boil ie with a cruft of bread burned, and.then you) mal Aesve it as butter. aes Aus ; 18. Advife, anu | fof meat of the fecond fervice , as. well as or the firft, and intercourfes of Lent, and the pafiry work, are ferved the felf:fame. way , and with the fame {cafoning , asin the fatt daies of the ‘ Cte as 64 a Gye Feeney Cook: xeft of the year , Epes only excepted, which mult not’ be ‘ufed ‘therefore | you fhall end6ré’your pa- fity work with the flefh of Pike: amped, or with melted buitter 5 5 for faffroni is s naught. 63 Ra 8 t . : “~ « 4 * 7 wh és pe? § -: Sy ‘ -derve. yon will find’ in ‘the Fatt daies ig way or mas king” ready the entercourfes for Lent, “nly thefe following: are not Me fet down. — ing fe ObSe- eae Take fore remnant of hath of Carps,, . fois Muthrooms, ‘and Meles, mince all together , well fed with’ Butter’ and Cream, ‘(if you have any.) feafon it with Nutmeg , Cloves’ aed Mace, a very little, if any pepper z a | falt,'a bundle of herbs, and boil it'a very lirtte, the better to thicken it, ‘and ule it for to make your Riflols With , which for to make well, take’ fome puft- pafte, fpread i it} and put your’ ‘implements: in it proportionably to the big- nefs you will make them of; moiften them about, | cover them , afd endore then with Butter ;' for want of ficth of Pike, after they ‘are’ endored, put them in the Oven, ‘and after they are baked, - The finall Riffols are eid with fine pafte, there’ anna lefs than fora little “Pic 3 after your fheets are made , fill them proportionably, moiften them about, and clofe them up , then throw them in- to refined Butter very hot, until they be fried, and yellow , take them out forthwith; 5 and then ferve them. | If you put in fugar, you mi alfo put fugar on the top when you ferve. | + Fritters” | Wo! pee eee Che Frenchy Cook. 65 bag Fritters of Frogs. ~ Chufe the fineft and biggeft ; diefs them cherry- like , that is to fay , fcrape the chighes of your Frogs , fo that the bone be clean at one end, whi ten them a very little, and dry them; make a pafte with flowre, falt, milk, white cheefe, of eacha very | little ; ftamp all ina mortar, and make it liquid, until it be like a pafte for Fritters; take your Frogs by the bone end, and dip themin, and put them in very hot butter, fry them as Fritters, and ferve garnithed with fiied parfley. c. Fritters of Spinage, Beets, Clary, Borrage, . — Buglofs or Lettice. | : After you have well wafhed your Spindge , put it into boiling water, it being throughly boiled, fet it a draining in a Cullendar; having minced it very {mall , feafon i¢ with Cinnamon , Ginger, grated bread , half a dozen Eggs beaten with the whites with fome Cream, adding fome boiled Currans; making your ftuff indifferent thick 3 then fry it by fpoonfuls, and ferve it ona difh or plate with Sugar{craped thereon, ie, - Fritters in the Italian fafbion. ‘Take a pound of the beft old Cheefe you can get, and grate it, apint of fine Flower, withas much Bisket-bread muskified , beaten to powder, the yolks of half a dozen Eggs, fome Saffron, Rofe-water, Sugar, Cloves, Mace, Cream, and make them into a pafte chat is ftiffs then form them into balls, and fry them in clarified Butter. 3 Fritters after the beft fafbion. oo Take good mutton-broth being cold,without any fat, and mix it with Flower, Eggs, Salt, Nutmeg, beaten with ginger,incorporate thefe wel togethers, Ships CRD F * then? 66. he grenich Cook. then take fome Pippins, pare and core them, and cut.them round , or {quare and dipping them in — this Batter 5 fry them in. clarified Butter , and Grewing augat on them, ferve them up. 18. A Note bf split may vibe ese spon _.Good-friday. pee oF Health, ‘which is to be made with Sorrel, Lettices, Beets, Purflain, anda bundle of hetbs; feeth all well with Salt . Butter, and the firft cutting of a loaf; ftove, and ferve. . Pottage of peale- -broth very clear, which to. thake, you fhail put in a few herbs, fome Capers, a bundle of herbs , and an- ‘Onion fticked with Cloves, when it is well fod, ferve ganilbed with. aI fried bread. . ie . Pottage of. Ee milk, the making whereof you. ‘will find in the pottages for pT) ARS oP Pottage of Turnips, pottage of Parfnips., pot- tage of Sparagus, pottage of Pumpkins. “Portage of. Profiteolles : For to make it ,take five or fix {mall loaves, open them at the top, and take out the crumb, then dry them near the fire, or make them aces in the pan with freth butter; fiove or foak them with broth made of purpofe with mufhrooms, ‘peafe- -broth, onion flicked, all well feafoned , ‘and before paffed i in the} pan. ‘Ute this broth for co make your pottage., . -and garnith | your dith with your dry bread, then fill ic up with {mall -ragoufts, as troufles 5 hartichokes, fparagus, and fried FN oOme ‘ gerilh, the eth round - Ys ue , ® i GOhe French Cook, = 67 round about with pomeranate, lemon, and, if you will, befprinkle your pottage with the juice of , mithroomss then ferve. Pottage of Brocolis, they are the young {prouts of Coleworts. Seeth them with water, falt, peafe- broth, butter, onion flicked, and alittle pepper, — flove your cruft , garnith it with your Brocolis, and fill your difh ‘with ies ; then ferve. The fame’broth may be made with milk , and garnifhed alike. The pottage of Hops is made the fame way as that of Brocolis, and is garnithed alike. — : ~The Queens potrage, is made the fame way as that of Lent, but that Jou make a hath of muth- — tooms, to garnith your bread with; after it is fil- led, and paffed in the pan feveral times, garnifh. the top with piftaches , pomgranate, and lemons » Gur) * _ The Princeffes pottage garnifhed sich Fleu- rons, they are {mall pieces of puft-pafte. _ ; Pottage of Milk. Brown pottage of Onion, Pottage of peafe-broth earnithed with Lettice, and broken Sparagus. Pottage of Fidelles, or Tailladins garnithed with fryed pafte. Pottage of Colliflowers. — Pottage of Rice garnifhed with a loaf dried. Pottage of green peafe. For'to ferve it, feeth them avery little, then ftamp thém in a mortar, and ity and feafon them as the other 5 then ferve. F 3 Entree a ere is ie Peateinotey : Entree , > Or frit cha ie _Good-F riday. Ed Beets, or “red Rane cat ‘like dice, with brown Butterand Sale. Red Beets with white Butter. Red Baes fryed. Red Carrots fried with a brown fouc upon ‘them. an Red Carrots ftamped and paffed in n the pan, with Onions, crumb; of bread, Almonds, Muth- rooms, and tetas Butter, all well alayed., and {eafoned. Red. Carrots fryed with brown Butter ‘and Onion, Red Carrots cut into uh iliees with a white fauce; with butter, falt, nutmeg, chibols, and a’ little vinegar. White Carrots fried. Carrots in fried pafte, Carrots minced into Ragouft with Mufhrooms. Tourte of Piftaches. Tourte of herbs. Tourte of | Butter. Tourte of Almonds. Parfnips witha white fauce, with butter. Par- © {nips fried. s — Serfifis with a,white fen. with bitter. Serfifis fried in pafté. Spinage, Apples buttered. _ Apples fried... Pap of flowre; Pap of Rice, and pene firainede Prunes. Broken Sparagus ric . Fricaffes of hath of Muthrooms , Carrots > and Piftaches . well fed with butter, ferved warm, fugar’d and with Orenge- flowers. ie Skirrets | The Frenchy Cook. 69 _ Skrrets fryed in pafte. Skirrets with white fauce with butter, | “) Cahder of Beets. Cardons. Pumpkins fryed.. Jerufalem Artichokes. Artichokes whole. Fidelles. Rice with Milk well fugar’d. Many do cauleit to burft in water when it is very clean, and then put the Milk in it. | : Others do feeth it ina double pot. I that have tried it every way, hold it moft ex- pedient , that when it is well'wafhed , and very clean, you dry it before the fire , when it is very dry, ftove it with very new Milk, and take heed - you do not drown it; feeth it ona {mall fire, and ftir it often, left it burn-to, and put in fome Milk by degrees. | H _ Mathrooms with Ragouft. Muthrooms with | _ Cream. Moufferons with Ragoutt, garnifhed with _Piftaches. Trouffles cut, with Ragouft , and garnifhed with pomegranate. Sparagus with a white fauce. _ Trouffles with thort broth. Sallat of Lemon. Salat fod, either of Succory or of Lettice. _ Morilles with Ragouft, Morilles farced , Mo-~ rilles with Cream. aaa! : Cream of Piftaches, Tourte of Cream of Al- monds, Cakes of puft- pafte. Artichokes fried. I have here inferted no difcourfe for the making thefe Services, becaufe they are eafie to be found in the difcourfes of Fith-daies, and.of Lent, ha- ving recourfe to the Table, where you may find them. And the precedent remembrance is but , F 3 to ) foe The French, Cook, * to advile what may be ferved that day ; wherein | one ferves but very little Fith, cnciiy at mist ‘ . mens Tables. Sieber or ff Courfes, which way be A made in Armies, or inthe F ield. | 1. Turkie with Rafpir. Av) Hen it is dreffed, take up the Brisker , aa take out the fleth , which you fhall mince | with fuet and fome little of Veal-fleth , which you hall mix together with yolks of Eggs, and young Pigeons, and all being well feafoned, you fhall. ll- your Turkie with it , and thall featon it with Salt, Pepper, beaten Cloves and Capers, then you thall (pit it, and turn it very foftly 5, When it is almoft: rofted , take it up, and put it into an earthen pan with good broth, Muth- xooms , and a bundle which you thall make: with Parfley, Thime , and. Chibols tied cogether; for to thicken the fauce , take a little fliced Lard, pafs it.in the pan, and when it is melted, take it out, and mix a little fower withit, “which you thal | make very brown,,.and fhall allay: it witha little broth and fome Vinegar j then put it into an’ earthen pan with fome Lemon-juice, and férve. If it be in the Rafpis feafon , you {hall pue a. handful of them, over ibe if. a farhe Pom- pranaten, Toe els ¥ 2 Snail, bons fo ewes ia "Bake a quantity of Snails, and wath hows very’ A | wellsit ‘ina. great, many, Waters.,: then! iput, theminto: << an we an earthen pan or a wide difh , with as much wa- ter as will cover them; then fet them over the | fire , the heat thereof will force them out of their - fhells; then take them being dead, and wath them _ twice or thrice with water and falt, then put them _ intoa Pipkin with water and falt, and let them boil a while; having purged them from their flime, take them out and put them into a Cul- Tender, then take your beft Sallet Oil and hear it. well over a fire in afrying-pan, when it bdils, flice three or four Onions in it, and let them boil a good while, then putin your Snails, and let them fiew therein a litcle while 5 having fo done, ‘take them out and put them into a, Pipkin with the Oil and Onions, adding as much fair water as will ferve to boil them, and make your Pottage, not forgetting to feafon it with Salt, thus let it ftew three or four hours; then take Parfley, Pen- nirial, Tyme, Feanel, with other {weet-herbs; mince them, then pound them in a mortar, min- - gling therewith fome crumbs of bread , with then ferve. « Saffron and Cloves well beaten, and put them in. the Pipkin , being enough , ferve them upon Sip- _pets with Lemon juice. 3. Leg of Matton after the Cardinals way. Take a Leg of Mutton, beat it well, and lard it with great Lard, then take off the skin, flower it and pafsin it the pan with fome Lard, and feeth it with good broth,a bundle of Parfley, Thime and Chibols tied together , Mufhrooms,, or Beatilles well fried | and fet the fauce be well thickned 5 F4 q- Leg f- 72> | Whe ffrerich: Cook, | 4» Legs or Knuckles of Veal after the Epi- “14 | gramme Way. tt _ After they are well blanched in freth water, flower them and pafs them in the pan with melted Lard or freth Seam 5 then break them, and put them in a pot well feafoned with Salt, Pepper, Cloves, and a bundle of herbs , put an Onion in © with it, a little brothand a few Capers, then flower them with fome pafte, and cover them — Clofe with the pot-lid , feeth them leafurely thus _ covered for the {pace of three hours, after which, © you fhall yncover them, and hall reduce your Sauce untill all be the better thereby 5 put fome - Muthrooms to i', if you have any; then ferve. i 5. Loin of Veal with Pickle = Bcat it well, and lard it with great Lard, pickle - it with Vinegar, Pepper, Salt, Spice, Clove, Le- mon, Orenge, Onion, and Rofemary, or Sage; | after that, {pic it, and roft it, and baft it with the ‘fauce until it be rofted ; When it is rofted, ftove it.in the fauce, which you hall thicken with © Chippings, or clean Flower allayed with broth, and fhail garnifh your difh wjth Mufhrooms, Beef- ° pallats, or Sparagus; then ferve. 6. Ducks with Ragouft. ra Lard them with great Lard, and pafsthem in — the pan, ther put them into an earthen pan, or Into a pot, and put therein fome good feafoning of Salr, beaten Spice, Chibols,-and Parfley, ac- coding tO your pallat; feeth them well, and garcifh with what you fhall find to come neareft _ tothe colour; then ferve. 5. " . 7. Young Pigeons with Ragouf. ~ Plume them dry, draw them, and eas hepa oor 5 te ekchan | , the ————Ee Che French Cook. 73 the pan with lard , or-frefh feam, put them in the pot with good broth, and feeth them with a bundle of herbs; when they are fodden, garnith them with their livers , and with fweet- breads of Veal , let all be well feafoned with falt and fpice 5 then ferve. : 8.. Young Hens in Ragouft. Take them after they are well mortified , and ard them with great lard, then pa(s them in the pan , after you have cut them into halves, put them in the pot with good broth and a bundle of herbs 5 feafon and feeth them well with trouffles, _ muthrooms, or fome fmall pieces of rofied meat, ° to wit, of mutton or frefh pork , for to give them favour; garnifh them with their livers , piftaches, or lemon; then ferve. 9. To boil a Rump of Beef: _. Take a Rump or the little end of the Brisket, _and parboil it, then put it intoa deep difh, and - flath it to let out the gravie, then throw on fome pepper and faJe between every flafh; then fill up _ the dith with Claret-wine, adding thereunto four Or five pieces of large Mace; then fet the dith _¢clofe covered on a Chafen-dith of Coles, there {offering it to boil near two hours, then fcum off . the fat, and putin more Claret-wine, with half _a dozen Onions fliced , one handful of Capers or Broom-buds, half a dozen of hard Lettice Butter. fiiced, three or four fpoonfuls of White-wine Vinegar, and let it boil again with thefe Ingre- dients till the Beef prove very tender, then ferve i¢up with brown bread and Sippets , fried with 10. Pudding 10. Pudding in bafte. -Takea pint of Milk, and put therein an han dial q of Raifins of the Sun, with as many Currans, and a piece of Butter; then grate a Manchet and a Nutmeg , and put thereto an handful of Flower; when the Milk boils put, in,the bread, let it boil 7 fomewhat above a quartet ofan hout 5 then dith i¢uponbeatenButter, me 11. White Puddings. alt Sack Take the gutts of Mutton’, and fcrape them, fo that they be very clear, then take four pounds of frefh Pork-fuet, and mince it very fmall3 take alfo the brawn of two Capons, mince them as duft, and mix them with your fuet , next put to it fifteen raw Eggs, one pint of Milk, the crumb of halfa white loaf, feafon all well with the {pice of Saufages, anda little Annifeed; the {pice for Saucidges is prepared thus; Take Pepper, — | Cloves, Salt, and Ginger, beat them well together, then pour all into the guts witha brafs or white Latin inftrument made for that purpofe, and whi- ten them in Milk, and then on the gridiron with a fat paper under them then ferve. 12. Saufages with the brawn of Partridges. After your Partridges are rofted, take the © brawn of them’, and mince it very fmall, take fome freth Pork-fuet, four times as much as of © N minced meat, mix all. together , se feafoned as the white pudding , put alfo fome milk to it pro- - portionably , and pour all into forme mutton-guts, as the white pudding, which you fhall alfo whiten in milk, and fhall tie chem at the ends; roft them leafurely upon fome fat paper. If you will, you may pour it into the guts of a fucking Pig, or ~Turkie; then ferve. mont 13. An- i 6 Ohe Fren Cow 13. Andovilles or Chitterlings. | Take Caldrons of Veal, and mince them (or (veut them. {mall ) with fome Pork- fuet, fome lard, and fome Pork-fleth, ftew them all topethiéé in a pots. it being boiled and cold , you fhall mix - with it a lictle Milk, and fome raw Eggs, then you fhall pour it into the great gut of a Hog, with | the fame feafoning as the white pudding: Make fome with half-milk and half water; when it is _ made, roft it on the gridiron with a fat | Paper, | and ferve. Sa See ee 14. Servelats.' _ Take a Beefs gut, and (crape it well , take fotne Jard, fome pork , or mutton-flefh, or any other | you will, and after you have minced ir well, ftamp.it with pepper, fale, white- wine, clove, fine herbs, onion,:and a little frefh pork- -faet, then pour your implements i into this gut, cut it into | pieces according to the length of the Servelat, - which you fhall tie at the end, and fhall hang ie inthe chimney. When you fhall ufe them , {ééth’ them in water, and about the latter end, put into ita little wine, and fome fine herbs, when they are fodden, you may keep them one er lerve. cs ie : 15+ Pullets pickled. Take your Pullets , cue them in two , and beat: _ them, then fteep them in Vinegar , well feafoned with fale and. fpice.. When you will ferve , flowre’ them, or elfe make for it a {mall paft with two: raw Eggs, anda little flower allayed with thefe | Eggs, fry them with melted lard or freth fear 5 and after they are fried, put them in their pene to” foal alittle; then ferve. 16. Ht 76 = @e French Cook. 16. How to drefs a dif of. Tripes well . and {peedily. | Psat Tripes being tender boiled , make the @ “fauce with beaten Butter, Pepper , Muftard and | Wine-Vinegar 5 before you take them up, rubthe | difh with a “clove of Garlick, then run‘ the fauce — over them with fome bruifed Garlick therein, and | Wine: - Vinegar. 17. Bullocks cheeks ftewed. ‘Take out the bones, Balls of the Eyes, and the | Rough of the Mouth; fteep it well mm fair water, | and {hift it often, being well cleanfed from the © bloud and lime; take it out of the water and- ‘wipe it dry, then feafon it with Nutmeg and ~ Pepper, and ftore of Salt, put them in an earthen pot, adding thereto a pint of Claret-wine, a little fair water, a few whole Cloves, and three or four whole Onions; then clofe up the pot, and let it fiand fix hours in the Oven, for it will require that time to bake it well 5 fo ferve i it up on Toafis _ of fine Manchet. 18. How to fouce a Calves Head. Take your Calves. Head, {cald it, then bone it, then fieep it in fair water about five or fix. hours, a: then dry it witha clean cloth, and feafon it with fome Salt and Garlick bruited , then roul it © up in a Collar, bind ir clofe, ‘and boil it in white- wine, water and fale 5 being boiled, keep it in the Souce; ferve it with Oile , Vinegar, and q Pepper. 19. Kauckles of of Shoulders Olivier way. Break them, and blanch them in frefh water, and wipe them , after they are flowred, pafs them — in the pan with lard , or traf feam. When they: | are i aan} 24 AP. a tl eRe Bie eee a PRESSES a, ieee «Che Frenchy Cook. 77 are well fried, put them in the pot with very | little broth, and puta bundle of herbs with it, a Jictle Onion fried with Mufhrooms, Capers, Kid- — neys, and Beef-pallats, all well feafoned with Salt; Spice, or Pepper, cover them with the lid, and make a piece of foft pafte for to. clofe up the pot, left it doth take vent, put it on fome few — coals, and feeth them leafurely 5 then ferve. 20. Piece of Beef after the Englifh, or * _. Chalon Fafhion. ; Takea piece of Beef, of the Breft , and feeth it well; when it is almoft fodden, take it up, and lard it with great lard, then {pit it, with a pickle under it in the dripping-pan. The pickle is made as for the loin of Veal; with this pickle you fhall bafte it with a bundle of Sage, if ic flicks not faft to the fpit, take fome fticks, and tye it ac both ends. After it is rofted, take it off, and put it into.an earthen pan , then feak it with its pickle , untill you are ready to ferve.. Garnith it with what you will, with Capers, or Turnips, or with both together; or with Beef-pallats, or. Parfley, or with the pickle ic felf; fo chat it be well thickned; then ferve. aa: 21. Brealt of Veal ftewed. | . Let it be of a Veal very white and fat, put it in the Oven in an earthen pan , and underneath fome fheets of lard, and feafon it, then cover it, until it! hath taken colour, and that it be more then half baked: Afterwards fry into it fome Mufhrooms, : Pallats of Beef, Capers, and fweet-breads, fo that they may mix,and make an end of baking togethet. yh 22. Partridges with Ragouft. _Drefs them, and ftick them with three or four 3 lardons 8 —- THe french Cook, ~ Yardons of great lard, then flowre them, and pals ) them in the pan with lard or freth feam . then feet them in an earthen pan , until the moifture confume well, and feafon them well with fale and — " fpice- When you willferve, takefome lard, and — beat itina mortar, mix it with your Ragouf, and , ferve, hoa Neats tongue with Ragoxft. ' Lard it with: great lard, then put it in the pot, feeth it, and feafon it with a tharp fauce; when it is almoft fodden , let it cool, flick it, fpit ir, and _ bafte ic with its Ragoult ; inet) it be rofted , and’ after you have Calica it off, ftove it in its fidee! with a little Onion fiamped , va Hiedle lard anda little vinegar 5 then ferve, — 24, Neats Tongues and frefb Udder i in ftoffado. Take your Tongues, and’ feafon them with Pepper , Saltand Nutmeg, then lard them with great lard} and fieep them all night in Claret- wine, Wine- -Vinegar, flic’t Natmegs and Ginger; | whole Cloves; beaten Pepper and Sales 5 let ther’ be pur in an earthen ‘pot or pan, covered up clofe, bakethem , ‘and ferve them up on’Pine Molar, or french breach and the {pices over them with fome’. fliced Lemon and: Saufages, or without, 25° Neats Tongues bafbt. Let your Tongues be tender boiled, ‘and’ then’ blanched, flice them into thin flices ; about the ' breadth’ of a fhilling’, fry them in fweee butter 3. then put to them’ fome Mutton-gravy , or elfe ftrong broth, fome beaten Clove, Mace, Nutmeg,’ | Sale: and Saffron > few them well together; then have fome yolks: of Eggs diffolved with Cape pute} and put them into the pan, gi- ving | | Che Frevich Cook, 79, ving them a tofs or two , the Gravie and Egges being fufficiently thick, dith them on Sippets. | 26. Neats Tongues flemed. ! ~ Makea hole in the but-end of the Neats-tongue, and mince it with fome fat Bacon , feafon it with fome Nutmeg, Salt, the yolk of an Ege, minced {weet-herbs, and ‘grated Parmifant, or Holland - -_Cheele, and fome Pepper 3 mingle thefe together, — and fill the Tongue therewith, then wrap it in a Caul of Veal, and boil it till it will blanch 5 then put it ina Pipkin with fome Claret-wine and Gravy, Cloves, Mace, Salt, Pepper, fome grated bread , fweet-herbs chopped fimall , fried Onions, Marrow boil’d in firong broth, aad laid Over all with flic’t Lemon , run it over ‘with But- ter, and ferve it up in Sippets. 27. Io macinate Neats Tongues, or any other Tongues. Take. Neats Tongues, Heifers, Calves, Shseci or any other Tongues, and boil them till they will blanch; then lard them or not, .as.you fhall think fit, and put them intoa Barrel ; then. make your Pickle of whole Pepper, flic’t Ginger , whole Cloves, and largeMace, then put in a bundle of fweet-herbs , as Rofemary , Thime , Bay-leaves, Sage-leaves, Winter-Savory, {weet Marjoram and Parfley 5 obferveto boil the {pices and herbs before you put them into the Cask in as much White- wine and Wine Vinegar as will fill ic, adding thereto fome Salt and flic’t Lemon, clofe up the Veffel when the Liquor is cold , and fo keep them for your ufe; ferve them with the Liquor and Se bs not forgetting atl Lemon and Sallet Ihe 80 - Ohe French Cook: 28. Porks Tongues with Ragouft. | Take them freth, and pafs them in the part with lard, then feeth them well ina pot, and feafon them with fharp fauce; when they are almoft fodden , you fhall mix into them an Onion — ftamped , Truffles, dry Meal; anda little White- Wine, and fhall foak them in their own broth when they are fod, ferve. 29. Muiton Tongues with Rasoit ' Take many of them, and after they are well fodden, flower them, and, pafs them in the pan, foak them with good broth , and pafs in them a fictle Onion » Mufhrooms, Truffles, and Parfley, all cogether , well feafoned with Salt and Pepper, Nutmeg ,, Cloves and Mace, according to your Palate , with a little Verjuice and Vinegar 5. then ferve. ) 30. he, of Mutton wih Ragouft, | Take it fticking to the joint , lard it over with — great lard , and feeth it with a piece of Beef; when it is half fodden, take it. up, flowre it, and | - pafsit in the pan, then put it in an earthen pan — with good broth, and feafon it well with Muth-_ rooms, Capers, Samphire: Beef pallats, ( put into the broth fome Oiffer liquor) cover it, and let it feeth well; then ferve, oe 31. Leg of Mutton after the Danbe: ik Lard it well with great lard, then put it in the pot with water , and feafon it well; when it~ it is almoft fod , put to it fome. White-wine pro- portionably , and make an end of feething of it with fine herbs , Lemon or Orange peel, but very little, be reafon of their bicternefs; when you will ferve it, garnifh che brims of the dith with parfley, and with flowers. 3% Turkie Che french Cook. Sr 32. Inrkie after the Daube. g Te is ie after the fame way’ as the Leg. of - Matton » except that you muft bind it faft before» you fet it a feething, plentifully garnifhed spitinn | Salt, and all kind of Spice, the; fame, tcatoning white: wine, dc. Serve it with parfley: 33+ Crve of Hare. . “Take a Hare, cut it into pieces, put it in the: pot with fome broth , feeth ic well 5 and feafon it with a bundle of herbs, good fiore of large Mace, and Sale; when itis half fodden, put a little Wine to it, and put into ira little flower with an Oni- on, anda very little Vinegars ferveit with green! fauce, and readily. | 34+ Breaft of Mutton in Aricots 5 Pf it in the pan with butter or melted lands then put it in the pot with broth;and feafon it with Sale; whenicis half fodden, pafs alfoin the pan fome Turnips cut in two, or otherwife, mix them together , without forgetting a little lard , fried with a little Flower, an Onion minced very {mall, a little Vinegar, and a bundle of herbs 3 ferve with a fhort fauce, : 35+ Neats Tongue rofted. Let’ your Tongue be tender boiled, blanched — and cold , then cut a hole in the but- aid then mince the meat you take out with fweet-herbs- and 4 couple of Pippins chope very fmall, with the yolks of Eggs flic’t, and fome Beef: {uet finely minc’t with beaten Ginger & Salt, fill the Tongue, and ftop the whole withn a Caul of Veal, then lard and fo.roft; let your fauce be made of Butter, Gravy , Nutmeg and the juice of. Lemons; gar- nif the difh with flic’s Lemon , Lemon-peel, and *Barberries« G 36, Meats 82-0 Ohe French Cook | 36. Mine's Pye of Neatr Tougue ae “Take a freth Neats Tongue, boil, blanch and mince its then°take four pound of Beef: fuet and mince it by its felf, suing them together; and feafon them with:an ounce of Cloves and Mace beaten, fome Salt, halfa preferved Orange,. and a little Lemon: peel minced with a quarter of a pound of Sugar, four pound of Currans, a little Verjuice and Rofe-waterand a quarter, of 2 pint of Sack, ftir all together, and fill your Pies. =~ 37. Loin. of Lamb with Ragouf. Roft it, then put it into an earthen pot , with 3 a little broth, Vinegar, Salt, Pepper; Clove , anda. bundle of herbs ; a little fearced Flower, “Muth- rooms, Lemon, Orange-peel, and all beng well — foaked together, ferve, 38. Loin of Veal wid Ridjjoutte Cut it into Ribs, flower them, and iPr them Inthe pan with lard, then put them in the pot, and: ftew them with a little broth, Capers, Spa- ragus, Truffles, and when all is well foaked, ferves "139+ Piece of Beef after the Daube. After ic is half fodden , lard it with great lard, and put it to-feeth again with the fame broth if you wills then after it is well fodden and: feafon- ed, not forgetting the wine , ferve astheleg ( cut . fhoulder wile.) 4 40. Leg of Mutton afte the Legats Ways After you have chofenit well, beat it well, take off the skin and the fleth of the ‘knuckle ; $ whereof you fhall cur offthe end lard it with mean lard, — flowre it, and-pafsit in the pan with’ lard or fret - feam. When you fee it very brown, put it in the pot: mete one ff poonful of broth di wien “Sa t; | ve reli Cook. | 83 _ with Salt, Pepper, Clove, anda bundle of herbs 5 “you may put in Capers, Muthrooms , Truffles, cover it with a lid clofed up with flowre, neither too foft, nor too hard, allayed in water , and feeth iton a few ‘coles the {pace of three hours. When it 1s fodden’ uncover it, and garnifh it with what you have to putit, as Kidneys, Bottoms of Arti- _ chokes, {weet- reds, anda hort fauce, and about | the dith lay cur Lemon, or Pomgranate, Barber- ties and grapes. | 41. Piece of Beef after the Marotte. When it is almoft fodden, laid it with great - Jard , then make a Pafty of brown pafte of the bignefs of your piece of Beef well feafoned of alt what you will, and garnifhed alike with Capers. After it hath been feething a very long while with broth; pafs into it an Onionand Garlick ree ied then ferve. 42. Loin of Mutton rofted. ~ Bferj it is well rofted , takeoff the skin, cover it wich falt, crumbs of bread, minced parfley, | grated nutmeg and orange- peel, minced very fine- dy then pafs it in the pan before, not on the fires _then ferve it with verjuice, caper-liquor, and fome _ difter-liquor, and parfley about the difh. 43. Piece of Beef, and Loin of Mutton — after the natural. Take a piece of Beef from the Shambles,powder it with a lictle fale, not too much, left you may have occafion to afe the broths feeth it well, and take off what hath been falted, as the skin: if you. wiil, faltit again , and powder i it with {mall fale; ferve with pariley , or fried bread about the difh, and fometimes with {mall pies, or fome thickning of Ragoutt. G32 The: BS hes aya we oe Ce kh ae ees ag ss Pea ‘ veal 5 Sg he Freie Cook, The Loin of Mutton after the atuieat is ‘done as the piece of Beef when it is well fodden, take, off the skin, pouder it with fale, : garni(h the dith | about with parfley.and ferveit warm. 44. Capons boiled and larded with Lemon. | Take a large Capon, trufs him and boil him apart in fair water with a little {mall Oatmeal, then. take Murton broth, and half a pint of ‘White- Wine, a bundle of hese, whole Mace , fea- fon it with Verjuice, put Marrow Dates , and feafon it with Sugar; then take preferved Le- mons,and cut them like lard, and with a larding- pin lard it in, then put the Capon i ina deep dith, thicken your ‘broth with Almondss, and pour it . on the Capon. : 45. Pig dreft a-la malt de Paris. Spit your Pig and lay him to the fire, when it is through warm skin it, cut it igto at leaft twenty pieces 3 having fo done , take fome White-Wine and {trong broth, and ftew it therein with an Onion or two cut very fmall, a little Thime min- ced with Natmeg fliced, with Pepper, Anchoves and Elder: Vinegar, fome Gravie with a very little {weet Butter, thus difh it up in the fame liquor -it was ltewed in, with Pine Molet fliced onder i it, ~ and Oranges and Lemons over it. | ‘ 46. Pig after the Danube. After it is well dreffed , cut it into five parts, then pafs on it a little of great lard, and putit with-brcth , white-wine, fine herbs, onion, and being: well (cafoned with fale and other ingredi- ents, ferve it with parfley about the dith. | The (hort fauce remiins with it ina gelee to ferve cold; you may put to it fome Saffron, if ye wil. : 47. One The Frerich Cook, - 47. Goofe after the Danbe. | Lard it with great lard, ‘and feeth it well, then. put to it a pint of white-wine, and feafon it well with all whatis fitting fora Daube. If you will pafs icon the gridiron, and ferve, cut into fonr, with a Sauce Robert over it, you may. | | ggg 48. Goofe with Ragonft. | Take a Goofe, cut it into quarters, after it is well beaten, flowreit, and pafs it in the pan, then feeth it with fome broth, feafon it with alf kinds ‘of fpice , and with a bundle of herbs , garnith it with all its gtblets, which are the liver, gifard, ‘wings and neck; let the fauce be {hort and thick- ned, wich yolks of Eggs allayed in Verjuice; then ferve. | Hrs hah : °. 49. Teales with Ragouft. o, After they aré-dreffed , lard them with middle Tard, pafs‘themin the pan, and (oak them with well feafoned broth , then put them in again with ‘a little lard ‘and flowre, onion, capers, mu(hrooms, truffles , Piftaches, aad lemon: peel all togethers | “then ferve. -§0. Turkie with Ragonft. aii Cleave it, and beat it, then flick it, if you will, with creat lard, flowre it, and pafsic in the pan, and then foak it in an earthen pan with good ‘broth, well feafoned and garnifhed with whae you will; feeth it to a fhort fauce, and ferve, So, 31. Pig with Ragouft. “After it is dri fled, take off the skin if you will, then cut it into four, flowre it, pafs it in the pan, being well feafoned for the taft, garnith it with ‘Capers, Truffles, Mufhrooms, and ferye it witha. _ fhort fauce, ° : ein ¢ i 52. Las 26 | abe gfreitchy Coot. 52. Loin of. Veal with Raghut- 3 peice it is well beaten, lard it with great lard, gl make it not apo chicks tes 5 61. Tripes bot out of the Paw or Pe, bine dre “Having boiléd them very’ tender , make ‘your fauce of beaten Butrer, Gravie, Pepper, Muftard and +: ath an a rub the dith’ with a Clove of : ea ee Che Frenchy Cook Bo fauce over them, with a little bmnifed Garlick and Wine- Vinegar. : ‘ | 62 Fo fricaff ie C yoy Chaldron, “Take a Calves Chaldron half boiled, and. when itiscold, cut it into fmall bits , about the bignels ofa Walnut , feafonie with beaten Gloves: 5 Salt; Nutmeg, Mace, and a little Pepper, an Onion, ‘Parfley, anda little Tarragon, all thred very {mall, ‘then fry it with butter and. ftrong broth 5 being fried, pat it into a lear of Mutton-gravie, juice of Lemon > yolks of three or four Eggs with a little ee give ita tofs in the pan, and fo. hichig it. i 1 636 Young Pip couy fried. After they are well {calded , cut them into pieces, and’pafs them in the pan'with lard and but- ter, half one, half other, when they are well fried, throw into it chibols, parfley, fparagus, pepper, \ ok eas 4, Garlick , and dith them therein, then run the - falt, beaten cloves, beiprinkle them with broth — well feafoned, and ferve them’ whitened, OF not. 5 * 64, “Olives of Veal. For to make them, take fome Veal, cut it into {mall flices , and beat them: well with the knife: “Haft, mince all kinds of herbs, Beef or Mutton- fuet ; and a little Jard, and when they are well feafoned , and allayed with raw eggs , roll them among thofe flices of fleth , for to feeth them in an ‘earthen or tourtre pan} ‘when. they are fodden, — them with their fauce. 65: Fricaffie of Veal. Take fome Veal’, and cut it. into thin flices, -flowre them a very littleand pafs them in the pan, eed feafon them with fale » with an onion ea ' wit go Cheeench Cooks with cloves, then foak them with a little broth, and the fauce being thickned;fervee ; 66. Fillet of Veal oiib Ragonft. i aul Woe Lard it with great lard’, (pit it, and rol i ita fietle more than half; foak it witha little broth, and a bundle of herbs, and cover it well whien at is fodden , ferve valida a fauce thickned. with chippings of bread, or with fowreand an onions ferye it ‘garnifhed with Truffles and Muthrooms. j oo 2 69. Shoulder of Veal with Ragouft. > Blanch and flowre it, then pats: “it in the band when it is very brown, flove: it imani earthen panj whien i¢ is almoft ftewed:, feafonit-with a bundle of herbs, all kinds of Beatilles , Muthrooms , fry intoit a little flowre, a little onion :tinced, and a little Vinegar; then ferve. >; 68. Shoulder of Noseinieals Fvinats>, why Beat it well,.and take off the'skin,. then flowse it, and pafs it in the pan with) butter or melted lard, then foak i¢ with good broth, a bundle’of herbs, and a few Oifters cut {mall, and good fea> foning; garnifh ie with what you have , among other things, with Capers, Sampeire, and ferve. | 69. Breaft of: Veal fried. . After it ts blanched, {eeth it ina gréat brafs Soar jnanother pot: it matters not ifit. doth feeth with other meat; after itis. fodden, open i it in two, parts, - and make a liquid pafte with alitele; flowte , eggs, fale, and a little» ‘parfley., then wee it with’ this feafoning ; next fry it with frefh feam ,. or melted Yards when you have takenit out, throw over it one ‘handful of very gren-parfley, and very dry, | thatis, fearced in the: pan with antes ibe hot, | — ae brown, ferve. | : d a0 Loin Ge Freney cook, gt ~*~ "970. Loin of Kid with Ragouft: _ When it is well ftuck , fpit it , and when it is alf rofted , bafte it with pepper, vinegar and a — ittle broth; thicken the fauce with fome chippings f bread or chippings fearced; then ferve. ee 91. Breaft of Veal farced | Mince fome Veal with Beef-(uet and {weet-herbs, — bes fome Cloves, Mace ,‘ Nutmeg, Pep- - er, two or three raw Eges and Salt; then prick t up, the Breaft being filled at the lower end, and tew ic between two difhes with fome firong roth, White-wine and large Mace; then an hour ifter, haye {weet-herbs fiript and pickt, and put ¢ into your broth with fome marrow , and give ca walm, then difh up your Breaft ‘of Vealon | ine Sippets , broth it and lay on it flic’r Lemon, Marrow , Mace and Barberries, and then run it over With beaten butter. bit dy i i 92, Brealt of Veg! bisteds | ” Take a Breaft of Vea‘ and joint it well, parboil ta little, then putit in a ftewing pan ora deep ie , with fome firong broth and-a bundle of weet- herbs well.bound up, fome large, Mace, and fome flices of interlarded Bacon, two or three Cloves, fome Capers, Samphire, Salt, fome yolks \ of hard Eggs and white-wine: Stew all thefe well together, and being boiled tender’, ferve it on fine carved Sippets , and brothit; Then have fome fried Sweet-breads, Pork-{aufages, a little Garlick, and then run it over with beaten Butter | Lemon and fried Parfley. “= 73. Small ribs of Mutton with Ragouft. _ Slice them, then beat’ and flowre them, then pafs them in the pan, after they are fried , put er ae ; them shi ae i ‘them i in the pan, and foak them ina difh wit. Jet the fauce be fharp and fhort 5 ferve. ‘Loin, with the fauce wherewith you have batter’ it. All being a little foaked together, left 1 ee ae ik oxic’ hadi A eae tae aebhas a gz he Frenchy Cook. them with, good broth and Capers, ; vd ql bein well feafoned, ferve. ) ae gids Beef a- Laie See it well, and lard.it with. ee ued y the feeth it in a pot with good broth, a bundle o herbs, and all kind of {pices, and when all is wal Apnlmney, ferve with the fauce. wy ' 75+ Beef after the Ejtoffade. fils. ak Cut it into very thin. flices ; and being we beaten, flowre them, and pafs them in the par with lard ; > then put them i in an earthen pan, o in a pot with.good broth, all well fealonse >: Aces -with a thort fauce, 76. Young Rabbits Pons Ragouft. You may fry, them as Pullets , or pals | i the pan. with-a little flowre mixed with buteer then foak them with good. broth, and feafon. then with Capers , juice of Orange or Lemon. -, ‘and bundle of herbs or Chibol; ferve. | | Another way. ) After they are rofted, cut them into pieces, ‘pal juice of Orange, Capers, a few chippings of bread, . 