/ = 
 Be Ze 
 \ CAA sa) 
 aw 4 
 ~) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 
erence mtr I SR IN PS IR RI EA Pee te = 
 ener as th ee RE REET 
 
 | 
 TROVYAL:COOKERYs 
 | OR, THE 
 
 || Compleat Court-Cook. 
 : | 
 
 CONTAINING THE 
 
 
 
 | Choiceft Receipts in all the feveral 
 Branches of Cookery, wiz. for making of 
 Soops, Bifques, Olio’s, Terrines, Surtouts, 
 Puptons, Ragoos, Fore'd- -Meats, Sauces, 
 Pattys, Pies, Tarts, Tanfies, Cakes, 
 Puddings, Jellies, ec. 
 
 | 
 
 | 
 : As likewife 
 ty 
 
 | 
 
 | 
 
 ee EN RSE ES EE 
 
 ' | Forty Plates, curioufly engravetion Copp 
 of the Magnificent Entertainments at Coro- 
 nations and Inftalments ; of Balls, Weddings, 
 ec. at Court ; as Te of City-Feafts. 
 
 = whith are added, 
 
 A A EE NIE ASE EI BEIT 
 
 
 
 
 
 By PATRICK LAMB, Ej; 
 ee Fifty Years Mafter-Cook to their late 
 Majefties King Charles II. King sae: th King William and 
 Queen Mary, and Queen Anne, 
 
 ce 
 
 
 
 
 
 
 
 The Second Edition, wich the Addition of fever'al new 
 Cuts, and above five Hundred new Receipts, all difpofed 
 | Alphabetically. 
 } 
 
 
 
 
 
 LONDOWN: 
 Printed for }. Nutt, and 4, Roper; and to be fold by £. Natt 
 at the Middle-Temple. Gate in Fleetfirect, 1716. Price 65 
 
 
 
 4 
 
 | Bills of Fare for every Month in the Year. 
 
 
 
 aS a en ennenmnannesmmnneen emma sits aae 
  anasegeeestrvanioeanessaemes te POCA AAAI CTC OTC CT OOOO LLL EL LL ALLL ED LI 
 
 
 

 
ole 4 eh Ket ak Mee eh % RAR Ree, Tete te deck A ite te He ete Mek ce % Reh 
 “x SS "K “Kem “Ke? 
 oe! BSUS cx ry, aS RIS SOK M5 ¢ J ees ¢ es LA 5 ISAS “8 te OAD 
 
 OZ ANE Vv 
 
 KX NAA xd. 2G 2 AX XA HAD ae 
 
 oe al $e u ~ 3 ae 
 
 Le OM es Se ach ise abe sseha = 
 
 Poe BoA Coe 
 
 ERE there no other Reafon 
 re fora Preface to this Treatife, 
 he the very Subject of it See 
 ees ies) to befpeak one: For as it con 
 fi 7 f a 5 Set of Entertainments as nice 
 and delicate as any Court or Country cax 
 boaft of ; fo is it common in the Cafe of 
 Treats, befides the Preface of an Invita- 
 tion, to difpofe the Guefts into their fe- 
 herald Places, and fomerimes to prepare 
 their Appetites, by giving "em, vefore- 
 hand, afbort Bill of Fare. ie Compli- 
 ance with which laudable Cuftom, I hope, 
 I may be allow’d, as far at leaft as the 
 Parallel will bear, to intrcduce my Rea- 
 ders with fome Decency to this vifionary 
 
 Treat; efpecially, fince eevery Gueli 5 like 
 fy 2 10 
 
 
 
 
 
 

 
 
 
 
 
 The Preface. 
 
 to pay his Shot, before be has any Title to 
 the Banquet. As for thofe feverer Afce- 
 ticks who keep Lent at Chriftmas, and 
 weigh out their Diet by Drams and Scru- 
 ples, it muft not be expected they fhould 
 purchafe a Piece with fo hungry a Title to 
 it, as thinking, perhaps, that Luxury 
 will thrive faft enough without fludyd 
 Receipts to fealon and recommend it. But 
 as a vicious Palate ix, by no Means, a 
 proper Judge of Taftes, fo were it a great 
 Pity, one or two peevifb.Cynicks fhould 
 put Good-Eating out of Countenance ; 
 efpecially, fince the Author has not here 
 undertaken to cock, out an Art.of Glut- 
 tony, or to teach the Rich and Lazy, how 
 to. grow fatter, by ranging Epicurifm 
 under the feveral Heads of Fellies, Soops, 
 &c. but his chief Aim was to reprefent 
 the Grandeur of the Englith Court and 
 Nation, by an Inflance which lay moft 
 within bis View and Province ; the Mag- 
 nificence, I mean, of rhofe publick Re- 
 gales made on the more folemn Occafions 
 of inflalling Princes on their Thrones, of 
 admitting Peers totheir Honours, A mbaf- 
 
 I. fadors 
 
 
 
The Preface. 
 
 fadors to their Audiences, and Perfons of 
 Figure to the Nuptial-Bed. Now thefe 
 are Solemnities which call for good Looks 
 and better Chear than ordinary ; what in 
 other Cafes might be juftly term’d Pro- 
 fufenefs, does, in this, change its Name, 
 and become a Debt, both to Cuftom and 
 Decency: And in Truth, no Kingdom in 
 the World eitherdeferves, or has acquir’d 
 a better Name, onthe fcore of a frank 
 and hofpitable Genius, than this of Great- 
 Britain ; for as the Soil itfelf has blefs'd us 
 with an amazing Plenty ; fo hasGod like- 
 wife blefs’d us with an Opennefs of Spirit 
 e ff e 
 to diffufe and featter it, to all around us. 
 Befides which, I may venture to fay, that 
 our Credit and Efteem with Foreign Mi- 
 nifters, has, in fome Meafure, been built 
 and {upported, on this Foundation; for 
 thofe whofe short Refidence among us, 
 mould not give them leave to remark up- 
 on the. nicer Parts of our Conftitution, 
 have yet gone away with fuch a Relifb 
 of our Magnificence, as.to lament their 
 own Barrennefs, whenever they reflected 
 on the Flefb-Pots they left behind them. 
 