77: Loin of Pork with Sauce-Robert. Lard it with great lard, then roft it, and bafte i with Verjuice and Vinegar, with a bundle of Sage After the dripping is fallen, take it to fry an Onto: with, which being fried, you fhall put under th may harden, ferye. This Sauce is called Sauce i Robert. ! Bl Ra «Whe French Cook. oo _.. 98. Rack of PorkCarbonadoed. = | Take off the skin from your Rack of Pork, — nd cut it into fteaks, then fale it, and ftrow on — Wome Fennel-feed whole, and broil iton a foft’fire, eing throughly broiled; ferving it on Wine- 7inegar and Pepper. © | cen ge es 79. Partridges bafhed. } | Take four brace of Partridges and roft them iyeing cold, mince thém very fine, the brawnsor ivings, and leave the legs and rumps whole; then Nout fome ftrong Mutton-broth to them, grated ~ Nutmeg, a couple of Onions, fome Piftaches, Chefnuts and Salt, then flew them im a large’ earthen Pipkin , but ftew the legs and rumps by themfelves, then take a fix-penny french white loaf, and cover your difh therewith , having firft’ iReeped the Sippets in Mutton-gravy,then pour the Hath on the bread, and lay the legs and the ramps on the Hafh with fome fried Oifterr , Piftaches, Lemon flic’t, Chefnuts and yolks of Eggs ftrained with juice of Orange, and Butter well beaten to- gether, and with this run over your Hath. | Thus you may Hath any kind of Fowl, apper- | taining either to Land or Water. ) 80. Partridges after she Eftoffade. | Lard them with great lard, and pafs them in’ the pan with butrer or melted lard 3 when they are very brown , put them in the pot with good broth, and feeth them, well feafoned. For the arnifh, you thall have Truffles, Mufhrooms, fried. paregus, wherewith you fhall foak them; ferve’ with Lemon and Pifta hes. If the fame be noe thickned enough, take a little flowre, or of your thicknings, and do not thicken it too much, left ie be'too thick. ne 81, Capon a a 94 Ohe. Seen ret eich Coots, s Ole, Capon with Oifters, After your Capon i is dreffed , eo Jarded. with ard, and with butter’d pap2r over it, roft it, and as it ‘rofteth, put underit a dripping-pan; after you have well cleanfed your Oifters , you fhall blanch. them, if hey are old, when they are well cleanfed pafs them in the pan with what is fallen from your | Capon, and feafon them with Muthrooms, Onion | ftuck, and: a bundle of herbs. . After they are well” fried , you fhall take out the bundle of herbs and the relt, you hall put it in the body of the Ca-— pon, which you fhall ftove with a few Cast then ferve. Or thus, A Capon sobsh Oifters.. Take your Capon and draw it, and wahh it very” clean, then take your Oifters, and wath them clean from the gravel with white. wine Vinegar , then take a loat and grate it, and mince fome Spinage -and.fweet herbs finely, put thefe to your Oifters ; ‘then feafon them with a little beaten Pepper, Nutmeg, Salt, and an Onion minced , then break ~ three or four new Eggs tothem, mix thefe toge-_ : ther, and fiuff your Capon with it, and when it is at the fire, putinto the difh underneath a little Claret- wine, fome Capers, and Samphire cut fmal, and a good quantity of large Mace , bafte your Capon with this , till it be almoft enough » then take it from. under the Capon, and take off He : fat, then thicken it with the yolks of two ses , and a peece of {weet Butter, and put to it e | Orange-peel, minced {uer, with {calded Jay “4 and ferve. Se a | 82, Caron fi ue: sed | 4 \ Take a ‘anes bodied young fat Car on, anew aa | bls (ruts | hw oh f ah Cook, gs | trofsic, one lay it in foak two or three hours with Ja Knuckle of Veal well jointed , then boil them ia a large pan ; when it boils fcum i it, and put there- — in five or fix blades. of Mace, three. or four races. lof Ginger flict; (ome Fennel and Parfley-roots well {crap’t, with fome Salt.. When the Capon is tender boil’d take it up, and put it in other warm broth put to your fouced broth a quart of White: wine , and boil it to a: jelly: then take ie ‘off, and put irintoa large Pipkin, put your Capon | to it with a couple of flic’t Lemons.,, and cover i¢ clofe, ferve it at your pleafure ; garnith it with ‘Lemon and fomeof the jelly. ) 9836 Hare Hafht. | Take your Hare and flea it after it is drawn, then cut it in pieces, and wath it very clean in _Claret-wine and water, firain the liquor, and parboil the quarters, then take them and flice _ them, and putt themin.a difh with the legs, wings, and head whole; cut the Chine into three pieces, and put to it three large Onions, and fome of the liquor in which, it. was parboil’ d, flew it between ~ two dithes clofe covered till it be tender , and put to it fome Mace, Pepper and Natmeg 3 ferve it on fine carved Sippets, and run it over with beaten Butter, Lemon and Marrow. | = 84. Young Ducks with Ragouft, | . After they. are dreffed, pafs them in the pan — with butter or lard, then foak them in an earthen pan with good broth , and a bundle of herbs, all well feafoned ;_ when they are well fodden,and. the fauce well thickned, put in it Capers, Muthrooms, "Rag and ferye. 35. Tongues Phe det 36 een ei Sele ea Re + al Ieee — oe oe Te ‘y ‘ 56 she Frenchy Cook, | 8s. Tongues of Muttow fried with Ragouft > ' GHG TET aia SA ana Fritters. ea ee y oy ae : ~~ Take your T ongues, cleave them in the midft, 1% then pafs them in, the pan with butter or melted @ lard, and feafon them well, then put them into” a dith with Verjuice and Nutmeg afterwards’ | take a little flowr and allay it with an Egg,and the! | {ance which is under your Tongues , which you © fhall pour into’ thefe preparations, fry it with | melted lard, ot freth feam + after it is fryed, throw | into the panone handful of Parfley; and have a fF care that it may remain very greeny ferve them’ ff dry; or witha pickle, and the reft of your fauce. — a | 36, Liver of Veal with Ragout- Lard it with great lard, and put it ina pot well | feafoned witlia bundle of herbs, Orange-pecl and® Capers 3 and when it i$ well fodden, and the fauce’ _ thickned, cut it into flices, and ferses? >" < 87. Stewed Pullets. a | ‘Cut them very fmall , and feeth them with ea | little broth, white-wine, and very new butter, — feafon them with chibols , and parfley minced to- gether; when they are {od; allay fome yolks of © exes, with {ome verjuicé for to thicken the fauce, and ferve- hess a peas 88. Caloes-bead frieds = ty After it is dreffed and fod, you fhall take out the bones, then you fhall make @ liquid’ pafte with Eges well {eafoned; dip this Head into iti. ind fry i¢ with freth feam 3 after it is well fried sowder it with Salt, juice of Lemon cr Verpuice 3 shen ferve it with fried Parfley,) : — 89.. Calves bead fowced | J Birk (cald the Head and bone it , then fleep o ) “woe pene Cook. i ae fix hours in fair water, then dry it with a clean cloth , and feafon it with fome Sale and bruifed Garlick , then roul it up in a Collar, bind it clofe, and boil itin white-wine, water and fale; being boiled, keep it in that fouce : ferve it in the Collar, or in flices, with Oil, Vinegar and Pepper. 1 can affure you, many curious Pallats have } been puzzied to diftinguith what ic is. | 90. Calves head rofted. | Cleave the head, and take out the brains, & Reep them and the head in fair water, made warm three or four hours, (hifting them as often, cleanfing the head and brains then boil the brains, and thereof make a pudding, by adding to them grated bread, beef-{uet minced {mall, fome minced Veal and Sages feafon the Padding with fome. Cloves, Mace, Salt, Ginger, Sugar, five yolks of Eggs and Saffron; fillthe head therewith, then clofeitup and bind it faft with pack-thread , and fo (pit ir, bind on the Caul about the Head with fom Pud- ding round it; as it rofts, fave the Gravie, and blow off the fat, and then put the Gravie to the Head, with a little White-wine, a flic’t Nutmeg and a piece of {weet Butter , the juice of an O- range, Sale and Sugar; then firew on the Head ~ fome grated bread, minced Lemon- peel and beaten Cinnamon. , ot. Liver of Veal flicked. Stick it very thick with Lardons, then [pic it, and make a pickle under it , wherewith you fhall batte i it as it doth roft, tovthe end that the Bae may turn it felf into a fauce 3 after it is rofted ftove it with Capers, and ferve. You may ule Veal Liver for to thicken faucess H | and 98 = Ghe.sfrench Cook. and. at lithe times for to make Bray. puddings, q 92» Turkije Giblets. _ * Blanch them in freth water, and feeth hem . | with good. broth, when they are. almoft fod, pafs* ‘them in the pan. with lard , and good. subi sie | let the fauce be thort, and feryes: Raat 93. Shoulder af wild Boar with Ragone. . Lard it with great lard , then put it into 2 © Kettle full af water, with falt, €pper, and a bundle . of herbs; take heed you do not, feafen it toa — much, becaufe the broth muft be reduced to a e fhort ibe When it is more than half fod , you, | nall put to it a pint of: white-wine,clove,andabay © : leaf, or atwig ofrofemary ; then when it is well | . fod. » and the fauce fhort ,. you-thall thicken it which for ‘to. do, you muft melt fome lard , ee fry a lictle flowre i in. it, then put to.it an onion Tainced very final , give it a turn: or two in the pan, and peur it into your fauce, which you thal 7 —fiove with capers, and. mufhrooms 5 as alli is 3 well feafoned, ferve. | / : 94. “Legs of Rababe wild Goat. re They May, be done as the fhoulder of Wild- Boar; as alfothe loin and the fhoulder 5 or elfe after you have larded, them with great lard, you may pafs them in the pan likewife with fine lard and flowre, after which you fhall feeth them with — broth, and ‘hall en the fauce alike.. ae | 5-. Pig fared, ' Take him ee fee the Sow, bloud him in water ready to boil, {cald him, cut him between the thighs, take off the skin, the tail, the feet, and the head, then let them fteep till you have | ule for BABE let the body. algues you will ie it ; eB Vee iia PN aa hie P id alemad Liles wa a ee ai he Frenchy Gok, 99 afterwards well.enough; for to farce it, take fome Veal and Beef-{uet , * famp them well after the way of Godiveanx, chien fill the skin with it, with | Mufbrooms paffed in the pan, young Pigeons, © |. fweet-breads, a bundle of fine herbs , and with all | what you have, until it hath the thape of a Pig, | few up what is open , trufs it up, and blanch it in water, ready to fpit. An hour and an half be- _ fore dinner, fpit it through the head , wrap it up: _ with buttered paper; and tic it at both € ends with | fplinters of wood, and as it is rofting, with butter. When it is rofted, take off the paper | and.the thread, fo.that it may not feem to haye benfarced; thenferve, ~ The body of this Pig being flayed, blanch iebie very little, flick 3 it well, and roft it as if it- were whole,or like a Lamb ; when § it is rofted, you may ferveitiwitha green-face. nfs ote 96+ Pig rofted with the hair thereon. . _ Take a Pig and ftick him, then Peighesay draw out his Guts , Liver and Lights very clean at the Vent, having wipt him, cut off his feet and trufs him, and prick up the belly clofe, fo lay him to the fre, be careful you {corch him not being @ quarter “roafted , the skin will rife up in bliRe from the fleth ; then pull off theskin and hairs _ being flayed, cut {lathes down to the bones, bafte it with Butter and Cream, then bread it with grated white Manchet, Currans, Sugar and Sale mix¢'to- gether, and thus apply batting upon dregging, fill the body be covered an inch thick , being throughly ready, draw it, and ferve it up while, with fauce made of Wine- Vinegar; whole Cloves, whole Cinnamon and Sugar boil’d to a Syrrup. : ~H 2 sy. HS bafte ic are 100 whe Feeney oi” | > AOZe Calves- feet fried.” - After they are well.fod, cut thea’ ety /finall; and pafs them in the pan with Jard*cr buttet 5 after;.three or four. turnings, put to it chibols, and parfley minced together, | Immediately after - put Into ita very little:broth 5 and f€afon all well. When it is ready'to ferve , allay fome Eggs pro- Portionably to your meat; as for four feet , three eggs, with verjuice of grapes, or common } you may, ufe goofeberries in fiead of verjuice of grapes 5 then your fauce being thort , mix your thickning with it,and ferve. Sheeps Trotters are done the fame way, ~ take them: very white, and well fod, cut them very {mall , -and, take out the worm which 1$ in them, then fry and feafon them with Parfley and Chibols minced together, make your DicKa te as s above- faid 5 mix itand ferve. . | 98. Mutton Tongues rofted. apn them and cut them in the midft, then drip them, ‘that crumbs of bread, and fine falt may flick oa them, and put them on the ‘gridiron 5 make:a fauce witha Tittle broth, new bitter: chit bols and whole parfley, a few ‘chippings , falt, pepper, nutmegs, all paffed together in the pan, then Soak the Tongues with the fauce ° when“you are ready to ferve, garnith your place or dith, if it is in winter, with capers, lernon ] Nee 3 or malh- rooms; then ferve,., a “Another way. “ After they are fod, feafon them, and flit them in the middle , tien fry. them with a liquid bat- ter. . Serve wi ip lemon j ws ) and fried parfley s then garni... i Another ie * = - .* i i ve Saini at EL ee ee Ee” gh ee ne ee ee ee ee ee a iia 5 The French. Cooks, _ Another way with Ragouft. | Cleanfe them well, take off the pallats, and cut them in the midft, put alfo on them crumbs of bread, and {mall fale, roft them, and after they _ are rofted , put them in the dripping- pan under the roaft-meat, then put on them fome {weet- herbs very finely minced , and (ome Jemon-peel with forne beaten nutmeg, make a fauce with pafley, chibols, or onion minced fmall, freth butter, and verjuice of grapes; and when you are ready to ferve, allay the yolks of eggs in your fauce, and Pour it on your Tongues 3 then ferve readily. 4 Another way. . i Take your Tongues half fod or rofted, fla them, then foak them ina pot with fome broth, and pafs them in the pan with melted lard, a little BE Dah minced onion, all well fcafoned, ferve them garnifhed wich what you have, among the reft, with minced capers, witha fhort fauce; eae at Another way. | 3 After your Tongues are rofted and fticked, ferve them foaked in a fhort Sauce, thickned as above; or elfe you may foak them with a fweet fauce. | aed 99. Mutton Legs farced. : Mince the meat with Becf-{uet or Bacon, fwcet- herbs, Pepper, Salt, Cloves, Mace, and two or three cloves of Garlick, raw Eggs, fome Chefnuts 5 _ work thefe up all together, fill the Leg and prick it up, then either boil itor roft it, make fauce with the remainder of the meat, and ftew it on ~ the fire, with Gravie, Chefnuts, Piftaches or Pme- *Apple-feed , bits of Artichokes, Pears, Grapes or Pippiris, and fo ferve tt. EN : 3 Another he Feeney cook: Another excellent way. a Take cither Veal or Mutton, and mince either’ of them with Beef-fuer, Parfley, Tyme, Savory, | - Marigolds, Endive, . Spinace, to thele put fome — grated bread, grated Nutmeg, Currans, five or fix, Dates, Sugar, yolks of Eggs, Rofe-water and Ver~ juice; then ftew, fry or bake them, and ferve them, up on Sippets with Verjuice, Sugar and Butter} in) like manner you may drefs Fifh RoW or tne, _ fort of Fleth. Cua aaa Achis m Roft-medt. Sires q The Achis "offotied meat, be it Gallimaffice, - or aoe , is thus made. After you have taken _ up the skin, cut the fhoulder near the handle, take out the bones out of the handle, and put the. : skin before the fires you alfo thall take out the {pade bone , and mince the meat very {mall with Capers. and Parfley; which being done, foak it with a chibol or an onion fticked , all well feafon- éd; and to the end that your Achis be the more dainty, put in it a little crumbs of bread and new butter, if you will, putitinto a difh or ona | plate, and befprincle it with its own juice , or with forne other, and the skin over it, then ferve’ 3 you may garnih it with Pomgragate, Lemon, or _ boiled bread. The Achis of Partridge is done the fame way, except that you may feed it with juice, and garnilh | it with what you will think fit. 101. Haflets. Take a fillet of Veal, cut it into very thin flices where there is no firings flick -your flices with Jardons , and bake them in a tourt;pan. covered, then French Cook, 103 then foak them with a little broth thicken your | faucé, and ferve them garnifhed. : is 102. Achis of raw meat. : -.. Take what meat: you will, take out the firings, mince it well, blanched or not, mince it with | twice as much Bécf-fuet near the Kidney , having | | taken.out the ftrmg ; then, when all is well min- ced, and well feafoned , allay ic with broth , and “love it; you may garnith with Chefnuts , nei) what you fhall have fit to garnifh with; when i it asfod, ferve it with fat. : / 103. Powpetois. Take flefh of Veal, and Beef, of Winteoise tes — mince them well together » and feafon them, mix - fome Eggs with it to bind the Farce, and.then cut three or four bards of lard, over which you - fhall fpread your minced fleth, which you fhall cover-with young Pigeons, Beatills, Sweet: breads, Sparagus, Mufhrooms, yolks of Eggs, Kidneys, Combs, Hartichokes, and over all that ; you fhall yet put fome fleth, and all being well feafoned, bake its then ferve. 104. Lourt of Lard. _ Take fome Lard, cut it, and melt is Beret two dithes, feafon it like the Matrow tourt, which you fhall find in the next Article 5 when it is baked, then ferve, 105. Tourt of Marrow, "Fake fome Marrow , and melt it, after it is melted , fry it, and mix it with Sugar , yolks of Eggs, Piftaches, or Almonds ftamped : > next make a-very thin fheet of fine pafte , on which you thall lay your implements , raife the fides if you willfs bake it, and ooaae gee d. me Oe a quarter ye a.pound of Pi- fiaches, and the yolks of eight or ten Epes, mingle all Pca then. makea patte for it with kod Butter, Eggs and cold water. 107. Tourt of Tongues. | Take a frefh Neats- -tongue, boil it tender , ie blanch it, being cold, cut into {mall fquare bits, — larding each bit with {mall lard, then take another Tongue, blanch it and mince it with Beef-fuet 5 then lay the one half into your pafte, and thereon lay your Tongue larded and finely feafoned with “Nutmeg, Pepper and Sale, then with the re- maining minced Tongue mix grated bread, fome yolks of raw Eggs, fweet-herbs minced fmall and made into balls, as big as Wall nuts, to thefe add Chefouts, Marrow, large Mace, Barberries , flices of interlarded Bacon and Barter , and clofe i it up, being baked, liquor ic with Vena and beaten Butter. ‘ 108. Towit of ‘young Pigeons. : Make your,patie fine, and léerit refts then take ~ your young Pigeons, cleanfe and blanch them; if they are too big , cut them,,,and take Gandiveaux, Sparagus, Mufhrooms, bottoms, of Hartichokes, Beef he eas yolks oCb sey edna Bet pallats, Trufies, che french Cook: : 105 “‘Trufftes Verjuice of Grapes or Goofeberries 5 § garnith your Tourte with what you have, without Bscitiny the feafoning; thenferve. © 109. Tourt of Veal. Take a piece of Veal, blanch it, and mince i€ with twice as much Beef. fuet , after it is well feafoned, make a fheet of fine pafte , put your meat.on it, in the middle of which you thall put what you have, as Beatilles, &c. Sugar it if you will, and when it is baked, ferve. 110. Pie of Capon without bones. | After you have taken out the bones, farce it within with all kinds of Beatilles , ind Ovilets, Mafhrooms, Truffles, Marrow, Capers, Cardes, Sweet-breads, and Gandiveaux 3 when it is farced, drefs it upon fine pafte, bind ic above with but- ter’d Paper, tyeit with athread, and cover it well - feafoned 5 when it is baked, ferve. Kee 111; Pie of Gaidtieons: Drefs up your pafte into an Oval, garnifh it with your Gandiveaux , in the midft of which you fhall put all kind of garnith , as Mufhrooms, the Livers of fat Capons, Cardes, yolks of hard Eggs, Sweet-breads , and feafon all well , bind it at the top with patte, and when it is baked, ferve witha fauce of Verjuice, yolks of Eggs and Nutmegs. - 112. Pie of Aifiette. Take fome fleth of Veal and Beef, or Mutton- fuet, make with them a kind of Gandiveaux , then drefs up your pafte very neatly half a foot high, and fillic with a bed of Flefh, and over it another bed of Mufhrooms, another of Cardes.or Cardeaux, or of young Pigeons, Beef-pallats, Kidneys, and yolks of E ses fo that the upper bed be of your Gandpveax, ' 406 ; The french fi Of, ‘ _ Gandiveaux 5 cover and feafon its, then ferves f 4 rT B * 75 _ 113. Pie after the Marope. ou fhall fale, Take fome Rye fl wer, which make your pafte with it, and make itp in the | thape of'a Pie; then take a hare or two, or two _ joints of Mutton, with a little Beef-fuet, which ‘ you thall mince together very fmall, and feafom it, then make up your Pie, on the top of which you thall leave a vent; after it hath been baking three hours, take it out, and fillit with good broth, © put it into the Oven again.,.and. when it quite } baked, ferve. . | Pa oie heater y 024. Pie after the Englifh fafhion.. 4...» Take a Leveret, or a Hare, mince it well with Beef, or Matton-{fuet, or with the brawn of Capon, mixall well together, and feafon ie, pur, ~ in it if you will,Capers and Sugar, make your pafte. thus; after it is flowered, fpread it, and plate it,in= to three or four doubles, as a Napkin, laying fome new Butter on each bed of the pafte , fo that to one pound of pafie, there be half a pound of. Butter proportionably. After it is thus made, let, it reft a while, and then make up your Pie, whichi you fhall garnifh at the outfide with butter’d pa- per; bake it well, endore it with the yolk of an Egg, and ferve. | si 115. Tourt of Partridge or Capon. | Your Partridge or Capon being rofted and minced very {mall , with as much Beef-marrow,: put thereunto two ounces of Orangado , with as much green Citron, both minced {mall , feafon. the meat with a little beaten Cloves, Mace, Nut- meg, Salt and Sugar; mix all thefe well together, . and bake it in Pufft-pafte, when it is baked, opea hh Leta 6 it, mr i ha t, and put in halfa grain of Amber-grecfe , dif- lotved ina litele ofetwateraad thejui¢eiof Ofan- f ses, ftir alk together) among the mieat ,.then cover “lt and ferve it tothe Table. ue sah 116. Pies after Cardinal's way. Make up your Pies very high and very narrow, ag the lid be alfo'very high} then; ferve them, ‘f plate. _ 117 Pallets with Ragouft in bottle. Take all the bones out of a Pullet, put the skin without the overture or hole: of the neck , which you fhall tie to the neck of the bottle, then make - what Farce you will, . with Muthrooms, Trufiies, | Sweet-breads, young Pigeons, Sparagus, and yolks _ of Eggs, wherewith you fhall fill up the Pullet or Capons skin, which you fhall tie up, and let flip into the bottle, which mutt be ftopt with pafte; feeth your Ragouft well feafoned in the great pot, out of which you thall take it, a little before you ferve, and ftove it before the fire, and. when you. fill chem up with Gaudiveanx , and cover them fo, — {pecially for a garnifh to.a piece of Beef, or upon thereof into a bottle without ofier, and leave | are ready to ferve, cut this bottle with a Diamond, fo that the bottom may remain full and whole 5 then ferve. a ene The i oe Feench Goo. ‘The way -of dreffing and ferving Mea for the bee Courfes. es nN coy + ay Gatnifp your difh with Flowers according ta fo | the gee and Convenience. Ban) ! y 1, The Pheafants - V ’ Hiten it on the'fire), that is, plump : it on the Gridiron, ‘and leave if one wing, thé neck, the head, and the tail) ftick i¢ with lardons; and wrap up what i is mote with siashneat paper 5 roft it, ferve, and unwrapit, The Hen, and the Rouge are dae the fathe ways 2. Pheafants, how to feed shem. Take wheat and mingle it with fome water, and give unto the Pheafants thereof thrice a day that is to fay, morning, noon, and night; this will feed them effectually ; if you intend th:m very fat, then take very fine-dreft wheat-meal, and mingling it with milk , make it into a pafte, and as you knead if, (prinkle in the corns of wheat among it; then make into {mall pellets, and dip- : Ping them in water, give to every fowl till his | gorge be well filled , continue fo doing as often as | his gorge empties 5 ‘thus feed Partridges, Quails;. and Wheatears. 3. The Turtle Dove. | ‘When it is deffed, ftick it, and fpit it, = 4. The Leveret. After ic is s Bayed whiten it on ae fire ; endorse | . it | ; t Foe, ae eae a5 mt? CL. on oe T= md go nd Tee ee eS Me og, b ? ie its bloud, flick it, and, fpit its when it is “aa, ee i is eas Se i Beal...» apatig si Ail ad (erve with a Poivrade, or witha fwect-fauce, hy = le 5 ® Partridges Hafhed.’ Het has & Shek as 7 bec very Hiei Take two or three brace of Partridges , and ha- ing, rofted them, fet them to cool , then mince hem, and ftew them in.a’ Pipkin with fome Mut- -on-broth, preferve the Legs, Pinions and Rumps,, . fewing them a parts in, your broth let there be an Ooion or tw0,. with a grated Nutmeg , being f enough; cover the bottom of the dith with french btead fliced: and chipped , then pouring the hath thereon, with fried Oilters , and fliced Lemon, Grewing, thereon the: yolks of Eggs, Grained with juice of Orange and beaten Butters ~~ nerd esi Sie 6. The Quail. nea ) After it is dreffed , blanch it on the fire, and, harde it. with @ lard, of. farde , which you thall cover with Vine- leaves in their fealon 3. when it is Mpolteia fetes: fi fiie crit av, 3k os eal Ry | EW ee 7 The Partridge. Wal fics sas reat After it is dreffed and blanched ‘on the fire, you muft fick it well, roft it, and when it is rotted, | ferves Feb cia ae! 4 ‘S | : , 3. The Capon. : After it isdreffed ,. aft be exceeding fat, cover :t with a‘fat paper and pyt into it an Onion fuck , with Salt and:@ litle Peppers when it is rofted, ferve. . | | g. Leung Pigeons rofted. As they come out of the Dovecoat, bloud them in water, then {cald and drefs them 5 you may co- ver them if you will with Vine-leaves; oF flick them ; when they are rofied, put a powrade undes them, and (erve. bid Tiaae As FEL AOS | | on the bread , lay the Legs, Rumps and Pinjons, — es , ft ene Cook, cs “10. Cram’d Pullets. 9 ho) * You muft plume them’ dry } "deel theta! anal blanch them on the fire, then’ ick or ge a sp a : i roft them, and ferve. * ie — ins Tl. Turkies © pReeey : oY Tt mokt likewife be plumed’ ary ; Bach ie on | the fire, roftit, and ferve. a he 12. Young Duks. atid a | Drefs them , and blanch them on'the ia Gnd q . ifyou will, flick on. them four little rofes of lar-: | dons upon the four j joints 5. >. when they are se j ferve with a Rotwrade. ord ont ri 13. The Wild- Pigeon. Ae 7 After it is well dreffed, ftick it, o it, and ferve, : “tae Cockerelt. | DrefS them, and blanch them on the fire: ; then flick and roft them, and ferves | You may ferve them dry, or’ ith a Basics rida | with water, falt, peppers; and'chibols minced. : You may alfo ferve them with Ragouft , as.the Sea-Hen, of which hereafter, i in the Article bin i, pt ‘Lamb. : If it is fat; after it is rofted, throw. on it the crumbs of bread, with a little falt , and pariley, if ‘you will, and ferve. 6; Teales. co | * After they are well dreffed, fpit them 3 /and when they are rofted, ferve them with Oranges 17. Gofeling.* - | Asit comes from the old Conk, feald: and diets . it, cut off thé neck clofe to the body and the legs, Bd after if 3s blanched on the fire, and trulled'up, fet it a roafting , and makea farce to put under it, with its liver, and ftore of good herbs minced together, which he thal! Pre in the os ea } lar fio | ee ew st : ee Se - os : . ES 0 AE ELE I FRE TOE AE LS eat dd Che Feench coms. at ard or butter , and {ome yolks of, Haet all: well tal oned, and ferve. . : _ 18. Sauce for Goleling fell is | Take the juice-of Sorrel abet with fcalded -Goofeberries feryed on Sippets with Sugar and beaten Butter , or elfe fill their bellies with Goofe- - berries, and fp. roft them 3, then mingle the Goofe- . berries with Sugar, Butter, Venvintss 5 and Cinna: : mon, and fo ferve them up. | 19, Pigeons pb Pe age 'Trufs your Pigeons, and put them into a Pip: kin with fome firong broth, having boil’d, fcum it y;then putin {ome Mace , fweet-herbs , “white Endive, Marigold-flowers and a little Salt, being enough, ferve thera on Sippets. ee ie | 20. Rabbits or Chickens bafhed. ‘Boil them in water , and fale 5. then take Tur- “nips, cut them in flices , and after eut them like Lard an inch long, but {mall , a good quantity, putting them into a Pipkin with a pound of But- fer, three or four {poonfuls of firong broth, with a little Wine Vinegar , fome Pepper. and Ginger, Sugar and Sale; thus lee them ftew leifurely with » fome Mace about two hours ; > being enough, put them on Sippets, running them over with Butter, Cream and yolks of Eggs beathen up bogeshery 2t« Young Wild-Boar. -— ‘Take off the skin as far. as the head, drefs it, and whiten it on the fire, cut off the four feet, ftick it withlardons , and putin the body of it a Bay-leaf,or fome fine herbs; when it is rofted, Sak 22. Young Rabbit. Drefs it, whiten.it on thefire , flick and roft it vith Verjuice undez it, and ferves ; After fo = 19 @UR PFeenH Cook, -After it is rofted , » you may put fome Salt, little Pepper, and juice of Orange in the body sf it, and ftir all = together, then ferve. . + Ge Vegas aee Thurfo. Sic : > After j it is palled, trufs it up, and bivbeh it, ftick it and fpit it, put a toft under it , anda fauce with’ Verjuice: >a little Vinegar, Onion, ‘and O- range-peels then ferve. So is the Fieldfare done. 24. The Rayle. Tt is dane as the Thruth, ‘without amin it, | ferve. | : age Tonng Parwiide ges. ‘Drefe them, ‘and blanch sheath on the ae ‘Dick . them with lardons , roft them ‘with Verjaice un- der; then ferve. | 26. Young Onsite: -'Fhey maft be covered with Vine-leaves i in the fcafon f : 27: Young Turkies. Pall them warm, lec them mortifie, then drefs them, and blanch them on the fire, be them and | roft them then ferve. ry ae 28,‘ Phovers\) fies. ae! After i it is pulled, truGs i¢ up, and biddeh it, then lard it, and roft i its ferve i it ‘with, a a fauice and toft under it. ; - 29. Loin. of Stag 3 Take off all the skins, ftick 4 it, and Apit i it, , ferve it with a Poivrade. The Fillet is done up like ‘the Loin with Poivrade. - The Loin of Roebuck is: aif dine the fame way. 30. Ortolan. ae : After’ itis dreffed, trufs it hinsa and barde it em | ard, | big 2 vy he a bested he ane BS i ial year he ffeench Gok. 113. Lard, nid Vine-leaves over i¢ in the feafon; (in the Spring ic muft be-drawn ) after it is rofted, ~ ferve. gt. Fieldfare. ees ane ‘Drefs it as the Thrath above, numb. 18. arid with the famefauce. 32. The Woodeocke a When it is pulled, trufs it wich its bill, which is in ftead of a prick, whiten it on the fire, and {tick it, roft itwith a toft under it , in the way of a Poivrade, with the juice of Orange ; 5; tacn ferve. The Snipe is done after the fome way, | 33- Another way for the Snipe. | ‘Drebi it as the Ortolan, only that fome do draw them, which is very fitting at any other feafon but Winter, becaufe thefe birds, in the Spring, — Summer, and Autumn, live on nothing but Ca- terpillars, Ants, Lice, Herbs, or leaves of Trees, _ but howfoever.,, drawn or not, cover it with Vine leaves in the feafon, {pit ic and roftit, fo that it be not too dry, and ferve, "34. Woodcocks rofted. _ Make choice of fiich Woodcocks as are newly killed , pull and trufs them, then lard them with broad pieces of Bacon pricked over the breaft; being rofted, ferve them on Tofts dipt i in Verjuice, -or the jutce of Orange. 35. Woodcocks rofted after the Englifh fafhion. ee wath and roft them, balte them with Butter, but be fure to fave the Gravie ; when enough , bread them with bread and flower, and ferve them on Tofts with Gravie , fome will not draw them, but roft them with the Guts, of which afterwards they make their fauces Da | I 37. Woods . wee gs Ne RT 2. 7m yaw pe wad TS ROE) naar pee Tame 1f4 ate geen) Cook oa need Woodcocks or Snipes boiled, “Boil them in water and fale, , then take out the Guts and chop them fmall_ with Liver , mingling therewith fome crumbs of grated bread, a little of the Cock-broth, fome large Mace , and flew them together with fome. Gravie 3 then diffolve. the’ yo! ks of two. Eggs with fome Wine Vinegar , and a little Nutmeg grated , being ready to dith ‘them. ‘tp, putthereto. your Eggs with Sippets, running P allover with beaten Butter, vane and Lemon minced fmall, " They, ae Pee eee S tockdove.>- tur VEE After it is drcffid, whiten it onthe fire, af l and roft it, with a Poivrade under i it, and ferve. - 38. Loin of Veal. ) ‘After it is mortified , and blanched , ‘flick “it very. thick , roft it and makea Ragoult with Ver- juice, a little Water, a little Vinegat, Orange-peel, and chippings of bread , then ferve it well fea- i foned. 39, Pig flicked. Take off th é skin, cut off the ane and che four fect , nea it In Warm water , and ftick it, or if you will, bard it half; when it is rofted, ‘ferve with énimnbs of bread, and fale upon it. a 40. Wild- Goofe. | Afteni it isdreffed , blanch it on the fire , and Jard it only on the quarters like a little rofe 5 roft | it and lerve. The tame Goofe is done the raw way 7 fen 4t. Water- Hen, Preis After it is pulled, draw it, blanch it on the fire, ftick and rolt it with a Poiviade under it, and ferve. nah #2 ae e Capon A ee helt: tok eee r- CF ee ee ee a eee eR ee es ee a ee Oe Che French Coon, 115 gt Mladic: © Capon with Watercreffes. " * “Bard j it with lard and roft it, feafon your Cre fés with Salt and Vinegar, or otherwife dead ‘in the Capon, fauce with a little Vinegars then ferve. Slas %. dete 430 Sucking Pig tore natura oa “ake it from the Sow,S{cald it, drefSit, and roft 1¢ with a Bundle of lerbs , falt and waar in the body of it; then ferve. 3 Another way. ake it ‘alfo from under the Sow, bloud it in ( ter ready to boil, and when it is fealded, empty it at the fide, trufs up the fore-feet towards the neck , and thofe behind with a prick, blanch it in warm water , and flice it on the body ; ; to rot it, _ put into the ftomack of it an onion fticked with cloves, fine herbs, a little butter, falt, and a little pepper, then fow up the overture, or hole, and roft it. That you may not be troubled with ba- fling of it, rubit with oil Olive, thus he taketh a good colour , and the skin is very tenders when it is well rofted , ferve garnifhed with flowers, You may bafte it with fale and water , or elf rub it with fome lard, Another way. Take it and {pit it, and lay it down to the fire, and when your Pig is through warm, skin her, _ and cut her off che {pit as another Pig is, and fo divide it in twenty pieces more or lefs, as you pleafe; when you have fo done, rake fome White- Wine and ftrong-broth 3; and flew it therein, with an Onion-or two minced very {mall, a little Tyme alfo minced’, with Nutmeg fliced and ie 12 grated @ 216° = Ohe French Cook, . 3 : grated, Pepper 3 fome Anchoves and Elder Vine- -= gar, and a very little fweet Butter, and Gravie © if you have any , fo difh it up with the fame Lis — ' gant it is frewed in, with french bread fliced un- er it, with Oranges and Lemons. — . 44. White-tails.- = _, + Pullthem and leave them their heads, anddraw - them, trufs up their legs like the Woodcocks, then _ whiten them on thé fire, and flick them, or if — you will in little rofes on the thighs; when they — are rofted, ferve with a Poivrade under, Wey 45- Heron, ‘a Pull it, and draw it; then feek out fix Galls _ which are on the body of it, and a feventh which is within, trufs up the legs along the thighes, — blanch it on the fire, and ‘ftick it, wrap up the ~ neck with butter’d papers then roft it, and when its rofted, ferve. | saat 46. Chine of Hare. hs After you have taken off the skin, and emptied him, cut him chine-way, that is, as far as. the fhoulders, then take off three skins which are on’t, then trufsic up behind, ftick and roft it, and fcrve witha Poivrade, - p : roc 47. Hare Hafhed. hice Take an Hare and cut him to pieces, then take water and wine and wath off the hairs therewith, then ftrain the liguor and parboil the quarters ; having fo done, put the Chine as it is cut in pieces with the legs fhoulders and head whole into a dith, adding thereto three whole Onions, with fome of the liquor in which it was parboiled , and _ fo flew them, then add fome Pepper, Nutmeg, Mace, and ferve it on Sippets. a sch ig ES a «48. Shoulder or loin of Rohe. After you have beaten it well, take off the Vée- | nifon of it, which is commonly called the Lards _ then ftick tt, roftit , and ferve it with a Sauce ae bert, or with a Poivrade. : As for the Loin, lard it with viele fara and | pafsic in the pan ‘with freth feam and tome, | -then feeth it with broth and water in a great earthen pan or kettle; feafon it well, and when it isalmoft fod,pur intoit a pint of white- wine, and all being reduced to the proportion of a fauce, you may ferve it under the fhoulder, or if you will ferve it dry, it muft be more tharp. : 49.-Iame Pork. You may difguife it near hand like the wild Boar, that is, after you have beaten it weil, you thall endore it with bloud, anda while after ftick it, and {pit ic, not forgetting well to endore the feet with bloud before it be rofted 5 ferve it as the Boar, with fauce or without it. 50. Faun of a Hind. Before it be mortiticd too much, drefsi it very neatly, trufSit up, and take off fome skirts which are on it, and look like flime; then blanch it on the fire ie to ftick it, fo that it be not too much blanched , becaufe it would put you to too much trouble to lard it ; take heed alfo left you burn the head, or left the hair of it become black, fpit it, and wrap the head with butter’d paper 4 when it is rofted , ferve with a Poivrade. 51. Faun of Roe buck. - Drefs it as above written, trufsitup’, and lard it, wiap up the head alfo with butter’d paper, I 3 aad ~< . * ; - re OP, Frency. Loot and. when it is rofted , ferve it with a Poinsade, Oranges or {weet- ue Ne HOR. aaa §2. Filles of Roe- Bhan Beat ) “After you have fuck it, roft it wrapped up ah -butter’d paper, after it is rofted , ferve it with a na tog at _ ee way, mS . “You may | lardit with mean lard, a tick: it ¢ on & she. top with: {maller lardons 5 >, “when it is at the | 9 fpit, make a pickle under it, and after i it is rofted, | ftove it, and ferve. RATT Wiis tice ty 53s 1Brealh Piel Forad vent ehh Take i it white and fat , and let it fteepyin: water : till your Farce is ready, which you fhall make ~ thus 5, Take off the flefh of a Fillet of Veal, Beef- fuet, crumbs of bread boiled, Capers, Muthrooms, ‘ a few fine herbs , and yolks of Eggss. mince, all together well feafoned, and farce the breaft. with it; which being done, “clofe it up with pricks, or fowit up, and blanchit i in warm water 5 this is to ferveit boiled.+ 2. 