 3 As 
 
 
 

 
 
 
 
 
 The Preface. 
 
 As for the Author of thefe Sheets, his 
 Name and Charaéter are fo well Rnown 
 and eftablifh'd in all the Courts of Chri- 
 ftendom, that I need obferve no*more of 
 him, than that he maintain’d his Station 
 at Court, and the Favour of four fucceed- 
 ing Princes, for about Fifty Years toge- 
 ther ; which whoever does after him, may 
 boaft of being one of the two fortunate 
 and long-liv'd Courtiers, which perhaps 
 a Hundred Years before have not pro- 
 duc’ d. : 
 
 It remains only to fay fomething of 
 this fecond Edition, in which we have 
 endeavour'd to make it of 4 more gene- 
 ral Ufe than it was before, when it was 
 calculated only for the Kitchens of 
 Princes and Great Men, by adding above 
 five Hundred new Receipts, which not 
 being fo expenfive asthe others, may be 
 wfeful in thofe of private Gentlemen’ 
 - likewife : But becaufe many of the Re- 
 ceipts are of French Invention, we have 
 been obliged to make ufe of feveral 
 Words and Expreffions of that Language, 
 for want of proper Terms in our own to 
 
 exprefs 
 
 
 
The Preface. 
 
 expre[s them by : Which that the En-. 
 lth Reader may the better underftand, 
 it will not be amifs to explain fome of 
 them, that are not fufficiently explain'd 
 in the Receipts. For Example, 
 
 Bards of Bacon are Slices of the Fat 
 of @ Flitch of Bacon cut the broad way 
 of the tlitch. How they are ufed will 
 be found in the Receipts. 
 
 Bifque is. 2. Soop with a Ragoo in 
 it. 
 
 Blanc-manger fignifies white Foods 
 a fort of Felly fo called. 
 
 Braife is a certain way of flewing 
 moft forts of Fifb as well. as. Flefh, 
 whith extreamly heightens: the Taftes of 
 them, and is very much in Vogue. The 
 feveral Ways of it may be: feen in the 
 Receipts. ) 
 
 Court-Bouillon is a certain way. of 
 boiling any large Fifb. 
 
 Entremets are the leffer fort of 
 Difbes that compofe the C ourfes. 
 
 Hors-d’Ocuvres are the choice little 
 Difbes or Plates, that are fered in be- 
 
 tween 
 
 ¥ 
 Yan, 
 
 
 

 
 
 
 
 
 
 The Preface. 
 
 tween the Courfes at Banquets or fefit- 
 val Entertainments: 
 
 Lardons are the little Bits of Bacon, 
 Anchoves, Eels, &c. that we afe to 
 lard our Fle{b or Fifb withal. 
 
 Moreover, many of the Difbes have 
 received their Names, either from the 
 Princes or Perfons of Quality at whofe 
 Tables they were firft ufed; and who 
 were fond of them; {uch are thofe 
 which in the Receipts are faid to be 
 dreffed a la Reine, a la Dauphine, a 
 la Maintenon, &c. Or from the Names 
 of thofe famous Cooks who firft invented 
 that way of dreffing them; as, a la 
 Sainte-Menehout, ala Montizeur, &c. 
 Or laftly, from the Names of the Sauces 
 with which they are ferv’d; as, a la 
 Poivrade, a la Saingaraz, and many 
 others. 
 
 a Royal 
 

 
 4 FPullets 
 ala Royale 
 
 AG 
 
 ae i L Rabbets 
 
 Tongue ~ and Onyons 
 
 
 
 
 
 \te udder rofte 
 
 
 
 
 
 ( 
 \ 
 
 
 
 20Tk Ltes 
 
 Stig Core 
 
 ray 
 
 
 
 ip 
 
 oe 
 
 
 
 i pa iia 
 
 = 
 ot es 
 
 | Colourd Pigg 
 
 a 
 
 ete 
 
 
 
 fC 
 
 
 
 
 
 ny 
 
 mb. \ 
 
 Hai 
 \ 
 & ‘and Be. VILS \ 
 
 Pe Seer na eee 
 
 5 Re ab bets / 
 
 / 
 
 eG 
 
 
 
 Vernfor Pafty 
 
 aaa ale 
 cal Coll lips 
 
 re 
 
 vA / | 
 
 J | 
 
 ae 
 
 ao ton 1 ofteo 5) 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 y / on te 
 Ke ( as <3, 
 Tae is 
 
 
 
 \ 
 0497 | uorbsngg 
 uf Ne / 
 
 
 
 
 
 
 
 re 
 a 
 
 anbuoy P 
 
 
 
 
 
 
 A 
 ' 
 eS 
 \ 
 / 
 “yfog ss, 
 Fa el 
 Orr p. 
 E f o td pen 7 
 
 
 
 
 
 i VISIT 
 \ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 This Table ought te 
 
 
 
 
 
 
 
 
 
 
 
 
: Feiss ae: Sey S ek Oe 
 K Ra A An dolotlt tk te itn Reh Ch at tes be oe oe 
 
 Royal Cookery: 
 
 cee ap A ON 
 
 
 
 OR THE 
 
 COMPLEAT 
 COURFCOOK. 
 