3% / .. For to roftit, put into your farce aaltath of ipict’ and other things, and fillit notfamuchastoboil, after you have fiuck j it, and fpitted: it, make un- — der it what Ragoutt, you will 5 after, Jt, is. rofied, and the fauce well feafoned, foak, it Pits and ferve. ’ PT pte Cit yes 54. Breaft of Veal farced ae Take fome Veal. and mince it well., and mingle therewith fome Beef-{uet minced alfo with {weet- herbs chopt very fmall,, feafon them with Cloves, Mace, Nutmeg, Pepper. , three raw Eges and Salr,. then prick it up after you have filled the breaft ac sig lower eee this pong done, flew it with fin ar yates — Ghe French Cook, = tip : Shite wine and large mace between two dithes, an hour after put thereto forrel, parfley, and (weet _ marjoram bruifed with fome beef- marrow , ot ving it a walm or two, then difh it up on fine _ fippets, broth it, lay on 'fliced Lemon, and tad | run it over with beaten bitter. : bis 55. Leg of Veal farced. ) © “Leave only the skin and knuckle whole tope- Wier taking out all the meat, then mince it with - fome Beef-fuet and fweet- herbs , feafoning it with “Pepper, Nutmeg, Ginger, Cloves, Salt, a lirtle Garlick , yolks of Eggs hard and quarter a Pine- apple feed: Piftaches, Chefnuts and ‘pieces ‘oF Artichokes, fill the Leg herewith , and fow it up, then boil it in two Gallons of water with fome white-wine, being almoft boiled, put fome of the broth i into a Pipkin, with Che outs, Piltaches, Pine-apple-feed , Marrow and Mace, and ftew them well; the Lee being boiled, difh it up, broth ‘it herewith, putting fried fi ppets round about it, -and run it over with beaten butter. : 56. Loin of Mutton. To ferve it with Ragoult, in Steaks, or whole, you muft pafs it in the pan with butter or melted ard, being flowered, then foak it with'broth, \a bundle of herbs, and Capers, feafon it with Pep- per, beaten Cloves and Mace, and‘Salt , and to thicken the faucé , fry a litle lower with fome Jard; and when the flower isbrown, put .to ica minced Onion, and a drop of Viner ar let all foak together, and ferve garnithed with what’ you have.. You may roft it fuck with pairfley , and _when it is rofted , ferveit dry , or with Verjuice of ERE eas three or four Anchoves ina little Re & Clarets | CSN e and dj ‘aide iene over Yee fire, and ie Hi b get put them i in your fauce, = 57+ Loin of Mutton another way. | After it is well mortified, lard it with pecat rd, and {pit it; makea pickle with Onion, Salt, Pep- per, avery little of Orange or Lemon- ‘peel, ‘broth and Vinegar 3 after it is rofted, foak it with fauce, which to thicken you thall ufe a little flowre paf- fed in the pan with fome lard, as in the prece- dent Article ; garnifh it with what you have; Capers are good for it, and fome Anchoves. You -may give it the thickning of Turnips rained, | arn or otherwife, Salt, Ree >a few esran of bread, or any thickning you have 5 then mix all rogether, and {oak it without covering , ferve the Ragouft with a little Vinegar, or juice of Leg of uttOny you may mix it with what you have have a care that the Rib of Beef bé not black with too much rofling, — : "- * 59. Neats Tongue NN F ‘Seeth it, drels it, ftick it, and roft it on the fpit, after i it is rofted, cut it alone i in the midit,and ferve . with fuch R2 goulk as you will.” | Anotber way. ‘Soak it with a little wine, fupar and clove, untill the {weet-fauce be inidee and if it is not ftrong erie Put init a Bi of Vinegar} then ferve, +; | a Os Nears ry | he feeeh cook. laid Me 60. Neats Tongue ftewed. Take a Neats Tongue being tenderly boiled and ‘Nell blanched , and flice it into thin flices , as big nd as thick as an half Crown, fry it in fiver But- er; then putto it fome Mutton-gravie , béaten cloves, Mace, Nutmeg, Salt and Saffron ; ; ‘having, tewed them well together, put to them fome yolks of Eggs diffolvedin Grape-Verjuice; give thema ‘ofs or two , the Egos and Gravie being pretty thick, dith them up. | ‘61. Leg of Mutton ie the Royal way. Take a good Leg of Mutton , big and hort, beat it well, take offthe skin, and take out the knuckle- bones, flowre it , and pafs it in the pan with lard or freth feam; then feeth it with a little broth well feafoned with Mufhrooms, Truffles, and Beatilles , when ic is almoft fod , fry a little flowre with an Onion, a drop of Vinegar , anda little beaten lard, foak- all together , ferve with a fhort fauce , and garnith with Pomgranates, ox Lemon flic ed. | _ $2. Leg of Mutton farced. You ‘hall find the way of farcing it in the difcourfe of Pottages; after it is farced, foak it with good broth and a bundle of Herbs, fry i into it flowre, Mufhrooms, and fteaks, for to garnith, feeth well all together , and thicken the fatice wel, with what fharpnefs you will, Lemon, Orange, or Verjuice; ferve garnifhed with what you have over your {mall fteaks, 63. Hens or Pullers rofted, Take cither Hen or Pullet, fo that the be full of Eggs, draw it and roft it; being enough, break it up, and mince the brauns into mall fices , baht t 4 122 ~ whe Freenet ; _ the wings and le s,.and rump ‘whole , ftew afte 1 the Gravie with fome Sale, add. thereunto a mir ced Lemon 3 being, enough, Jet the meat lie in th middle of the dith with the legs, wings and rum aboutit , garnith the difh with: einer and kk mons quarter d, | 64. Far tex. iain : Ate. you. have made a good choice , mean it! cut off the extremities of ic, and lard with mea lard; after it is owred , pals it, in the pan wit lard or freth. {cam., then foals it, with good. broth and feafon it, when it isalmof enough, fry int’ it Muthroome, fat Livers, ‘a little flowre , and a Onion. ftuck with Cloves ; after all is ‘well: foc and the fauce well thickned, you: aA frre it ea nithed with Pomgranate, hanelasl ) Another way. re Ny Ey oa may face it with Oilers, or at 5 youn Pigeons, and with all other Beatillss feeth it th! . fame way , and, garnith with what you have | then ferve. Ai hee el » Another way. massage ee | » Cut it in half, key it in the pan, eae it, an gamith as. before; then ferve. | Another way. After it is fticked or covered ca a paper ove the bardé, roft it 3 when it is well rofted, powde it with crumbs of bread and fmall falt; then fery| it with poor man’s fauce, Verjuice or OenBr, an: in winter with creffes. ft ieee a Wien Batteurs de pave. aS Gs To put them with Ragouft, cut off the head an| -the feet, after they are. “dreffed , Jard them wit!) mean lard, fowre them, and pals them i in the i ae wit) aoa $2 "yi F | Tia eee Saya vith ibuttes or melted lard , then foak them with woth well feafoned, a bundle of herbs and Muth- fsoms; fry into ic alittle Flowre and, Onion, wd after chat all is well foaked, ferve with alae hnickned with what thickning you will. 66, Shoulder. of: Veal rofted. | After it i is well blanched in’ water, or on the fire, which will be the;fitcer and better, fick or bard it withlard , or if you will ,: as it roech, bafte it ivith butter, alten, itis rofted, ftrew on it crumbs of sread, and {mall falt, and ferve. oan : You vari ‘ferveit rofted with a Poivrade, AO] > Chine of Veal boiled. . ae a Chine of Veal, and fiew it in fome (tcong broth, white- -wine and Caper liquor, flices of parerlarded ‘Bacon, Gravie,; Cloves, Mace; whole Pepper , Saufages of minced meat without skins or little ballé: fome Marrow, Salt and fome {weet-herbs well pickt and bruifed , put them to your broth a quarter’ of an: hour before you dith your'Chine, and give them 4 walm-or twoy-then dith up the Chine on french bread 3 broth i it, and run it over with beaten Butter.and ‘fic’ t ‘Lemon. a Oe. Geefe’ hove 20 fal ame: “pale a fat ftubble Gooft and ‘bone it, ‘Teaving the breaft'bone thew wipe it! very: idedn’s after this , fale it one fortnight, and hangit up for anothers then boil, ic in running. water very tender , and when you ferve’ it oh let it t be with Bay: Kayes. te AX te 69. Liver Veoh Lard’ it with mean Latd, then flick it, warm the {pic about the place where i it usb toremain; ene as it doth rolt , baite it with a Poivrade, , a i coppoundca Che Feeney Coo = ag ea ee re, SE RE ee 324 = Ohe French Cook. | compounded of chibols, falt, onion fuck, pepper, a anda litele broths after it is ‘rofted , foak i itin the © fauce, then ferve it whole, or in flices, annd let — the fauce be well thickned , with what thickniog, 4 * you will. iia GA 70. Lark: be: eee | = Roft hich frack! or barded’ with lard; after _ they are rofted, if they are barded , beftrew them with crumbs of bread, and fmall falt, and ferve. : 71. Wild-Duck. | | You may put it the fame way as. the bastcler dee j _ pave, and with what garnifh you will, You may alfo roft and ferve it aha a Poivrade. | N 0 TE. All other forts of meats may be puti in Ra- gouft, as Beef, Mutton, Lamb, Pork, "any part of itas you pleat. Kid, Hind, or wild Boar; but you mutt. take careto | appropriate them , and doin fuch man- ner as they may havea good tafte. The way of making ral fome Sauces. : | He Sauce called Poivrade is made with Vi- | negar, Salt, Onion, or Chibols,. Orange, or ‘Lemon-peel, and Peppers feeth it, and ferve i it under chat meat, for which it is fitting. | The Green- fauce is made thus. Take fome | 4 green ey - iy igo el a i I a a. : —— -- The French Cook. 125 green Corn, burn a toft of bread, with Vinegar, — a little Pepper and Salt, and ftamp all together in a mortar, and ftrain it through a linnen cloth, then ferve your fauce under your meat. The fauce for the young or old Rabbit, After . they are rofted’, yon put fome Salt and Pepper in the body, with fome Orange juice , and ftir all _ well together. For young Partridges , Orange, or Verjuiceof — Grapes. ete Another fauce for the Thrufh and the Rayle, is to put fome tofts under the fpit, and when your _ Birds are almoft rofted , you take away your tofts, and fet them apart, and take Vinegar, Verjuice, _ and Pepper, and Orange- peel, boil altogether , Sale, having put in your tofts, ferve. : _ The Fieldfare, and the Woodcock ate ferved with tofts, and a Poivrade under. | The Plover is fervéd with a fauce made with - Verjuice, Orange or Lemon-peel, a drop of Vine- gar, Pepper, Salt, and chibols, not forgetting tolts. “a The Snipe will have the fame fauce. _ The Stock- Dove with a Poivrade. Pig and Lamb with a green fauces - Inter-courfes he Butter, Salt, Marrow , and eu bie together: Gh diy, "bec or eso fir ; . Flefhed. Sac ib say) a, ea , Ie Bete and Fest a de | A ‘Fter they are well fod, pafs them i in Hah pin with burter or melted tard. arid a litele Oni | om, and feafon chem well; foak them in a little | pot with 2 fitele. broth, and when the fauce is welithickned , put to it a dropof Vinegar , ih fome mouttard, if it-be in feafon, and férve. — 2. Entre de Table. ihe: Pk young Chicken-peepers, the yolks of hard’ Eges, the bactoms of boil’d Artichokes, fweet- breads of Veal, Lambftones blanched , ‘aid put them intoa Pipkin, with Cocks-ftones and Combs, aud knots of Eggs, add to them fome ftrong. broth, white-wine, large Mace, Nutmeg, Pepper, foftly. Then parboil fome Goofeberries or Gries, and mingle them with Butter, Potato’s, Skirrets or Sparagus, and fome boil’d Piftaches; thefe being | - well ftewed,dith your Fowls on carved Sippers,and — pour on your Sweet-breads, Artichokes and Spa- ragus on them with your Grapes and flic’t Lemon, running all over with beaten Butter. For variety fake, you may put fome boil’d Cabbage, Lettice, Colliflawers ) balls of minced meat, fried Alm: onds and Calves Udder. 3. Staggs Feese A‘ter th:y are well drefled, feeth Shen: in a { - por, - a Sa als yh as es alas ald Pea —— Ohe Frenchy Cooks ray 0t, and when they are well fod , foak them with’ Wine , next pafs'them in the pan with fome lard, ll being well feafoned, then foak them again etween two dilhes with a little onion , and good. sroth, and when the fauce is very fhort, ferve. 4. Venifon Paftie. © © TE the fieth of #t be hard , beat it, take off the upper skins, and lard ie with great lard, feafoned with Sale, Pepper , ‘Vinegar, and beaten Cloves. ifit be co keep, make your pafte with Rye-meal, without Butter, Salt, and Pepper; bake your Pie for the {pace of three hours and a half, after - it is baked , ftop with pate the hole which you a left for to give it vent, and ferve it in flices. ‘Slice of Paftie. f The maner is to feck out the fide , where the lard is moft feen,' and being cut very his to ferve it. awe dls 5. Pajtie of Gammon. ; Water it ewe and when it is unfalted enough, boil it a little, anid take off the skin, then put ic in brown pafte as Venifon, and feafon it with Pep- ‘per, Clove, and Parfley’ > If you will be ruled by me’, ’ you fhall alfo lard/it as Venifon; bake it proportionably to its bignefss if ic is thick , five hours, # it is lefs , lefS time will ferves after itis ‘cold, ferve it in flices. 6. Trouffles with Regouft. Peel them very neatly, fo that no earth may remain on them, cut them very thin, and fry them with a little lard, or if it be faft day, with Batter, anda lircle Parley minced, anda little broth ; when they are well feafoned , foak them , fo that the fauce be a little thickned >and : erve pak ella Bch ah ocr i oy ip ie a@he preach Cook, 131 ‘A ferve them alone, do them alike, and when you ate ready to ferve , make a fauce with good frefh Batter, one Chibol, Salt, Vinegar, Nutmeg, and, let the fauce be well thickned: you may put in it fome yolks of Eggs, ifit be ona fleth day , then garnith your plate warm, and put your tance over it; and ferve. . _ Ancther way. , Take a skillet of fair water, and when it boils, put in the whole tops of the Colliflowers, the root being cut away, put fome Salt to its being very tender boil’d, dith it whole in.a difh with carved fippets nadia about ic, and ferve it with beaten ‘butter and water, of juice of Orange or Lemon. Or you may put them into boiling Milk with forme Mace and Salt; ferve'them on fippets with the yolks of Eggs , boil’d Raifins of the Sun, and beaten Batter and Sugar. | 20. Cream of Pifta hes. - Take one handful of Piftaches ftamped , and a quart of Milk , boil it with fome Meal, which ° you fhall mix with it; ; when it is almoft fod jallay fix yolks of Eggs with your Piftaches, and a little very frefh butter, put all ina pan with ftore of Sugar, anda lietle Salt. IE you will, you may put in it Musk or Amber alfo , with much Sugar; ‘but very little Musk’; beat all ‘well fopetiet and fesve garnithed with Flowers, 21. Gammon with Ragouft. Sod or not, cut it into very thin flices ; then put - thei in the pan with very little Wine , then foak them with a little pepper, few chippings of bread oe {mall; and juice of Lemon; then ferve. BPG 4 922e Cam : ne ‘ a | _ ehe f rentch Coot: oe 22. Gammon rofted. : Cut it into flices, and fteep it ina alittle oa, and a drop of Vinegar § ; make it lukewarm, ‘then ‘take it out, and put crumbs of bread upon and under it 5 roft it well, and after the fauce hath boiled a very little, put ic under it then ferve well garnithe ny flowers or leaves. - Gammon in flices. — heck § it is A fod, cutit fittingly » and very shen 3 then ferve. 24. Thrufhes. ‘Beal them neatly, cut off the wings, the loses, and the neck, and draw them, flat them alittle, _ then flowre them, and fry them with lard, then foak them with broth well feafoned , and a {mall bundle of herbs; when they are enough, and the _ fauce well thickned , ferve them with Oral? juice of Lemon on them; and garnifh about witha whole Lemon fliced. © 25. Pickled Pullets. After they are well dreffed, cleave them in two, af they are {mall, break their bones, and fet them a pickling with Vinegar , Salt, Pepper , a good quantity of large Mace, a little Cinnamon and Ginger, and a bunch of (weet- herbs, Chibol, and _ Lemon-pecl; let them fteep therein, till you ‘have occafion to ule chem, and then (et them a drain- ing, flowre them, and fry themin freth {eam or Jard; after they are fried , foak them a very little with their pickle; then Serve with a fhort fauce. — 26. Udder baked after the Italian fafbion. \ \ ‘Fake an Heifers Udder and boil it very, tender, then fet it by to cool, which done, cut it into Dice- work. , apd fesfon it with fome Mace, Cloves, Cinnamon, Che French Cook, 133. IE Cinnamon, Ginge, Salt, Piftaches, Dates, and bits . | of Marrow}; make your Pie not above an-iach high, in the form of a Cuftard, prick it and dry it in the Oven; then put in the above named Materials , adding thereto fome Cuftard-ftuff, _ made of Cream and Eggs, Sugar, Salt, Rofe- water , and fome diffolyed Musk 5 then bake it, and ftick it with Date’. | ; 27. Otherwayes to eat bot. Take a cold boil’d Udder, flice it into thin. - flices, and feafon it with Pepper, Cinnamon, Nut- meg, Ginger and Salt, mingle fome Currans - among the flices and fill the Pie , put fome Dates on the top, large Mace, Barberries, Batter, and the Marrow of two bones; then bake it and'after ice it, but firft liquor it with Butrer. | 28. Lambs-head boil’d in white broth. Take the brains out of the Lambshead, then open the pipes of the Appurteriances, wath and foak them very well; then fet it a boil- ing, having fcum’d your pot or pipkin, put in fome large Mace , whole Cinnamon, flic’t Dates, fome Marrow and Salt; when the head is boil’d enough, difh it up on fine.carved fippets, and’ trim the difh by fcraping Sugar, then firain half a dozen yolks of Eggs, with Sack and a little Cream, put itinto the broth, and give it a walm, ftir it, and ferve it up with flic’e Lemon. ~ 29. Lambs Purtenances with Ragowt. . Take the feet ,the cars and the tongue, pafs them in the pan with butter or lard, a chibol, or fome -parfley, then foak them with good broth, when they are almoft enough, put it in fome minced capers, fampixe minced, broken {paragus, the juice : gee Ti ANS ues q 14! i aNe sfeency cook, of muthiooms or truffles , and feafon all ‘wells S| ferve néatly with a fauce well thickned with shat f thickning you will, and a garnithing of leaves and flowers, and above ~ let hit Partenances be very white. | ‘al 30. Larks wish Ragontt. : aittek: they Ke well pulled, draw them, flat them,’ flowre and pafs them in the pan with butter or® lard, then foak ther with good broth, a bundle of herbs, and a few minced capers, all well fea- foned 5 after they are enough , and the fauce well’ _thickned with what thickning you will, ferve with _ piftadties or pomegranate, and flices of Lemon. 316 Fellys . For to make Jelly, take’ a Cock; fay off the. skin; take alfo eg or knuckle of Veal » and the four feet, break and blanch them, then put therm. in a new earthen pin, and feeth them for the {pace of two hours and an half; and when all is almoft fod , put in it fome white- wine very clear, when ‘you have put it in, ftrain and prefs your: meat through : a napkin 5 take your broth, and put if inf # pan or pipkin on the fire 5 when-it is ready to boil, putin it five quarterns of Sugar, and? when “it boils ; pour into it the juice of fix Le-’ mons, and the whites of a dozen of very new laid Eges very well beaten; afterall hath boited,’ put it into-a very clear ftrainer , and mix in it! what colour you will; musk it, andferve.° * . 32. Felly of ‘Harts-born. Take Harts-hovn ralped , for to make three” dithes of Gelee , you muft take two pounds of _ Harts-horn,, feeth it with whire-wine two hours, fo that after it is a8 ide may ‘remain to.make: ; : ke ci ay ny } bs? i ci oe : ; | Ghee Feench Cook, 135 -up your three difhes with; ftrain it well through’ _ a napkin, and then put it in a pan with one pound of Sugar, and the juice of fix Lemons; when it is ready to boil , put in it the whites of a ‘douzen of hew-laid Eges very well beaten, and as foon as you have put them in, pour all into the ftrainer , and fet it up in a cool place; ferve — it natural, and garnith ic with pomgranates and » Lemon-flices. | | 5 33+ Green Felly. ef Take your ordinary Jelly , as it is above de- fcribed , and take fome green colour at fome Drugfiers, which you fhall mix with your Jelly; then ferve. : 34. Red Felly. : _As your Jelly comes our of the firainer, ficep it with very red Beets , well fod and {craped, ftrain all together through a linnen cloth, and fee ‘it a cooling; then ferve , and garnith with other colour. { , _ Xn like manner you may make Jelly yellow, violet, and blew. | - 35+ Felly Crystal. i Take what quantity you think fit of Calves ‘feet, and fcald the hair off very clean, knock off the Clawes, and take out the great bones and fat 5 then lay them in fair water, in four and twenty. hours fhift them three or four times, then boil them,in a Pipkin of fair {pring water, ‘cum it well, and boil away one halt of the liquor, then firain it into a bafon, and fo let it cool; then pour the drofs from the bottom, and.take the fat ‘from the top, then put it into a large pipkin, entaining a Gallon and half, and add thereto, . 4 KR 4 "a pottle ype. 136 @he French Cook. [Sno old ‘clear White-wine, the j jilice of flac emons, three blades of Mace, and two races of | inger flic’t, then. diffolve it again into broth, and let it cool; then take four pound of hata . Merc whites — of Fegs in a great difh with a rowling pin, and -| put itinto the Pipkin with your Jelly, ftir it to- Sugar fine beaten , and mix it with gether with a grainof Musk and Amber: grecfe, fet it a fiewing over a foft fire , before it. boils, ; put in fome Ifing-glafs, being boil’d uP, ae it off, and let it cool. 36. White meat. Take the thickeft of your Jelly , rnake it luke- warm with Almonds well ftamped; ftrain them together through ‘a napkin, and mix a drop of milk with it, if it is not white enough 3 after it is cold, ferve, and garnith with other colour: 37. Sallat of Lemon. . Take Lemons , what quantity you will » peel them, and cut them into very thin flices, put ‘them with "Sugar, Oxange, and Pomgranate- Saeed 3 _then ferve neatly. 38. Achis of poss 5 ; te ee tans ica mamas a POT a - Aftr youre Partridges are rofted , take up the» ‘brawn, mince it very fmall, allay it with good broth, and feafon it; then foak it with a Chibol, © and when you will ferve, adde to it the -yolk of | an Egg, and the juice of a Lemon, and garnifh it with what you will, as Piftaches, Pemecenste, and Lemon fliceds then ferve. 32. Riffols fried. | ‘Take the brawn of Partridges, or of other meat, mince it very {mall, and feafon it well 5 then: make your dhcet of palte very: thin,-and drefs: up your -Riffols — / Were ee eS ee 2G OS we gh = weae y SF ea) a ee ay ak : ‘Che french Cook. . 137 Riffols a it, which you fall: wid sgith freth carn or melted ‘ard. - 39. Riffols puffed. | Ve They are made the fame way, but that he meat ) of them muft be a little fatter; after they are wel {eafoned, fry them neatly, and ferve. © You may alfo make Riffols in the fame manner with any other kind of meat; ferve them with Sugar, and {weet waters on them. | 41. Frifter of Marrow. Before the fpecifying | the feveral kinds of Frit- ters, itis fitting: firtt to give here: a general ee of them. ~ Take fome Cheete, Ritip’ it ete in a mortar, or in a difh, and ifitis very hard, put a little milk with it, ‘then: fome flowre and eggs proportion- ably 5 feafon all: with falt, and pafs it with frefh 'feam ,' or refined butter for faft daies 5 ferve with abundance -of fugar, and a little orange- flower -watersor rofe-water on it. _ Ifyou will make Fritters of Marrow of Beef, take the biggeft pieces of Marrow you have 3 after they are fteeped, cut them into flices "fit them in your patte, fry them, and ferve in the like manners Apple Fritters are done the fame way, + + 42. Fritters of Artichokes. | Take the bottoms of Artichokes, and feeth them “half, and after you have taken ‘out the choke, cut them into flices , make a preparation with flowre _and eggs, fome falt, and a little milk , then put your Artichokes in it, and when your freth feam is hot, put them into it, one flice after another 5 ity ‘them well; = ferve. | eee 43° Fritters ee ee ee 92 Vi 6 ral te ob, weal Es 2 Py wr ow) +, o 6g ee a eee 7 Pag | *, ‘ C ty aT q | se ‘ .* ie 4 938s sD HC French Cook, 43. Fritters after the Italian fafhion, pt Take a pound of the beft Parmifant grated , 4 | _ pint of fine flower, and as much fine bisket-bread_| muskefied, beaten toa powder , the yolks of half | adozen Eggs , fome Saffron , Rofe-water, Sugar, || Cloves, Mace and Cream, make it into a ftiff pafte, then make it into balls, and fry, them in clarified Bitters) ooo! ins A Bena aoe iy Another excellent way according to the | Take a pound of Rice and boil it in a pint of | Cream, being boild fomething thick ; lay ic ina | broad difh to cool, then fiamp it in a fone mortar, with a pound of good fat Cheefe grated, fome Musk,and yolks of four or five hard Eggs, Sugar 8 grated Manchet; then make it into balls, the pafte | - being before made ftiff,colourthem with Marigold | flowers ftamped, Violets, Blew-Bottles, Carna- tions or Pinks ; making them. of fo many feveral forts of colours; ferve them with juice of Orange and {crapt Sugar. vt Shes, on | Pie 44. Stiff Fritterts 9 . - Make your Fritters pafte ftronger than ordina- ry, by the augmentation of flowre and eggs , then 9 draw them very {mall and flender, and when they | are fried , ferve them warm with fugar and {weet | “water. Bry, 2 aT ay | 45. Palte {pun ua Take Cheefe a faye) take alfo as — rouch flowre and a few eggs ; all feafoned, feeth ic | in a Pipkin, as pap well fod, that istofay, fome- | thing firm, and pafs or ftrain it through a pafling or firaining pan, upon fome fat paper , after it is — fod, {pin oz draw the pafte in what fort you ek i oe OO a then sl bis ® whe French Cook, ce 139 i} nd fweet waters. | an 46. Lemon-pafte. 2 Ie is made the fame way as we have faid of the pun pafte, but that: you mix Lemon. with it, rou muft ferve it as above-faid, well garnifht with Nowers. . The Almoft-pafte, and the pafte of Piftaches are made the fame way. 47- Ramequin of Kidney. Take out the Kidney of a Loin of Veal rofted, | mince it with parfley or garlick’, and the yolk of in egg, then {pread your implements well feafon- ed upon bread, which you fhall toft in the pan, or on the gridiron, and fhall ferve all dry ; > you may put fugar on it, if you will. You may make tofts of Kidney of Veal almoft the fame way , but that you muft put to it neither parfley nor onion; but the Kidney being well feafoned , you fpread it on your tofts, which you fhall alfo caufe to take a colour in the pan before the fire; and when you ferve , you may fugar them, and even mix fome: fugar in ‘the imple~ “mhents, if you will. ~ You may make tofts of: Kidney of Veal thus 5 ; take the Kidney, mince it very well with fome | Beef-fuet’, a little Spinage, a few fweet-herbs and ome grated bread, feafon it with nutmeg , beaten cloves and mace , ginger and fale’, then break i in _ three or four eggs to bind it, then {pread it on your -tofte, and pals. it through the pan, dith it and put toit the juice of Lemons; and a little lugar , and ferve. 7 ag may ute fome Cuttans, if you pleafe. : 4% ain Ge i fey i it, and ferve it pyramid-wife with fugar . wath it well, and'let it: lie all night in fair water, — Oye Feench Cook: 548. Ramequin of fle. eoti ysl am “Take what meat you will, mince it very fmnall and after it is minced , allay it with an egg , and _ feafon it as it ought, roft them in the wie , and ferve with the juiceofa Lemon. Pee | | 49. Ramequin of Cheefee. - Take fome Cheefe, mele ic with fome Butter an Onion whole, or ftamped , Salt and Pepper in} abundance, {pread all upon bread, pafs the Hines thovel over it red hot, and ferve it warm. | ‘So! Cream ioit'd with french Barly. ¢ Take a quarter of a pound’of French Balen in the morning | fet two skillets over’ the fire, filled with water, put your Barley into one of them, and let it boil till che water look ted, then pour the water from it , and put: it,into the other skil- lets thus ‘boil it and change the water till it look _ white, then having’ ftrained the water clean from it, take ‘a: quart of Cream, and a quarter of a| Nutmeg, and put it therein ; va little large Mace, | fome Sugar, and let it boil-a quarter of an hour after this, put'in the’ yolks of four or five Eggs, well beaten witha little Rofe- -water; then dith, It, and eat it cool. - ya 3 51. Ramequin of Soot of ‘Chiwney.. }) _ After your bread is paffed in the pan de ‘Buta ter or Oil. powder it with Soot, with Salt, and aract Pepper over it, and ferve it warm, ° ’ : > bef Ramequin of Onion. _ Fake your Onions, and f&{amp them in a mor- tar with Salt and much Peppers you may put to: it {ome Anchovis, well melted with a little But. ter, your Onions being upon the Bread fried‘ in mT or Batter. pa the fe-thove rd over it, and erve. 53. “Ortolans with Ragen | Drefs them, and pafs them in the pan with utter: or eles lard; after they are fried , foak hem in a {mall pot with a little broth, and lon them well; to thicken the fauce, mix with ie fome fweet-breads, the juice of meat and muth- rooms, and. when all is well fod, ferve garnifht with pifaches and pomeranate. |. , 54. Tongue of Pork with Ragouft. After it is falted and fod, cut ic very thin, and» {foak it with a litele broth, then pafs itin the pan with melted lard, onion ‘ftamped , and one drop of vinegars after: ‘this , ferve it with the ; juice of a lemon, and garni(h:it with capers, and with all what you have. Mix withit in the feafon ver- juice or goofeberries. A Neats tongue in Raveult; yi you may find how | to drefs it among the firft courfes, Article 17. , . 55+ Tongue of Pork perfumed. : | Afterit isfod , ferve it dry, and garnith with what you will; be it Aowers or other things: Yos _may open it inthe midft. 56. Tongue of Pork broiled with Ragonft. Seeth: ic half falted, then broil it, make » it alfo fuch fauce as you will, that it be well thick ned,and well feafoned 3 then ferve, . You may. ftick ic with lard, and roft. it on the - fpit, bafting it with a pickle, which you fhall make under it well feafoned, and with fuch quantity of fale as you fhall judge fittings wheniit is. rolted, ferves 57 Nias Seeth it falted with water; and towards the of end put in fome wine} after it is fod, peel it, and) when you are ready to ferve, cut it in flices; then} ferve. Suyonasly CAC MR RMAD hzeo & 4 : (58, Young Pigeons. Yee @ To put them with Ragoult, take themas they) ,: come from under the dam; kill them and fcald) ; them, then after they are dreffed , ‘blanched:and) ; flowred , pafs them in the’ pan, and then foak them in a pot with good broth, well feafoned,} and a bundle of herbs: let them be well fod, and}. the fauce thickned ; ferve with minced Capers, | | Sampeire, a few pickled Oifters cut {mall , muth- rooms, Veal {wect-breads ; and all what you can have of affortment for young Pigeons. = * 59. An Olio after the Spanifh fafbion _ Take a piece of Bacon , nor rafty nor over fat, apiece of freth butter, a pair of Hogs Ears and fore feet, or in their fieed Sheep or Calves feet, a Rack of Mutton , a Hen, half'a dozen Pigeons, a bundle of Parfley , Leek and Mint, a clove of . Garlick, ‘a little Pepper , Cloves and Saffron very well beaten, letting not the quantity of either exceed, keeping the Saffron apart till all be ready, a pottle of hard dry Peafe, having been fteept before fome while in water , with a pint of boild Chef- nuts; the meat mult not be long boiling , yet'the fire not too fierce; the fauce for your meat muft be as much fine Sugar beaten fmall to powder , with | as little Muftard’as can be made to drink the Su- _ Garup. | ors eS ert wat _) Where note’, I am utterly againft thofe Olio’s into which men put almoft all kind of Roots and ex | —. Flethj . ‘4 f'lefli, efpecially againft putting of Oil; for it cor- tupts the Broth, in ftead of adding any goodnefs. lS hereunto. gt Nace hi ee g gi 3 i 60. Fat Liver with Ragouff. . _ Take the fatteft and. cleareft, cleanfe them, and put them into warm water, to take away the bit ternefs, but take them out again prefently 5 after they are dryed , pafs them in the pan. with bucter — lor freth feam , and foak them with a little broth, parfley, and whole chibol ; when they are enough, Heake out thechibol, and ferve them with a fauce well thickned, you may put in trouffles ,. muth- Yrooms, and {paragus. bale G1. Fat. Liver on the gridiron. - Put it on the gridiron, and powder it with crumbs of bread and fale; after itis broiled, pous the juice of a Lemon upon it, and {2rve, | 62. Fat Liver baked in the afhes. You muft bard it with lard , and feafon it well with falt, pepper, beaten cloves, and a very {mall bundle of herbs, then wrap it up with four or five fheets of Paper, and fet it a baking in the afhes as a Quince; after it is baked, take heed | yon do not lofe the fauce with ftirring of it, take . _ the upper fheets of paper off it , and ferve it with _ the undermotft, if you will, or on.aplate. . ! foes, 63. Fat Liver fried into Fritters. You may judge how it ought to be done by the foregoing difcourfes, concerning Ragoufts, Fry- tng, and Fritters. | , | | + 64. Beatilles, — ; | Take Wings, Livers, and Combs, all being well blanched in water; feeth the Combs by peers iy rah al) an Che French Coo 43 C may mince with fome yolks of Eggs 5 ferve. 44 oh Feench Cook and when they are fod; peel them , then foak’ all together, with good broth’ well feafoned ,: and) ' when you are almoft ready to ferve, fry the Combs d and Beatills- with 200d lard a little parfley > f{pi- nage, and chibols minced 5 ‘put them again to ftovel| ‘in their broth, untill you be ready to ferve ; you ‘ ‘ 65. Tourt of F ranchipanne. * Take a Milk Caudle, that is, boiled milk , and : | take thus your preparation for to make your Creain. ‘Take a little flowre, which you fhall boi) : with your milk, when it is enough, take five yolks | : of Eggs, and mix all together, with ftamped Pi-)| | ftaches, Almonds, a little Salt,. and much Sugar 5 _ then make your paite, work it with the whites of Eggs and Sale , and let it reft, make of it fix very thin theets of pafte , and butter them one after another; {pread your Cream upon your fix theets, and make other fix, and Jay them one after anot her well buttered, and efpecially the uppermoft, for to give it a colour} after it is baked ina tourt pan, or on a plate, change it into another , and fugar i it} |. - then ferve with flowres. You may make the tourt of Franchipanne with any other fort of Cream, and ferve it as abovefaid. 66. ADifhala wodeds St-Germaine. Take the Liver of a Hog, and‘cut it into {mall pieces about the breadth of your hand; then take Anni(ced, Pepper and falt, and feafon them there~ with, laying every piece feverally in the Caule of the Hog, and fo roaft them oma bird-fpir, ; Another a la modede Portugal. | Take only the Guts, Gizards and Livers of tw) fat Capons : fevering the Galls from the Liver, | make DS Ft , | ae aS eo CHS, ahead Sia Basin etiaat eB hi ach cca - he. pane Cook. - — gis ap : eke ¢ the Gizards very clean, vand put them into ) fair water, flit the Guts as you do a Calves Chal- } dron, taking off none of the fat, fleep the Guts about ant hour, in white-wine 3 “whilft they aré ficeping , parboil the Gizzards and Livers , ‘then. : {pic them them on a long wooden broach ; having wiped your Guts dry, feafon them with Salt, _ beaten Pepper, Cloves and Mace; then wind the )) Guts about the Gizzards and Livers, roft them | very brown, but bafte them not till they are, e- | nough; den take Mutton-gravie, juice of Orange and Saffron well mixt, and batte them therewith,’ j ferving j it to the Table with the fame fauce. 67. Nulle. , Take one dozen of yolks of Eggs, and two or three whites, putin ita little Cream,,a little Salt, and much Sugar; beat well all together, and then pafs it through a ftrainer, then lay it up on a | oak orina dith, and when you are ready to erve , feeth it ona. eoaken, dith , or in the oven; when it is baked , ferve with ‘Sagar and {weet _ Waters, and earnith it with Flowers, 68. Nulle with Amber. daa Take fome Cream, or very new Milk, allay the yolks of Egos, very little Salt, Sugar, Musk, or Amber; and when. you are ready to ferve , make a bed of your implements , and one bed of j juice | of Orange, and fo fuccefli ively to the number of five or fix, then pafs the fire-fhovel red hot over. them; garnifh with Sugar or Musk, or water of | Orange- flowers, and ferve. 69. Green Nulle. It doth differ from others only in the colour, which you fhall give asto the Jelly. de L 70. Arti- 146 ote jg os Cane 70. Artichokes fryede iain them almoft into bottoms , Vitec" oie 2 ie | choke, and throw them into boiling water; to blanch them, dry them, and flowre them, thén fry them with freth feam, or refined butters ferve them warm, and garnitht with fried parfley, which to fry, it is " neceffary that it be very a and that it be not wet. 716 ai pak fryed. wy ~ Cat them into four quarters, cleanfe them, aa take out the choke, then blanch them in warm water, and drain them. flowre them with flowre and {mall falt ; let the freth feam , or refined but- _ ter, or melted lard be very warm , and then put ~ your Artichokes in it, and fry them ‘well, chen fet them a draining , and put into your frying one handful of very. green parfley , which you fhall — puton your Artichokes, when it is very dry, and ferve. i. yi Artichokes with Potvibde Cut your Artichokes into quarters, take out the choke, and blanch them in very frefh water, © and when you will ferve; put them on a difh with pepper and falt; then ferve. ~ 73. Bottoms of Artichokes. Take off all the Jeavesjand cut them as far as fie: i choke, then feeth them with broth, or with water, butrer and (alt; after chey are fod, fake them out of the broth, pick them, and take out the choke; then - put them with butter and fair, and when you will fer¥e , make a fauce with very frefh butter, one — drop of vinegar, nutmeg, andthe yolk of an egg, ‘for to thicken the fauice 3 then ANS fo that they - 14 Migfo- may be very sean ei P| i Che French Cook. or 74+ Mufhrooms with Ragouft. ies | After they are well cleanfed, pafs them in the pan with very freth butter , ; parfley. minced , and chibol, feafon and foak them; and’ when are ready to ferve , put into it the juice and peel of sina and a little white meat 3 thenferve 9 > + : | 75+ Artichokes baked. Take Artichokes and boil them in fair water, fuffering the water firft to boil; being’ tender boild , blanch them ; and feafon them with Nut- . meg, Peppet, Gimainon, Salt ( but lightly) and lay them ona fheet.of patte, and ‘lay on fome bits of Butters then lay on your Artichokes round | the dith , with Eringo roorsand Dates in halves, _ Beef-marrow , Jarge Mace, flic’c Lemon, and fome Butter, clofe it up with another fheet of palte, and bakeit; being baked , liquor it with Grape- -verjuice, Butter and Supar, icing it withall. * 4 96. Mufbrooms ftewed. Take Mufhrooms frefh gathered, and cut off the flalk, and as you pecl them put them into a dith with white-wine , let them lie therein half an hour, and then drain them, fetting them over a foft fire-between two dithes without liquor , fo let'them few, and then drain them again; then put your Mathrooms into another dith with a {prigz of Tyme, an Onion, half a dozen corns of whole Pepper, two Cloves, fome Orange and Sale, witha little Butter and Mutton-gravie 3 then — few. thefe again till they are enough; being ten-_ der, when you difh them blow off the fat, andadd 1 fomej juice of Lemon and Nutmeg. 49. Mufhrooms farced. | | Chafe the beft fhaped for to contain the farce, 2 L 2 ' whieh 148 «= @he French Cook. which you -fhallmake with fome meat, or good herbs, fo thatit be dainty, and allayed with yolks of Eggs; then your Muthrooms being farced and feafon:d ; put them intoa difh upon a barde of. — Jarde, jor upon alittle Butter, feeth them, and — ferve them garsianey with juice ‘of Lemon. 78. Mufbrooms: fryed: Blanch them in. freth water, dry them, then pickle them-with a little Vinegar, Salt, Pepper, and Onion, and when you are almoft ready to | ferve , make a liquid pafte allayed with yolks of — Eggs, fry your Mulhrooms 3 ferve and garnifh. 79. Mufhrooms after the Olivier= » After they are well cleanfed , cut them into: quarters, and wath them in feveral waters, totake: off the earth; when they are well cleanfed , put them between two difhes with an’ Onion. and: fome Salt, then fet them ona chafen-difh , that they may caft their waters prefs them between two plates, take very frefh butter, with parfley and chibol, and fry thems then foak them, and © after they are well fod, you may put to therm | fome cream or white meat, and ferve. 4 80. Frayfe of Gammon of Bacon. | Take one dozen of Eggs, break them, takeout — ‘the whites of half adozen, and beat. them then take of your Gammon as much as you will think fitting, miace it, and mix it with your Eggs; take fome lard, cut it and melt it, pour ycur - Frayze into it 3 letic not be too much tried’, wolive : ferve.. at sass 81. artolfae | Cut off the feet, the tail, and the bei fet ihe | id a fecthing ina ni ik and feafon ‘it’ well with fine ‘he foencty oot, 14g fine herbs, when they are almoft fod, ‘put fome: | wine to them, and boilthem wells after they are fod, take them up, and'cut them into pieces, and take a fpecial care to take out the Gall; then fry them with butter or lard , parfley and chibols: then fet themya foaking with a little broth, and: when you are ready to ferve, allay the yolk of an: Egg with fome Verjuice, mix them cogether;, and ferve with fome Nutmeg, a little beaten Cin- namon, and Orange- peel very finely minced, well feafoned. 3 : 182. Tortoifes dref wsbiagai jerk ‘Take a Fortoife and cut off his head, feet and fei and boil it in water, wine and falt 5 being boil’d, pull-the thell afunder , and pick the meat | from the skin, and the gall from the liver ; fave the Eggs whole ifa female, and ftew them with the meat and liverin adith with grated Nutmeg, a little fweet-herbs minced {mall , and fome {weet butter ; whem flewed enough , ferve: it: on ‘fine white fippets, covering the meat wich the upper (hell of the ph youble and flices of Orange, ‘or ‘the re thereof. | os 82. Toure’ if Piftaches. G.449 Mele fome butter, and put in it fix yolhis oF Sess with fome Sugar; ftamp one handfull of Piftaches , and mix them together with acorn of Sale, then make your theet of pafte, and drefs it “up, put your implements in it , make or fhape up your Tourt, and bind ic with butter’d paper 3 when it is baked, ferve it with Sugar, and {neti it with Lemon- peel preferv'd. 84. Eggs fried Charenton Safvidi Take a ag and half of Eggs , and beat them ' L 3 7 Me } SAY PD ee ee 4 TES! “_Chogtenth cook, | ina dith, oe takeimterlarded ‘Bacon, and cut it Dicefathion i into {quare bits, and fry them with {Orie Onions chopped {mall :add: to thefe fome Cream, Nutmeg, Cloves, Cinnamon, Pepper, and: -faveet-herbs chopped . falls, being fried, ferve _ them up’ on a clean dith, fgeezing » thereon fome juicecof) Orange, and over all apes ee fine | oe Sugar. a 85. Exgs sft the Pirtaee way. Take. many yolks of Eggs; anda’ adenhs or. half a pound of Sugar, with which you hall makea Syrup, which: being made youdhalkthix it with your - Bye, with lone drop of Orange flower water , and feeth-them; after they: are enough) make a. coffin, with butter’d paper , well doubled, putiyour Eggs in ity and being cold, then take off ' the papsr; and purcthele Eggs on a’ plate , the. fharpiead upward}; fogdr its, and garnith it stile the. Pear called: Compereil 6% ‘or non-fuch ) ‘Cinna- mon, biiprelae’s priglneatscte i Rene > thea ~fennge stfd dsiv asqeit saw ap aocbogaaiO abeiilies may . ‘Si Make a ay rup, z as abovefaid, chet eerie dade of Eges, or moré, aiid) beat diam well, warm your ‘Syinpwand wheo ‘ine very warm imix your Kegs with Gey pats all keogether: through a {trainer, and feethoits afrer itis fod » ferve it: with bisket ‘cut a \d-dt¢ {fod up-pyranaid- ike, id is nae Mile Or Acar ce watt £10] SA LUO . 86; 7 ped or testis : if} “Make your: ‘one: ‘as nip and take the yolks ‘of Eggs, al lay, them well: and put them in your Syrups atter they-aré fodjput them on a plate, with adropof Oranges stlow.er water, and of Musk. . then ferve. 4 ey aed ot PERT Pee ky et —Obhe French Coo ss . 87. Eggs dates © Takea quart of white- wine with a piece of care | “boil them well. together ,. then break fome Eggs, and» beat them, pals them through ftrainer , then pur them intoa, pipkin or pan, where your White- wine is and your Sugar ready boiling 3 thus they are fod in a moment, and are found linked; take - them out: of the Syrup, and fet them a draining, bi then ferve them pyramid-like. with {weet water. 8. Eggs after the Varrenne. Have a Syrup, well made, fry fome whites of | Eges in the pan with butter, and put them in your _ Syrup; when they are fod, fer ye: them with | Orange- flower water. | Another WAys Make your Syrup, and mix a little new milk with your fried Eges; when they are fod, ferve ‘them very white ona plate, garnifhed with {weet- berbe 89. Eggs in Snow. Boil ons milk with a little ower well allayed, then put in it more than the half of one dozen of whites of Eogs,and ftir wellall together,and fugar it} whenyou are ready to ferve,fet them onthe fire — again, and glafe them, that is, take che reft of your whites of Eggs, beat them witha feather, and mix all together,or elfe fry well the reft of your whites, and, pour them over your other Eggs; pafs over it lightly an iron oven-lid, or the fire-fhovel red hot, and ferve them fugred, ‘with {weet waters. You may in ftead of whites, putin it the yolks _ of your Eggs proportionably, and the whites fried upon them, The Cream after the Mafarine way L4 4s pe ‘ ad al no whites of Eggs onit. ~ 90. Eggs fried as round’ as ‘balls. | Take a deep trying-pan, and_ put therein‘ ie | ints of clarified butter or fuet,héat it as hot as for | any occafion whatfoever 5 then ‘take a ftick and‘ | ftir ie till t¢ run round, like toa whirle-pit “then | break an Ege into the tmiddle of the Whirle, ‘and | turn it round till it be about ‘the hardiefs ofa | foft poacht Egg, the whirling round of the Li- | quor will make the: Egg as round as a ball’ then | take it up with aflice, and put it into a'warm | Pipkin | and fet it by’ the fire; thus you may do as many as you pleale, during ‘the fpace of half an _ hour, for fo long they will Keep foft ; lerve them with fried or tofted'collops. ° 91.. Eggsi in the Sidi Pabion yorg Ast Take a {core of new-laid Eees;and firain them | with a Gill of Sack, a quartern of Sugar, fome | grated Nutmeg and Salt, beat them together with thejuice of an Orange, and put to'thém’ a Titele Musk, fet them over the-fire , and’ ftir therm con- tiowally till they thicken, but not too'much 5 ferve them with fcraped Sugar on fine tofts of Manchet foaked in juice of Orange , thake the Fogs aes | Orange Comfits, or Muskadines white and red. 92. Eggs after the Hugnenot fafbion. 7 Take’ the juice of a leg of Matton put iton a’ plate, or ina difh, take very new- “laid Eggs, and break them in your juice, feeth them with little Salts after they are enough’, put more juice to them, and'fome Nutmeg 3 then ferve. | . 93. Cardons of Spain. : After they are desc: . cake off the skin very 7 neatly a, Bi al bah ih y Sa ye asthe oa bea ~ gies ae Me oA In the ce manner, ‘Gicept you mutt pute | "4 SSS ee F ome ‘seen Cook: 153 t seatlly, and fét them a fteeping in frefh ‘water; then érve them with pepper and fale. 943 Sparagus with white fauce. « Chufe the biggett, fcrape the foot of them, and t wath them, and feeth them in water, fale ‘them: | well, and let: them not feeth too miuch after they are fod, drain them , and make a {auce with very d freth butter , a little vinegar, falt; nutmeg , and ~ 1 the yolk of an egg to thicken the fauce, and have a - care that it do'not cutd’ or (turn) and ferve them l parnithe with what you will. | ehtoes 95. Sparagus with Riagoutt ) . Take Sparagus , break them very fimall , then | pafs them in the pan with butter or lard ; mix it \|with fome parfley and chibol, all well feafoned 5 fet them a foaking’till you be ready toferve; you — may put fome Cream to them, or yolks of Eggs, or of the juice of'a Jeg of Mutton, and may garnifh other things with it.: : 96. Sparagus with Cream. IE LP Cut them very'imall, and leave nothing but the | green, fry them with btitter very freth, or melted Jard, parfley and chibol, or a bundle of herbs - after that, foak them a very little, with very new Cream, and ferve if you will with a little Nut~ meg. Sparagus otherwayes. _ Take two hundred of Sparagus, fcrape the root | very clean,and wath them; then take the heads of _ an hundred, and lay them even,bind them hard up intoa bundle, and fo likewife the other hundred 5 _ then take a large skillet of fair water, and when it boils, put them in, and boil them up quick with fome Salts being boiled , drain them Ped | erye ferve them with’ beaten, NPE: and falt about the | | . difh. Ame _ 97+ Shee eal gue with Rs oufte } ‘After. a vel cleanled flit eo then | flowre it, pafs inthe pan , and. put it in Ragouft, al with Vinegar , Verjuice , Salt, Pepper, Nutmeg, | beaten Cloves, juice of Orange ,,and minced Ca, — -perss when it is'well foaked , and athe ‘Gace well ‘ thickned, fervesjil adi | bse) 4 98, Sheeps Tongues fliskeds, i ‘seats \ "Bakes it fod , and cleanfe. it well. ftick it with, {mall lardons, “and soft it; ther, ferve. with the. jnice of a Lemon; or fome. Orangérgey: 2 ae¥ 4 _, 99+ Sheeps Tongme.on she gridiran. | ‘Sliti it in the middle, and put, it. on the, gridiron. with Saleand: crumbs of bread uppnit, then make a fauce with Verjuice of Grapes, OF Goofeberrics, a few chippings-ofibreads ‘fomeparfley and chi-, bol minced very fall , end: wheat it is well broil- ed, ferve. rm | 100. Salle of Pomgiawetes, fin 9 . Pick your granates, put-them,on a’ plate, fugar them and parnith) with Lemon ¥ then ferve. i» 164i! Pigvfauced, J sale a largd PigJand cut off his head , flie hie, through the midft, take out his bones and lay bim in water one night, then.collar him up Tike Brawn, then boil him tender in fair water; be- ing, boil” d, ptt: him into an earthen pan ‘with water and fale then take a quart of the broth, and -a quart of white: wine, and-boil them toge- ther, putting thereinto fome Bay-leaves; when itis cold uncloath the Pig, and put it into this Deploy and it will keep a quantes ofa year 5 | : when eer seen jusieuliaiiualleg abil se NAYS CNM ee Oe Re ea teh Sy ee ae SS ea | ieee ' “4 i 2 ine } ce | he French Cook, > Bey : when you ferne it, let it be with green Fennel , as you do Sturgeon, with Saucers of Vinegar. | 102. Head of wild. Boar. Cut it off near the fhoulders, to make it fair: a of better fhew 5 and to preferve the neck, . which is the be(t of it, {o that it be well feafoneds _ fafter you have cut it off, finge ity or feald it, cif you will have it white, then cut the skin off round about the head four inches from the nofe, left it may fhrink and fall on: other places feeth and f{eafon it well, and when it is half fod , put to it | white or red Wine ; and make an énd of {eething of i¢:again well feafoned with Pepper, Onion, Cloves, Orange-peel, and fine herbs... You may feeth and wrap it well upin Hay, left it fall to pieces; after it is well fod, ferve it cold, whole, and garnifhed with flowers 5 5 if you have wrap- ped it up, you may ferve it !in flices , which you may difguife wicheveral fortsiof Ragoufts. «. - 103. Slice of wild Boar's‘bead. _ _Cutit under the. Neck, or nearit, or under the | Ear, andferve. . st04g Slice of wild Boar’s head web Ragorf Afer you have cut it as abovefaid ; boil it in oa and a few chippings of bread 5 ‘when ‘it is | Beoetiand the fauce thickned, ferve. | 1 3 is 105: Another way. ‘After it is cut as aforelaid, powder: it with _crumbs\ ‘of bread ; and put it on the gridiron , after it is broiled y ferve swith juice of Lemons in: thefeafon of Vine-leaves, wrap up your flicés in | then, and {crve readily with Verjuice of Grapes, | _ 106. Green Peafe. > Raf them if you will, inthe panwithbutter, eer | and . - oy Shed bavte a ik Te eee Come OO TEEN > ud ys Wart we Wr en ce ae ee ee +, oa oe a 56 Che French Cook. _ and feeth them with Cabbage and Lettice, or with} Purflain; after they are’ ‘well fod witha bundle of herbs, and well feafoneds ferve them garnithec ) with Lettices: ‘You may: drefs and fealiin: them with Quan | as the Sparagus, whereof mention is made above}, in the Article 79. of Sparagus with Cream. : Cm ; ‘8 107+ Rams Kidneys. 3 Whiten them well in frefh water, take off th skins of them, and cut them into very: thin flices pafs them in the pan with butter or melted lard f{eafon with all:what you have, then foak then with Mufhrooms, and the | ist of a aim of say 3 ton; then lerves | Httaher Way.’ | Cut thém § as abovelaid , ie lee them i 18 ; little Vinegar and Salts. a: while before you ferve after: youhave dried them, pafs them in fritte; pafte; andidry them, andithrow on it fome Le} mon-juicc, or Orange-juice, and iférve.: i “110,108. Pallats of Beefs: 1 Take them well fod and foft, and withall boi | them a-dittle «for to také ‘away the’ ‘ripe tafte || then cut them very thin, :pafsthem in the par, | well feafoned , and ftove thems Act your fauce bi | allayed with the j juice of aLemon; then ferve. : | ' The Beef: pallats for garnith are fried alike , bu! that you cutthem peace-meal., _ : | 109. Pallats of Steer Oxe. or r Calf | how to drefs. 2301] _ Take Pallats, Lips or Nofes, and boil techs very, tender; then blanch’ them » and cut them ‘inte: fquare pieces , as broad as'a(hilling , fry them in| fweet butter; being enough, pour away the but-| ter, : er, and put thereto fome Anchoves, grated Nut- meg, Mutton-gravie and Salt, give it a walm on the fire, then difh it, the bottom being firft rmb’d. » with a clove of Garlick, then run it over with juice of Orange and beaten Butter , fried Parfley or fried Marrow in yolks of two Eggs, and Sage © “leaves. | . | Beou & 110. Tanfies |» Melt a little Butter , and take: fome Cream, ttyolks of Eggs; juice of Pears, Sugar, and very “litcle Salt, feeth all together, after it is fod , fugar i with waters of flowers, and ferve green. . i ae — Tanfie the beft way. | t Takea {core of Eges, and take from them five. whites, ftrain them with a quart of thick Cream, and put to it a grated Nutmeg , a race of Ginger, and as much Cinnamon beaten fine, withapeny — 1 white loaf grated, alfo mix thefe with a little ' Sale; then ftamp fome green wheat with -Tanfie. ’ herbs, ftrain thefe into the Cream and Eggs, and | ftir all together; then take a clean frying- pan, and a quarter of a pound of Butter, mele it, and put the Tanfic thereto, ftitring it continually over the - fre, chop it as it thickens; being throughly in “corporated and well fried, dith it up, {prinkling ~ _it with Rofe Vinegar, and {trowing good ftore of Sugar thereon. | Giiyy. 118. Young Pidgeons. _ After they are well blanched in water , fowred a little, and paffed in the pan foak them with good broth , mufhrooms’, trouffles, and a bundle of herbs , all.well feafoned, and ferve, the fauce being thickned; and garnifh with cut Lemon. The fame Ragouft may be made for young, Pi-. gcons rofted, 112. Field Che french Cook. sz #58 OYe Sees nt ‘r1a. Field-fartss 9) ooo Diaw them, fry them as the sconh Pigeons, and feeth them longer , becaufe they are harder ; after they are fod and feafoned alike, ferve gar-' jhe nifhed with Pomegranate, or fliled Lemon. | 113+ Young Partridgess Take fome pieces ot flices of Beef, and ‘bead | them well with lard, feafon it with Salt and Pep= far per, and pafs it in the pan, untill the lard be very |[. brown, then foak thefe implements with a litre |h broth and an Onion ftamped; then firain alll |ac through a linnen cloath, you will have.out of i¢ ul a very red juice, with ‘whith you fhall mix a fharpnefs of Grape-Verjuice, a little flowre baked, | or fome chippings; then take your young Par |k tridges, take off the legs and the wings , and jp foak them with your fauce; adding to it Muth- }j rooms and Trouflles, untill che fauce be well |y chickned; feech, and ferve mii left they wax |i hard. . The Partridges are done the Harti way. “A method for to make Gammons f _ Weftphalia Bacon. » After your Pork 1s dreffed , take’ off the Gare mons, and firetch them welll “for to caufe them to take the fhape;. put them: in the Cellar for the fpace of four daies , during. which’ time, there will come a water out of them, which you mutt wipe off very often; if the weather i is moilt, let them lie there but twice four. and twenty hours , then put them in the prefs between two boords, and let them be there fo long atime, as the Pork -hath been dead 5 after that, fale them with Salt, Pepper, ee. > and. Aanileed j Hamped 5 3 ) Che Frere Cook, 159 amped; let them take falt for the {pace of nine ayes. after this, take them out, and put them in She lees of wine, for the fpace of other nine daies ; then wrap them up with Hay, and bury them in he Cellar, in a place which is not too moiff, fter you have taken them out, hang them in the Chimney , at the fide where there.1s leaft {moak, ind fail not to perfume them twice a day with juniper ; after they are dry and a little fmoaky, 1ang them at the feeling , in a chamber which is Inot too moift, and: until you have occafion to afechem, vifit them often, for fear they fhould rot. For to feeth them; take of them which you Iwill, cleanfe it, and fet it to water in a great Hxettle fullof water, feafon it\with fine herbs, and put no wine init; after it is fod, take up the skin, fpread it over with Pepper and minced Parfley, and ftick it with Cloves, then put down the skin again, and lay it in acool place, till you havea mind to ferve it, which you thall do garnithed with flowers, if you have any, cas ay pelted gh The ~ - an Onion, Salt, Cloves; and three or four Muth- | ko Ohe een Cook, : The way of bales allay doa ot iT hicknings to be kept for Sauces , to the enal that-one _ may not be put to the trouble of making “them on every occafion , when one As | i have need of then, | Thickning of pb 8S . yEcle well your Almonds and ftamp them i ind mortar , then put them with good broth, crumbs of bread, yolks of Eggs, juice of Lemon, rooms 3 feeth all thefe a: -very little while, pafs ~ them through the ftrainer, and put it into a eee to ufe | it upor occafion. steer ana Thickning of Mufbrooms. con® Take the ftalks of Muthrooms, with a few - ftamped Almonds , Onion, Parfley , crumbs of ~ bread, yolks of Eges and Capers 3 5 boil.all with © good broth, and feafon it well, mix with it a flice of Lemon, then pa(sit through a ftrainer, and 4 put it intoa gs to ufe upon occafion. 4 Thickning of Flowre. | ‘Melt fome lard , take out the mammocks, put © your flowre into your melted lard’, feeth it well, — but have a care it ftick not to the pan, mix fome 5 Onion with it proportionably to what you mean | to ufe it about; when it is enough, put all with ~ good broath, Muthrooms, and adrop of Vinegar 5 " ghen after it-hath boiled with its feafoning , pals _ all through the ftrainer,, and put in a pot; when you will ufe it, you (hall fet it upon warm embers | for to AU as your fauces. es NE | Ticiging = | he freinch Cook i: a Thickning of Trouffless.. Maa | “Take dry flowre, which you {hall ila with . - good broth, Trouffies, Onions, Mufbrooms, and a fprig of Thime , ftamp all topether , and, boil it with flowre allayed , pals it through the ftrainer,. and put it in a pot; it will be ufeful for the | thickning of your Entrees (or firft courfes) or Ragoulis. You may ufe thefe thickness in Lent, fo that you put ao Eggs init: They may alfo be ufefull forall ,, as for the firft and fecond courfes, and for the Btarcourles, Method for the Making the Juice of Adufb- rooms, of Beef, or Mutton, which may be ufeful Sor many Sauces and Ragoufts. Fauice of Maticoenss, Th the leaft of your Mufhrooms, wath ities well with their skins and fialks , withouc taking off any thing , boil them in a pot with good broth, as they are boiling , putin a bundle of herbs, an Onion fiuck with Cloves, and forme pieces of rofted meat , all well feafoned with Sale; after they are well boiled , pafs chem through the | firainer, and put it into a pot, for to nufe it at need. Ie may. be ufeful for all kinds of Ragoufts , even for Pottages y and it doth often pals for j uice of Mutton. The Fuice of Beef, or Mutton. Roft your meat a little more than half, be ie. M Fd 1600 Resecseenes. 7h bk a it in a pot eh a little Salt, fome Cinratackt F beaten Cloves and Mace , with fome Pine- apple’ feeds; and mix with it the j juice of a Lemon, and: Caper-liquor, when you are ready to ule it. The way of garnifhing with Piftaches. Peel your Piftaches in warm water, put them in cold water again, and for to ufe them, mince them a very little, for to put them about your difhes, The garni(h of Lemon. _ | ~ You muft take out the feeds, dit it long-wie; .and cut it into flices 5 after: this, put it-into forne water, ready to ufe it ee and about your dithes. | The garnifh of Pibbyhailole. if Take the reddeft, take out the peel and the et for to garnifh upon and about —— Lapa ate A Method fon to take out ou: juice tal was ters of flefh, for to give unto the Sicks The juice of Mutton, ediae or Capon. Ree. Fter they are rotted and prefled , take out the juice, and becaufe that the juice of Mut- ton is hotter than the other, it maf be corrected and mixed with that of Veals and of either of them thus made ready, caufe your fick body to take one f{poonful every. two isi Another Ghe French} Cook, = 863 Another way for the fame water. Take a ‘good Capon , being well ‘cleanfed and ~ foaked from the bloud , and the fat’taken off, — _ . truG it, and boil i¢in a pot or glaz’d pipkin, with — -halfa pound of grated Harts-horn, boilit till the {poor may ftand ftiff therein; whem it is cold, then ftrain it through a thick fine Canvas, and put it into another pipkin with the juiceof ‘eight or nine Lemons a pound:and a half of double refi- ned Sugars then boil it again'a little while, then put itinto, Gallipots or Glafies, ‘aos ia it! yourufe. «9 — q ,bu3 3 Debden way far abe fame water. ba For fuch as have:neéd of much cio 4 ‘take a Bottle’ without’ Ofier )and ‘with latvety® Wide vneck;’ cut your meat s'Wealj: and: Pullen’;*{mall e- nough, fo that it may ¢o piecertical itifothe Bottles this’ done’, you fhall: itop it carefully with apiece of paftefirm and hard , and fome parchment over it, tic it well, and put ina ‘kettle full of hot wa- ter, as far as the neck’: ‘Boil it well forthe {pace of three hours ; .after\itig fod, unftop your Bottle, and take the juice‘out of ity which you thall caufe your ‘fick ‘to ufe ( of: even they: who aré in full health’, and ftand in need of cooling ) with other juice of rofted meat : > or with fome broth, all ac- cording ‘to the need’ and frength of both. You are to obferve by the way, that the juice of roft meat, is much ftronger and more nourifhing, than that of boiled meat , thought i it’ be in greater quantity. | For want of a Bottle, you may ufe a Coquemare, flopping i it well with patte, and with ‘balan over it : M 2 Water : pias Pullérs TORR, Drefs your Pullet, and went it is very, clean, | fill it up with Barley » and feeth it in a'pot with |. a fufficient quantity of water, fo'that it boil half away , after it hath boiled until the Barley is burft, pafs all through a ftraifter, and let it cool. ’ Et mutt | be ufed cold, and this water may be given to » fack- | ing Children. | Panadoe, 2 . Take fome good broth, and crumbs of bead very {mall , bot them well together, and at the Jatrer end, put in it fome yolks of Eee, very ai « Salt, and fome Lemon juice... | Other Panadoei a Fake the fleth of Capon or Partridge wall min- ced, ftamp it well in a mortar , then allay it with broth of health, that is, broth of the great pot, a few crumbs of bread, and falt ; after it is foaked, mix with it-fome yolks of Eggs for to thicken it, and fome Lemon juice. |. , Another excellent Fuice, W ater or Fell, roby » oo which you pleafe. | Boil two Capons well: cleanfed , the Fat and Lungs taken ont, trufs them, and foak them well in fair water four or five hours then boil. chem ina pipkin or.pot of two Gallons of water; and add thereto a gallon of white- wines {cum them, and boil them to a Jelly, next ftrain the broth from the grounds, and blow off the fat; then take a auaty of fweet Cream, 2 quart.of the | Jelly-broth,'a pound and half of refined, Sugar, and a quarter of a pint of Rofe-water; mingle thefe all together , and, give them a walm on the fire, with half an ounce of fine fearced Ginger, then. fet / Ghe French Cook, 165. fet it a cooling; dith it or caft it in form of other . _ Jellies in Lemon or Orange-peels, or turn it intg . _ Colours: for fick people in ftead of Cream, ufe ftamped Almonds. 13 A Method havi to make ready, aud to ferve up all forts of Paftry-works, during the whole year. hg do bod 1 te Venifon Pafties ate, F the flefh is hard , beat it, take off the upper skins, -and lard it with great lard , feafoned with Salt, Pepper, Vinegar and: beaten Cloves, If it is for to keep, make up your Pafte with Rye meal with Butter, Salt and Pepper; let your Paftie bake the {pace of three hours and a half; _ after it is biked, flop up with pafte the hole which you have left for to give vent, and ferve in flices. ji, | 2. Pafty of leg of Mutton. - After it is well mortified, beat it well, take off the skin, take out the bones, and if you will, lard it with great lard, and feafon it with Salt, Pepper, and a little Vinegar; you may let it lie in the fauce three or four daies well covered, untill you put it into pafte;, which you fhall do thenin fine or courfe pafte; feafon it well with Sale, Pepper, beacen Cloves, Nutineg, and a Bay-leaf, and alfo a clove of Garlick crufhed if you will: After it is clofed up ,’ and endored with the yolk of an Egg, let i¢ bake the {pace of three hours and an haif, | AEN | M3 and ® 2. a i eae i “OO Se ee ee ci Gt: be ’ > ? ‘ ne : 168% ‘eng anddonot forget to give itvent on the top; a little ° while aftersthat yowhave putitin the vel! fyi t Mid; ARDY Paty after the Englifh way. ‘8 _ Take a young or old Hare, mince it well with Beef or Mutton fuet, or with the brawn of Capon, mix ail together and feafon it.well, put in it, ifyou will, fome Capers, and foie Sugar. Make your pafte eiket 5, after it is flowred, {pread it, and fould ir bp ied thie or four doubles like a napkin; pat tink fqrné feeth butter:upon every bed of patie ,' es | that for one pound of pafte, there beshalt'd pound of Butter proportionably 5 after it is thus made ready, let it reft audittle while ,,and then make your pafte “up yj which, you fthall: garnifh, at the ontfide. with. butter: ‘d. paper. | ‘Bake it, well, endor | it with.theyolk of an. Eggs and ferve.4 3 aiews “Phe, wild Boar Pafty, is made the farne nie as, | chat, of the joint of Matton. © i iis | af 5 he: he Pie of Capon. a re feet iit is welldteffed., lard it within mean ike and put. it into, fine. patte , and make up your. Pie. If you will ferve it up warm, it muft not be: 10 much feafoned, as to ferve it cold. To-ferve it warm therefore, make it up and garnifh it.with what you have, you may alfo.farce it. . You maft bake:it two hoursand a half, and if it be too dry, ‘that is the fauce wanting, make a. amake a white fauce for it, or put. i into it any juices and ferve it warm and uncovered. 2 | 5» Or faria Capon-pie haa at “After it is well. dreffed , feafon ic. mel, with Nutmeg, Pepper and Salt ; then’ having min- ced {ome Chibols, and fweet-herbs.. very fine’, and t laying. them in tb bottom. of your Pic, Ch ; s iv ae: Co } ; a — Ohe French Cook, 167 “sput in your Capon, then layion it fome Links, — Oifters , the yolks of hard Eges, Chefnuts , large Mace, Bavhitke Grapes;i {ome Beef- marrow, - good ftore of {weet Butter, fo clofe it and bake it; when it is baked enough, liquor it with fome Butter and Verjuice, and ferve. : a 6. Pie of Turkie. After i it is well dreffed, beat it and trufs it up, lard it with great lard, and feafon it, then put it into fine or brown pafte » fed with. butter or lard, for this flefh is very dry when it is bakeds feafon itasa Venifon Pafty, bake it proportionably to its habiniois or iene’, and ferve:it warm or cold. “9. Another way. * “Drefs your ‘Turkie, take off the skin and: thie bintct 5 then, feafonit , and farce ic with young Pigeons, Beef- pallats,. Muthrooms, Trouffles; bot- toms of Artichokes, Combs, Rat’s Kidneys, and f{weet-breads., . This farce 3 is fit sin ale you. ‘take out the brisket only. | “If you take off thé whole’ skin' *: oe hi Aleth af | your Turkie, mince it very -fmall with Beef-f{uet, feafon it with allawhat you have., :and.with yolks of Eggs, fill up’the skin with at, fow it upagain, and put it into .finé) pafte ,, parnifh your Pie with fmall Beatills,:Mathrooms, atvialliithe xemriafit of your Farce, Bake it, and: itn it with: nab “ay you will. inh 3 tay 8. Pie of Galati teats Drefs up your pafte intoanoyal, gavni(h it with your Gazdiveax, in the midft of which you fhall patall kind of garnith, as/Mufhrooms, Livers of fat Capons, Cardes,, yolks of hard Eggs, {weet breads of Veal., cand feafon all, bind it with pafte M 4 at Soe a eee SS, 168 MheFeencH'Cook, at the top, and when it is baked , ferve it avith s a fauce of Verjuice, yolks of Eggs and ‘Nutmeg, _ | gy Pie of Partridge. ate they are dreffed, lard them with mean, ‘lard, and feafon them , then put them intoa fine pafte, and make up your Pie well fed withlard and butter, bake it for the Ypace a unne Dontes .and ferve it-warm. Be ‘rest Paftie of Canaan of Bite a ae Steep it well, and after itis unfalted okies; ‘boil it a little, and take off the skin of it, them put at into brown pafte, as Venilon, and feafon it-with Pepper, Clove; and parfley; if youwillbeadvifed |, by me, lard it alfo as*you do the Venifon. Bake |. at according to it’s thicknefss if it is big, five hours, if lets » lets, and fo accerding as it is bigect | ngs a after i it is cold, ferve it in flices. Dp. Pie of a ‘Breaft of Veal. Saar it is well blanched, you may farce it with what you will; you may alfo. putit into fine pafte very well feafoned and garnifhed, \or if you will, — cut it into {mall pieces, make up your Pie well, bakeit, and ferve it witha white fauce , made up with yolks of Eggs allayed with Verjutice. | bi 12. Pie of Affietie. 1 Take the ficth of Veal, and Beef ‘or. Mutton loch ~ make.a kind of Gaudiveaux therewith , then drefs up your pafte very neatly half a foot high, and fill it with one bed of fiefh , and ‘ovetr it another of Mufhrooms, another of Cardes or of Cardeaux, Or young Pidgeons, Pallats of Beef, Kidneys and yolks of Eggs, fo that the upper bed be of Gaudi+ | veax; cover and feafon i its then ferve. j VY 13. Pisk Fs Sid Che French Cook. 169 a | 13. Pies after the Cardinal's way. Make up your Pies very high and very narrow, all them up wath Gaudiveaux, and cover them fo that the lid be alfo very high; then ferve them, {pecially for a garnith to a piece of Beef, or on a plate: 14. Pie after the Marotte. | Take Pawel , which you {hall falt; make your pafte with it jy and make it up like a Pie; then take one Hare or two, or two joints of Matton, witha little Beef-fuet ,. which you thall mince together very {mall and feafoni it, then make up your ‘Pie, on the top of whicly you thall leave. avent, after three hours baking , take it out, and. fill it: with ‘good broth’, put it in the oven again, and when i it is quite baked, ferve it. (polly bs © 450 Pie of young Rabbits. > After they are dreffed , lard them with great lard - and make your pafte like that of Venifon 3 if you ferve i it warm; eiae) ita litele sdaucilaes and. ervey: 16. Pie of oN ee Drefs aa flower them, if you wills garnith by feafon them, and put them into very fine pafte, ferve it warm with a white fauce of yolks of Eggsallayed.: If your Pallets are bic, you may ftick them with mean lard, and feafon them, garnifh and bake ‘them alike. | 17. Pie of Larks. DreG Dein: draw them, and flat them, then pafs them in the pan with Mathrooms , Troufiles, - Beatilis, and all being well feafoned, put them into tine pafte, bake them the {pace of two hours and a “half, tet the fauce be wellallayed and fed; you may » ee ae Se Oe 170. eye Ffeenchy Cook; may put fome Sugar in it , Hipocraft- -like., and fo e. it cold > if with Ragouft, ferve it want ya RASS Pie'of Veal. a Take the fillet and prefs it difce: hd wild Bee shat i is’, well larded and feafoned:;, put it into fine |}, or brown eer as “int will, Geeveit: in ey warm or cold. fA oe e st aoeber may.’ | Minceinaaniiom opal a5 you a an — fact, and feafon it; ’itiake up your-pafte, and make the bottom of your pie, or the whole, with this: meat thus mincedand feafoned , which moreover you fhall garnith with Muthrooms; bottoms of Ar _ tichokes, Cardes, Kidneys, Veal: fweet-breadsyand _ hard yolks of Eggs after which youthall cover and: bake it; after it-is baked, ferve.it uncovered with a fauce of yolks of Egps venir sj MS dawers of ys teh | Af k 19. Pie if Qusiine > i yeyiHoy i . It is made to eat cold like that of Partridges) aid for to cat warm, like that of'Larks, make it up with fine’ patte ; and ferve ‘it ‘warm with ‘Ra- | goutt. , sey) bers 20. Pieof Woodevoks.’ svat .ofeq Drefs you Woodcocks, draw them} lard shibie with mean lard, arid feafon them like ithe Partridge pie, for to be-eaten. warm or cold; if you fervei ic warm, garnifh it with what you have, and feafon it as you think fitting, baké ie the fpace of two. hours anda half, andferveit’ warm or cold, ° , : 21. Pie of Black-birds. | abscy Drefs your Black-birds, draw them, and) poi them into pafte, feafon and bakethem as 5 the Larks, | fort to be eaten warm, or cold. vie 1 ag; Pie | | fi Che French Cook, r7t yo ASE 22. Pieiaf Duck, 08 After’ it is dreffed; dard it with great lat , dnd ; éafon it well, put it:into fine or brown pafte to reep it 5. bake it the fpace of three hours 5 ferve pod garnith icfortocatic warm. ~ ‘The Pie of Matrtufe: with lard is made and revved the felf fame way. | | 224 Pie of Lamb. | I Take the four-quarters, and cut them very imal, blanch theman frefh water , then put them hin fine: fiafte and»iwell: made’ up , with’ a: little Fparfley and fine hérbs minced ; ‘after it is well ba~ ked, and well feafoned, ferve it with a witite fauces | _ Another way. ‘ Take your Lamb:andcut it. into pieces, chien feafon it with beaten Nutmeg , Pepper and Salr, then lay it into the bottom of your Pie, then lay” upon it fome hard Lettice boiled and catin quar+ ters, fome Cheft-nuts, Pine-apple feeds , Sampire, ‘Sparagus, fliced Lemon, the yolks of Eggs boiled: hard, and Grapes, good ftore of {weer Butter 5 after itis baked , ferve it with ee. and pies | Butter. ‘ ; - Aitether way. : You may take your Lamb whole , or in quiar- ters, without. cutting it, lard it web great lard, and put it into pafte feafoned with minced Pare. fley, Salt, Pepper, beaten Cloves ,:and garnifhed with Muthrooms, Morilles, and Capers; and after it is baked, ferve it with a white fauce of : yolks of Eggs allayed with Verjuice. 24. Pie of Sheeps Tongues. | Wath them with lukewarm water, and cleanfe them, then put them into patte 5 take se aig COS Ee aes {mall 3 172 Ghe Frenchy Cook {mall Pallats of Beef cut, Beatilles, a little Parfley, and Chibols; pafsall in the pan, pour on it fome }} yolks of Eggs, bottoms of Artichokes, beaten lard, _ or frefh butter, and put them into your Pie, which you thall bake for the {pace'of two hours, and ferve with a fauce of yolks of Eggs allayed with | Verjuice. poe tee e eOd a DIV ae 25- Pie of Kidwarm. = - Drefs it, and take off the head, lard it with mean lard, and feafon it, put it into fine pafte _- dreffed up, or not , garnifh it with Beatilles, Muthrooms, Morilles, Trouffles, and ferve. | If you will ferve it: cold, Jet it’s featoning be | ftonger. SURE FER he : ee OM Amopber ways TOY ORL If you you have two Kids, or Roe-bucks, taken out of the body of the Goat, or ofthe Hind, lard and feafon them, and put'to them abundance of | Sugar, which will make both your meat and fauce | full of Sugar. | w come d Too mage If your Kids are fmall, put them into dreffed | pafic, and fever them, putting the one into Sugar, and the other in Ragouft; ferve ic warm. ~-) ‘| 26. Goofe Pie. a oa | _. After it is dreffed, lard it with great very lard, | and put it into pafte feafoned as the Venifon Pa- ftie :' ferve it alike, warm, or tn flices. — 27. Pie of knuckles of boulders. : -Drefs the bones of your knuckles; blanch them, break and Jard them with great lard, or lard ftam- ped, then put them into fine pafte; garnith and | {eafon your Ple with all what you have, bake it fox thefpace of two hours-and a half; when it is | baked, ferye it with what fauce you will. ul ae, MAR TC ga ge 20. Tourte stig) 20. Torte of young Pigeons, " _ Make a fine pafte, and let it reft, then take your young Pigeons , cleanfethem ,. and blanch them. Hif they are too big, cut them , and take Gaudi- |veaux, Sparagus, Mufhrooms , bottoms of Arti- chokes, Beef-marrow , yolks of Eggs, Cardes, iPallats of Beef, Trouffles, Verjuice of Grapes, or Goofe-berries, garnifh your Tourte with what you have, not forgetting the feafoning; then Hferve, hing | | : Another way. Berta | After your young Pigeons are well dreffed and blanched, make a fheet of fine pafte or puft-pafte, put in the bottom fome Gaudiveaux, and young Pigeons at the tops if they are fmall, whole; if big, ciit.them into halves; garnifh your Tourte with Combs, Pallats, Mufhrooms, Trouffles, Cardes, Morilles, yolks of Eggs, Veal fweet- breads, bottoms of Artichokes, and minced ‘parfley , all well feafoned with Sale, Pepper, Clove and Nutmeg; Cover up your tourte, and bake it the fpace of two hours and ahalf; After it is baked ferve it uncovered with a fauce of yolks of Eggs, allayed with Verjuice of Grapes. B Anotber may. . When your Pigeons are clean dreffed,feafon them with Pepper , beaten Cloves and Macc, and Salr, then put into your Pie fome minced Chibols , and fweet-herbs, then putin them fome bottoms of Artichokes,Chefnuts, yolks of hard Eggs, very thin flices of lard; fome Colliflower indifferently well boiled, Capers, Oifters, Mufhrooms, fliced Lemon, and grapes, feafoned as your Pigeons, fweer But- ters then clofe and bake its when it is baked, ferye | Che French Cook. 7g 174 Ye it ferve it, with Verjuice a anid fwrect’ Batter thickne i =“ the yo of Eggs, iis of) omg ihe. a] 29. Toumesof Bardo’ a |) ‘Take Lard, flice it, and mele it ‘ecard difhes , feafon it as the tourte of Marrow next i following when it isyeady, ferveit. i: 30. Tourte of Marrow, = Take Marrow, melt it, whem it is melted,) ftrain it, and put fome’ Sugar to it, yolks of Eges, Piftaches, or Almonds ftamped 5 then make. a) very thin fheet of fine pafte, >on which you ‘hall put your implements, » ‘bind it, if 5 bag wills bal it, and ferve it fugar’d.” | Btls “Tonite of Vaal: Root ety a | Take a piece of Veal, blanch it; ana minceit with | twice as much of Becf: fuet5 after itis well feafon- ed, make a fheet of your fine pafte, put'your meat}, on it, in the midft of which you thal put what you haved as Beatilles, 8c, fugar it if saa 2 ec | then when it is baked, ferve.) ’ 7 Another way id t Garnith a fheet of fine patie, or puft: eat ee | All ic half with your minced meat, put over it Muthrooms, Kidneys, Combs,’ boteoms of Arti+ chokes, Cardes, yolks of Eggs,all well feafoned, fill up your touste with the fame meat, cover it, and endore it witha raw epg allayed 5 bakeit the {pace of one hour and a ‘half, and ferveit: uncovered with afauce. . 