 
 
 A. 
 ct. See Eggs. 
 NNCHOVES 
 
 RE a fmall Sea-Fifh, that being 
 pickled in, Sale, are, brought.co us 
 in litelé Barrels. , We commonly 
 ferve them in.the Nature of Sallads 
 with Oil and Vinegar or fliced lL e- 
 mon, Capers and Olives; and this 
 is the moft ufual way of eating them. We make 
 likewife a Cullis of Anchoves that we call Ramo- 
 
 B lade, 
 
 
 
 
 

 
 
 
 
 
 2 A. The Compleat Court-Cook. 
 
 lade, which ferves as an Ingredient to feveral 
 Ragoos, as well of Flefh as Fifh ; of which we 
 fhall fay nothing here ; having fufiiciently explain’d 
 the Method of making it in the feveral Places 
 where it is proper to ufe ic. Obferve only that 
 you may fry the Bones of the Anchoves you have 
 made ufe of, having firft dipp’d them~in a Batter, 
 made of Flower and Water, one or two Eggs and 
 a Bit of melced Butter, all mingled. togecher. 
 You may employ them either as Garniture for 
 other Things, or ferve them for Hors-d oeuvres 
 
 with fry’d Parfly and Orange. 
 ARP iL E S& 
 To make Puptow of Apples. 
 
 "A Armelade the Apples with Sugar and Cin- 
 NM namon, then add four or five Yolks of 
 Eggs, a handful of grated Bread, a Piece of But- 
 ter; fo form it as you pleafe: or you may put in 
 ftew’d Pears or Cherries, according to the Seafon 
 of the Year. So bake it an Hour, and turn it 
 upfide down on a Plate for the fecond Courfe. 
 
 To ftew Golden Pippins or other Apples. 
 
 Cut the Ends of your Pippins, and cut them 
 in two, cut out the Core or Heart, place them 
 in a Sawce-pan with the cut Sides down, in an 
 Englifh Quart of Water, the Bignefs of an Egg 
 of Sugar, a Piece of the Rind of a Lemon, cut in. 
 fal] Threads, about two Inches long each, as big 
 as your Finger of Cinnamon; cover it down with 
 a Sheet of Writing-Paper, clofe to your Li 
 quor; let them fimmer over a gentle Fire two Hours 
 tillthey are very tender. Serve them hot or cold, 
 for 
 
Fhe Compleat Court-Cook, A. 
 
 for a Plate or little Difh. You muft remember to 
 pare the Skins off before you ftew them. If it is a 
 right Golden Pippin, they will be as whole after 
 they are ftew’das before,and as tender as Pap. Place 
 them handfomely.on your Plate with a Spoon, 
 lay betwixt each of them a Slice of your cut Le- 
 mon-Peel, pour over them: as much of your Syrup 
 as your Plate will gently hold,fcrape alittle Sugar 
 round. So ferve it. leis proper for the fecond 
 Courfe or Supper. 
 
 2 
 
 To make Black. Caps. 
 
 Take twelve good Pippins, ‘cut them in two, 
 cut out the Cores, place them ona Mazarine or 
 Patty-pan with the Skin on, and cut Side down; 
 put to them four Spoonfuls of Water, {crape 
 over them fome Loaf-Sugar ; clap them into a 
 prétty hor Oven, or under a Baking-Cover, till 
 the Skins are burnt black a little in the middle 
 part, and the Apples tender, which will be in 
 three Quarters of an Hour, if your oven is very 
 hot. Take care it is not a Pewter Mazarine. 
 So difh them up for a little Difh or Plate.’ Scrape 
 a little Sugar over them. ‘They are proper for 
 fecond Courfe for Supper. Or you may garnifh 
 your ftew’d Pippins with them. So ferve them. 
 
 To make a Pippin-Fraize. 
 
 Pare fix Pippins, and cut out the Cores with a 
 Pen-knife ; cut them in thick Slices as for Frit- 
 ters, or rather thicker, and fry them in a little 
 clarify’d Butter, turn them once, keep’em as whole 
 as you can; when they are tender, lay them ona 
 Sieve with your Knife, that the Fat may run from 
 them ;and make a Batter as follows: Fora Plate, 
 
 B2 take 
 
 OP 
 
 panda ety atnePonmacerS 
 
 Bese uneaes 
 
 i 
 
 
 

 
 
 
 
 
 4  & The Compleat Court-Cook. 
 
 take five Eggs, keeping out two Whites; beat 
 them up wich a Handful of Flower, half a Pinte 
 of Cream, alittle Salt, as big as the Yolk of an 
 Ege of Sugar ; make your Batter of the Thick- 
 nels betwixt a Fritter anda Pancake, and put in- 
 to it as big «s half an'Ege of Burtcer, and put ic 
 ever the Fire; then pour in half your Batter; 
 when it is a lictle baked, place your fry’d Applies 
 thick all over it ; then pour over them the reft of 
 your Batter; keep doing foftly till your Barter 
 is of ‘the Thicknefs that you can'turn it with a 
 Plate ; then turn it once or twice till your Pafte 
 is taroughly bak’d, and ferve it on Plates or little 
 Dithes, for fecond Courfe or Supper, fcraping over 
 it, aJictle Sugar. 
 