32. Tourte of Beatilles: Blanch your Beatilles , put them into a theet of pafte feafoned and garnithed as the tourte of young Pigeons; bake it alfo-alike ,’and ferve it with a white fauce, or juice, or forme. Ragouft of tofts ; you may pat to it fome piftaches-, peeled and minced. The wera }\ The tourte of Sparrows is’ ferved like that of | ‘oung Pigeons with a white fauce. , Ie | 34+ Lourte of Larks. | | _ You may make it as that of the young Pigeons, Sut here: is yet another way. Drefs them, draw hem, flatthem and. pafs them in the pan with lard, varfley, and muthrooms; then put them into your yafte, and feafon them with yolks of eggs, capers ind all what you have. Cover up your Tourte, and vake it two-hours 5 after it is baked, ferve it with 1 good fauce, or fome juice: |. 35. ‘Lourte of Veal fweet- -breadt. | You may put them into fine or puft-pafte, flicked — ind rofted , well feafoned and garnithed , or elfe vafs them in the pan: with mufhrooms, combs, troufles, morilles, yolks of eggs; bottoms of Ar- tichokes, or fome broken Sparagus, and thus make up your Tourt, which you fhall ferve with a thickning of muthrooms: upon if. 36. Tourte of brawn of Capon Take fome ‘quantity of %brawns of Capon, mince them very fmall, and allay them with two ~ yolks of Eggs, freth Butter, alittle Sale, Pifta- ches, much Sugars a little juice, or good ‘broth; make up your tourte with: fine or puft-pafte, Su- gar it well, and if you will, you may add to it befides fome pignons and corants. _ | 37. Gammon of Bacon Pafty. Steep your'Gammon all night in wateg, {crape it clean , and fiuff i¢ with all manner of. {weet- herbs , cleanfe them and chop them. {mall with fome yolks of hard Eggs, beaten Nutmeg and Pepper, ftuff it and boil it; being tender and cold, pare the sisi fide , take off the skin and feafon ; 1¢ Ohe French Cook) vi “ 175 os 176 «=—-—s @he French Cook? it with Nutmeg and Pepper , then lay iton your Pie or Paftie, with a few whole Cloves, and flices” of, raw Bacon over -it and Butter ; clofe it up in | fhort pafte,andbakeit, © 38. Steak Pie with a pudding init, = Seafon your Steaks with Pepper and Nutmegs,, and let it ftand an hour in a Tray, then take*a’ piece of the leaneft of aleg of Mutton, and mince’ it {mall with fuet, and a few fweet-herbs, tops of young Time, a branch of Penirial.; two or three of red Sage, grated bread, yolks of Eggs, fweet Cream , Raifins of the San; work all together like a Pudding, with your hand ftiff and roul them round like Balls, and put them into. the Steaks in a deep Coffin, with a piece of {weet Butters Sprincle a little Verjuice on it, bake it, then cut itup., and roul Sage leaves , and fley them), and tick them upright in the walls, and ferve your Pie without a Cover, with the juice of an Orange | or Lemon. | | | ai 39. Wild Boar baked. Take the leg and feafon it well lard it with big lard feafoned' with Nutmeg, Pepper ,. and beaten Ginger, lay it in your Pies being feafoned with thefe {pices , and Salt all over, then put a few whole Cloves‘on it, a few Bay-leaves, large flices of lard, and good ftore of Butter , bake it in fine or courfe crufts being baked, liquor it with good {weet Butter, and ftop up the vent. ifto keep long, bake it ia an earthen pan in the above-fatd feafoning 3 .when baked, fill ic up with Butter,and you may keep it a whole years | - 40. Red Deer baked. | Take a fide of Red Deer, bone it and feafon it, | then LO EN eee Oe TS Ee eee or) aff Che French Cook; 177° _ then take out the back finew ‘and the skin, and. | ard the fillets or back with lard as big as your _ middle-finger , being firft feafoned with Nutmeg and Pepper; then take four ounces of Pepper , as - many of Nutmeg, and fix ounces of Salt, mix | them well together , and feafon the fide of Verba - fon, flafhing it to make the feafoning the bettter. | enter » then put Butter in the bottom of the Pie, a quarter ofan ounce of Cloves , and a Bay-leaf or - two; then lay on the flefh, putting on fome Cloves and good ftore of Butter , clofe it up, and letit ftand eight hours in the, Oven, forget not to _ bafte the fides of your Pie with half a dozen Eggs beaten well together; when baked and cold, fill it up with {weet clarified butter. >» For a fide , or half a hanch of Red Deer, take half a buthel of Rye-meal , being courfly fearced, : = make it up {tiff with boiling water only. . 41. Calves Chaldron Pie. ; “Take a Calves Chaldron, boil it tender, and being dold , mince it, and feafon it with Nutmeg, Pepper and Ginger, with Cinnamon, Salt, Cara- way-feeds, Verjuice, (ome Currans, Sugar, Rofe- water and Dates, ftir them all together, and fill your Pies when baked, ice it. 42. Mutcinaid Pie. Take a Pig, flay ic and quarter it , take alfoa good Eel flayed, {pealed, boned and feafoned with Pepper, Sale and Nutmeg; then lay a quarter of your Pig ina round Pic ; and part of the Eel on ‘that quarter ;-then Jay one other quarter on the other fide, and more Eel, and thus keep the or-, der, till your Pie be full, then lay ona few whole Cloves, flices of Bacon and Butter, and clofe it up, N bake, SoA CR Be “178 ChegFienely Coon -bakeit-in fine crutt and afterwards fillit up with ¢ Butter. 4" ad Wy aah sth ments: | a Le Fallow Deir baked; t0 be eaten bot: or cold. 7“. 4 ‘Take Venifon, bone and lardit with lard as bigs aS your little finger , feafon it with two ounces of: Peppér, two ounces of Nutmeg and four ounces: of Salt’~ then make your Pie , and: lay therein! fome Butter ,'then lay in the Act’ in the infide — downward, coat it thick with feafoning, and pnt: on the top ‘of the meat, fome Cloves’; with good: — ftoreof Butter, then bafte up your Pie withEggs; and fo bake ity and. * al it ore Aa ickenine Butter. fod sak 120 at beet Lads ‘Matiote PHd33s ik i 4 Take minced Veal'and Beef-fuet Gialinidl with * Pepper, Salt, Nutmegs, and boiled. Sparagus ‘cut haif an inch long. yolks of hard Eggs cut in quar+ ters and mingicd with the meat and marrow, . fill -your Pies herewith then bafte them-with Saffron- ‘Water, bake then not too hard; and rhusk thém. - Otherwaiés ‘your ingredients may. be Flower, ‘Sweet-breads j'Matrow, Artichokes ; Piftaches, Nut megs Epes; ‘Bacon, Veal: -f{uet; ata Ghot- | ‘nuts; Musk, Saffron: and Buttered Sue visew Or Flower, Buteer, Veal; Suet, ‘Pepper, Sale, : Natmeg , Sparagus): Poratbe's; Eggs, Supe ‘ “ paatrow and Saffron.’ ‘Or laftly; Flower, Butter, Bes vihbeit bales % ‘aie breads , | Mata: ftones , Povato’s, Nutmegs, - Pepper, Salt, 'Skirrets, Grapes and:Bacon. >> * 45. Pepares, valyarly in Englifh: called el made of Veal, Pork, Lamb, any kind of Venifon, Beef, Poultry or Forel. : ° Mane any © of ne with lard, then feafon: them | sone with Obhe Frome Cook, ag with Salt and,a little Nutmeg, mix the meat with f Pine: -apple {ced, and a few Grapes . -or,.Goofe- "berries, herewith fill the Pies , and being. baked, liquor them with alittle Gravie.: a % 46. Masa Hats afr ‘ti Italian (eae ‘arboil a le Vea g.cold, oni be a and Pd seh Pie | and Goolebersies. > mix with ita litele re , bees Sugar, and. a little Selfsoni in. Ponder, ioch 2 84 sieal 4716 Beef-Pall at Paes, . * Let your Pallats , Lips and Noles be boil a ten- A and, blanched, then take Cocks- fiones paid Combs , or, Lambs-ftones and_ Sweet-byeads, cus into pieces , but Jet them, be. {calded 5 then take half avpint of: great Oifters , parboiled, in, their own liguor, qua ter’'d Dates; a handful. of | Pitta ghes sa few.pickled Broom-buds , fome fine in- Pk a Bacon ,. fliced. very, thin » being allo {calded,, ten Chefnuts rotted and blanched; feafon ‘all thefe together with Sale, Natmeg, ,anda good quantity of large Mace, fill the Pie, and put to ir fome {weet butter, and fo bake it; being baked, cut.up the lid, and liquor ic with Butter , yolks of Eggs , Clatet- wine , wich, fliced Lemon and. : Babee placed CG a ane hn fn : 48,. Pheafant . Pie. | rT "Take a brace of Pheafants, bone and lard them } with big lard 3. then fcafon them with an ounce of | Pepper, as much Nutmeg, and two ounces of Salt, lay fome Butter in the bottom of the Pie; then - lay on the Fowl ,:and put init fix or eight Cloves _ whole,, then put onall the feafoning , with good — Store af; Butter , clofe it up, and bafte it over with | Fags: ; sages baked, fill it up with clarified Butter. N 2 Thus ge ER Ree ro Che French Cook, Thus you may bake Torkie, Chickens , Pea- chickens, Heath-pouts, Caponels,, or ft cate “to be eaten colds" ** 7 49. Pigeon Pie, wild of taings ren Take haifa dozen, pull; trafs ‘and’ ad) see - wath and wipe them dry; then feafon them with — Nutmeg, Pepper and Salt, as tbuch as will fuffice, then lay fome butter in the bottom of the Pic, Jay on the Pigeons, and put the feafoning on them in the Pie, put’ Butter a top and bake its. Boing , cold, fill itup with clarified Butter. © “Make the pafte of a pottle of fine Flowre, and f a quarter of a pound of Butter boil’d in water. | 50. Ollive Pie.’ dag "Fake fweet Marjorarn, Tyme, Savory, Parfley, oie Spinage, | Endive, Sorrel, Violet leaves and Straw- berry leaves; mince them very {mall with fome yolks of hard Eges, then put to them half — a pound of Currans, Nutmeg, Pepper, Cinnamon, Svgar and Salt, minced Raifins, Goofe-berries, ard Dates minced {mall , mingle all togethers then take flices of a leg of Veal cut thin , and ‘hacked with the back‘of a knife’, Jay them ‘on a | clean board , and grow on the aforefaid ingredi- enis, roul themup, and put them ina Pie, then Jay on them {ome Dates, Marrow, large Mace and - fome Butier, and fo bake it 5’ being baked, cut it ‘up, and liquor i it with Butter, Verjuicé and ‘Sugat, and put thereon a flic’t Lemon , and ferve i it up ~ with tcraped Sugar. oy 51. Steak Fi ies, @ la mode de Paris. *"Seafon your Steaks with Pepper, Nutmeg and Sait lightly, then take a piece of the leanett of a leg’ of Mutton, and mince it’ {mall with ee ecf- Ohbe French. Cook. ae Beef-(uet , and a few fweet-herbs, fome grated bread, yolks of Egos , {weet Cream, Raifins of the | Sun, &c. work all together, and make them into little balls, put them into.a deep round Pie on the _ Steaks, then put to them fome Butter, and fprinkle it with Verjuice ; being baked, ftick the balls with Bay-leaves rouled in Butter and fried 5 ferve the Pie without a Cover, and liquor it with the juice of Oranges and Lemons. _ f . 52. A Steak Pie afterthe Englio fafhion. » Cuta neck , Loin or bteaft into Steaks, and feafon them with Pepper, Nutmeg and Salt , then get fome few {weet-herbs.minced {mall with an Onion, and the yolks of three or four hard Egos minced alfo;, then put the meat into the Pie with fome Capers, and ftrow thefe materials onit, then “put in Butter, and bake it moderately for three hours; let the Pic be round and pretty deep. _ 53+ Udder Pie after the Italian fafhion. - Take a young. Udder and lard ict, being fea- foned with Nutmeg, Pepper, Cloves and Mace, boil it tender, and being cold, wrap it in a Caul of Veal, put it into the Pie with fome flices of Veal under ict ; feafon them, and put fome alfo on the top with fome flices of lard and butter, clofe it up , and being baked , liquor it with clari-. hed Butter ; thus ic 1s to be ordered to be eaten cold; if hot, liquor it with White- wine, Gravie and Butter. §4. Battalia Pie. 4 Take four Pigeons and trufs them, and as many Ox-pallats well boiled and blanched , and. cut into fmall pieces: take fix Lamb-ftones , and as many Sweet-breads of Veal cut in half, and par- N 3 boil’d, a ci re and welt meds — Bide bite: and blan: ched, and the bottoms of four Artichokes , with’a pint “of Oifters parboild and. beardéd’, and. ‘the marrow of three bones, and then’ faton all wi th Mace, Nutmeg and- Salt, fo put your Theat in’a coffin of fine pate , prorportionable tothe quan- tity of meat, put half'a pound of Butter on your meat, and'a'little water in the’Pits let it ftand in the Oven an hour and half, then’ ‘gdke Ie out and pour the Buttet out of thie ‘top ‘of the Pie, and put it into leer of Gravie, Butter and nt Legrons and fo ferve j itup. | apgieas a3wid. Wat aT 9 Phe EnglihP Pic is made with puft-paftes ~ ‘The’ Tourte of Fdnchipdthe is made of pate allayed with whités'of Eggs. ¢ 9) 9% All kinds of Tourtes are made with fine or puft- patie.» Jue. - Yout Pafties for’ esky , or to eaniy off may be made with Rye-meal. ; ny Ra . They that are to be eaten readily ake them with é patte more oo half fine. oe ing: he French, Sa0 i ee The Mariadn and Method ia ae haa yee the fir et Services se Fa belie out eG | hg id i my, ype be Oe ab pile Ragoufte : TH your Soals , fcrape and’ empty theth, drain them , and wipe them dry, then flowre them and pafs them i in the pan-halt fried; after- wards open them, take out the bone, and fatce them with Capers, Pine-feeds ; Samphire, ‘the pec! of a Kemon finely minced y a hictle Nutineg, ‘large Mace and Sale, Muthrooms, Troufles, Melts, every freth: Butter, a few chippings of Bread ,' a _ Chibol, a little Verjuice and broth, {oak all to- “gether , and fesve" mathe the: pice "of a Lemon b over it. ‘Shoe Soals foitc’ts” jee alet: ls Ai them and wath them clean; then haved a slit of fair waters with as much white wine, foine Wine Vinegar and Gal:3 when the Kertle boils, put in the Soals, with a Clove or two, flic’t Oh: | ger, and forne laige Mace 3 being boil’d and cold, ferve them with the {pices, fome of the Gravie they were boil in; flict Lemon and Lemon- “peel. Be Soaks flewed. © Being drawn‘; fley’d and fcotched , half fry “themy chem take Claret-wine Hees Sale, grated Ginger anda: little. Garlick, then boil this ’ fauce inva dif 4° when it boils ; put in the -$oals, lay them on their backs, and then turn’ them; bzing enough , take them out of that Li- pa > and p. t them into another dilh, with a SING a little | 184 Che French Cook, _ Tittle of that Liquor,’ Anchoves and Butter , and _ ‘ferving them up, {queeze on fome juice of Orange. © Yoda be Soals boiled. hea Take Soals, fley and draw them, fcotching the one fide with your knife , lay themona difh, and | pour on thern fome Vinegar and Salt, letting them — liein it halfan hour, in the mean time fet over — fome water on the fire, White-wine, fix cloves. of Garlick, anda faggot of fweet-herbss then put the fleth into the boiling Liquor , with the Liquor. - wherein they were fteep’t; being boil’d, drain _ them well, then beat up your Butter very thick, — with Anchoves minced {mall and diffolved in the © Butter ; when the fith is dithed s pour it thereon, — and ftrow a little grated Nutmeg, and. minced Orange mixt with the Butter. - sa nee: 5+ Soals otberwayes dreft- ) Take a. pair of Soals, Jard chem with water’d _ fale Salmon, then flowre the Soals, and fry them — -invery {trong Ale} being fried, put them into a warm difh, and put to them Anchove-fauce, made _ Of fome Gravie in the pan with Anchoves, grated Nutmeg , a little Butter, an Onion flic’t {mall, . give ita walm, and pour it on them with flices of Oranges, © : ane . 6. Pike with Ragouft. Reis Cut it into pieces , and put it into a pot with Whité wine, a bundle of herbs, and Butter very freth, and feafon it well with Capers , Lemon cut through with your knife, Rofemary , and Muth- ‘room 3 then after the fauce is very fhort, and well | thickned , ferve it with flices of Lemon and Pom- granate, eee 7. Tenches / inh i Mee: dig ° | ‘The french Cook. 185 | 7+ Tenches with Ragouft.- st “Scald and dreis them, cut them into flices. » and wath them well, then boil them in a pipkin with Sale, Pepper, Mace and an Onion; ; put in it half a pint of White-wine, and a little minced Parfleys and the fauce being very thort , thicken i it with yolks of Eggs then ferve. , 8. ‘enches farced with Regine: Scald them, and take out the bones,: then make _ a farce with the fleth, which you thall feafons and with it farce your Tenches , with the yolks of ‘hard Eggs; then fet them a foaking in a difh with a little broth and white-wine, a few chippings of bread, Mufhrooms,: if you have any , Sparagus, — Melts , and Trouffles; then ferve. - | 9 Tenches fried and pickled. | After they are'dreffed , cut them in the middle, then pickle them with Salt, Pepper , Onion, and ‘Lemon-peel; after they are pickled , take them out and dry them , flowrethem with flowre , or allay two or three Eggs with a little flowre and are fried , fet them a little a boiling with their pickle , then ferve , and garnifh with what you ~ _ have. | 10. Capers ftewed. | ‘Dreb your Capers, cake off the flee and out _ them proportionably to their bignefs , feeth them “in a por, kettle or skillet, with White or Clarct- wine, and'feafon them well with Salt, Clove, | Pepper, minced Onion, Chibol, Capers and fome crults of bread’; ‘feeth all well together, and when ; isenough, aud os fauce well thickned and fhorr, » ferve. ni | 11. Cap fale, and fry them with refined Butter; after they . oie Ne Ri WO al Tae aR a Te Aa Se tee Rca hs eye # « L ” ‘ 186 ache seem cook, 116) Carp farced with Ra giuft. a ir “Aker your Carpis well {caled 5. vain pte ity and " ut italong the back-bone, take ‘off theskin j and take out che fiefh,: “which yous fhdll smincé very {mall , and feafon’ it with. Parfley , freth Buiter; Sal, Pepper, Cloves and‘Mace, a little. ‘Ginger, yolks of Eggs, Milk, and Melts,:then miake a’ Ras gout with: broth; Varjuice,iveth Butter , Muth- _fooms, Sparagus , and Chibols; after’ it ‘is: well fod, and the fauce well oe srigcam aniens and Capers; ferve. 6005 one! hte 124 Carp fried wb Ragin You.muft fealeit and empty tj then fit’ if, ‘dad take out the bone, powder it with Salt‘and. flowre it, then fry it in refined Burttr 5: after it is fried, ferve it dry with the juice of'an: Otange on over it. | 13 Carp’ boiled wish Ragouft. Empty ic. as it comes out ofthe watér , jflice! it on the top, butter ic, and put it on the gridiron; when it ts broiled; make a fauce with freth ‘Butter paffed in the pan, Parfley and Chibol minced-véry fall, Verjuice, Vinegar, and alittle broth , feafon all well, and feeth it with Capers; if you: will, -ferve with a green fauce , and ferve as foon as a yon have put it in. ail 14. Carp flewed a la mode de Cour.4 * Take a Carp ind {plit him:down: the back live, and put it into boiling Liquor, then take a:large itew-pan, and put in as tnuch Claret as will cover it, wath off the bloud, take out the Carp and put into the wine in the dith three or four flic’t Oni: ons, three or four blades of largé Mace ,-Grof: Pepper and Sale; when the fi wtpan boils, put ir . che Carp, and, cower it clofe j being throughly | . ftewed, 2 a ae zeny cote 184 bew'd, difh it-up wittt carved fippets'tound about pour the’ Liquor onie; it Wag’ ‘boiled in , veith he fpices, Onions; flic’t Letioni and its peels run t over’ with beaten Batter ; and? eae the dith ad grated bread’: ve ote ae ERG: Carpirafe <8? 600) °° igddte’ it, and latd ie with Sale- Rel, 5) Paper ea utmegs then’ make'a pudding’ of fome minced tel; Roach ‘or Dace , fome fweet-herbs , grated read, ‘Cloves} Mace’, Nutmeg, Pépper,' S2 It, yolks of Eges, Piftaches, Chefnuts , and the Carps Melt garbou)’d ,’ and’ cut inco Dice-work , with fome ret Eel minced, ‘atid among the pudding or farce, Auth it up’ with beaten Butter atid flic’t Lemon. © : S98 16. Carp with balf fort broth. Take your Carp: a8 it comes out of the water, empty it and cutit proportionably to its bignels, put it with Vinegar, a very little Sale, Pepper, and minced Onion , ‘then put it with Capers and very frefh Butter , feeth it in a kettle with its imple- ments and when the fauce is thickned , put it into a dith, left i it thowld: fmell of the brafs and. ferve, f 4 ¥ | 17. Hath of Carpsi' ts Take Carps; {Cale theihn; cinpty them, we rake off the skin , cutting if at ‘the gills, und taking it off beneath, after ie are unskinn’d, take off the lfleth, and mince it with Parfley, then ‘Mays it with fome broth and very frefh Butter, feafon it well, land fecth it with a bundle ot herbs; when it is SParapes, and’ . of Carpe! Oe eee i wi i cia well fod, pat to it ‘Cream or Mi’k, with yolks of: | Epes, if you will, andfcrve, well gatnith d with | t' MY onto AOE DET (5 Bay a Miho Ot see . 188 oe Feench ‘Cooke _ Vinegar into him to make him bleed , and faye the rooms, a few Capers, large Mace, Nutmeg, Peppe: ry _and Salt, let thefe boil together very leafurely over .rubthe bottom of your dith with a clove of Garlick Ee eh ke Eee Meroe Another way after the Italion. Take your Carp and draw him, then puta little bloud in a pipkin , then wath your Carp: and boil him in water , fome white-wine , falt and. fweet- herbs; then take your bloud and put into it the melt of the Carp, cut {mall fome Oifters , Muthy a gentle fire, then burn alittle butter in the pan; tocolour your fauce , and feryeit,on your.Carps garnifhed with Smelts and {mall thell-fith, as you fee occafion, fliced Lemons, Barberries, Grapes ; before you dith it, dith it upon your bead, vert fried and foaked in your fauce. 18. Bream with Regouft. : Emptie it, and puta rape of Was into the body of it, melt fome Butter, rub it with it on ‘he outfide, and put it on the gridiron 3 after it is boiled, make a fauce with freth Butter, Capers, Parfley, and minced Chibols , foak it well with Vinegar, and a little broth; after the fauce is well thickned ; ferve, i 19. Salmon with Ragouft. Broil it fticked with Cloves; after it is broiled, put it with a little very freth butter , wine,. fale, pepper, and fugar. ftew all together , untill the fauce be fhort, and almoft in a fyrup 5 then ferve. 20. Salmon ftewed. ; Cut into flices of the thicknefs of two or cheer fingers, and put it after the way of ftewing, flick ed with Cloves in a kettle with white or red wines well {cafoned mie butter, fale and minced | meth : a The French Cook. 189 eeth it well with capers, if you have any, when. he fauceis fhort and thickned, eo and garnifh pe he you will. . | _ Another way. - Wath j it clean i in Vinegar and Water, and let it h lies a while in it, then put it into a great pipkin hiwith a cover, and put to it fix or feven {poonfuls dof Water , and four or five of Vinegar, and as much of White-wine, a good deal of Salt, a hand- ful of {weet- herbs, a little whire Sorrel , a few ) Cloves ,' alittle ftick of Cinnamon, a little Mace ; ) put all thele i in a pipkin clofe, and fet in a kettle of ~ : feething, water, and let it ftew three hours, 21. Tronts Salmon’ d. Seeth and pickle them, and ferve them the fame ‘way as the common Trouts, of which you have ‘the direCtion hereunder. | 22. Eels fouc’t in Collers. _ Take a good large filver Eel, fley it, and take out the back-bone, wath ir, and wipe. away the bloud from it, then feafon it with beaten Nutmeg and Sale, cut off the head, and roul in the ail, being feafoned on the infide, bind it up ina fine white cloth clofe:and fireight , then put intoa skillet Water.and White-wine, of each a like quantity , and fome Salt; when it boils, put in the Eel, being boil'd tender , take it up and let ie cool; when it is almoft cold, take ic out of the cloth, pareit, and dith it with a {prig of Rofemary in the middleof the Coller, | 23. Eel pants with Ragouft. Scrape them in’ warm water untill they be white, empty them, and put chemin white-wine, — . : frefh butter, falt, pepper, onion, and capers , ftew ‘them Age gently, me hese a caresthab have: fauce tna ‘not turn, that is, that. i¢do mot become oils: gars nifh with mufhrooms and melts, and. fervess « ais | 24+ Ele pautsfricd- mith Ragon{t. ~ After they are dreffed, if they,are-big; flit Foe 4 on the back:,.and fowre them j;then fry,them half _ with sefined butters put them with Ragonft, and, - fry'into it freth butter, capers, juice.of muthrooms, parfley, chibols, falt and pepper, and the fencoey ing very fhort and thickned, fervée. st in | ia, : Another way of Ele powts fered. - > ., After they are fcalded, or as, mapy,do fley. a cut them. of leave chem whole. and: ftew:them _ with white- wine, a little onion, ywhich if you will not have feen, you may flick whole with cloves, falt, pepper; butter, anda bunch of fine: herbs s after they are fod, and the,fauce, very thort and thickned, ferves you may put, £0. it: FoR > an- chovies, famphiere, OF PYAPeSy. oc) |. 25. Oifters with balf fort. roah foley’, Blanch them well in water; then pafs Fbars in the pan with butter, parfley,. chibols, and-feafon them well, -‘ftew cheisi with a little white- wines after they are ifodiy cand the; gia: wall et be fetes Bee f fi 3 | : “Another and ha As they come out of the. thell,; pus eben Ob. nah chafen-dith with freth butters nutmeg , chibols fticked with cloves,tyme, a fewchippings of bread, and the juice of an Orange OF a Jemon ; 3. after they are fod, fer vepans iat. 7 Pb pas | Take them dead or alive , cleanfe one Bienick Shem well, then pafs them in: the pan with an - onion wv rion very (mall, good freth butter and. capers, “afon: them well, when they-are fod, ferve 5 you jay fry them with lard and the fame; feafoning. . 26. Oifters ftew’dala mode. i, Open your Oifters 5 and. parbojl.rhem in their fwoeliguior ; about the quantity of a pottle, then Che French Cook, 9g vathichem, from the dreggs i in clean water, beard i|hem,and put them: into a pipkin with fome claret vine’, and fome of, the liquor they. were parboil’d Jnsa@ whole onion, fome falt and pepper , and ftew |hem:. cill they are-half.done , then put them and hei liquor into:a.frying- pan, fry them a pretty |while, putto them.a good piece of {weet butter, lind fry,chem therein fo much longer, then havea Jozen of yolks of Eggs diffolved in wine vinegar, wherein you muft-pur, {ome minced parfley , and fome.grated Nurmeg, add thefe ingredients to, the pifters , then fhake them taped a in the fern: i and ferve them up. . he eae | | _Otbermayes.., ? | popes great Oifters, in. their thells., brown and Fie s but do not burn them; then put, them into a pipkin, wich fome fweet butter, the juice of two or three oranges, a little pepper and grated nur meg, give them.a walm, and-difh. them with car- ved fippets, the. auth garnithed, web ne fegrced pio eur to ie OCaTe Oijters with Rageute,. | ») Take A yt very new , open. them, fey: take heed they be.notdry,, by: firiking. one againtt an: other; for they which found hollow and dry, are only good for tobe faleed 5, after you have taken them out of the hell, take the gravel out of them, and put them ina dith with their water, and fry | them 4 t wherewith you thall allay” yout flowre feafoned | \ ‘with freth ere onion, wae ojell minced , cas _ pers, and a few chippings of Avg _ m they are enough, fevve. P81 3 . 4 28. Oifters ix. F ritters. | Hp akether very new and. blanch sn drain and _ dry them well; ‘make a pafte with verjuice or milky with fale; with an egg, or more proportionably 5 put your oifters into thefe implements , and take) fome refined butter, heat it well , and put your oifters therein , one ‘after another 3 5 after they are” ‘fried, drain them, and firew onthem a little {mall falt, beaten nutmeg, lemon peel, and fpinage” fealded and minced finely, and ig Sal parfley 5 then | erve. . | 29. Cifters Broiled.’ | | “Open chiens chufe the beft, and let them liei in “thee thells, for to eat'them new} to them which are fomething dltered , puta very little frefh but-_ ter, with a little bread ftyed, and alittle nuccnee | ‘then fet them onthe gridiron, after they are rofted, _‘pafs the fire-fhovel red hot over thern , that they ) may have a colour, and take heed. they be hot too dry, and ferve. © i 30. Vilain sbi Rapti Sa | After it is dreffed , broil it on the gridiron with a bundle of herbs in the body of it well feafoned, after it is rofted, pafs in the pan an onion minced: . with freth butter, chippings, capers, and anchovies, | all well feaforied according, to pone taftes ftew all | together, and ferve. ) 31. Villain wih Wort broth. Broil at, after it is taken out of its broth 3 naked a fauce Reber, and ftew it wivh it, and ferve with parfley. Ze Villain J @he srench Cook. 193: P 32. Villain ftewed. ct You may ftew it asa Carp, and feafon it wel . with capers, chibols, parfley, and good freth but- ter; the fauce being very thort, ferve. - _ 33+ Soies broiled sie fared, Dref them as they come out of the water, and. endore them with butter, then put them on the ~ gridiron, with a lictle faree yor with fome fale; and atwig,of Sage. » For to make your farce , cake Give} : parfley; and raw yolks of eggs, mince and feafon all toge- ther witha twig ot chime, then put it into your | Soies , and tmakea fauce with freth butter, alt, . vinegar pepper, chibol,i and parfley, all patted j in the pan, and the fauce very thort, Actve mite a little nutmeg upon ir. cree 34 Soies broiled ibe faree: she Broil them without farce j make a fauce alike to which you fhall add fonte capers: ; then ferns 35: Soies oi Put them as aCar p, thicken the fauce well, gaté nth i it with your Soies, and ferve. », ee - 36. Barbels with Ragouft.. If they are {mall , ftew them, teeth them) well, | and ferve; itis de the ragoutt that one may pive con rife: 37. Batbel rolteds If the} are meanly big, drefs therh , and broil ‘them on the gridiron , andferve with a fauce of tharp talte. 38. Barbels with half hort broth. . ~ Take: them ‘big enough. put them with the half thott broth, with white-wine, freth butter, fale, Pepper; chibols, parfley, and capers ; after QO they 5 we: 194 Dhe stench Cook they are well fod, ‘and the faace thickned ; ag : ERE SSO! Barbels. with hort broth. : -Seeth them in their fhort broth , ka feen theylaky fod , take off the skin’, and put. ‘them on a difh, then make your fauce thickned , y0 and: put it over — it; which for to make well, take half a pound of — new Butter, witha drop. of Vinegar; or a little of | half thort broth 5 melt it, and as it melteth, put into it one or two yolks of Eggs proportionably, — a it well’, and.take- heed it becomes: not oily.” © ~ For to make it with Vinegar alone , take Nat~ meg, Salt, Goolcberries , or Verjuice, feeth allin Butter; when j it is fod, take it out of your Butter; and put it with your fauce , then ferve , for the fauce cannot be warmed again, without much pre= judice and harm: é uae an Barbels Aemble They are done asthe Carp, either whole orcut,; ste Verjuice of Grapes. : saa. Dabs in Caftrolle. « ‘Drefs them , and empty them under the Gills; cleanfe them well’; and drain them 3 after they ate drained, put thetri in a Bafon or 2° skillet, with Butter , Chibols under, beaten Clove, Salt, Pepper, Capers, a little White-wine or Vinegar, and Mufhrooms, {éethall together leafurely , left » thefleth break off -after they are well fod, and the fauce thickned , ferve the white fide: underneath, and garnith with your Mafhrooms. 42. Barts in Caltrolle.. . Drefs and fit them.as the Dabs, and férve alike. 43 Burts fried... ° Fry them, and put them with Razoutt ; swith + va Che French Cook. 95 the juice of Orange, freth Butter , a mihole one and minced Caders; then ferve. i 44. Burts broiled. Broil them on the gridiron, and make a lance - with butter, Onion , Parley, Sailr, ‘Pepper and Vinegar 5 after’ all is well fried together , foak it with your Burts 3 let the fauce be well allayed, and ferve. i 45: Plaice i in Caftrolle... Drefs them as the Dabs , burton the othe Gide, feeth, and make them ready alike, and ferve. - 46. Plaice rofted, 7 _ The Plaice are rofted as the Burts. 47. Plaice flewed. | - Draw them, and wath them clean, then | pac _ them in a ftew- pan with fome White-wine, But- _ ter, fome fweet-herbs, Nutmeg, Pepper, an Oninn | and Salt; being, finely ltewed, ferve them with - beaten Butter on carved fippets, with flic't Lemon, Otberwayes. Draw, wath, and {cotch them, then fry them not too much , and put them ina flew-pan, put to them fome Claret- wine, grated Nutmeg , Vi- negar, Butter, Pepper and Salt, and ftew them to- gether with fome flices of Orange. | 48, Barnicle with Ragorfts Pull it well, and drefs it as a Duck, then hid it with great lardons of Ele or Carp, fpit it, and _ in turning it, .bafte it with Butter, Vinegar, "Salt, Pepper, Chibols, and Lemon- -peels after itis half rotted, put it ina pot with water, and the fauce wherewith you have bafted it; after it is well fod, and feafoned, put to it Mulhrnotns, “with Ca- pers, and ferve. O 2 49. Bar-.- to ita quart of white-wine, and feeth it wel then | ae Che French Cook. 49. Bariicle with fhort broths Drefs and lard it as above ,. then’ eet it with q water, and feafon it well, when it is half fod , put ferve ic with parfley over if. 50- Barnicle rofted with Ragonft Roft it on the {pits after it it is well oral put iton the gridiron, and make to it afauce Ro- — wi or fuch other.as you will, then ferve. — - | §1. Barnicle without bones. | Farce it with what you have, mixed , and minced with the fleth of it , and put it with Ra- eouft, after it is fod, garnifh it alfo with what you can, as muthrooms, Trouffles, Sparagus, An- doviless, Melts, Riffols, or flewrons, feafon all wells and ferve, 52. Chewmes with rofted Ra gouft. ‘ Emp: yicatthe Gill, and put in it a Jittle Sale, . fine herbs, and an Onion, rofl its after it is roft- ed, treks see with frefh Butter, Chibols, min- ced Parfley, Capers, Goofebcrries, or Verjuice, all paffed in the pan, and well feafoned, flew it with your Chewme; allay the Liver. of it with the fauce , if it is not thickned , or’ eA with it3 then ferve. 53. Cheiuhe with bri bribb. Seeth ic with a fhort broth, and when it is ha'f fod, take it oucand fet it on the gridiron, thert foak 1 it with a brown fauce, and férve. 54. Chews flewed. Scald ic well, teeth it after the way of ftewing: after it is flewed very well, and the fauceallayed, fo chac it be not oily, ferves mS 55. Lam Che French Cook, = 197 | ate 55: Lampraye with Ragas. om After it is dreffed, make | it ready and ferve it as : the Alofe ftoved. 56. Lampray on the gridiron with Ragouft. After j itis drefled , cut it proportionably to its bignefs ,° then put it on the gridiron; after it is briled, make to it fuch a fauce as you will, fo that it be of tharp taftes then ferve. 57. Lampray bak'd to eat bot, after tbe Italian fafhion. | Fley your Lampray , and feafon ic with Nut- meg, Salt, Pepper, Cinnamon and Ginger then put ic into a di(h or Pafty- pan, either cut or whole, put to ic Ranfins, Currans, Prunes dried, Cherries, 7’ Dates and Buteer, clofe it tip and bake its being | baked , liquor it with firained Almonds, Grape-* Verjuice, Sugar , {weet herbs chopped and boiled all together, ferve it with j juice of Orange, White- wine, Cinnamon, and the bloud of the Lampray, and ice it. 58. Lampray mith ile fauce. DrefS and cut ic alike , make a fauce with Vi- negar, Sugar, two or three Cloves, a licele Binion and a little Salts ftove, and ferve. Anotiver way. Cut into fmall pices, and feeth ic with Wine, and Sugar, and {cafon 3 ic a very little, becaufe of ‘the Sugar, mix with ita litce Butter and Capers 3 then fexve. . 59. Eel nied wih a green fauce. Cut icin length, and roft it onthe gridiron, then take Sorrel, or Beets, and takeout the juice, fry an Onion very. {mi:l), Gafoned with Salt, Pep- per, a drop of Vioegar, minced ‘Capers , and ih O 3 Orange @ | } - ace he sfeencly Cook, q -Orange-peels gently. ‘ftew your Eel with this ~ fauce, and when you are ready to ferve , and your fauce well allayed , pour your poe overits, then 4 ferve. : } @ ‘4 ) 60. Eel flowed. 1 Ae Cut it into pieces, and) fiew it with Parfley, Ca pers, White-wine, freth Butter, all well feafonied's 5 then ferve. eas ; 61. Eel like Servelat. ! D:els your Eel, and skinit’; which to do , take it next to the head , and cutie, then with a clout . dyaw the skin downwards 5 after it 15 skinned, cleave it in two, and take out the bone, beat it well, and flice 3 it in two, f{pread your two flices, and put to it pepper, Salt, Butter , and parfley, rowl ‘them up, and tie them very faft , -put them into a pot with White-wine well feafoned » and feeth them wells after it is well fod , take it up, and cut it into flices, garnith a plate with it, and ferve, ‘iti 1 Gay Bele vapiBse ee) Takéa good large filver Bei, draw it, fey and cut it into pieces three inches long , fpit it ona {mall {pie with fome Bay-leaves , or large Sage-” leaves between cach piece, {pit it crols-wayes, and roft it; being rofted, ferve it with beaten Butter and Elder Vinegar and pounded Nurmeg, — or ferve it with Veni‘on-fauce, dredging it with beaten Caraway-feed 5 Cinnainon , Flowre and Ste bread. ; 63. Eel with Ragouft. Cut it into picces, and pur ir in a pan or skil- Jet with Whire-wine , Butter, Chibols , minced . Parflcy, Capers, Sale, Pepper, anda few chippings Peppebeae to 8 of Ghe French cook. 199 ~ of bread to allay the fauces after it is enongh, - ferve; and, if you will, whitch with ke of | Epes in Verjuice. ! _ Another way. You may fry i it with refined Butter , or Oils after it is dreffed , cut the fides, and take out the - bones, pickle ita ‘while , and if you will garnith with it, fry ic as foon as you will; if it is to ferve warm, fry it only when you have ufe for it ; which you fhall do after you have dried it well, cut very thin and flowred, or fried in a patte. Serve with juice of Orange or Lemon. ! Another way. Broil it as the Lampray, and feafon it with hthnd fauce, with what garnifh you will. . 64. Sea Eel. Make. it ready as the firft Ragoutt of com- mon Eel. | : 65. Sea Eel flewed. _. Afteritis dreffed, cut it into lumps, and feafon — it as the other fewings, | 66. Sea Eel fryed with Ragouft. Make it as the fecond Ragouft of common Ex]; then ferve. ‘ 67. Lobfter with (hort broth. Seeth it with (hort broth, well feafoned with wifat is neceffary 5 after it is fod, cleave it in two, and ferve it with Vinegar and Parfley. 68. Lobjter with a white fauce. After itis fod , break it, and cut the fleth into pitces, which you fhall fry with Butter, minced , Parfley , and a drop of Verjuice, which being — done, take three or four y@lks of Eggs with a lietle Nucmeg » and put them in the pan, ferve forth- 04 BO ity, 2000«—— @he french Cook; wi and paint with the feet of cit Loblier. | 69. Labfters broiled. Take the tails of your Lobfters and part thik in two halves longways, crack the Claws, and fo broil them, broil the barrel «whole being talted, and bafte it with Tyme, Rofemary , Parfley and - Sage or Bay-leaves between, ftick in the fith here. Savory 5 being broiled enough, dith 1 it, ane ferve it with Butter and Vinegar. 90. Lobfters role Half bail them, then take them out of the fhells , and Jard them with {mall lard of Salt Eel, Jard the Claws and Tails , and fpicthe meat ona fmall {pit , with fome flices of the Eel, and and there a Clove or two, and fome fprigs of Rofemary , roft the barrel of the Lobfter whole, and -bafte them with {weet Butters let your fauce be made of Claret-wine, the Gravie of the Lob- fiers, juice of Oranges , an Alnchove ortwo, and 3 meg: Salt, and fome Piltaches, and firve them wish ~ Or shu es Make a faifing in the bitrels of ie Lobfters with the meat in them, fome A'mond-pafte, Nut- meg, Tyme; {weet Marjoram, yolks of raw Eggs, Reeish Sauce. | sf ts Langoolt with fhort broth. Seeth tr; featon and fry icas the Lobfter, ad : garnith with the feet of your Langoutts then - ferve. 192. Lungeal with white: fauce. ate It is done the fame way asthe Lobiier , ferve it dry with Parfley, f ~ fweet Butter beaten up thick with. aie Nat- . 73. Pike | | peered Cool. = 201 Dak 3- Pike farced. “Slit it atv ehonia Me back , and take off the skin ‘om the head to the tail » "take out the fleth and the {mall bones, leave the ‘back- bones for to keep \it the firmer when it is farced. Which to do, take half of flefh of Pike, and half of Carp, or of Eel, Eggs, Salt, Pepper , fine herbs , Butter and Milk mixed together , with Mufhrooms 5 farce your Pike, and fow it up again, then feeth it ina drip- ping-pan, make your fauce with fith- broth, or ipeale broth, a drop of Verjuice, and a little Vi- negar , which you fhall pafs in the pan with Par- fley, Capers and Mufhrooms , which you fhali. feafon and feeth well; ferve, and garnifh with what you will, after it is well fod. hoe 74+ Pike rofted on the Spit. | Drefs it the fame way , and fpit it, to the end i ie. may hold faft, wrap ic with buttered paper, and when itis rofted , take it off the fpit 5 and foak ic ‘in the fame fauce as the other, and garnith it with Math: ooms, Melts of Carps, Piftaches, Troufiles, ‘and broken Sparagus, and have a care that the fauce be not too fat; then ferve with Pomeranate, or Lemon- peel. ) 95. Frefh Mackerels rofted. Roft them with Fennel, after they are ralted: open them , and take out the bones then make a | good fauce with Butter, Pariley, and Goofeberries, ‘all well feafoned , foak your Mackerels a very | hietle with your fauces then ferve. 76. Frefh Herring broiled. Empty them at the gills, and broil them. on the . sires; moiltencd with Butter > after they are broiled f mince it very {mall with Parfley , raw yolks ok ee, cx va eee The French and yolks of Pees fry it inclarified Butter, bein; ; of) broiled, make a fauce with freth Butter, a ae _ Vinegar, Salt, Pepperand Nutmeg, mix te Muftard with it, andferve. > | 77- Herrings with brown Suiting iface After your Herrings are broiled, makea brown -fauce, making your butter brown i in the pan with Parfley, and Chibols minced, which you {hall put into your brown Butter witha drop of Nmnegaed _ if you will put to it Capers, and ferve. — 78. Pilchers of Royant. After you Have fcaled chem, make them seed as the broiled Herrings , fteve with a white o o1 brown fauce with Muttard. | 796 Rochet with Ragonft. After it is well dreffed , put it into a dith Be: feafon it well with Butter, Salt, Pepper, a bundle of Herbs, Mufhrooms , minced Parfley , Verjuice: and broth; feecth it between two difhes; after i is fod, ferve it with a fauce thickneds as for thy garnith , you fhall put fome, 4f you have any, i not, you fhalllet it alone. You may alfo make ii ready as s the Grenoft which followeth, | 80. Crabs fryed. ee Take Crabs and boil them; being cold, tak, the meat out of the great Claws, flour and fry it and take the meat out of the body, {train half of i for fauce , and the other half to fry, and mix i with erated bread, Almond-pafte, Nutmeg, Salt fir dipped in Butter, putting in a fpoonful at | time; then let your fauce be made of Wine-Vine_ gar, Butter, juice of Oranges and grated Nutmeg! beat up your Butter thick, and put fome of th’ meat that was ftrained into tie fauce, lay th] | | mea! “x sueny cook, 203 neat on the fauce, and run it over with beaten pal leges round the meat. 81. Grenoft with Ragouft. | Dre(sand flit i it, then butter it well on iar out lide, and broilit on the gridiron; after it is broil- d, make a brown fauce, with which you thal joak i it, for to caufe it to take falt, and the favour of vhat you have put to it, ferve. 82. Froth Cod broiled with Ragouft. jt on the gridiron, feafoned with Salt and Cloves ticked; as itis broiling, bafte it with Butter ; jifter it is broiled , make a fauce with. very freth Hutter, into which, after it is half brown, you (hall jOnion or Chibol, which you may. take out, for uch as are fantatticals mix a little broth with 3 it, fa drop of Vinegar and minced Capers; foak yout iCod in its fauces when you are ready to ferve, put fome Muftard in it, if you wills'then ferve. m2 183. Cod with half (hort broth. | Seeth it with ny ib phage is PREC! 9 and a 84. F an Cod with Ragonfbe After it is fcaled , emptieit, flir it at. he top, fon, with good butter, falt, pepper, and beaten ( cloves, fome chibols under, broth or peafe-broth 5 } ) vinegar, ' Putter, fried Parfley round the dith brim 5 aoe See ut fome minced Parfley , and if you will, fome After it is dreffed, you muft butter it, and broil ( # then put it into a dripping‘pan, or intoa flat ba- boil all, and put to it fome parfley, a drop of | : 204 ome ¢ een Cook. _vinegar., ah a few chippings of bread over it . ‘feeth it before the fire, or in an buen, which 1 is pelt after itisfod,ferve. ae | | 85. Green file a Take it unfalted , fcrape ic, and feeth it ing kettle with freth water, boil it avery little , an {cum it; after it is {cummed , take it off the fire, and cover it with fome tables cloth in double; when you are ready to ferve, fet it a draning;, make a fauce with fome butter alone’, take heed that it curdle not, put it upon your fifh , and ferve with parfley on it, and about it, | 86. Souprefs of Fifh. Take the flefh of Carp, Eel, and Tench, ming them together, and feafon them witha little but- ter very freth, with capers, fampeir , fome blades of large mace , and fine herbs; fer upall into a linnen cloth, and tie it, then feeth ic with white- wine like fhort broth 5 after it is fod , fet it a draining ; 5 after it is drained, untie it, cut it into flices , and fetve it on a plate as a Gammon of Bacon. - 87. \Mufeles flewed. ae Take your Mufcles and wath them very clean, | and boil them either in water or beer and fale, then take them out of the hells and beard them, fry them in clarified butter , and being tried , put away fome of the butter, and put to them a face made of their own liquor, fome {weet-herbs chop- péd, a little white- wine, nutmeg , three or four’ yolks-of eggs diffolved in wine-vinegar , fale, and fome flic’t Oranges, give them a walm or two in - the frying-pan , make the fauce pretty thick, and difh them in the {collop Mell : 0: — Che Frenchy Cook. = 26 Or thus. hem; ; being boil’d , take them out of the fhells nnd beard them. very well, then wafh them in ite iy them crilfp 5 ferve them with biden Butter, fuice of Orange and fryed Parfley, or fryed Sage Hipe i in Butter, fried Elickfander leaves, and flic’t Dranges. 30 | | $8. Mufcles. bundle of herbs , as foon as they are opened, take #them op, and take them out of the thell, then fry them ‘with freth butter , Parfley , and minced Chibols, feafoned with Pepper and Nutmeg, then ijallay forme yolks of Eggs with Verjaice, and mix Jthem together , ferve, and garnifh with the belt ifhaped of their thells. | $9. Ray fried with Ragouft. 3 Drefs it, wath it well, and take off the flime which is uponit, then empty it, and take oue the liver very neatly , and the gall alfo, if your Ray is big, take off the two fides alfo, and leave | the body ; feeth them with White- wine , or Ver- juice; Sale, Pepper, large Mace, Onion, and fine therbs; when they are fod, let them take fale a ‘little, and take heed of the tellith of the brafs ; after ‘this take them out; and take off the skin, make a brown fauce with Butter ,Parfley and Chi- bo!, very {mall., and fried with brown Butter ; put a drop of Vinegar toit , apiece of Liver, and foak it with it; ferve with ‘Gooleberrics, or Ver- Juice —_ 4 . Cleanfe them; and boil them a very little with a _ 5 hed tae a j rake as much water as will cover your Muleles, | fet it’a boiling; when it boils , put in your - Autcles , being clean wafhed , put fome Salt to. : juice in the feafon, =a eerily on she top wit the reft of the Liver which you had i in the kettle, sen Ray being half fod, and cut it into flices., } 90 Smeles with Ragouft. . bu" File them up: together into rows , thrufting a a fall. twig through their eyes, flowre and’ {ry them, put to them a little fmall Sale, and.take out the twig, as you put them in the dith, thee five with Orangé or Lemons; ie OLe Scollops. fiewed. ‘Boil them very well in white-wine, fair Ate and falt, take them out.of the fhells,and ftew them with foe of the liquor, Elder Vinegar , two or three Cloves., fome large Mace, and fome fweet herbs chopped {malls being, well fiewed together, dith four or five ‘of them in Scolop-fhells igi beaten Butter and juice of Oranges. | 92. Tripes of Cod fried. - | _ Seeth them., .and after they are fod , fry them with Butter, Onion minced oer Chibols, Parfley, Salt and Pepper., and -at the Jattersend fome Vi- negar, and.a little Nutmeg. You may whiten _ them with yolks.of. Eges and with, Man uicG hoe ) ferve, | 93. i Cuneles fried. « Boil them, after they are enough, cut them in- to pieces, and bby them as the tripes of Cods 5 and ferve, 94. Poor Fobn fried. After it is well watered, cut it into pieces, and feethic , after it fod drainit , and fry it with But- " teR, Onion, Pepper, Nutmeg, and Vinegar, tee {erve.. HORE Fark Che Freely Coo, => 2 Wie 95 Poor Fohn with a fauce Robert. } You may put it with Butter, a drop, of Verjuice, nd fome Muftard, you may alfo mix with it fome Zapers and Chibols. - ee tt oe ) pact is Another way, You may ferveit with Oil, Vinegar, and Onion ninced. | Och os LK esi: 96. Foal of Salmon with brown fauce, Unfale it well , {eale 1¢ , boilit in water, and. eeth it proportionably , as it is chick , then let it eft; when you will ufe it, make a brown fauce, with Butter, Onion, Pepper, Vinegars put it over t and ferve. ng 97. Salmon. rofted. , Take a Rand or Jole, cut it into four pieces, and feafon it with a little Nutmeg and Salt,ftick a few Cloves, or you may lard it with pickled Herring, Orafatfalt Eels then put it on afmall fpit, put- - iting between every piece fome Bay-leaves, and iftick ie with littlefprigs of Rofemary, roft ic, and ‘Ibafte it with butter, fave the Gravie , and when lit is rofted enough, mingle the Gravie with fweer Batter, Wine-Vinegar , and fome fliccs of Orange, and pour the fauce thereon. | Another may. After it is fod, drain it, and let it cool; ‘and. | ferve it with minced Onion, Oil and Vinegar. . 986 Fole or Chine-picce of Salmon in Sallat. | we After it is fod, put it with Oil, Vinegar, Creffes, ‘or other fuch Sallatas you will, and ome Capers, if you have any; then ferve. 99+ Tons pickled. | -. Drefs them, and cut them into flices , or pieces of the'thicknefs of three inches, flick them with Saubaay Cloves, ~ oe ae Feench Cook, sitll ase Cigvec : cand put heen into.a pot with salt, Pep- per, Vinegar, and fome Bay-leaves; cover it well, ‘and when you will ufe it, water your pieces, and feeth them with Wine; ferve them dry , or with a a brown fauce, feafoned with whar you will. 100! ‘Mackeréls falted. : "Slit them along the belly,and fale them ; foil to -ufé them water them, and feeth them in water, af- tet they are fod, ferve them with Parfley, Vinegar and Pepper, you may put fome Oil if he ae | > Another way. After they are fod, make a fauce to che with Butter, Onion, Vinegar , APP and Muttardi flove and ferve. | 161. Pickled Febyings * ts ‘Take falt Herrings as foon as rey come out 0 theSea, gill and gut them, and fo barrel them and when you will ufe them, water them), drait and dry them, then broil them and ferve witl Muttard ot with Peafe. | Another way. 7 8 You may ferve them ftewed , cutting cheri into pieces, and fecthing them with: enn alt Butter. . fl 102. Red Herrings. : After they are half falted , thred them, dn hang'them a {moaking ia the Chimney, when yoi will afe them; open them and fteep them in Milk for to ferve, take them out, and broil them a ver little on the gridiron , and ferve, if you wil od Maftard. 103. Ordinary Tomes. | ‘Drefé them at the gills, pickle them 5 after the are pickled , flit them according to their bignef an , ‘Ghe French Cook. 209 and feeth ‘them leafurely with a thort broth, — - feafoned with all what is fitting , and whereof you" u fhall find the. making i in feveral places of the Fifh’ - fervicess and -take heed that’ their tlefh do not: break from the bones; after they are fod, ferve thein whole with Parfley, in a plared Napkin. cy 104," “Tamarine Carps, Mullet, Gurnet, — Rochet or Whale, &c. Take a quart of Water, toa ‘gall on of Vinegar; a good handful of Bay-leaves, as much Rofe- mary, a quarter of a pound of Pepper beaten 5 put all thefe together , and let ic feeth foftly , and -Meafon it with a little Salt; then fry your Fith EE Ee = Se he Se he ea a a NT OS Oa ED Oe . with frying Oil tillit be enough , then put it in an earthen velfel, and lay the Bay-leavés and Rofe- mary between ahd about the fiith,-and pour the broth upon it, and when it is cold, cover it, ee. -- 105. Pie of Eel pouts. “need they are dreffed and well blanched, cut them in pieces, and put them in fine pafte, or puft-patte, with fome garnifh, as Meltsof Carps, — Capers, Sampiere, pickled Cabbage, Pine-feeds, broken Sparagus, Mufhrooms, yolks of Eggs, and feafon all’well; then ferve. 106. Eel Pie. Cut it into round flices, and put it in your theet of pafte, well feafoned with yolks of Eggs, Par- fley, Muthrooms , Sparagus , Melts, Verjuice of Grapes , or Goofeberries, in the feafon; do not {pare Butter, Salt nor Pepper » cover your Pie, and endore it; for to keep it up, take fome {mall | bindings of paper , butter them , and put them _ round about it, and tie them foftly with a thread 5 | bake i it, and after it is baked, allay-three yolks of p | Eggs, dig: ue Eges, withadrop of Merjuieg aes a Tittle — and when you are ready to ferve , putit in and mixit well, then open it, and ferve it gernithed roend about. with the crutt 3 into four. t, ‘i ‘Or thus in the Englifh fafhion. . | Take half a dozen good Fels, fley them, and take out the bones, mince them , and feafon. them with Nutmeg, Pepper and Salt , then lay fome Butter in the Pie, and lay a lay of Eel, anda lay | of water’d fale Eel, cut: into great lard, as big as your finger, Jay a lay of it, and another of minced Eels thus lay five or fix lays, and on the toplay on fome whole Cloves, flic’t Nutmeg, Butter and fome flices of fale Eel, then clofe it up and bake it 5 when baked, fill it up with clarified Butter , ery clofe the vent. Another wayibus. Seafon your Eel with N utmeg, Pepper and Salt, then lay them into your Pie, then put to it a few Chibols, or an onion minced , a few {weet herbs, and Lemon-peel minced , then put on it fome Muthrooms, and a few Capers, fome pickled Purflain, fliced Lemon, Grapes, and good ftore of Butter when you ferve it , the liquor above expref- {ed, is good to liquor it withall. | 1097. Pie of Grenoh Drefs your Grenoft, or many if you hive inn and flit chem at che top, make a fheet of fine pafte, of what thape you will, make up yout Pie, and | when it is made up, put your fifth in its garnifh- | ed with what you have, as Mufhrooms, Capers, | Parfley minced , hard yolks of Eggs , bottoms of | Artichokes, and broken Sparagus, all well feafon- ed with Butter, Sale, Pepper and Nutmeg; then — cover | Che French Cobk. art and'endore it. Ifit be raifed, bind about ita _ butter’d paper; bake it, and forget not to give it vent, as foon as it hath taken cruft , for it would — take it of it felf, and it may be, beneath, and fo all the fauce fhould be loft, which you could not put in again thefame way. After it is baked, make an allaying with yolks of Eggs raw, anda drop of Verjuice ; and put it into your Pie at the top with a funnel, and mix it well on all fides with ftirring of its ferve it warm , and garnifhed about with the upper cruft, cut as you will. 108. Salmon in ftew'd broth. ; Takea Jole, Chine or Rand, put it into a ftew- pan with as much Claret-wine as will cover it, fome Raifins of the Sun, Prunes, Currans, large Mace, Cloves, whole Cinnamon, flic’t Ginger and Salt; fet it a flewing over a foft fire , and when it boils, put in fome thickning of ftrained bread, of flowre ftrained with fome Prunes; being ftewed, ‘ dith it up on fippets, the fruit én it with flic’e Lemmon; and fome Sugar in the fauce. | 409. Small Pies of Fifh. : ; Take out che bones of a Carp, and of an Eel, “tmince the fleth with Parfley; a {mall twig o thime, and fome Butter; after it 1s mel! minced; and feafoned with Nutmeg, make a fine pafte, and | make up your Pies of what bignefs you will, fill | them, cover them and endore them 3 upomthe big ones you may put a head after they arebas ‘ked, ferve. | 210. Pie.of Plaice: TERE eS After they are dreffed, make up your Pie of the bignefs of your Plaices, and put chem in, flitted Only on the top , and garnifhed with Mufhrooms, : Pa Sparagus, p12 aye Feeney Coe WUD a Sparapus, Artichokes, ‘Capets,! and hard yolks of © Eggs, all well feafoned with very frefh Butter, Salt, Pepper, minced Parfley, and a flice of Lemon, ‘or | Orange; cover and bake its. when it is baked, | mix with it fome yolks of Eggs re: ago wie ver “| piers then ferves : : I1I. ee of Melee! : _. Whiten them well, and drain them, then make» your theet of pafte ; and garnifh it with Melts of : Caprs, Mufhrooms, Trouffles, Capers, hard yolks of Eogs, broken Sparagus, bottoms of Artichokes, Salt, Mace, Pepper, Parfley and. frefh Butters cover it, ana bake it in the Oven; or in a Tourt-— pan. -Endore it with Eges, if it bein flefh-time 5 - after it hath taken cruft , give it vents when itis baked, uncover it very neatly, cut the lid into four, . put it round about, and ferve. i) | . a 4 an way g Bie, Eggs sous fr the Entrees, or fi rft Courfe fess Ae Bie 1, Eggs Sarcodhs | . Ake Sorrel alone it you will, or with. other’ herbs, wath, and (wing, them , then mince. them very fraalll , and put them between two dithes with frefh Butter, or pafs them in the pany after they are paffed , foak and feafon them, after. your farce is fod, take'fome hard Eggs, cut them into halves, peri or in length, and take cut the | yolks, and mince them with your farce, and after’ eh is well mixed, ftew them over the tire, and put. : s ° to Ghegfrench Cook. 213 r ‘toita fittle Riise , and ferve garnifhed with: the whites of your Eggs which you may. make’ brown in the pan with brown Batter. 9 24 Eggs with bread. Take bread, crumb it , and pafs it Hodes a _ ftraining pan, if you will melt fome Butter, being’ melted, putit with your bread, and forme Sugars . then chafe fome very new-laid Eggs, as many as” you have occafion for, and beat them well with: _ your bread, Sugar, Butter, Salt, and a little Milk ; 5 for to feeth them, melt a piece of Butter very hot, - put your implements into it. ; and féeth it; for to give them a colour, pafs the fire-fhovel ‘red hot over them, and ‘ferve your Eggs fugar'd. You may make hrin ready i ina dith , orfin a Fourt- sip me Y . é 3. Hig ps in Moon: Spine. ; Take them.very new, melt a piece of very fret Butter in them), putin your Eggs and a little. Salt; when they. ‘are enough, put a litle Nutmeg on them, and take heed the ‘yolks do not “pel nor be two hard. then ferve. : 4s Eggs with black Butter. Break very. new-laid Eggs in a difh, and bes a care that the yolks do not break, put Salt to them, make fome Butter brown in the pan, and feeth them inits after they areenough, put a drop of Vinegar in the pan, pafsit over the lire , pour it on your Eggs, and ferve. | (5: Eggs with Milk. - Break your Eggs, fale them and fugar them if you will, beat thera well, and mix your milk with them 3 fox’ to fecth them, mele a little freth Butter in adilh ; after it is melted, put your implements Pe in in it, feeth them >) tail give a ht éyith: tn fires _ {hovel ; when they are enough, fagar and ferve. i) _ . 6 Eggs with Sorrel Take very young SOE after it is very oleae id and drained, put it between two difhes with Butter, — Salt.and Pepper, and when itis well confumed, — allay the yolk ofan Egg withit, and garnifh it — with Eggs cut into quarters, ‘or as you will, and 4 ferve. | . For to kkep | your Eges alwayes frefh, put tha | into freth ee | ags fried into flices. i . Make then hat zs take them out of the thell, am cut them into flices, then fry them with sood. Butter, Parftey, Chibols minced, Pepper, Goofe- _ berries, or Verjuice of Grapes} after they are well fried and feafoned’, put them intova dith with a drop of Vinegar paffed in the pan. If the fauce is too hort, put in it a drop of broth , then ferve with Nutmeg; if you will, mix with it Capers, — Muthrcoms broken Sparagus, fried before you mix them, as alfo Muthrooms , dra it would not be good otherwife. 8. Eggs poached i in water. 2 Take the newett you can get, boil fome water? | and when it boils, break your Epes i init, let them feeth a little, firiking on the handle of the skillet, eft they flick on the bottom, and burn , then take them out fofily , and drain them. For to ferve, make a brown fauce , or green, with a handful of Sorrel, whereof you fhall take out the juice, then melt a little butter , with Salt, Natmeg, and the yok: of an Eo 88 ; all well feafoned and allayed'to~ banal gether after this you thall put your pice in chery and ftir them, and ferve forthwith. 9. Eggs with Cream. | Break fome Eggs proportionably, take out half _ of the yolks, and beat them well with Sugar and - Sale, mix your Cream with them, and feeth all in a skillets after it is (od, ferve them upon a plate, and fugar. If you will givea colour , you may do © it with a hot fire-fhovel; and if you do love Aweck | odours, you may put fome. : 10. Cream Frayze. Break fome Eggs, take out half of the whifed feafon them with Sale and Cream, and beat all well together , warm fome Butter, a little more than ordinaty 3 and when itis enough, ferve it in {quare, or triangle, or as it is, and {ugar it well if ob will, ® It. Parfley F PAYZe. Break your Eggs, and featon them with Sale, Parfl-y minced {mall, and Chibols, if you will, beat them well with Butter, and make your Frayze; after ic ismade , you may row] it if you will, and cut it into round flices, garnith a plate with it, fugar, and ferve as readily as youl can. 12. Eggs with Verjaice. After you have broken your Eggs, feafon them with Salt, and beat them well, take out the treads, and take out fome embers , over which you fhall curn them, in purting into them fome But- ter , and Verjuice of Grapes beaten, and p3ffed in the pan; when they are enough, ferve, but have a care they be not too thick. 13. Eggs with Anchovies. Cleanfe well your Anchovies, and water them, P 4 wae changing Che French Cook. 215 | 2 POI6 LG french Cook. changing often their water or wine, take out the - bone, and fet thema meltingin a dith. withivery | fréth butter; when they are melted , break fome | Eggs. according to the proportion of your fauce;. | and after they are fod and mixed, ferve themwith | alittle Nutmeg. 14. Eggs sith Cheefe. | implements in thele plafles. as they are before the » Take Butter and Cheefe, and mele them rope- ther, which you may do cafily, fljcing; your Cheefe | very thins when they are melted; break as many Eggs as you think may feeth in. ‘what you have melted 5 after they are well beaten, put themover | the fire, and ftir them as they feeths and*when | they are fod, not too thick, ferve. with a. litcle | Nutmeg. 15. Eggs setae. or. niece, togerber. | “Mele fome Butter with Eggsin a dith, feafoned with Salt, a lictle Pepper and Nutmeg 5. when they are on the fire, ftir them. with ‘vet srg | they’be enough, and ferve. — 16, Eggs.in Moon fine. with Cream. -. Make a bed’ of Butter in your dith, and iat . your Eggs over it , after they are broken , {cafon them with Salt, then put fome Cream to them until they be hidden , or fome Milk, fo that it-be good , feeth them, and give chem colour with the fire- hovel red, then ferve. rae 17. Eggs madle in glaffes. Make a preparation like that of the E ggs faith | bread, and add fome Cream to it which. is not hive , and a little Sugar, and a few ‘crumbs of bread, then take fome ferneglaffes; put them on Se a plate near the fire with a very little Butter in thems when the Butter is melted, put alfo your fire b: fire they will feeth, but as they feeth turn’ them; af. ter they are fod,pour them out upon another plate, they will come out of the glaffes the fharp end up- | wards; ferve them thus, and garnifh them with Cinnamon and Lemon-peel preférved.. . Pica | ) 18) Farced Frayze. | 2 Break’ your Epes, and put more yolks this whites , put to them fome remnant »of Farces , if, you have any, or make one of purpofe, with all forts of herbs according to your take, and feeth it: with butter or lard’, then; ferve your Fraize fu- gard, if you will, and bend it Kuiates or’ SIRAEND or roul it up-to cut into flices. ~ 1g» Eggs in Snow. Break fome Eggs, fever the whites from the yolks, put the yolks in a difh upon Butter, and, feafon them with Salt, and fet. them upon hot cinders; beat and whip well the whites , and a little before you ferve, pour them on the yolks with a drop of Rofe- water, and hold the fire-fhovel over thems then fugarand ferve. * | | | 20. Eggs fried. ; | Take fifteen Eggs and beat them ima difh, then: — have interlarded Bacen. cut into {mall bits like; Dice, and fry: them with chopped: Onions and put tothem Cream, Nutmeg, Cloves, Cinnamon, ‘Pepper, and {weet herbs chopped. {mall , ferve * them. with fcraped Sugar and juice of Orange. | 21. Eggs dreffed bard. Put fome Butter into a difh with fome Vine-: gar or Verjuice, and Sale; rhe butter being melted, put in two or three yolks of hard Eggs, diffolve them in the Butter and Verjuice for the fauce 5 then have hard Epes, part them in halves or quar- : ters, | abe Feeney Cook. 17 oS Soe ea a8 The French Coot, | _ ‘over them. — ters, lay them in the fauce, and grate pis Nut+ | 22, imige biesetved | _ Take a fcore of Eggs, more or lel, nohieer ia yolks as you-pleafe , break them into a dith with fome Salt,and fet them over a quick Charcoal-fire, ftir them with a filver fpoon ; being well butter'd, put to them the juice of three or four Oranges, Sugar, grated Nutmeg , and ene > neatany Cinnamon, and fo fervethem. | 23. Egg beske : | Takea large "dith lay a lay of flices of Cheefe hell i tween two lays of tofted cheat bread, put on them: fome clear Mutton-broth , green ordinary Peafes | broth, or any other clear Pottage that is feafoned | with Butter and Salt , caft on fome chopped Par-' | fley grofly minced , and ‘upon that fome prevent | Eggs. - * 24, Eggs in the Portugal fafhion: Strain the yolks of a {core of Eogs, and beat them very well in a dith , put to them fome Musk: | and Rofe-water; then few your Eggs on a foft | fire; being ftewed dith them on a french plated | and {crape Sugar thereon. | 25. Eggs ala He wenotte. ae | - Break a dozen and half of tab and beat: shea well together, put to themthe pure Gravie of a leg of Mutton; ftir and beat them well over a’ Chafen-dith of Coals ‘with a little Sale , put to’ them the juice of Orange and Lemon, or Grape Verjuice 5 then put in fome Muthtooms well feafoned and boiled. Obferve, as foon as your Eggs are well incorporated with the Gravie and’ the ation sa. een chen take them off ha De Re ie a | fGbhe French Cook. arg he fire, keeping them covered a while; then ferve them with fome grated Nutmeg over them, 26. Eggs Tanfie fafhion. a ; Take two dozen of Eggs, only the yolks, and | train them on Fleth-dayes, with about half a pint of Gravie, on’Fith-dayes, with Cream, Milk and Sale, with four Mackroons {mall grated’, as much Bisket, fome Rofe-water, a little fack, and a quar- ter of a pound of Sugar; put to thefe a piece of Butter, as big asa Wallnut , and fet them ¢/a _ Chafen-dith with fome preferved Citron , | and fome pounded Piftaches; being well buttered, difh. it on a plate, and crown it with a hot fire-fhovel, ftrow on fine Sugar, and ftick it with preferved Lemon-peel in thin flices. | 27. Eggs and Almonds. . Take eighteen Eggs and ftrain them with half , a pound of Almond-pafte, and half a pint of © Sack, Sugar, Nutmeg and Rofe-water , fee them on the fire,and when they are enough, ftick them with blanched and flic’t Almonds and Wafers, then {crape on fome Sugar, and trim the dith with your finger. 28. Eggs broil’d. OAD - Take an Oven-peel and heat it-red hot , and having blown off the dutt, break your Eggs there- on, and put them into a hot Oven, or brown them on the top with a red hot fire-fhovels being finely broil’d, put them into a dith with fome Gravie , a little grated Nutmeg and Elder Vinc- gar. | 29. Egg grandfarc’t difhe | , . Boila dozen Eggs hard, and part them in halves Jong-wayes, take out the yolks, mincethem , and . putto them fome {weet herbs minced fmall, fome | boil’d © ee | 220 Tye French Cook: ; ‘ boil’d Currans, Sale, Sugar, Cinnamon , the yolks: 4 ‘of two or three. raw Eggs, and fome Almond- — pafte, mix all copether, and fillthe whites; then _ lay them in a difh. with the yolks downwards _ with fome Butter and bake them; ferve them with carved Sippets, flic’t Orangeand Sugar. _30.Eggs compounded as big astwenty. == Take twenty Eggs, part the yolks from the” par sak firain the whites by themfelves, and _ thnriolks by them(elves, then have two Bladders, ; boir the yolks in the one fat tyedup as round as a ball, being boiled hard, putit into another Bladder with the whites about i it, bind it up round like the former; being boil’d , it. will appear like one — perfect Egg : This ferves for erand Sallets. 31. Eggs butter’ don Tofts. | _ Take a dozen and half of Eggs, and beat them | *in.a dith with fome Salt , and put Butter to thems | - then take large Manchets, cut them into Tofts, * and toft them againft the fire with a pound of {weet Butter 5 being well butter’d, lay. the Tofts — ina dith, put the Eggs on the Tots, and garnith : the difh with Pepper and Salt. : 4 32. Eggs the Polonian way. i Take a dozen Eggs and beat them in a dhl then have bread fteeped in Gravie; beat them to> gether in a mortar with fome Salt, then put a little preferved Lemon-peel into it , adding fome But- ter; then butter them according to former di- | rections, and ferve them upon Sippets. ra | 33+ Eggs or Quelque Chofe. | Set on a Skillec either full of Milk or Water, make the liquor boil; then havea {core of Eggs beaten together with Sale, and fome fweet-herbs | | : choppeda chopped, run them through a Cullender into the boiling liquor 5 being not. too’ hard boiled , take of Orange and Lemon. | Another way... . You may put the yolks in the middle of your Snow , which is made with your whites of Eggs them up, and difh them with beaten Butter, juice - ae Coe Greene Com. sar whipped, and feeth them before the fire with a dith behind. 34. Egg Fricafe. ~ | Beat twelve Eggs with Cream, Sugar, Nutmeg, Mace and Rofe-water; then have two or three Pippins cut in round flices through Core and all, put them in a fryiny-pan, and fry them with {weet Butter; when they are enough , take half the Eggs and Cream , and fry them in other frefh Butter, ftir it like a Tanfie; when enough, dith it on a french plate, and put toit the juice of an Orange and fome {crap’t Sugar. : The Manner and Method how to ferve the, - fecond Courfe of Fifh. ory 1. -Lurbot in Caftrolle. | Refs it and empty it under the belly , flitting ic there very neatly , or otherwile the gills 5 put itinto a pan with White-wine until it fteeps, and feafon it well with Salt, Pepper, Cloves, large Mace, fine herbs, as Rofemary, Thime, and Oni-: on, and let it feeth leafurely , left the flefh thould: break e oe Sh Ne | i) ead 2" Vig hs ene ae nS peel 2 2 4 break off fel thé foray 7 retard itis fbi let it rcft a very little, left it fhould take the tatte of deals ; - ferve it garnifhed with flowers and parfley. You may cut it before you fecthitthus. - . 2. Dab with fhort broth. ce Ie is made ready the fame _way as the Turbor; but that the thore broth mutt not be of fo tharp a tafte, becaufe it taketh falt fooner, being thin- ner} after itis fod, ferve it with parfley. asia its » 3. Vives, or Sea-dragons broiled — on the Gridiron, = * ‘They are dangerous, by reafon of three prickles; which they have about the head , therefore when | you drefs them, remember to ferape them, and | to cut off thofe three prickles, and the head at the gills, whereat you fhall empty them when they | are thus dreffed , and emptied, flit chem on the | outfide, and melt fome: Bureer , and pour fome | : into the flits; with Salt and clove, then fet them | on the pages when they are broiled , make a | oo e Soals fryed. — ; After they are dreffed, dry them, and if hey . dre big, flit them along” ‘the back , flowre them, _ and fry them in fallat Oil,or: sefined Bucter 5 wheri | they are fried , powder them with Sale on the | outfide, and ferve with Orange. pt ‘5. Salmon with fhort broth. | _ Empty it at the gills, and flice it along the back, | and put it in your f{liort broth well feafoned ; ; anand | ir isenough, ferve: 3 4 6. Sitirgeors | | i. 6. Sturgeon Olio '| “Take fome Sturgeon,, and mince it with freth — Jel, put to it fome fweet-herbs minced fmall, ome grated bread, yolks of Eggs, Sale, Nutmeg, Pepper, fome Goofeberries., Grapes or Barberries, jind make it into fmall rolls; then take frefh- fith, caled, wathed, dried, and parted into equal pieces, leafon them with Pepper, Nutmeg, Salt, and fer them by , then make ready fhell-fith., and f{eafon them as before ; then take Potato’s, Skirrets, Arti- chokes and Chefnuts,boil them,cleanfe them, & fea= fon them with the former fpices: next have yolks of hard Eggs, large Mace , Barberries, Grapes or Goofeberries, and Butter; make your Pieand put =~ Butter in the bottom of it, mix them all together, and fill your Pie therewith, then put in two or three Bay-leaves, and a few whole Cloves, mix the minced balls among the other meat and roots 5 then lay on the top fome large Mace, Potato’s Barberries, Piftaches, Chefnuts and Butter, beaten with the juice of Oranges, cut openthe cover ; and Icer it with an Egg or two. | 7. Sturgeon reith fort broth. - You may ferve it broiled on the gridiron, ‘but in the fecond courfe, you muft put it with thort broth, and ferve it as the Salmon, except when it is fod, you take two or three Napkins plated, and — put them over it befpread with parfley , andcthus vyou ferve. PS perce ! 8. Grenoft in Caftrolle. | _ Although it is commonly ferved with thore, ‘broth, yet tor the fecond courfe, it may be ferved in Caftrolle, which to do, you mutt put it into a pipkin, feafon ic well and garnith ic with Muth-- | rooms rooms and. Troiifiles 5 have’ a fpecial care ¢ thar when it is fod , the fleth do: not break off from thi 4 ‘bones. seh eis be 9) Befeard iit or} wath an + Make ‘say and ferve it as the. Sturgeon above . Article 6. with three Napkins iota with | parfley. de a 10. Porpozfe oth rae broth: ) 4 | It 1s ferved and made ready the fame way , a5 the Sturgeon. and Befcard above, but that’ thé feething of it is much longer’ 5 ‘when 1 it is hee P ferve. } i | IT. Porpoife wath Ragouft. ! Cut it into pieces, and roft it on the fpit, as it) rofteth, bafte it with Butter, Salt, Vinegar, and Pepper 5 after it is well rofted, bafte it'with ano+— ‘ther fauce made with Butter’ and minced Onion, then mix all together and foak it , mix a “a flowre with it, and ferve. | a 12. Burts with Ragoufte a | _ They are made ready the fame way. ‘ as in a the: difcourfe of the firft courfes of fifh, | 13. Sea-Ctter with fort broth. # Drefs and prepare it for to put it with fhort | broth, which you thall make ready the fame way as that of the Barbels; when itis fod, ferve it dey " with Parfley ina Napkin overit. ys" 14. Sea Otter on the gridiron. é Drefs and broil tr 5 when it is broiled , make a_ fauce to it as you will, fo that it'be of a tharp” tafte , arid becaufe thofe great lumps will hardly take a tafte , ft t them or flice them on the top, fouWic with it’s fauce, fo that it be almoft imbibed, © or foaked into it 3" ‘chen ferveit, and garnifh with” what’ you have. 15. Ray Oe fren Coot. a9 fo Ray fried. Afiee it is Bi dreffed and cleanfed , pickle it with Vinegar well {cafoned, and a little before you ferve, fry it with refined Butter , or with faliat Oils aheni it is well fried and crilp, fet ica drain- ing , and beftrew it with fmall Sale; then ferve it whole, or the two fides fet together agains with Orange. 16. Holyburt, or Traburt fried. Cut the Fith into thin flices, hack it witha knife , and it will be ribbed , then fry it almoft brown with Butter , take it up, draining all the Butter from it, make clean the pan, and put it in again with Claret, flic’e Ginger, Nutmeg , An chove, Salt and Saffron beaten, fry it till half be confamed ; then putin a piece of Butter, fhaking it well together with a minced Lemon, and rub the difh with a clove of Garlick. 17. Tenches with fhore broth. After they are well fcalded , youmay put them with fhort broth, as aboveluid , and ferve them with parfley. 18, Chewmes with fhort broth. You may alfo put the Chewme with thort broth, ferving it with the {cales , well feafoned with parfley i in a napkin over it. 19. Chewmes broiled. As it comes it of the (hort broth,, put it on the gridiron ; when it is broiled, make a fauce like Sauce Robert ; and ft-w all cogether , but a very litle; then ferve, and if you will, put fome Capers to its | Another way. After it is fealed and dseffed at the gills , well 7 Q., el ankd, » cleanfed and vedi fie: if Bere Butter , and broil it well, then flit it allialong the back,take out all the the bones , , and clofe it up again, take the ‘Mele, and with fore of good herbs makea fauce fomething fharp, becaufe this Fith is fweet Of it | felf; put into it Capers; Anchovies, Muthrooms, and thicken your fauce with a few ‘chippings of ‘ _ bread paffed in the pan. i Or otherwile make a’ Farce’ With Sorrel ‘wall fealoned , and after it hath Boiled a wit little, ferve.” sien 20. Frefh Cod Saha Put it after the way of fhort beck she let i 4 q : boil but a very little, and take it out again; then — ‘fauce thickned, and ferve with'parfley. let if reft, and cover ‘it with a table-cloth or a nap+ kin , and when you will ferve, drain it, ; make'a 21 Bree ras ee ee ee After it is dreffed, broil ie on the eh al and Sutter it onthe top when it is rofted , make a fauce with freth Butter, Parfley, and Chibols, Vie - negar, Salt and Pepper » put all ‘together’, > and a he ferve, ee : A } | "Another ways 0 0 BOS "You ha put it with fhort rai Anat ‘ih broil it, and after, a fauce with very Freth Buttér, parfley and Chibols minced’, paf$ all in the pan; “and when 4 you, will ferve, mix with it fome doa | ‘juice, and fervé.” «— veerat toee Pike boil'd in Ais bri: “Cut your Pike in three pices, then boil it ‘In water , falt and {weet-herbs, pu inthe fif when _ the liquor boils; then take the yolks of fix Eggs, beat ‘them with’a Htsle Sack, “Sugar, melted But. ter, Che French Codk. Gay __ ter, andfome of the Pike-broth, then fet it on the coals to keep it warm, ftir it left it curdle; then take up your Pike, put the head and tail together _ ina difh, cleaving the body in two, taking out the back- bone , then pour the broth on it, garnifhing the dith with Sippets, ftrowing on fine pa 23. . Pike with blew. Drefg it as it comes out of the water, and cut it, or leave ic whole, and in this laft water, flice ic all along, then put it ina bafon, and take Salts Vinegar, Onion, Pepper, and Lemon, or Orange- peel good fore, boil all together a very little, pour it on your Pike , and prefently it becomes blew 3 to feeth it, boil your White-wine well feafoned with Salt; put your pike into it, and.Jet it feeth 5 tafte your fhort broth, if it be frong enough , and let the pike reft init, until it hath taken a tafte, have a care that it do not remain too long in it, and in this cafe, take it out until you be ready to ferve, which you fhalldo warm, with Parfley in a Napkin. 