 ARTICHOKES 
 
 RE ufed in Ragoos and Giblet-Pyes: We 
 likewife ferve them in Plates or little Difhes 
 dreffed in the feveral Ways following. 
 
 To force Artichokes. 
 
 Boil them, take out the Bottoms, and fry them 
 withdrawn Eggs, Marrow, a'littleSewet, grated 
 Bread, and. beaten Pepper) and Salt. .So force 
 your Artichokes and Bottoms, and garnifh them 
 with it and grated Bread. . Then bake them, and 
 let your Sauce be Butter, Gravy andLemon. So 
 ferve it. | 
 
 To fry Artichokes. 
 
 Cut them in Slices, take out the Chokes, and 
 give them four or five ‘Turns in boiling Water to 
 blanch them: Then take:them out of the Water, 
 and ‘fleep. them. in Vinegar, Pepper and Sale + 
 
 4. Dip 
 
The Compleat Court-Cook, A. 3 
 
 Dip’ them in beaten. Eggs, flower them well, 
 and fry them in Hogs Lard or clarify’d Butter, 
 So ferve them with fry’d Parfley. 
 
 Artichokes with white Sauce. 
 
 Take very young Artichokes and boil them in 
 Water and a liccle Sale: When they are boil’d cofs 
 up the Bottoms wich Butter and Parfly, feafon’d 
 with Salt and white Pepper. Let your Sauce be 
 Yolks of Eggs, a Drop or two of Vinegar, and 
 a little Gravy. 
 
 Artichoakes with Butter. 
 
 Your Artichokes being boil’d. as above, take 
 out the Chokes, and make your Sauce with fréth 
 Butter, Vinegar, Salt and grated Nutmeg ; with 
 a little Flower to thicken the Sauce. 
 
 Artichokes a. la poivrade. 
 
 Take Artichokes that are very young and cut 
 themin Quarters; cut out the Choke,-and blanch 
 them in fair Water : When they are blanch, lay 
 them ina Difh with Pepper and Salt: So ferve 
 thems 
 
 Artichokes with Cream. 
 
 Boil them.in Water, and when.they are boil’d 
 cofs them up with Butter in a Stew-pan, then 
 put to. them. fome Cream,, .with a> Bunch: of 
 Gives and Parfly ;.thicken your Sauce wach 
 the Yolk of:an Ege, and put im it.a little Sale 
 and. Nutmeg. " Serve them in Plates or, little 
 Difhes, 
 9) D3 * Atti- 
 
 
 

 
 
 é A. The Compleat € ourt-Cook. 
 
 
 
 Artichokes in Puree. 
 
 When you have well wafh'd and cleans'd the 
 Bottoms of your Artichokes, boil themin blanch’d 
 Water, putting in it a good large Lump of 
 Butter, knéaded up wich a lictle Flower and Sale : 
 When they are boil’d, take them out of the Wa- 
 ter, and having made them into Puree, ftrain 
 them through a Sieve in the fame manner as you 
 do Peafe. Then fet thei to fimmier in a Stew- 
 pan over a gentle Fire, with frefh Butter, Sale, 
 Pepper, and Nutmeg and Cloves pounded in a 
 Mortar : Add to this.a Bunch of Parfly, young 
 Onions and Thyme, with a Leaf of Bays. When 
 you are almoft ready to ferve, potind in a Mor- 
 tar fome blanch’d fwéet Almonds, fome candy’d 
 Lemon-Péel; Biskets of bitter Almonds, Yolks 
 of hard Eggs, and a convenient Quantity of 
 Sugar: Mix all thefe Ingredients together with 
 a little Orange-Flower Water ; and having incor- 
 porated this Compofition with your Puree of 
 Artichokés, fet it'a Moment over the Fire, and 
 then ferve it. 
 
 Artichokes being of great Ufe in Cookery 
 throughout the whole Year, for almoft all forts 
 of Ragoos, Soops, ee. it is neceflary co lay in’ 
 a good Provifion of them, by obferving the fol- 
 lowing Directions: | 
 
 To keep Artichokes all the Year. 
 
 Take- a Quantity of Water proportionable to 
 your Number of Artichokes; fo that théy may 
 fteep in it, and boil ic with as much Salt as you 
 judge néceflary: “Then take ic off the Fire, and 
 let it ftand till the foulnefs of the Sale be fectled at 
 
 the 
 
 
 
The Compleat Court-Cook, A. 7 
 
 the Bottom: Then pour ic into the Veffel in 
 which you intend to keep your Artichokes: 
 Blanch them in boiling Water, only fo long that 
 you may take out the Chokes: Wafh chem in 
 two or three feveral Waters; till you are fure they 
 are very clean, and then put them into the Pickle 
 you have already made for chem, pouring on the 
 top of ic fome Gil or good Butter, that no Air 
 may enter. Andif you will, you may put a lic- 
 tle Vinegar to your Pickle. Cover your Veffel 
 very carefully with Paper, and lay a Board over 
 ic, that the leaft Breath of Air may not ger in. 
 When you would ufe your Artichokes, you muft 
 firft fteep them in frefh Water to take away the 
 Salt. They will keep in this manner a Year and 
 more. 
 
 Artichokes may, likewife be kept dry: To this 
 End, when you have blanch’d them, and taken 
 out the Chokes; as above directed, Jay them a 
 draining on Grates or Hurdles of Ofier ; then 
 put them into an Oven moderately hot, till chey 
 become as dry as Wood. Before you ule them, 
 you muft fteep them for two Days in luke-warm 
 Water ; by which means they will come to them- 
 felves, and be as frefh as when they were firft 
 gathered, In blanching them off, put in the 
 Warer a little Verjuice, Sale and Butter, or good 
 Beet-Sewet. 
 
 There. is. likewife another Way of keeping 
 them. Chufe the beft Artichokes you can get ; 
 and with a fharp Knife cut off the Leaves. and 
 Chokes, and throw each Bottom immediately 
 into fair Water, otherwife they will turn black. 
 When you take them out of the Water, throw 
 them into Flower, and cover them all over with 
 it; then range them one by one on a Hurdle and 
 dry them in the Oven. When you would make 
 
 B 4 Ufe 
 
 
 

 
 
 
 
 
 8 A. The Compleat Court-Cook. 
 
 Ufe of them, lay them firft a foaking for four and 
 twenty Hours, and then boil chem as you do other 
 Artichokes: “You will find that by this means 
 they will not have loft their Tafte, 
 
 ASPARAGUS 
 ¥Saconftant Difh in the Spring, while it is in 
 & Seafon; the biggeft are reckoned the beft. 
 The feveral Ways of drefling it areas follows. 
 
 Afparagus with Gream. 
 
 Cut the green part of your Afparagus in Pieces 
 an Inch long, and blanch them a little in boiling 
 ‘Water ; then cofs them’ up in a Stew-pan with 
 good Butter or Lard; but take care they be not 
 too fatty. Put to them fome Cream, a Bunch of 
 Pot-Herbs, ‘and feafon thei’ moderately. Before 
 you férve them, beat one or’ two Yclks of Eggs 
 in Cream, to thicken the ‘Sance, into which pur 
 a little Sugar, and then ferve chem: 
 
 Afparagus with Grav}. 
 
 ‘Cut therm in pieces as before, and tofs them up 
 wich melted Lard, Parfly,Charvil cur very fmall, 
 and a-whole Leek,‘ which you muft remember to 
 take away : Seafon them with Sale, Pepper and 
 a little Nutmeg, and fet them ‘a fimmering in a 
 stew-pan over a’ gentle Fire with’ a little ‘200d 
 Broth ; ‘when they are enough’ done, take froth 
 them all the Fat, ‘pour over then fome Mutton- 
 Gravy “and {queeze upon them the Juice of a Te- 
 mon! So ferve thei. aim 
 
 Afpa 7 
 

 
 
 
 
 Oho 
 
 
 
 Cheyn of Mutton de 
 
 Veal lo llop S 
 
 
 
 
 
 
 
 
 
 
 Comport J ( Royale 
 i SS e) 
 sf 
 mS 
 
 February 6, 1704, 
 Z 
 
 
 
 
 
 
 
 Turkie en 
 
 fille 
 
 
 
 
 
 
 
 Po ttage 2 Pullets 
 
 4X amb ee Chickens ||| 
 Lamb ala \ i | 
 
 
 
 
 
 Pigeons 
 Y 
 
 
 
 
 
 
 
 
 
 
 
 
 Partridgcs) 
 ¢ 
 
 Fics. . 
 | Ducklings) 
 if \ - \ 
 | (Pick 
 
 A Pigeons Se 
 Fe ea 
 = 
 
 
 
 
 
 
 
 
 
 Woo dcocks |\ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Smelts al 
 
 
 
 
 Cream 
 
 Lampor 
 Eell 
 
 
 
 
 
 of Lupins 
 Zz «of Oysters 
 
 a 
 Z 0 Sweethreads 
 
 4 of Afp aragrafs 
 
 
 
 
 
 
 
 
 
 Middle Difhes 
 
 2 of Blamange 
 ~~ c 
 
 z of Coxcombs 
 af Yellow 2 of Srimps 
  Crytal 2, of Larks 
 
 of 
 
 iN) 
 
 y 
 
 eer of Tongues 
 
 
 
 
 

 
 
 Diriiter: . 
 
 February 6.1704, 
 ¢ 
 
 
 
 
 
 
 
 Calves head 
 hasht 
 
 Lamb ala 
 
 ( Royale i 
 x 
 
 
 
 
 
 
 
 
 
 
 
 

 
 ( Olto. Beef ala Royale Supe Lorram \ 
 
 Was Fis pth | Pre with 
 Chickens 
 
 \ heyn of Mutton 
 a Veal Cutlets 
 
 
 
 
 
 
 
 
 
 
 aN 
 
 "gle 4 { 
 2 Greenbeefe 
 ; rs 
 
 
 
 
 b Sip es 
 
 
 
 ‘Lambe 
 head 
 
 
 
 
 
 
 Y vodcocks \ 
 
 / 
 
 ese 
 
 \ 
 
 i) 
 boy 
 ‘) 
 Nv 
 
 ay eo 
 re ane 
 h of Plates ‘ ; 
 5 # Bey i fi) en 
 \af cold things and locks Saye 3 Mi 
 
 /\Marrow)| 
 Nee 
 
 
 
 
 combs 
 
 wy, 
 
 “10 ns 
 
 
 
 
 
 
 Veil of all Sorts | | 
 
 
 
 
 

 
 
 
 
 Supe Lorram \ 
 —_——__—_______ 
 Caferky Spanola 
 
 c 
 
 
 
 (Sweet \ 
 * \breads & 
 /\Marrow/| 
 
 SoS i 
 
The Compleat Court-Cook, 2. 9 
 
 Afparagus with Butter. 
 