24, Pike boil’'d a made de Londres. Take a live Pike, draw him, and {lit the River; wath him clean from the blond , and lay himina Tray, then put fome Salt and Vinegar toit; then fet on a kettle with water and falt ; and when it boils, put in your Pike, boil it bue foftly: 5 when enough, make your fauce of beaten Butter , juice of Lemon , Grape Verjuice, or: Wine Vinegar : 5 dith up the Pike on carved Sippets , and pour on the fauce, garnifh the difh with fcalded Parfley, large Mace, Barberries, flic’t Lemon, and Lemon- peel. 25. Pike with fauce. After it is fod as abovefaid; take off the skin, Qua: and e y >) Pun A et een Ayala ib oak nts Ang Sy ch era Cee ae in, et ae = 228 ‘whe eoncy ¢ Cook a and take a drop of your fhort boctlans put. it ina difh: with half the yolk of an Egg well allayed, ~ fome very freth Butter, and Nutmeg; let the fauce be well thickned, ‘andi well feafoned with | Salt, Chibols and peel , va if you will, putin it | Anchovies; but take heed it become not oily, ue ferve your Pike hot. © ~ 26. Trouts with hort broth. Slice them proportionably to their bignefs, and give fome firength to your fhort broth; before you feeth them, drefs them at the pills; and pickle them 5 after which let them feeth leafurely, 4 left the flefh leave the bones; after they are enough, ferve them with Parfley in a Napkin plated, which — ie fhall cover with flowers in the feafon. 7 29. Trouts Salman'd. Make them ready, and ferve them as the com- mon Frouts above written. ; ' 28, Perches with fort broth. As they come out of the water , drefs them at the gills, and put them in a (hort broth of Whites | wine, well feafoned with all kinds of good things, as Pepper; Salt, Cloves , large Mace, Lemon or Orange-pecl , Chibols and Onions after they are fod, take them out, and take off the skin; make a fauce with a diop of your fhort broth , allayed with Vinegar, the yolk ofan Egg, an Onion in quarters, frefh Butter, Salt, and a very little of white.Pepper 3, mix all together readily over the fire; pour ic on your Perches, and ferve. 29. Eel pouts. : idviaké fome water lukewarm , put them in ir, take them out a while after, take off the flime with a knife; and thasyou fhall make them all white 5 | then “Ohe French) Cook, . 9 229 then drefs them , wath them, put them between two linnen Clothes , and dry them, fet afide them which are big , and flic them on the top, for to ferve to the Oil or refined Butter , with Salt and Orange, ferve. 2 ‘ 30. Eel pots in Caftrolle. : Put your Eel-pouts in Caftrolle, and feafon them with Butter , Salt, beaten Cloves, Pepper, large Mace, an Onion or Chibols, peels, a bundle | of herbs, Verjuice, a drop of Vinegar , and a very little broth; when they are ready ferve, and gar~ nifh, if you will, with Anchovies, Capers, Muth- | rcoms, and any other garnifh you have. 31. Pike roafted ala mode de Picardiu. Take a Pike, fcour off the flim@, and take out _ the entrails, lard the back with pickled Herrings, then take fome great Oifters and Claret-wine, fea- fon the Oifters with Pepper and Nutmeg; ftuff the belly with the Qifters, and inrermix the finfing with Rofemary , Time, Winter Savory, {weet Marjoram, a little Onton and Garlick, fow thefe in the belly of che Pike; then prepare two flicks about the breadth ofa lath, and with thefe tie the Pike on the fpic with Rofemary and Bays, bafte thesPike wich Butter, Claret-wine and An- chovies diffolved; dith it with the Gravie boil’d up. : 32. Carp with blew. ) The beft fore of Carp isthat with Melt; take it alive , and feafon it to put it with {hort broth, in the (ame manner as the Pike above written in the 20m Acticle. Tf ic is big, you may cut it into four, or flice it along the back, and putit in a bafon into blew, if you will, feeth it ia a fith- kettle, put a leaf in the bottom, take your Ca'p withe — Pad igs ™. io 7; r# aR, sat 7. with a clout, fealens it anil a Guess “Pepper, Salt, Cloves, ‘and Mace, peel, and all. well. wrap-. pedin your linnen, cloth » fet ita boiling, the leaf under it, left it burn with much boiling ,. or that | the linnen cloth ftick to the kettle , letnot youn — fhort broth be altered with any thing, butlecitbe — ~ well {eafoned with all, what is fitting. When it is boiled leafurely, ferve it with Parfley in a _ Napkin. 33+ Pike broiled. . Take a Pike, draw and fcale it., boil it whole,. fplat or fcotch it with your knife , * wath out the bloud clean, falt it, and having, heated the grid- iron very hot , broil it ona fott fire, bafte it with Butter , and fan it often; being finely . broil’d, ferve it ina dil with beaten Butter and, juice; of ie Lemons , garni the dith with flices of Oran and Rofemary. : 34. Carp farted: , Take up the > . 232. wes oh French ‘Cook, . A ‘Method to make ready she telat -7 ie Fifh-dayes. * | aa ' Re? Mufhroorg. gies Ake it very new, take out the gravel , ve _ wath it with water or white- wine, ther put it ina dith with freth Butter well feafoned with Salt, white Pepper, chippings of bread,takeheed it~ ‘burns not too; after it is enough, put to ita little — Nutmeg, the juice of Orange or Lemon , then 4 ferve. - Another way. a Pafs it in the pan with very freth buted Parfley, a bundle of herbs, Pepper, Salt, and flew itin adifh, or ina pot, and when you will ferve, put fome Cream to ic, or the yolk of an Egg, or a few chippings of ‘bread , a little Nutmeg, and ferve. You may garnith it with what you will pro- portionably to the quantity you have. Another way. Blanch and wath them clean , if they be large quarter them, and boil chem with fale and water, vinegar and fweet- herbs, large mace, cloves, bay- Jeaves , and two or hice lives of garlick 5 > then take them.up, dry them , dip them ‘in batter, and fry them in clarified butter till they be brown, let your fance be made of claret-wine, the juice of le- mons, falt butter, the juice of horfe-reddith rooe, flic’t nutmeg and peppers put thefe into a frying- pan with the yolks of eggs , fhake them that they curdle not. Otherway (Se | Take good Mutton-broth being cold, and no fat,-mixit with Flowre and Eges , (orne Salt, beaten Nutmeg and Ginger, beat them well toge- ther; then take Pippins, ‘nie and core them, and. Be cut Ohe French Cook. = 233 cut them into Dice-work or {quare bits , and when you will fry them, put them into the Batter, and fry them with clarified fuet, then fugar them, 2. Mufhrooms with Cream. - Take them very new, and the fmalleft, for they are beft, pecl them dry , and wath them in| water , and take them out forthwith , and drain them , cut the. bigseft; and together with the fmallett , fry them with frefh Butter, Chibols minced very fmall, Salt, and Pepper, then foak them in a {mall pot until you be ready to ferve, and then you may put fome Cream to them, which when it hath boiled a little while , and the fauce being thickned, you may ferve. 3. Tronffles. Seeth them with a fhort broth, when they are fog, ferve them in a plated napkin. Another way. | Serve them the fame way as the Mulhroom, and put a little broth to them, cream, and fome juice, when they are cut very thin, and fod, ferve. Another way. Peel them , and cuc them very {mall , and very thin, then pals them inthe pan , and feafon them with a very little Salr, becaufe they muft boil long with fome broth, which you judge tobe good ; after they are fod, unfale them , and let the fauce be fomewhat thickned with fome thickning , ox with fome chippings of breads then ferve. Ayother way. As they come out of the fand, wath them with white-wine, feeth them with firong wine, much Salt, Mace, a bundle of {weet herbs, a few Chivols, and Pepper, after they are fod, f:rve them with a ‘doige napkin. | 4. Eggs @ i ote. Genet Cook, : 4s Eggs {puny oe, ots thal find. them in the Intercourfes of hel Fleth: -dayes , and the way how fo. fexve them. 5: Nalles. >> Take four or axe yolks of Eggs, ee very” b. freth Cream, much Sugar, a little Sale, beac well all. together, and feeth it on a hollow plate, or on a dith,pafs the fire-thovel red hot over it, befprinkle it with {weet waters, fexve and fgets with SMEAR ~ musked. : Rileetaees 6. Eggs delicately dreft. You fhall find the manner of eae and tere ving them in the middle courfes of Fleth- dai 7. Tourt of Franchipanne.. You fhall End i it inthe difcourfes , and in a Table of Paftery of Flefh-daies. . . 8. Frayze with Cream... Take ftore of yolks of Eggs, few whites, anda | little Cream, fome fale proportionably, beat all to- gether, and a little before you ferve., make your Frayze, and if you will, {ugar it, and ferve. Ry 9 ype nin Take four {mall Cheefes, white and iit fix Eggs, half a pint of Flowre, and a little Sale, beat all together, and try it, for the Cheefes are fome~ : times too fott, Or.too dry, oc. : Oshermayes. Peel them, and put them in a clean dith , ftrow § Salton them, and put an Onion to them, fome {weet- herbs, large Mace, Pepper, Butter , Sale and | two.three Cloves; being tender ftewed ona foft fire, put to them fome grated bread, and a little white-wine, flew them a litle more, and dith them ; rubbing the bottom of your difh with Gar- ~~ lick 5 | sn le ee ae tre fried, ferve them ee and Velie with Jrange flowers. + Otberwayes in the Italian fafhion. | Take a pound of Rice, aud boil it ina pint of Cream, being thick, lay it ina broad difh to cool; then ftamp it in a fone Mortar with a pound of _ aid Cheefe grated, fome Musk , with the yolks of nalfa dozen hard Eggs, Sugar and grated Man- chet; the pafte being fil make it into balls, if too tender, work it with more flowre and erated oread; being fried, fcrape thereon Sagar , and ies the Balls with fiock Fritters. Pafte “You fhall find the ee of del ing and fer sis of it in Fleth-daies. 11. Servelats of Eele. S Ditels your Ecle, aud flitit in two , take out the, bone, beat well the ficth , and feafon it, roul it up, and bind it; after it is bound, wrap it up ina {mall linnen cloth, and -{eeth it in a pot with Wine, Salt, Pepper, Cloves, Mace, Onion, fine herbs,and let the {auce be reduced to a {mall quan- tity; after it is well fod, unwrap it, and cut it into very thin flices, then ferve it dry , or with: fome fauice. 12. Melts of Carp fried. Cleanfe them well, and blanch them in water,. . - and dry them, when you will ferve, flowre and fry them; when they are tried, ferve with Salt and Orange. 13. Melts 236 ‘ow © ren nh) Goa. CR SS eee “Melts with Ragouft. q Blanch them in water, and put shite i ina a dith " with a little White-wine, ‘well: feafoned with But- : ter, Salt, a bundle of herbs , Pepper, fome juice ” of Mafhrooms, a few Capers and Anchovies 5 after the fauce is thickned , ferve it with juice of Ovange, Lemon juice, and Nutmeg. oe 14. Liver of Eel pouts. — | Take it out of the fith ,* and put it into a ih _ with very frefh Butter, a few fine herbs, Parfley minced very fmall , Muthrooms alfo {mall, of the’ beft of your broths, minced Capers and an An-" chovies when it is well fod, and the fauce thick i ned, ferve. | _ Another way. Fry it, if you will, and ferve it with Salt , juice of Orange or Lemon. | — Osherwayes. hs Take two large Pikes, Fe ale, draw, and wath them clean from the bloud; then put to thema gallon and half of good White-wine, and an” ounce of Ifing- glafs , boil them ina large Pipkin toa Jelly, fcumit clean , and blow off the fat; ' then take a quart of {weet Cream, a quart of the Jelly, a pound and’ half of double refin’d Sugar fine beaten, and a quarter of a pint of Rofe-water, put all together ina clean bafon, and give them a walm on the fire, with half an ounce of fine fearfed Sugar; ge ae it to cool, and difh i is na 5. Felly of Fifh. ‘Take feales of Gas , half a dozen of Tenches, three pints of White- wine, feeth all well together with a little Salt and Cinnamon, and four Cloves, ‘@rain all through a Napkin, that is, fqueeze or c : prefs prefs it to have the juice of it, and put to it one pound of Sugar, take a dozen of Eges, fry. the whites of them; let your ftrainer be ready and very clean, warm your Jelly,and when it isready to boil, pour into it the juice of five Lemons, and ithe whites of your Eggs; when it begins to boil, pour it into the firainer, and ftrain it again, until it be very clears put it after the natural way upon » a plate, or ina difh, and ferve. S | | 16. White Meat. : | Make it of the remnant of your Jelly, and pue into it fome ftamped Almonds and a drop of Milk, ‘ftrain it, and make it into white meat, and when it is cold, ferve. | 17. Green Felly. | : | It is made the fame way 3 ftrain it witha very little juice of Beets, and ferve cold. ‘ 18. Artichokes ftewed. _ The Artichokes being boil’d, take out the core, and take off the leaves, cut the bottom into quar- ters {plitting them in the middle, then havea flat _ftewing-pan with Manchet Tofts therein, lay the Artichokes on them with the Masrow of two bones’, five or fix blades of large Mace, half a pound of preferved Plumbs with the Syrup, Ver- juice and Sugar; ftew thefe together two hougs, - and ferve them up in the fame dith they were ftewed in, , | bee | 19. Artichokes fried. Cut as to eat with Pepper, cut off alfo the tharp ends, and whiten them in warm water , then fet them a drying , and flowre them for to fry when as you have occafion; ferve them garnifhed with fried Parfley. 19. Sparagus The French Coon, rene OF 1B, , Sparagus with white fauces As they: come’ from the garden, fcrape ther, bid cut them equally ; feeth them with water and Salt; take them out, as little fod'as youcan, it is the better, and fet them a draining, then make @ fauce with freth Buteet , the yolk of an Eog, Salt Nutmeg, beaten Pepper, a {mall drop of Vinegar 5 and, when all is well ftirred together, and ers fauce 2 thickned, ferve your Sparagus. — , 21. Sparagus with Cream. Cut them in’ three pieces, and when you have blanche them , fry alfo well feafoned 5 after they are fried, put your: Cream in, and foak them with it, if the fauce is too thin ; put fome yolks of ‘in it to thicken ir, andferve. © | 22. Celerins. Iti is eaten with Pepper and Salt; or with Oil, Pepper and Salt. 3+ Colliflowers. Drefs and blanch them, feeth them with water did falt; after they are fod ; fet them a draining; and make a fauce as for the Sparagus, then ferve. — 24. Gammon of Fifb. : Take the fleth of many Carps, witha litte Ecl, mince well all together, and feafon it with Butter, and gather it together in the form of.a Gammon, fill up the skins of your Carps with it, fow them up again, and wrap them up in a veey fat linnen cloths feeth them in a pot with half Wine, and half Water, well fedfoned with Salt, @c: con- fame well your fauce, atter they are fod, take them out, and unwrap them all warm. You may ferve them warm and cold , and every garnifhed as a Gatnmon. | 25. Lorsoife | Pa eee wee Te ea ar Dak NS AR NB a one iy he a fF Oda ae 9 . a Ra 25. Tortoife with Ragouft. ! One may eat them at all times , you may make any thickning with them, and you may ufe them for Pottages, to oo and for many other things. Ne ; f Apple F ritters. : You hall. find this Article and the fur which follow, in the difcourfes of Flefh-daies, and for the fafhion of Eggs have recourle to the Table. A Method dies to pe ready that which may be found in Gardens, and may upon occa- _ fio be ferved up ix firft Courfes and In- _ tercourfes of the Fifp-dayes , F eager. or in Letts 1. Skirrets. Oil them a very tittle, then peel them for to boil in brown Butter 5 after they are fried, ferve, : | Another way. For the Fleth-daies, makea pafte liquid bast : wich Eggs, a little Salt and a little Flowre; for to make it more dainty, mix with it fome (oft ‘Cheefe, dip your Skirrets intoit, fry and férve them: di ! Another Way. | For to fry them in Lent, allay your Meal witha ‘Tittle Milk or Verjuice , and more Salts dip your — alae in this, and fry them in refined Butter, Che Frenchy Cook, 239 pre e foc 2 Site alain ago he Heese Cooks ‘fried Parfley, which to fry. i whe it is very clean and dry, yon throw it into your frying-pan very Biss rile RNC a ae ee ee for the betters if you will, ‘garnith them with | hot, then take it out forthwith , and fet it before fire, fo that it bery green 5 ferve your Skirrets with — Parfley round about. 2. Pap of flowr of bens” ice It is made the fame way , as that of flowre of Rice, and they will feeth as much the one as the other. For to make them, allay them with a very little Milk and Salt, out of Lent, pur fome yolks of Eggs toit, a little Butter, and forne Sugaf; feeth it leafurely , rs that fomewhat may flick to the bottom of the skillet, ferve, andfugar, « Hops. | Cleanfe shen well, and leave nothing but ned green, boil them a little while in water, then drain them, and put them ina difh with a little Butter, | a drop of Vinegar, a little of your beft broth, forme” Sale and Nutmeg; foak them for to ufe them i in garnifh, or for fome other thing. | 4. Lettice. . a| For to garnith wich them all kinds of Pottages, be it of Pullets, Pigeons, Peafe-broth, Herbs, ) of Health, blanch them well, and wath them ; foak them in a pot with fotne of the beft of your’) broths 5 In Fleth-daies , feafon them with what is fat; In faft daies, (eafon them with Butter, and when they ‘are fod, cut them into halves , and garnith your Pottages with them, andferve. - 5« Pumpkin. Slice it very thin, and fry it with Butter; when it hath gotten a good colour, foak it be-| tween two difhes, with an Onion, ora Chibol flicked Bae Re Te Gm [eee i a pie ve iii ce ty ‘ 2 : ck: e faa “ehe french Coot. Ar fticked with Cloves , Salt, Pepper, Nutmeg, and - Verjuice of Giapes ; x if you have any ; when ic’ is I enongh; ferves “You may alfo’ pur it with Bete | , © Another way. © : Cat it into great pieces , and feeth i it ina pot _ with water, when it is well fod; take out the water, | ftrain your Pumpkin, and frye’ with Butrer, lad an Onion minced very fmall; feafon it with a a _ drop of Verjuice, Nutmeg, and ferve. © (02. sos | Another way. ene After it is ftrained as abovelaid , put toit.very frefh Butter , and let ic mele with the Pumpkin, -fome Sugar and Al imonds’, ‘put your implements into a fheet of fine pafte, in the form of a Tourte, and bake it, when iris baked, fagar it, and ferve.’ | Many do put Pepper to it; put avery little | Salt to it, and you may garnifh, ic ith ee | “Lemmon peel cut into flices, \°i © 5 | G6. Parfnipss 2% , | ous off the firings of them, vweathll thiten’ peel: and feeth'thems when they are fod , peel them, and cut them as you wills put. them: madifh wich very freth Butter, Salt, Pepper, Nutmeg and a drop of broth, or a drop of Vinegar, or Verjuice 5 foak all together , and ftir it wells thus you will find your fauce thickned § > then ferve. | ~ Another way. . Make them ready as the Skirrets et ‘ike. ticle 1. and ferve them with juice of Orange, or “Werjuice, and’a little Salt... 0 | 29. Goats-beard. Seeth them’as the Parnips’, after they are fod, _ make the fauce alike; and ferve. You may fetve them fried, Asia bicuddinia R 8. Carrots © Fy RUE bss ese ee ue y aly - EN te Netra, fi ? soph. , . oS ? he Gs : ity, . i bua iy aC sae iCateen, save Y aut tiga “ Cleanke and: feeth. chem 3. when ‘they . are fod peel them; 5 ,and; cut them intoy very. thin sound flices, frie them with freth: Butter, an Onion min= _ | ced; Sale, Pa, 4nd Vinegaunsthendtavs. | ; e At iio slept Red Bettte ose. Hie a < After they are: well cleanfed , and: ‘rel fod j in ’ wales or inthe Cinders, “pare | them , and) cut them into round flices; fry them. with % a eae | | Onion, well feafoned. with a drop of Vinegad and: odod freth Butter 3 baal Huy ‘axe wee I fed, fonves ft Selle ata oe Ais 8 tere way. tb haeduicte Shia | akier Aye are feds 1or baked, cuf them. as abaver q faid, and patschorp with Oil, anes and. 4. Salt 5, then ab Nise we payee wa DAV SIG FEO tek af alee Atsivhel bid eae "Bae heat in the embers; after they artcocd | baked, peel, and cutithem into round flices; frie | _ them: ‘with: very frefh Butter, an, Onion, Sale, _ Pepper and Vinegar 5 when they: axe: well fed, ili with. a vie N ugmeg. intitle, wietak) qs Cucumbers i ‘i “Pare and ne them into round flices , ay se eatte very fre(h Butters after. they are fried ,' put in an Onion, ‘Salt and Pepper, ‘and Jer them foak well’ on the Chafen-difhs then ferve with the yolks of Eggs, afi you will. 6 2h) Another way. For to preferve or pickle: CHG fy echetpi very young, and veryfmall, blanch them in freth ‘water’, anid drain them; thet put, them into a pot with Salt , Pepper and i a 5 cover them i well and do not forges Cloves, » a Aieibir r, iO ris ae . Wee arre Scol oy aoe ee ee Sits Cook: re ; Another Way. e, Cat them very thin, then putthem with. Onion, Sale, Salt, Pepper and Vinegar: after-they.’ are well pickled ,.drain them, and for to deed 3 «| pie fore Oil ‘0 them, and ferve themi in, Ballata: a 0, gh2e Tornipses jen > sane 7, Serape sera, blanch them, and) feeth thet wie water , Butter and Salts after they are enough; put them i in.a difh with very freth Butters you may put in fore Muftard, 5:ferveiwith Nutmeg. it di aed s Apples. fried iis WHoasid hr Pare and cok them into.round flices: >and fry them with very freth Butter.s;;when they-are fried fexvey aking a broth with adisdoiNutmegsi ., Another Weddin Aylavah Cut shew into! halves, take out the cores ferve them in the skin, and put them in a,dith with Butter, Sugar; and Water, and a little Cinnamon, let them feeth ths 3, when, they are enough; maye them fugar’d... wie pyres ee aor! pte 13? Ove “Apple Cream. ; . -o (Take twelve, Pippins , pare 5, flice or: quartet themis put, them into a: skillet with fome Claret wine, and 4 tace of Ginger fliced thin, fome Le~ frion-pecl cut fmall, and fome- Sugar. y lee thefe Rew together till they arefoft; then put them in. a.dith, arnd.when they be.cold, take a quart of Cream boil’d with a little Notmeg , and put therein of the Apple ‘to.thicken it'as Hye ees andferveitup. —~ . ay Red Carcohss oe They dre made ready in the fa-ne manner as the White ones... R 2. ‘ i 15; Spar He We, Pe ei 00 aa Arak! them: , cut them into’ (mall } pieces ec | wath: thein's after they are drained; fry-them with — ‘very freth Butter, ‘and feafon’ them ‘with Saltj Pep= "per, and minced Parfley; after they are fried, flew them on a chafen-dith“with an Onion fticked m with Cloves, anda psn, of broths 5 chen ise with | Nutmeg. OR a Ee Pie reer ees ee You may. alfo put ‘oink bred if you will: | “a ROT Ys BTV 16%" White Snccory we + ysad Blanch} it well. Liniwater, and drain it, hag bind - ; _itj!an@ feeth’ it ida pot with water, "butter and — Gilt’: when it is wellfod, takeit out, and drain it again’) “afterwards” you fhall. few it on the chafen-dith, with butter, fale, nutmeg, and a drop of Vinegars? whew you dre ready. to ferve; male a a fatice thickned, and ferve; > > n cou eR “Another i Way. Tag HUE eb atte it is: blaviched’,f prepare it’ into a! 5 Sallat, : with Salt, Vinegar and Sugar ; thenferve. 61 19 Cardes of Beets. = "Fake ‘of the itrings ,. , and blanch your Caides | in freth ‘water 'théa'feeth them if a pot, orkitelé with with water, butter, a crult of bread and falt 5 when they are (od éhough , take them our, and_ fet them a foaking i imadith with buteer, aytil: you | be rcadpro ufe thems: and thea warm them j and fit theron a plate’, then make'a fauce allayed with. very frefh butters ‘a drop of ball Se 3 ted ~ fome Nutmeg then ferve., . °° 4is 18, Cardes: ‘of Artichokes. Choofe the whiteft:,: take out the firings , and blanch them; after they are blancht,: feeth them wiih fale and watcr, a piece of butter, and aon a a See te : i paces oes i coos eee sia Sie hh * ~ } be french) Cook. eS ae of bread; when they are fod very well , garnith your difh,and make a white fauce, and ferve. Steep your Peale, wath them well, and feeth them in hot water 5 and fall them again with it; _ after. chey arefod, bray. them,,.and ftrain them through a-ftrainer , take fome of the. thickeft peafe-broth:, and foak on. the, chafen-dith with -Butter,Sale, and Onion whole fticked with Clovess thei fefeeea es F asieg sane cecal You may ferve, and fry peafe whole, with very freth butter, falt, minced onion, Peppet and Vir negar; In Lent garnifh them witty herrings. ~~ ~~ 26, Trouffles of Entree Cor firft courfes) x Cleanfe them well, peel them » and fry them with very freth butter, am) onton ‘flicked ‘with “Cloves, a little minced parfley ; and*a drop of broth; ftew them: between two’ difbes 5 and the fauce being alittlethickned, ferves” bh R 3 - fatruction 7 : oH ‘ » x PS ig Md S88 wad ® (a asi x3 aye! a g Vey te ¥ how ES asta] AY: ti ny jaa ie “ss -Inftiutions: how’ ‘to. mak Pay Hing dis). bad «I i work . for , ‘ith. as rig; ee Oe ete ag 4 . : 4 * Ws Sat er iia ha ba rit i 4 “ad & Pi eae 4 Béfire I ‘brine t0-difeover #0 you ibis to canis read nea things; becaufe there will often be ma ‘ "mien of divers forts of Paftes , ‘LT judge it 0° be “to the parpofe;to give: yon me few thee bon, to winks dhe bY “3.4 me peli ait ee > i 4 Siz a ze ~ a % “He. puftpatte i is Seale thas Take four -— pounds of ‘flowre, allayed with Salt and — Water, very fweet. nevertheletss after itis alittle a refted, {pread it with the quantity of two pounds of Butter’. »*join them together j,and leave a.third part of your pafte: empty’, for:to fold it up into three, and when your Butter is.fhutup , fpread ~ your patte again very {quare, for to fold it up four- _ folds after this, turn itup thus, other three turns, and fet it in a cool place , for to ufe it upon occa- - fion: And then fpread your pafte proportionably to the Pie or Tourt¢ which you have a mind to make ups and obferve that this pafte is harder {ele The fine pafte is made up with four cis of flowre, and one pound and a half of Butter, which you, mutt allay very well together with Salts after this, let it reft untill you haye ufe for it, and. make with i it Pies or Tourtes. The pafte with warm water is made the fame way , but you warm 1 the water and the butter; after to be fed then any other , left you deccive your » — Che Frere Cook, 247 after it is made, ‘let it reftimore then the other, and handle it but'a very lietle , i ws it barn ; make Pie or Tourt withit. The brown pafte is made with Rye-flowre, | Water and little Butters you may put to it, if you will, fome Salt and Peppers when it is very | hrong and refted, make Venifon Pafties with it. | Allkind of Pies, fat or lean , ‘which are eaten | warm , are feafoned the (elf fame way according | to'the forts of meat. You may put init the fame -garnifh, as. Mufhrooms, Troufiles, Sparagus, yolks of Eggs, bottoms of Artichokes, Capers, Cardes, ~ Piftaches. ‘For the «fleth Pies , Naess the Garden’ Gar-. nifhes, you may put in vial Sweet- breads , Kid- nat Combs, ce. The fleth: Pies’ Ge ccithed , and of very idee meat, will not endure the Oven above two hours and a half; they of the Pith: big « or {mall , of the fame fize, as long. ° The Pie of young Hire will not be in the: ven above two hours, be it in puft-pafte or other 5 it , is ferved warm and uncovered. ae The Pies which you will keep , muft be ofa a deeper tafte or high-guft, than thofe which you, make to eat warm; if you carry them far, the pafte muft be fomewhat brown; and if it be fine, you muft get a basket made for the purpofe for t to carry them in. You muft lard your lean Pies with Ecle or Carp, well feafoned with Pepper, Salt, Vinegar, and beaten Cloves; make your patte fine or other- wife, and feafon your Pie with Cloves, Silt, Pep- Per; fine nee, and when it is made up, ¢ eadore it, R 4 in — in the fleth alas with the a ai an is aa 5 in Lent; with Eges of Pike allayed with wager , anc put itin the Ores and a we alter indi It: wen, vee eF a) ia je a pea the foreadliy infruttion or er af Advice, which is not unufeful; let us now come to the Method of the Paftry-work, fo F if concerning Pies and T. ger tse I. Saom Pie. > Fter your fith is dreffed, lard it with Bele or. . Carp, feafoned with Pepper, Salt, and beaten Cloves. then put it in pafte, and over it a Bay leaf, and good freth Butter > OF beaten Lard , ac- cording as you will ufe ic; befprinkle it with Lard, with a drop of Vinegar, and clofe it up af- tert form of the Fith 5 atter’ it-is baked, fervei it warm or cold. ‘ The Pies of Tourt, Becare, Carp, a and 1 Sturgeon, 4 are made: up alike. 284) nts ng ee va Osbermayes. Lon ’ Take a Salmon newly caught, {cale, draw, stil wipe it dry, {crape out the bloud from the back- bone, fcorch it on the back fide, and feafon it with Pepper, Nutmeg and Salt 5 the Pie being made, put Butter in the bottom of it, a few whole. Cloves, and fome of the feafoning lay on the Sal- mon, and put {ome whole Cloves on it, fome flic’¢ Nutmeg and Butter, clofe ie up and bafte it over with Eggs 5 Ngtich Pane fill it he se Carine Butter. : Fat ye ~ Other- ess Gr | f ¢ Bs cue - Ohe French Conk Oe oe Ce — Otberwayes. ; ~ Mince a Rand of freth Side very qe with : a ; good frefh-water Eel fleyed and boned,’ then mince fome Violet-leaves, Sorrel, Strawberry- leaves, Parfley, Sage, Savory,Marjoram and Time, ‘mingle: all together with the meat, Currans, Cin- namon, Nutmeg, Pepper, Sale, Sugar, Caraways, Rofe-water, White- wine, and fome minced Oran-- gado, put Butter in the Bottom of the Pies, fill them , and being baked, ice them , and {crape on Soper. ne . Pie of Dab. . Drefs your Dab. and flice iton the top; if you’ will, lard it with Eel well feafoned, then drefs up your Pie according: to the bignefs of your Dab, and put it init, well feafoned with Salt, Pepper, Cloves, fine herbs, Muthrooms , Morills, a little Parfley fried with freth Butter ; ‘bottoms of Arti-, chokes, or broken )Sparagus , and good freth Bur- ter, cover it with open. work, and if you will; en- ‘rich it with fome works , and bake ics atter it is baked and well fed; ferve it with a fauce made with Verjuice of Grapes and yolks of Eggs. The pies of Turbot, Trout, and Plsice, are ‘made the fame way. : | Or thus. : Flea them, cut them inro pieces , and feafon ‘them with Pepper , Nutmeg , and Salt: > then fill your pie with them , and Jay upon them Currans well wafhed , pickt, fome Dares cut in halves, Prunes, or Later of Artichokes, Mufhrooms, yolks of Eggs boil’d hard, Lettice fuckers, Cittern, fliced Lemons , “Mace, Grapes, and good tore of ou Butter s when it’ is baked 5 ferve ic wich White- e 7 = — D 7 5 | Ainge wines sala at Butter boil’ da a very little, and thickned with the yolks of two" or Carp, it muft be allayed with butter, as that of 7 Carp 5 only mix them together, and feafon them well with falt, pepper, afew fine herbs; :then © make a bed therewith; and over it put muthrooms, — morilles , troufiles , and a little parfley minced, — paffed in the pan with butter , and over all that © the remaantof your hath! then thut up your pic, © ‘and bake ics after i it is baked, =feryat it nvith al white fauce. 9» we dps sue gh till age Toure of Barthes iva sallaio ' It is made the fame Sa: as the pind of Burts, M above mentioned. — bs ie 14. Tourt of new Oifters. | a After your Oifters are cleanfed and bagaie in| warm: water, pafs them in the pan with very — freth Butter, Parfley, and minced Chibols, and | Mathrooms, all well {eafoneds put allinto a theet || of what pafte you will, and garnifh. wich hard. j yolks of Eggs ,. ‘bottoms. of Artichokes, Morilles, | ‘ broken Sparagus, all well paffed in the pan; ‘cover — up your Tourt, and bake its after it is baked, | ferve with good fauce, which you thall make thus 5, pa in the. “Pag two or three’ Chibols whole:s. Salt, Beretg fi ony Pepper > a drop of Verjuiceor Vinegars then when it is brown, mix with it two yolks of Eggs well allayed: with’ Verjuice, take out thé Chibols, and put your fauce in your Tourt: boiling hot, wich a little sed alg ita gh es, ee it bratty SVE UG I .Gbg-Ng ig dosa} pie © Osberewayeee 01) BAL Seis boned Take a Kea of Oifters, being, parboil'd: in their own liquor,.: beard and dry them, ae “feafon them with large’ Mace, whole Pepper , -lictle ‘beaten: Ginger: "Sale , ‘Butter: ‘and: yo then clofe it and bake it 5 ‘being baked, make a. lear with White-wine, the | Oifter-liquor and an Onion, or rub the Ladle with Garlick you beat it up withall 5 | ‘being boil’d, put ina pound of Butter — a minced memath and 6 SG it sheets with 37g.) 2 | 15. Tours of Liste af Eel: pou. | . “After it is blanched a-very little in. warm ley very clean and driéd’y ‘put it into athect of. pafte, then fry Moufferons, Morilles,. Trouties broken -Sparagus, a little Parfley:minced ; ‘bottoms of Ar- tichokes; Cardons:, or Cardes’ fisde and: yolks of Eges, all well feafoned , and in fuch a proportion as your’ Tourte may not change it’s:name , and thatthe: garnifh: may not exceed Asay pringipal, bake its whenitis.baked, ferve.) cis bos co) nao? Svat ucwOe Uae fess Ne , Ne is. made’ as that: of Eel-pouts hereunder i in- ete following oe » with: fuch sotent as you have. © | ree 17. Toure of Eel: “poses fr Blanch it well with water warm jell for totake off the flime., suntill it be white, then cucie into. | Che French. Cook. 253 ‘ Se iE Saas 254 Mee 0 into faceaiicens as) ‘hale ae ti we it info a ‘theet of pafte with Salt ,. Péepper:,. beaten’ Cloves; Capers, Mutbrooms, hard yolks of Eges, bottoms — : of A rgicliadeees Parfley, Chibols well minced., and. upon overithat,very. freth Buttter,thut icup with a fheet of putt- pafte, if you have any 3 when itis” i baked, ferve it uncovered:wich a white fauce, and | : | garhithed with thelid cutintofour, 5 iT cody » cot gat Se TottngoBConpe). wer sists) >. Itis miilelorid Aeafoned alike ben that of, Eee ; pont but: thatdh ania not be fcalded , “but well 3 re Ds Haden s ey ce aT! vay we fey eiai td . pilaf. Or. shusivs:=- tie sf “Take: a . Carp; {caleic,' and tioabe of sek — | then roftat with. a ifleyed E¢ly ‘being rotted padet- them ftand: and, cool, ehenicut them’ intoJitele _ pieces like great Dice one half of them ,-and the _ other half minced: fmall., and:feafoned with; Nut->— meg, Pepper, -Salt,; Goofeberties or Grapes:,; with {oine;bottomsiof Artichokes cut indifferent, falls ! mingle all tdgether, putifome butter in the bartom of the Pie, Jay the meat hereon; and being baked} | ss it vweith Gtavie, and the juice of cerns ih ° 19s! Loiert.of Cravofifie aug: : eatly shorts with Salt, ;Pepper:, and, wery:litths Vinegar. take off the tectand theta then: dref them , and pafs them inthe cupith, wwety: fret, Butter, Muthrooms, and alliw af you have to put . in it, notiforgetting ome: Parfley minced, feafon all well, and: putit in what pafte you will, fine of pufts alter it is baked, ferve it witha red fauce; which yon will make, if you ftampfome bones of © Grawefithes , and after you have firainéd: thém through: a lininen clothy mixathem ior rot I yh 4 we ARAM aca: ies th beets Sig age aa Ghe Feench Cok, a 255 broth , yolks of Eggs, a dropof. Verjuice, and a lictle Nutmeg ; put this fauce in your Tourt asic comes out.ot theOven, and ready to Aerve ; > then ferve i it‘uncoyered. s Wik Yeun® 12 20s. Tomre pF evan. Fy MH Rab: the great Legs in the pan with sah But- ter very. freth,Muthrooms, Parfley , Artichokes fod.and.cut, and Capers, all well feafoned , put it intoa theet of fine or puft-pafte, and bakei it; 5 after it is baked, ferve it uncovered with a white fauce. #6 4G 0 Or thus. % ta ‘Pakerhe bind: Legs of Frogs fleyed, cut off the Feet, and feafon them with Nutmeg » Pepper.and Salty, put them in a Pie with fome {weet-herbs’ chopped {mall, large Mace, flic’t Lemon , Goofe- tberrics.or Grapes, pieces of Skirrets ; Artichokes, Potato’s or Parfnips, and Marrow, clofe it up and bake it; being baked, liquor it with. Buster =n Ane gice, of Orange... ) lh 216: Lourt of Tonle seals. them » and caufe them to become whitd: . ioe drefs them, and cut them into round. flices, ~put them, into your: (heet of Tourt or Pie, makeit -up.and garnith it: ‘with all what you-have , as very freth Butter, Capers and minced Parfley » bake them; after. they.arebaked , ferve with a white fauce, a little Nutmeg, Nes beaten Cloves: and Mace, ,. . : 22+ Tours of Buttere 4 __ Melt a piece of Butter,after ic is melted, pnt Gece _ Sugarin it, and fome, amped Almonds , with a _ > Jittle ssi or Mik allayed with fod flowre; then make a (heet of fine or puft-pafte, put your imple- ments into. it, make.a brim about its bake it, and ferve it fugar’d, and with fweet-water, if you have any. 23+ Tourte » eh hak oy ‘Tonto Spiga” te ah Take Sines tees’ cleanfe and ii 7 after they are blanched , drain them, and mince them very {mall ; after they are minced , allay” them with fome melted Burter, Sale, Sugar, and the weight of a Macaroon of fiamped Almonds, then put all in your thect of pafte and bake it; after it is baked, ferve it {ugar’d , and if you will, “gare | nithed about the difh with lemon- -peel! preferved. , C23 Ge ae 8 oa Torre of Melon: 2° ”— 2 ‘Grate your Mcloon’, and ltamp it in a mortar 3) ‘thelt {ome Butter , and putit-with ‘Sugar, acorn” ‘ot Pepper, Sale, anda Macaroon} mix all topattell ‘garnith eee theet with it, and ferve i it fugar "de 4 SFO ied 25. Tourte of Piftaches.' “After your Piftaches are’petledy aged them,’ and | left they become ‘oily, befprinkle them with flowre : ‘of and bake i Ite? . 28, Tourt of Medlers; vs Take Medlers that are rotten, {train ahs bod fet them over a Chafen dith of Coals, feafon them with Cinnamon, Sugar and Ginger , put fome : yolks of Eges to them : 5 let it boil a little, and lay tin a cut Tart, being baked, fcrape on Supar. , a eal 29. Tihert of Dams ins. - Boil them in Wine, and train them saith Cream, Sugar, Cinnamon and Ginger 5 boil it thick, and fill your Tarr. } | 30. Tourt of Pumpkin. | Boil it with good Milk, pals ic through a Strai- -ner very thick, and mix it. with Sugar , Butter, a little Sale , and if you will, a few. ttamped Al- _monds; let all be very thin, putit in your fheet of Pafte, bake it; after it is baked, befprinkle ic with Sugar, and ferve. 31. Tourt of Pears. Pare your Pears, and cut them very thin, feeth them with Water and Sugar; after they are well » fod , put in alittle freth Butter to them ; beat all together y and put itin your fheet of pafte very thin; bind it if you will, and bake it 5 when it _ is baked, befprinkle it with water of flowers , fu- (gar it, and ferve. 