 Boil them in Water and alittle Salt: Take 
 care they be not over done; when they are boil'd 
 enough, fet them a draining; thenlay them in a 
 Difh, and let your Sauce be Butter, Salt, Vine- 
 gar and Nutmeg or white Pepper, and the Yolk 
 of -an Ege to thicken it; keep it continually 
 
 moving, and pour it on your Afparagus, then 
 
 ferve them. 
 To preferve Afparagus. 
 
 Cut off all ‘the hard part of the Stalk, that is 
 not éatable : Give the reft one boil in Butter and 
 Salt ; then put them into fair Water. When they 
 have lain till they are cold, take them out and 
 drain them dry : “Then put them into a Veffel, 
 where they may be at their full Length without 
 breaking ; put to them fome Salt, whole Cloves, 
 fliced Lemon, and as much Water as Vine- 
 gar: Lay.a wWapkin in the Veffel over them, and 
 cover the’ Napkin with melted Butter. Keep 
 them in a Place neither hot nor cold; and when 
 you would ufe them, drefs them in the fame 
 manner you do thofe that are newly gather’d. 
 
 
 
 B. 
 To make BAIN-MARTIE. 
 
 AKE three Pounds of lean Beef cut in 
 Slices, three Pounds of a Fillet of Veal, 
 and.'one Pound ‘of the‘large End’ ofa ‘Lee of 
 Mutton, the Fac*caken from all of its “one Par- 
 ee tridge, 
 
 
 

 
 
 
 
 
 Go B. The Compleat Court-Cook. 
 
 tridge, one Capon; from which you mutt take 
 - off the Skin, and fill the Body wich Rice, pick’d 
 very clean: Then take an earthen Pan. big 
 enough to hold all this Mear, and {cald ic in Wa- 
 cer before you ule it. Seafon your Meat witha 
 very little Salt, arid an Onion ftuck with two 
 Cloves: Put your Meat into che Pan, and pour 
 to it two Quarts of Water: Then cover the Pan 
 with ics Lid, and ftop it clofe wich Pafte and 
 Paper over it, that no Steam may Come out. Set 
 a Kettle of Wacer over the Fire, and make it 
 boil; then put the earchem Pan-into the Ketele, 
 and take care to have fcalding Water always 
 ready to replenifh, that. in the Kettle as it boils 
 away. Keep it boiling five Hours, then take it 
 off, and ftrain the Broch thro’ a Sieve or Napkin: 
 Let ic ftand a while, and then take off all the 
 Fat; fet it a fimmering with fome Crutfts of 
 Bread ; and ferve it. 
 
 BARBEL 
 
 S a River-Fifh, very well tafted,.and dreffed in 
 different Manners. 
 
 To frew Barbels. 
 
 “Having fcaled and drawn your Barbels, put 
 them into a Stew-pan with Wine, frefh Butter, 
 Salt, Pepper, and a Bunch of fweet Herbs: 
 When they.are ready, knead a bit of Butter with 
 a little Flower, and put it in to chicken the 
 Sauce, ~ So: ferve them, 
 
 Others drefs them as abové, excepting the But- 
 ter, of which they ufe none: But when the 
 Barbels are ftewed, they ferve them up with a 
 Ragoo made of Mufhrooms, Trufles, Morils, 
 
 NK ey 
 Pee a 
 
 nis 
 
The Compleat Coart-Cook, B. 11 
 
 Artichoke-Bottoms, Sale, Pepper, frefh Butter, 
 Broth made of Fifh; or Juice of Onions. 
 
 To dre{s Barbels aa Court-Bouillon. 
 
 It is @eherally the largeft Fifh that are drefs’'d in 
 this Manner. ‘Take therefore a large Barbel, and 
 draw it, but do not feale ic: Lay it in a Difh, 
 and throw on it Vinegar and Sale fealding hot. 
 Then fet your Fifh-pan over the Fire with White- 
 Wine, Verjuice, Salt, Pepper, Gloves, Nutmeg, 
 Bay-Leafs, Onion, Lemon or Orange-Peel ; 
 when it boils very faft, put in your Barbel ; and 
 when it is boil’d, take it up and ferve it dry upon 
 a clean Napkin, inftead of a Dith of Roft-meat. 
 Let your Garniture be Parfly or Garden-Creffes. 
 
 To boil Barbels. 
 
 After they are fcaled and drawn, make fmall 
 Incifions in the Sides of them; then rub them 
 with melted Butter, and ftrew them over with 
 pounded Sale: This done, lay them on the Grid- 
 iron, and when they are broil’d, make your 
 Sance with frefh Butter, Salt, Pepper, Nutmeg, 
 Anchoves, Capers, Civés fhred fmall, witha litele 
 Flower to thicken it: put to it likewife a Drop of 
 Water, and as much Vinegar, fhaking it conti- 
 nually till it be thickened, and then pour it on 
 your Fifh: Otherwife you may ufe the famé 
 Sauce as for a roafted Pike, which {¢e in Letter P. 
 and let your Garniture be the fame likewife. 
 
 Beans. See French-Beans in Letter FP. 
 
 BEEF 
 
 
 

 
 
 
 2 3B. The Compleat Court-Cook. 
 
 BE EF. 
 
 EING a Food, not more common than 
 i) neceffary, feveral Ways of drefling ic have 
 been invented, not only to-make it the more 
 grateful to the Tafte, but alfo. that ic might do 
 Honour to the beft Tables. The ufual Ways of 
 drefling it are fo well known that we. fhall not 
 need to mention them ; and therefore we will con- 
 fine our Inftru@ions to thofe only that are not fo 
 common, except at the Tables of Princes and 
 
 Great Mens And firft of 
 
 Beef a la Braife. 
 
 Take two or more Ribs of Beef, only the 
 flefhy Part of them that:is next the Chine, cut- 
 ting off thé long Bones and taking away all the 
 Fat. Lard it with large Pieces of Bacon, feafon’d 
 with Spices, Sweet-Herbs, Parfly, young Onions, 
 a lutle Quantity of Mufhrooms and Trufles, 
 fhred very fmall. When your Beef is thus larded, 
 bind ic about with Packthread-for- fear it fhould 
 break to Pieces when you come to take it out of 
 the Stew-pan,which mutt be bigger or lefs accord: 
 ing to the Size of your Beef: -Cover the Bottom 
 of it. with Slices of fat Bacon, and over that lay 
 Slices of lean Beef an Inch thick, well beaten, 
 and feafon’d with Spice, Herbs, Onions, Lemon- 
 Peel, Bay-Leafs, Pepper.and Salt. Then put inthe. 
 Beef, obferving to lay the flefhy. Side down-mof, 
 that it may the better take the Tafte of the Sea- 
 foning. You muft feafon the upper Part of it 
 as you did the lower, and lay over it in like 
 manner Slices of Beef, and over them Slices of 
 Bacon’: This done, cover your Stew-pan, and 
 
 clofé 
 
 
 
 
 
The Compleat Court-Cook, B. 733 
 
 clofe it well with Pafte all round the Edge oe the 
 foe Then put fome Fire as well over as undet 
 it. While your Beef: is thus getting ready, make 
 a Ragoo of Veal-Sweetbreads, apons: | Li Livers, 
 Mufhrooms, Trufles, Afparagus- tops and “Art 
 
 choke-bottoms, which you muft tofs up with a 
 little melted Bacon, moiften with good peer 
 and thicken with a Cullis ‘made of Veal and 
 Gammon of Bacon. When you are ready to 
 ferve, take up your Beef, and let it drain a little ; 
 then lay it in the Difh in which you intend to 
 ferve it, and pour your Ragoo upon it. 
 
 This Beef @ Iz Braife i is fometimes ferv’d with a 
 hafh’d Sauce; that is to fay, we take a'little of 
 the lean of a Gammon of Bacon. fome ‘young 
 Onions, 2 little arfly, fome Mufhrooms and 
 Trufles, and fhred all ‘of them very fmall toge- 
 
 ther: “Then we tofs it up with a lictcle Lard, 
 moiften it wich good Gravy, and thicken it with 
 the Cullis laft mention’d, and when we ferve up 
 the Beef, we pour this Sauce upon it. 
 
 At other Times we ferve it with a Ragoo of 
 Cardoons, or of Succory, or of Ce! eryy Or of 
 roafted Onions, or of Cucumbers; which laft is 
 made in the following manner. 
 
 Take fome Cucumbers and pare them: Cut 
 them in two in the Middle: take out the Seeds : 
 Then ‘cut. them in: {mall Slices, and marinate 
 them for two Hours with two: or stat fliced 
 Onions , Vinegar’, and a little Pepper and 
 Salt; after this, ees your © cabers in a 
 Linen Cloth, and then tofs them up in a little 
 melted Bacon ; when they begin ‘to grow brown 
 put to them fome good. Gravy ,° and fet 
 them to fimmer overa Stove: When ‘you are 
 ready to. ferve, take off che Fat from: you r@ut 
 cumbers, thicken them-with a. good. Cullis ate 
 
 OL 
 
 
 

 
 
 
 
 
 
 
 
 
 14 B. The Compleat € ourt-Cook: 
 
 of Veal and Gammon of Bacon, and pour them 
 on your Beef. 
 
 This Ragoo of Cucumbers ferves likewife for 
 all Sorts of Butcher’s Meat that we either roft 
 or ftew ina whole Joint in its own Gravy. 
 
 Note, That we make Beef 2 Ja Braife of all the 
 Pieces that grow next the Chine from the Neck 
 to the Rump, as well as of the Ribs. 
 
 Beef farced. 
 
 We farce only the fame Pieces of Beef that we 
 drefs dla Braife ; that is to fay, what we generally 
 call roafting Pieces, and you may farce them 
 with a Salpicon, for which fee the Direétions in 
 Letter S. Or elfe when your Beef is almoft 
 roafted, raife up the Skin or out-fide of it, and 
 take the Flefh of the Middle, which you muft 
 fhred very {mall with the Fat of Bacon, and Beef, 
 fine Herbs, Spices, and good Garnifhings. With 
 this you farce or ftuff your Beef between the 
 Skin and the Bone, and few it. up very carefully 
 to prevent the Flefh from dropping into the 
 Dripping-Pan, when you make an End of roft- 
 ing it. Garnifh your Difh with Fricandeaux, 
 ( which fee in Letter F. ) after the manner of 
 larded Cutlets, and with fry’d Bread: And when 
 the Difh is on the Table, take away the Skin, 
 that it may be eaten with Spoons. 
 