32. Tourt of Gieim) Take very new Cream, andallay it with a few ghoatess Almonds, fome Sugar , and alittle Milk ) Pap ai Ks | ile ses “a au bess ae ‘woe Feoncty Conk) | | - Pap well {ods let all boil together a very little, and when all this is cold, put it in your theet of .pafte, and bake its after it is baked, fugar it well, s and if you will, put Musk to it, andferve. — 2 33+ Tourt of Apples- Iti is made the fame ' way as that of Pears... § 34 Tourt of Franchipanne. a Take the faireft Flowre youcanget, and allay it with whites of Eggs prefently take the cwelfth | part of your pafte, and {pread it untill youmay fee through it; butter your. plate , or Tourt-pan, | fpread this firft fheet, butter it, thruft it in over | and do the fame to the number of fix, then put © what Cream you will, and make the top as the © - bottom to the number of fix theets; bake your Tourt leafurely; after it is baked, befprinkle ie with water of flowers, {ugar it well, and ferve. You muft have a care to work up your pafteas | foon as it is made, becaufe it drieth up fooner ~ then you are aware, and when it is dry, itisun= — ufeful,, becaufe your theets muft be as thin as ~ Cobwebs: , therefore you muft choofe a moift ae ’ to doitin. eee | 35. Toure of whites of Eggs. | After they are well beaten , feafon them with — a little Sale and Sugar , melt fome frefh Butter | with Milk, mix all together, then put all into ‘| your theet of fine pafte; “bake i its when 1 it is baked, — ferve i it warm and fugar’d. _F 36. Tourt of yolks of Eggs-- ' Allay together fome Butter , five yolks of ae 7 fone Sugar, two Macaroons, a little Salt and “Milks make up your Tourt with them , and bake — it; when it is baked, feryei it fugar’d with Lemon | hie very thin over ite 37+ Lourt Che French Cook, 259) : 37° Tourt of Maflepin. : ce to make it. full glafed, and broad asa sta 3 | take halfa pound of Almonds, anda quartern of Sugars beat your Almonds, and cyt fome Sugar in} fpread your patie, ‘work it low enough, and _ bake it on a hollow plate upon a {mall fire; make aCream with Milk, whereof you will find the making hereafter 5 fil up this pafte with it about the thicknefs of half an inch; bake it, and pafs the fire-fhovel over it 5 put over it either Cherry; or Strawberries, or Rasberries, or Goofeberries, or Verjuice, or preferved Apricocks, a little more than half; after it is filled, put it in the Oven again , _ and make aglafing with the half of the white of an Egg, and fix times. as much Sugar well beaten to- gether when youareready toferve , pour it over your Tourt, and give it quick fire and little 5 then ferve upon a plate. For to make the Cream of which mention is made above, allay a very little Flowr with a quart of Milk, feeth it well, and let it be very thin 3 then put a little Butter in it, four yolks of Eggs, and two whites well beaten; ftir well all over the fire, and mix with it a very little Sale.and Sugar, about half the quantity of your Cream. For to make it green, put in it fome beaten Pi- fiaches, or fome of the grating of Lemon-pecl preferved. You may ferve your Tourt elated without Com- fits, and with Fruit. i. $2 iv geld x60 « oh french Coon. 14. A Method how to pickle ieuera forts of, ; ‘Roots, Herbs, and other RES for to. - Reep q conflantly in the houfe. ; . Ie Butter melee: Hen it is cheap , you may buy’a quantity, . V and melt it for to ufe it upon occafion; which to do, put i¢ intoa pan, let it melt lea- - furely . until the Cream go to the bottom , and it becomes clear at the top , and — it is cold, - Keep it for your ufes / | ip, Arsiabdlees ; Cut off the Choke, and what is too hard gas" them (that i is called Artichokes in bottoms; ) fteep them in freth water for to blanch them, drain and dry them and after this, put themina pot with’ Salt, Pepper, Vinegar, melted Butter, Clove, and fome Bay-leaf, cover them well , and keep them untill you have ufe for thems and. then unfale them in lukewarm waters after they are unfalted, ~ feeth them with Butter, or fome piece of lard, or 9 ,fat; after they are fod, ferve them with a white fauce or garni(hed. | » Cucumbers. Take them very {mall , blanch hens in frefh | “water, and ttick them with Cloves, then put them: ina pot with Sale, Pepper, Vinegar, and Bay- leaf, cover them (o clofe that no air may get in, and ferve them in Salat. 4. Purflain. | “Its pickled as the Cucumber, and you may ferve them together. : 5. Lettices — Ohe French Cook. = 26 r p PRRILE, es Bix | Choofe the hardeft, and take off the diet leaves, . blanch them in frefh water, and drain them 3 ' when they are drained, ftick them with Cloves, | and feafon them with Salt, Pepper, Vinegar, and | Bay-leaf; cover them well, and when you will ferve them, unfalt them, then feeth them , and ufe them for garnith or for Sallat. 6. Troufles. tte Boil them with the beft {trong wine you can get, Salt, Pepper, and Clove, then take them ont, and put them in a pot with Sale, Pepper, Vinegar, Cloves, and fome Bay-leaves , cover them well; | when you will ufe them, unfale them, and feeth them with Wine, and ferve them in a plated Napkin. 7, Red Beets. Wath them very clean, and feeth thems when they are fod, peel them, and put them ina pot with Sale, Pepper, and Vinegar, to ufe when you will. 3. Sparagus, Put them ina pot with melted Butter, Vinegar, Salt, Pepper and Cloves, cover them well and for to ufe them unfale chem , when they are unfalted, feeth them in hot water; when they are fod, fervid them witha white fauce, either to garnith Potta- ges, or for Salat, or for paftry= ~work, | 9. Green Peafe. . 3 Take they as they come out of the Cod, fry | them with Butter, and feafon them well, as if you would eat them then, but do not fry them too much 5 then put them into an earthen pot, feafou them again , and cover them well; put them i in " iors : ‘acogl 262 whe Feeney Cook, ~ acool place , and when you will ufe them, unfalt them, ane pals them in the pan, as before. 1o., S#ccory. Tie it, and whiten it in Sand; when- ot _ think that it may be kepr, cleanfe it well, and put it ina pot with Salt, Pepper, a little Vinegar, and Rofemary 5 when you will ufe it, unfalt ir, to ferve it for Salat , or to feeth it to garnith , or to Hee kas Maliitooms: after they are fryed and welkfeafoned, put them in a pot with more feafoning of Butter, ‘and a dro of Vinegar, until they fteeps cover them fo that Take the hardett and the reddeft you ¢a can font fry them whole with Butter; as to eat prefently; oma - me _ no air may getins for to ufe them, fteep them in ~ feveral waters lukewarm, then fry them, as if they were but newly gathered. Another way. ' Take the biggeft and largeft , tise them in their water between two difhes , and drain them; © after that, pickle them with Vinegar, Salt, Pep- per, and Lemon , or Orange-peels after they are pickled awhile , ‘take them out and fry them with retined Butter, anda little Flowres after they are fried , put themvinto another pickle, if 0M, will keep them long. You may ufe them for Gamifh, or fox Fritters ae or [oO farce, 12, Cabbagen’ Take the hardeft , and flit ae Tee fouron the fide of the ftalk, then whiten them in freth water , and dry them 5 put them into a powder- ing tub, orintoa Pot, with Salt, Pepper, Vinegar and C : Che french Cook. 263 and Bay-leaves , or a little Rofemary: Youmay _ _ flick them with Cloves , and when you willufe — _ them, unfale them in lukewarm water, to put _ them in Pottape, and not for Salat; when they are fod, ferve. | | 13. Soals. _ Take them very new, and cleanfe them} if they are big , flice them on the top., and flowre them after you have dried them, then fry them half with Butter or Oyl, and put therm neatly into~ a pot, with Salt, Pepper, beaten Clove, Lemon, or Orange-peel, and Vinegar 5 cover them well,and | for to ufe them, take them out of the pot, and | fteep them in waters when they are unfalted , fry them with Butter , or Oyl for.them that loveits forget not to flowre them well; and ferve them with Orange or Lemon, or if you will), after you. have paffed them inthe pan, open the bone, and put them with Ragouft; which todo, put fome Capers, Anchovies, Mufhrooms, Troubles and all what you can get; then ftove or foak them, and _ ferve with a fauce thickned, and the juice of a Lemon or of Orange. 14, Oyfters. Take them out of the thell, and blanch oe or as they are, put them intoa pot , and feafon them with Salt, Pepper, beaten Cloves , and large Mace, and fome Bay-leaves, cover them well, or if you will you may put them into a barrel ; ‘when you will ufe them, unfale them, or make Fritters, or fry them, 3 Or thus. " Take Oyfters and wafh them clean in their liquor, then let them fettle , and firain it, and put $4; your , > : 264 ~ @pe Frevicly Cook. tia your Oyfters to it, with a little Maceand whole — Pepper, as much Salt as you pleafe, anda little Wine: Vinegar; then boil them tender}. and skim them as the skum arifeth; when they are enough, _ take them out till the pickle be cold, then put them into a pot , or Caper-barrels, which-are the bett things to preferve them , but ‘gic them not : | fa fix weeks weeks. 9 pote oy a a 15. ‘Combs falted.. co al Let the bloud be well taken out, ae ont them ~ in apot. with large: Mace, Pepper, Cloves, adrop) of Vinegar, and fome Bay-leaves, cover them well, and fet them in a place which is neither cool ‘ nor warm, when you will ufe them), take whae you have need of , unfalt them in lakewarm wa- ter, and change them very often; when they are very well unfalted:, boil fome watery and fcald _ them when they are very clean, feeth them with broth or water; when they are almoft enough; put inva bundle of herbs with Butter or Lard , and a flicecof Lemon: After they are well fod, ufe ' them to garnith what you will with them. 16. Broom-buds piekled. : Take your Buds. before they be yellow on the top; tnake a Brine of Vinegar and Salt, which you mutt:do only by -fhaking them together ull the « — Salt. be melted; them put in your Buds and ftir them once a day, till they be funk in anne Pickle, then keep them clofe covered. 17. Cucumbers pickled. Put them in an earthen Veffel , lay firfta lay: of Sait and Dill, then a Jay of Cucumbers , and fo till they be all laid ; put therein fome Mace end whole Pepper, with fome Feriaty feed; then fill it Up. We them clofe covered; if the Vinegar turn to a olackith colour, change it and put in freth.. : | 18. Beef roafted pickled. or Parfley minced fall, and fome Salt, prick in then take Claret-wine, Wine- Vinegar, whole Pepper, Rofemary, Bays and Tyme bound up to- gether boil’d in Claret- wine and Vinegar; make the Pickle and put fome Salt to it, then pack it up clofe in fome thing that will but juft contein . hai ule. 19. Carp pickled. Take a Carp, fcale it, and {crape off the flime, ive it clean, and {plit it down the back, flowr ie, and fry it in (weet Sallet Oyl; being well fried, Jay it ima deep difh , then take fome Wine- Vine- gar, and-put intoa broad: mouthed Pipkin, with with fome large Mace, flic’t Ginger, grofs Pep- ‘much Wine and Vinegar as will cover the Fifh; then boil the Spices and Wine with fome Salt, a Tittle while, pour it on the Fifh hor, and prefently caver it clofe to keep in the (pirits of the Liquor herbs: and {pices for an hours {paces then take flict Lemon, Lemon-pecl, Orange and Orange- cover itup clofe. You may barrelit, and it will keep as long as Sturgeon, and as soods ENN, fe : 20; Con= ~ it, then put the pickle toit, clofe it, and keep it peel , and lay them over the Fifth in the pan, and all manner of fweet-herbs bound in a bundle, - per, flic’t Nutmeg, whole Cloves and Salt, with as | | Che French Cook, 265 up with Beer- Vinegar and a clean ftone and a goard upon it to keep in the pickle, and fo keep — Whether it be Chine, Surloin, Rib, Brisket or Flank of Beef, take it and ftuff it with Peniroyal, here and there a few whole: ‘Cloves; and roaftit; | . ‘ 7) 266 Che Frencyook 20. Conger pickled. | Scatd and draw i it,cut it into pieces, and fry i it in the beft Sallet Oy! you can gets being fryed, put it into a little Barrel chat will contein it, then hhave fome fryed Bay-leaves, large Mace, flic? ¢ Ginger, and a few whole Clovess lay thefe between the Fifh, put to it White-wine Vinegar and Salts clofe up the head, and keep it for your ufe. 21« Sampbire, Kitkeys, Peafe and Pur-- _ flane pickled. Take Samphire, and pick the branches from the dead leaves, then lay it ina pot or barrel, and make a ftrong Brine of white Salt, in the boiling, fcum it clean; being boil’d and cold, put it to the Samphire, cover it, and keep it for the whole year: when you have occafi on to ufe it, firfi boil it in fair water , letting the water boil before you: put it in, then take it up, and let it cool. 22. Quinces pickled. Core them, and tave the Cores, cut fone . the Crab Quinces and boil them, after the Quinces be parboil’d and taken up, then boil the Cores and: fome of the Crab-Quinces quarter’d; the Liquor being boil’d, firain it, put it ito a barrel with the Quinces, and clofe it Ups | gee 23- Lemons pickled. i Boil your Lemons in waterand fale , and put them up with white: wine. 24. All forts of Flowers pickled. 5 Ge Put them into a Gallipot with as much asthey weigh, fill chem up with Wine-Vinegar; toa pint of Vinegar, a pound of Sugar and a pound of Flowers , to. keep them for Sallets or boii?d meats ina double giafs, cover’d over very clofe. | 25: Grapes — Che French Cook. 267 | 25. Grapes, Goofeberries, Barberrics, red and - white Currans pickled. Pick themand put them in the juice of Crab- @cherries or Verjuice, and barrel them up. | 26.. Lobffers pickled. Boil them in Vinegar White-wine and Salt, yeing boil’d, take them up; then have fome Bay-~ eaves , Rofemary-tops , Winter-Savory , Tyme, arge Mace and whole Pepper ; boil thefe forefaid naterials all together in the liquor with the Lob- ters, and fome whole Cloves ; being boil’d,- bar- ‘el them up, pour the liquor to them, Herbs, Spi- ses and Lemon-peel, and clofe them up. 27. Salmon pickled. pooil it in White-wine Vinegar, and a little Water, three parts Wine and Vinegar, and the. other Water; let the liquor boil before you put in the take it out of the liquor, drain it very well, and take Rofemary-fprigs, Bay-leaves, Cloves, Mace, them in two quarts of White-wine, and as much Vinegar: the Salmon being cold rub it with Pepper and Salt, then barrel it , laying a layr of Salmon, and a layr of Spice ; boil’d in the liquor, fuffering it to be cold before you put it in , as the Salmon grows dry , add frefh pickle, and it will keep a twelve-month. The Take Salmon, cut itin fix round pieces, then Salmon , and boil it a quarter of an hour, then © and grofs Pepper, a good quantity of each, boil e 268 he srrench Cooks The method of salting geet) poe thing to Reep, efpecially for a cia al cats 7 aos Cardes of Artichokes ERR + \Hafe the whitett ftalks , cut them half a fo 0: pss , take all the firings out , fleep them ij freth water, and change them two or three times” whiten and drain them, dry them witha cloth put them in a pot, and fale them 5 when they an falted', melt and refine one pound of Butter, anc pour it over them, to (et them up, and ufe then . ore occafion.: f 2. Palats of Beéf, | Salt them, as they come out of the bad and fet them up until you have occafion to ufe them; then unfalt them; after they, are unfalted, feeth them, and take the skin off, and the beards, ehen cut them i into pieces, or into “flices > put them with Ragouft, or garnith with themall what you have to garnifh , even the Paftry-work, wherein they may be very ufeful. egg ri 3+ Tongues of Mutton. hee 4 As they are taken out of the head, falt thems when you will ufe them, unfale, and feeth them > after they are fod, flea then neatly, flit them, and _ put them on the gridiron, with crumbs of bread and falt; after they are broiled, maké a fauce with Verjuice, a drop of Vinegar, minced parfley, chip- pings of bread, a little pot-broth, and fiove or, {oak them ; then ferve. 4. Pullets pickled. : After they are dreffed , cut them into halves, and dry them well, fowre them and half fry i, | then ren put theta in a pot with Salt, Pepper, Cloves, rge Mace, Vinegar, and fine herbs; cover them atill you will ufe them ; and then unfalt them i frefh or Iukwarm water, which is the bef; then they are unfalted, dry them, and flowre fiem, then fry them 5 after they are fied | ferve, ad if you will have them make a fhew , you mutt Shake a thickning with Eggs, and Flowre , fry Siem, and put them ina fance with j juice of Orange. . Rams Kidneys. . Take off the fiet skin, and flit them on the op; to make them to take fale, put them in a por, nd fet them ina cool place; to ufe them, unfale | hem, and feeth hem | ; then ufe yh how you vill. ; 6. Young Pidgeons. After you have flatted them well, dry them, isc and fry them, then put them-in a por, with’ Vinegar, Pepper, Cloves, Mace, and fine: rerbss when you will ufe them, unfale them , for toute them with Ragouft, or in Pottage, orin Pafte, or to ferve them pickled. . Salt Butter. Wath it well a eth water, and drain it, then put in-an earthen pan, and knead it with white Sale, Clove, and fome Bay-leaves, and fome Anni- feed ftamped , if you will 5 after this, put it into a pot, and cover it well with Paper or Parchment, after you have taken out the water that comes Be it, fet 1¢ in the Seller, and ufe it. A Method — Che French Cook, == A wbthod nk. to whe} in Lent ‘the Broth | of Fifh, Peafes Herbs, and Almonds, Broth of F iff. F Ake your Broth with half Water and halt| : Peafe-broth,take the bones of Carp, or othe} Fikh, with an Onion fticked with Cloves, a bundle | of herbs , and fome fait 3: feeth all well together, with chumbs of Bread ,.and fome Butter; ‘then firain it, and ufe it for fuch Broth as you will, except that’ of herbs, the Peafe-broth and many Pottages which are without Fith. You may ufe it for Pottage of Craw-fith , boil- ‘ing it a while with the hells of your Craw- fith ftamped, and ftrained through @ linnen cloth , by means whereof your Broth will become reds 5 af- tcrwards ftrain all, feafon it, and cay it up, _ , Rowe ike; Peafe Broth. | For to make Peafe-broth clear, and thao’ it ba good, fteep your Peafe from one day to the next, | after you have cleanfed them. well; then feeth them with River or Conduit-water lukewarm 3 when they are almoft enough, take out your Peafe= broth, and ufe it for what you will. You will find the broth of herbs in the Pottages for lean daics, and being common, it is needlefsto repeat it. Broth of Almonds. : Peel well your Almonds in very warm water, and ftamp them in a Mortar, and as you ftamp them, befprinkle them with Rofe-water; after they | are well fiamped, put them with Fith-broth , and crumbs. Che French Cook, 271 rumbs of bread, then boil all with Salt, Butter, 2 ittle beaten Chaves; Mace and CinnaHon! an Oni- in flicked, and Lemon-peel , whereot the upper . firainer 5 and put it in a pot antl you have ufe or it. For to niake Almond-broth with Milk, peel well your Almonds, ftamp them, and in fiamping I:d-, put them with very frefh Milk , crumbs of Bead: Salt, a little Clove, and a little. Cinnamon; boil all alittle while , and then pafs it through the I(ixainer; when you are ready to ferve, boil] it with Sugar, and ferve. | : ane, Qy oF ri All the Lent Pottages are made and feafoned as thofe for the F afting-dayes, but that you put no Eggs in thems but in fome you mix Peafe- broth, in others which you will ferve white and marbled , you may put fome broth of Almonds 5 fave and garnifa them as the others. A + Method how to make feveral forts of Pre- ferves , both dry and liquid , with fome other fall curiofities, and dainties Ser the Month. Apricocks liquid. Oil fome Water , and mix it with fome old Lees of Wine. proportionably , a handtul or you J kin to be taken off; after it is fod, pafs it through: : of them , from time to time befprinkle them with — @Milk, and Rofe- -water, when they are well {tamp- | thereabouts, for one hundred of Apricocks, which | 4 7 Eee OP eae ee a — The French Cook. | ae — put in this boiling water, and fiir che 1 - with a fpoon, until you perceive that they peel on! | the chumb} after that, take them out, put them in| frefh water, and pecl them very cidans 3 boil again {ome water, put your: Apricocks in it, and let” them boil in it four or five walms; then fleep them in water; and prick them on the ftalk ; take Sugar proportionably, dip your pain © i n ‘it; and feeth them as it is fitting. Another way of liquid ripe Apricocks. Take fuch a quantity of Apricocks as you will, peel them as well and as neatly as you can, boil) fome water, put yoar Apricocks in it, and let them bola little; take them out lormherith , and | put them into frefh water, feeth your Sugar aftes the fathion of a Conferve, pafs your Apricocks” into, it, and. boil them a very little whilé; fet them in a flove, and let them be there until” thenext day morning, keeping wate a {malt fire” under. rae | Apricock Clhen: : ¥ Take the faireft. Apricocks you can get, andy parboil them very tender, then take of the pulp,” and their weight in Sugar, and boil the Sugar ane Apricocks together very faft, ftir them and keep: them from burning to; when you can fee the) bottom of the skillet, they are enough; then put them into Cards fowed round, and duft them with - fine Sugar, and when they are cold, ftone them 4) then turn them, and fillthem up with fome more | of the fame fiuff, bnt let them ftand three or) four daics before you remove them from the firft? place; when you find them begin to candy , take), them out of the Cards, and dufi them with Sugar.) > Conferve * whe french Cook me 273 > “Confevof Pippins, Oranges, Quinces. or Lemons, When you have boiled your pafte ready to fa- ; | Dot on the Pie-plate ; put itup into Galli-pots, — ei this is all the difference between Contervess: | Dry Apricocks. Drain them and turn them in ears, or in ‘round, i | ther beftrew them in with Sugar, | in- pow and, , ' uy them in a ftove,- | Another way of dried Apricockse ‘cad |» Take the hardeft , and drain them, then feeth fome Sugar as for to preferve with:ic, put your |} Apricocks in it, . yet fomething ftronger;. boil _ them over the ite , and take them out; after that you fhall glafe them, and put them upon firaw3 | if they are not dry enough, beftrew them with - Sugar in powder, and dry them before the fire, ee Conferve of Rofes: |» Take Rofes of Provence , the xeddeft you can | get, dry them as much as yowean ina filver plate | or dith over a {mall fire, and.fiir them often with | your hand. after they are habe dry , ftamp them | in a mortar, and then pafs them through avery fine bolting five; then allay them with the juice of - | Lemon, over which you thail put! balf an ounce of Rofes beaten into powder; and for want of juice of Lemon, take Verjuice: Take fome tine Sugar, and feeth it to the plume, that is, till the firft skin, | or cruft is feenonthe Sugar, when ic is boiled | enough; after it is fod), take it off from the fire, _ and whiten it with a wooden flice, or efpatory, then put in your Rofes , until your Conferve hath taken a colour; if by chance your Sugar was too | much fod, mix with it the juice, or half the juice | of aLemon, proportionably to what you think F T fittings, » L ok: he Froney, Cove: fitting 5 > then let your Conferve Mt a while, rand take i it out. C isi of Lite poe oa: 4 Take a Lemon and grate it, put the grating of it in water, and after awhile take it out and dry — | it ‘moderately before the fire. Take fome Sugar, — andfeeth it , the firft plume or skin, as it fhall 7 make, take it off the fire, and pnt the grating of your Lemon in it, and whiten it with the eee : flice, and put in a litele juice of Lemon, which is i Get for it; then makeup your Conferve. Conferve of Pomegranate. TAq Take a Pomegranate, and prefs it totake out the juices then put it ona filver plate, and dry it on 2 {mall fire, or on fome warm cinders 5, feeth — your Sugar until the plume or skin appear , and more than others; after it is'well fod, take it off of the fire, and whiten it; then put your Juice in © it, and take out your Conferve. ” . Conferve of Pifkaches. - 7 nompiye Piftaches, and fiamp them, feeth the Sus @ gar till the plume or skin appear,'and then whiten 7 i¢; afterwards put in your Piftaches, and ftir them - F init, then take up your Conlerve spon paper. | - Conferve of Borage Flowers ala mode Italian. _ Take freth Borape-flowers cleanfed well from | | their heads four ounces, fine Sugar twelve ounces, 7 beat them well together in a ftone Mortar ,. and ‘keep them in a veffel well placed. — Conferve of Fruits. f Take Lemon: peel, Piftaches, Apricocks, and © || Cherries, cut tHem into {mall pieces, beftrew them 7 with powdered Sugar , and dry them near.a {mall 7); fire 5 take fome ‘Sugar, feeth it till the plume or © skin} | Be Seger eon oii sae ae ai skin appear fomewhat ftrong., then without ta- _ king it-off the fire, put your Fruits in, and when - you perceive the fame plume or skin, take it out, and whiten it, and when you fee a {mall ice on it; take out your Conferve witha fpoon. — | Slicesof Gammone Take fome Piftaches ftamped by themfelves, | fome powder of Rofe of Province by themfelves, _ allayed with the juice of Lemon , and fome Al- monds fiamped into a pafte alfo by themfclves, and thus each by it-felf; feeth about one ponnd and a halfof Sugar as for Conferve; after it is fod, ferve it into three pasts, whereof you thall put, and preferve the two upon warm cinders, and into the other you fhall pour your Rofes. , and after you have allayed them well in this Sugar, _ pour all together into a fheet of double paper, ' which you fhall fold up two inches high on the four fides, and pin it with pins, on the four ccr- ners; after this, when this firft Sugar thus poured _ fall be half cold, and thus coloured, take off your _ Almonds, mix them into one of the parts of Sugar | left on the warm cinders, and pour them over this. implement , and do the like alfo with Piftaches 5 | Then, when allis ready to be cut with the knife, beat down the fides of the fheet of paper, and cut this Sugar into flices of the thicknefs of half a Crown, ji tte , Conferve of Sage. | Take new flowers of Sage one pound, and beat them very fmall in a marble morter 3. put them in | a veffel well ftopped , fet them in the Sun, fiir them daily; they will laft a year. i] T 2 | Whiite ae ee Feeney of. iy ae White Fesnel ” crt #8 "Ge mt \ Take Fennel ii Branches , and_ ‘leante ‘iat | ais it, and when it is dry, take the white of 2 an 7 | Ege, and water of Orange-flowers , beat all toge= ther , and dip the Fennel into it , ‘then’ ‘put fome © Powder Sugar over it, and dry i it near the fire upon fome fhects of paper, = Pere ae For to make red F ‘ined : Take the juice of Pomgranate with the white of an Egg , beat all together, and dip your Fennel — in it, put powder of Sugar toit, as to i ead and dry it-dt the Suite For to make blew F sii, Take fome turnefol and grate it in water , put . in a little powder of Tris, and forme’ white of Eggs, beat altogether , and dip your Fennel into this water , and then putin fome Powder-Sugar, and dry i it as the other. © | For t0 whiten Gilliflowers, } Rofes, andV: jolets. i Take the white of an Ege, witha {mall drop of © flower of Orange- water, beat them together, and | iteep your Flowers in it's thentakethemout, and 7 as you take them out, fhake them, put powder- 4 fugar over them, and dey them nearthe fire. "You may ufe the fame way for to whiten red Corants, Cherries, Refpaffes, and Strawberries. Cherries liquid. Take the faire you can, and take out the ftones, _fome Sugar proportionably to your Cherries, and boil them together until the Syrup be well-made, and fod as much as’ you fhall think fitting : if you will at the fame time take out fome dry, drain up a portion of the fame Cherries, and take fome Sugar, which vou fhall {ceth into a Conferve, pat oF | ane In Che french Cook. a7 Te: in pols Chesrics, boil them, and take them out.. | Plums deeds | | Take three quarters of a pound of Suita toa _ pound of black Pear-plumbs or Damfins, flit the | Plumbs in the Creft,. lay a lay of Sugar, with a lay of Plumbs , and ted them ftand all night, if you ftone the Plumbé , fill up the Cavity with Su- _ gar, then boil them gently till they be very tender without breaking the skins, put them into a difh, and boil-your Syrups after for a Jellys: then pour it on your Plumbs icalding hot, and let them ftand — two or three daies, then let them be put into air — Oven after the bread is drawn, fo often till your - Syrup be dried up; being almoft dry , lay them ia | aSieve, and pour fome fcalding, water on them, then feetherivin an oven afterwards todry. 9. * : Plums of all forts, liquid. : Take plums and prick them, then throw them — into a bafon of boiling water , and boil them foftly alittle while, Jet them fleep i in frefh water, and _ drain them, then feeth. your Sugar a very little, - pour your plums into it and boil them in it a while, then fet them in the ftove, if you will; or elfe, if you find them not enough, boil again your Syrrup a while, put in your Plums again, and boil. them yet a little. _ Green Almonds. They are made ready as the Aoricockdh Verjuice, or green Grapes biquid. _ Take the fairett you can get, and take out all the feeds; boil fome water , and let your green Grapes fteep a little in it; “then put them into fome Sugar a little fod, and boil them {even or eight high boulings; and take them out. Le Dip (278 = Ge French Cook, . Dry GrapeVerjuice. bagi Stal it well, fecth fome Sugar into a Conky and put your fugar-Verjulice i ins fet it onthe fire, and caufe it to take the fame feething as it had when*you have mixedit; fo that the plame , Or skin, or cruft of it be very ‘firong. ar ve. Grapes Candied, 0) Take: Grapes , and firow fine fifted Sues ot on. | them , then lay eherf: ona Lattice of Wire anda — deep pan ,' and put- them into an Oven as hot:as { for Manchets then takethem out, turnthem, and fugar them.again , {prinkling on them fome Rofe~ water, pour the Syrup forth from them; after — this, dry them in an Oven, till they be candied. | Bottoms of Hartichokes. Take.of bottoms of Hartichokes what quantity you will, pare them altogether; and take out the choke carefully 5 then boil {ome water » put your Hartichokes in, and lee them lie therein, until they ‘be very well fod; then put them into Sugar, and |” boil them therein four or five boilings, and let them 4 relki in it, then drain them, and take them out. Buds of Rofes dry. we Take the Bads of Roles ; ied them five or fixe pricks with a knife, and boil them tenor twelve ~ boilings in water; then.take fome fugar, melt it; put your Rofe-buds in, and let them yet boil eight | ‘or ten boilings. For totmake them dry, ufethem — as you do Oranges, whereof the ight is ae 7 down a little below. Pomecitron. , Take good Ronldeeparsenes it into flices,and put it into frefh water, with one handful of white fale s let them licep five or t fi x hours, and then &, boil o j VPs F Ei he A ne abe rene Co. 27 boil them in water until they be fod; take them : out, and drain them; then take fome fugar, and boil it, and put into it your flices of Pomecitron, | feeth them again in the fugar proportionably,, and | take them out. | Taine whole. Peel chen to the. white, and cut them at ihe j tharp end, boil fome water, and put them jn, until - they be half fod ; 5 take them out, put out the wa- ter, and put them in again in other water boiling | very high, and make an end of {eething them in it. Take them out, and put themin fret 4 water; then melt fome fupar, and put your Lemons in it. — Oranges preferved a-la mode de Cour. Take a dozen fair fmooth-skin’d, well coloured Orauges, and lay them in Conduit- water fix daies and nights, fhifting them in frefh water morning and evening; then boil ther very tender, and with a Knife pare them very thin, rab them with falt; having fo done,core them,taking, out the pulp and feeds, then rubthem dry; add toevery pound of Oranges, a pound and half of Sugar, andto a pound of Sugar, a pint of Waters then mingle your Sugar and Water: well together in a large Skillets’ beat the whites of three or four Eggs, and put them into it, then fetthemonthefe, when it rifeth, frain it through a Napkin; then let it boil till che Syrup be thick, then putin your . Oranges,and let them boil as faftas may be 3 when they have boiled near an hour, put to them a pint of Apple-water; then boil them apace, and put to them a pint of white-wine, your Oranges clear,and your Syrup thick; then put inthe juice of eight Lemons unto them warm , then let the m codl in T 4 / ? “ og pan, and | place every Orange by its feif ' Ina glafs. . may babes & ihe e% L Ones bil - Take the reddeft, and the faorhet, or the sae | ¢ mY : we loweft, pare them, and flit them at the end sand let | them fteep two whole daiesin freth water, which | you (hall change twice a day ; , boil fome water in a -bafon, put your Oranges in it , and féeth them _ half, take chem out, and make an end of feething — them in other boiling waters then fet them a _ draining , and take fome Sugar proportionably to - your Oranges, with as much water; boil all with — your Oranges with high boiling , then take then out, and drain them. ul | How to make white Walnuts. Take Walnuts, pare them:to the white, a ficep them in water fix whole daies , and do not fail to change the water twice eachday} then feeth ~ them in water, and when they arefod, ftick them — with a Clove, with Cinnamon, ‘and with a flice of preferved Lemon; then. take fome Sugar, and © feeth it, put your Walnutsia, and let them boilin — it ten or twelve walms 3: then take: them out, drain * them and dry them. | Rafe of Apricock. Take them very ripe, and pare them, then put — them in a pan without water , and ftir them often | with a fcimmer, until they be very” dry; take | them off of the fire, and mix them withas much ~ Dagar fod : into a Conferve, as you have of sia Pajte of Cherries. Take forme Cherries » boil them in water , and pals them through a fives ona good quart of Pap — ofpCherries Pie four ounces of Rap of Apples, cK | ae whigh Ghe Frencly Cook. RS which you fhali feeth and firain alfo ; mix allo. gether, dry it, and make it ready.as abovefaid, Pafte of Goofeberries, and of Grape of Verjuice.: They are made the fame way as that of Cher- ries. 3 Pafte of Ounces "Take Quinces, feeth them whole in water, and pafs them through a courfe Sieve; then dry ‘cher in a pan over the fire, as the aforefaid , mix them with Sugar , and give them five or fix turns over* the fire, without boiling , make them srady alt | cold, and {o of the reft. E Chips of Quinces. | ke -Firft feald them very well, then flice them into -adifh, and pour a Candy Syrup to them fealding hot, and let them ftand'all night;. then lay them on Plates , and fearce Sugar on them till they be dry. Ber, not your Syrup boil, but heat them therein, and they will look very clear. Hp How to make Marchpaine. © Take Almonds and peel them, fteep them in - water, and change it untill the laft be clear all to~ gether, ftamp them with the white of an Egg, _-and water of Orange-flowre, then, dry them with -a little Sugar over the fires after this, you thall | ftamp them four or five blows in the mortar, and work them as you will. | How to make Cakes of Cherries, Apricocks, Piftaches, and Almonds. | Take of Cherries, or of Apricocks , what you will, ftamp them in a mortar with Sugar in pow- der, untill they be ftiff enough for tobe wrought, ~ bake them before you glafe them, and glafe \ : d = aR t Gicow a Ghe French Cook, ay each one ounce grofly’ beaten, Rofemary, Apri: mony, both fhred, of each a few crops, red Rofe- leaves a pretty quantity, and a pound of Sugar Beaten’, ‘lay thefe to fteep in a Gallon of Rhenith wine in a clofe veffel; ftirring it two or three times aday, the fpace‘of How to make great Chefnuts after the Linefale 1 « Seeth fome of thefe great Chefnuts after: the ordinary way ,) when they are fod, peel them, and jn peeling, them, flat thema little between your hands; fet then ona plate, and take fome Wa- ter, Sugar, and the juice of a Lemon, or water of Osange- flowers, make a Syrup with its when it is made, pour it boiling upon me sooperte and ferve them hot or cold. bos , vila] Attother way. If you will blanch them, celta ihe ribs of an Ege , and fome water of Orange flowers, beat — them together, dip your Chefnuts. init, and put them in a difh with fome powder of Sugar} roul them until they be covered with it, ben dry them near the fire. | How toimake the:compeft - cco F Make a Jelly of Apples, and feethits after itis fod, take a big Lemon, pare it very thick , and — near the juice, cut it) in two, and in length, divide thefe two: parts into many flices, take ee. ~ out i PA See Re) EA Oe eT Vy RRee as fer x y | The French Cook, : ‘out. the feed, and throw thefé flices into your Jelly. give it ten or twelve boilings, fo thae your. Jelly may have. its firkt feething 5 take ic of of the fire, and let it become half cold 5 fill. , a plate with peas flices , and cover them with. ba Jelly.. | How to make Lemon-pafe,..* Take fome Sugar in powder, and fome whites of Eggs, witha little of the grating of the fub- ftance of the Lemon , flamp all together in a ‘mortar , and if perchance there were too many Eggs; put in fome flower of Sugar, fo with ftamp= ing you may bring what is in your mortar into a patte fit to be wrought, work it after the ordi- Mary manney,, and your cakes as you wiil, after the thicknefs of half a finger, or lefs if you will. Bake them upp paper jn thé Oven; or in a ‘Tourt-pan , with fire above and under, with mediocritie. Have a care that they become not yellow, and as foon as you do perceive that they begin to take that colour, take them out, for oe are enough. | : How to make Savoy Bishet. | _ Take fix yolks, and eight whites of Eggs, ‘with one pound of Sugar in powder , three quarters of a pound of “good Flower made of good Wheat, and fome “Anileed , beat all well together, and boil it; make a patte neither too foft nor too hard; if it is too foft, you ‘may -miv it with fome Flower of Sugar, for to ftif- fen it; when it is well proportioned, put it into Moulds of white Tinne made for the pur- pofe; and then bake them half in the ah 5 : W 294 - Ge sreney Coe) od when they are half baked, take them out, ‘and moiften them at the top with the yolks of Epps; after that, put themin the Oven again, to make an end of baking 3 when they are fo baked that’ they are not too much burned , nor too foft, take’ them out, and fet chemin a place which is neither too cool , nor teo iit . | ; a ; : Ra : ; ; | n ra by ay nee z ; FOPON pdq & RGGGEe-eeeeee A Table of Viands , which > are to be had, pay are ufu- ally ferved at ‘Aivers feafons of the year. From Ealter to Midfomer, \Ram’d Pullets Turkies of that year Green Geefe. Lambs. Doveshoufe Pidgeons or Culvers | Leverets | Young wild Boars - Partridges - Phefants Small Birds | Young Rabits From Midfomer to October. Young Partridges - Young Culvers Young Turtle Doves Young Pheafants ° Young Quails Leverets Wild Boars Turkies Caponets Dove: houfe Pidgeons c orn-fed Pullets “Sea: Hens Fat green Geefe Railes Small Birds ‘ Young wild Ducks Fawns Kidds Snipes From the firft of Odober to Lent — Fat Capons Fat Pallet a ae Spay , ce ‘ Ny Ferre Woodcocks Wood Onefts lovers Sarcelles © Rouges oo 2 | Sang Pigg eel ntan ee Vanten a Water Fowk = Hen iS eas Wood Hen. nae ius Aone Smalles. Jy \ ‘i pres fea cS T.6 M4. MEKIRDY Marne i 7 signies ee ee Set Bere aoe) se ee awry ea cal ith oy cane = 4 = ro - igs x om is “ ae heme fe, oa. ‘3