 Rump of Beef row! d. 
 
 Having taken out the Bones, make a Slit the 
 whole Length of it, and {pread it as much as you 
 can: Lardit with large Lardnos of Bacon well fea- 
 fon'd. Make a Farce of the Flefh of the Breatts 
 of Fowl, Beef-Sewet, Mufhrooms and boild 
 
 Ham : 
 I 
 
The Compleat Court-Cook Be a5 
 
 Ham: Seafon your Farce with Pepper, Salts 
 {weet Herbs, Spices, Parfly and {mall Onions, a 
 ew Crumbsof Bread moiften’d with Cream, and 
 three or four Yolks of raw Eggs: Hath all this 
 together and pound it in a Mortar: Having 
 {pread this Farce on the Piece of Beef, rowl ic 
 up at the two Ends; and tie it faft with Pack. 
 thread: ‘Take a Por or Kettle of the Size of your 
 Peice of Beef, and garnifh the Bottom of it firft 
 with Bards of Bacon, and then with Slices of Beef 
 well beaten and feafon’d with Salt, Pepper, Herbs, 
 Spices, Onions, Carots and Parfnips. Put the 
 Piece of Beef into the. Pot, and cover it with 
 Beef and Bacon, as under it. Cover your Por 
 very clofe, put. Fire under and over it, keep ic 
 ftewing for ten or twelve Hours. Make hafh’d 
 Sauce with fome Ham of Bacon cur in Dice, 
 with hafh’d Mufhrooms and Trufles, fmall O- 
 nions and Parfly. Tofs up all this in a Sauce- 
 pan with a little melted Bacon, and moiften it 
 with good Gravy ; when it js enough, take off 
 allthe Fat ; and thicken the Sauce with a Cullis’ 
 of Veal and Bacon. When you are going to 
 ferve, mix among it a hafh’d Anchove and a few 
 Capers: Take up your Beef and drain it very 
 well ; then lay ic in your Difh, pour your Sauce 
 upon it ; fo ferve it very warm. 
 
 At another Time you may ferve it with a Ra- 
 g0o0 of Calves Sweet-breads and Cocks-contbs : 
 (the manner of making it is already fet down in 
 the Receipt for Beef @ la Braife,). or with a Ragoo 
 of Cucumbers and Succory. 
 
 Brisket of Beef 4la Chalonnoife. 
 Take a Brisket of Beef and fet it a boiling; 
 
 when it is half boil’d, take ic up and lard it wich 
 large 
 
 
 

 
 
 
 
 
 ie B. Phet ompleat Court-C. 00k. 
 
 large Lardonsof Bacon: then put it on a Spit and 
 to make it ftick faft, take two Sticks and tie 
 them at both Ends of it. Have in your Dripping 
 pan a Marinade made of Vinegar, Pepper, Salt, 
 Spice, Onion, the Rind of Lemon and Orange, 
 Rofemary and Sage ; and keep bafting wich it all 
 the while it is rofting. When it is enough, fet 
 it a fimmering in the Sauce,which you may thicken 
 with Chippings of Bread, or Flower ftirs’d in 
 a little ftrong Broth. Let your Garniture be Mufh- 
 rooms, Patates, and Afparagus. 
 
 Beef-Steakes rowl d. 
 
 Take, for Example, three or four large Steaks 
 of Beef, according to the Size of your Difh, and 
 flat them on a ‘Table with your Cleaver. Make 
 a Farce with Capon’s Flefh, a Piece of a Fillec 
 of Veal, fome of the Fat and Lean of a boil’d 
 Gammon of Bacon, and the Fat of a Loin of 
 Veal, Parfly and young: Onions, Sweet-breads, 
 Trufles and Mufhrooms, the Yolks of four Eggs, 
 and a little Cream ; when all this is well feafon’d 
 with Spice and Herbs and hafh’d very {mall, lay 
 it on your Slices of Beef, which you muft then 
 rowl up very handfomely, fo that they may be 
 firm and of a good Size. Then put themi a ftew- 
 ing, and let them ftew a good while. When you 
 think they are enough, take them up, drain off 
 the Fat, flic them in two, and lay them in the 
 Difh, the cut Side uppermoft. You may put to 
 them fome Ragoo or other; or only a good Cul- 
 lis, if you think fic. 
 
 Rams 
 
The Conipleat CourtsCook. B. 27 
 
 Rump of Beef boil’d. 
 
 . Rub it all over with common Salt, all Sorts of 
 Pot-Herbs, Pepper. anda. little Salt-Petre, and 
 let it lie three or four Days. Put it in a Pot pro- 
 portionable to its Size,» and fill the Pot,with 
 Water ;. amiong which put fome. Onions , and 
 Carots,..@vc. .Garden-Herbs, Bay-Leats,, Cloves, 
 Pepper.and Salt, . Boil. your Beet, and when itis 
 teady, lay. it in a; Difh,, garnifh’d wich. green 
 Parfly. So ferve it hot for the firft Courle, 
 
 Beef ala mode. 
 
 , Take a-large Slice of Beef, three Inches. thick, 
 moft lean, from:the Buttockyor elfewhere.; Sea- 
 fon it on both Sides with Pepper, Salt and Cloves, 
 all pounded, Then, pound.in a Mortar. likewife 
 two Shalots, or half a dozen Rocamboles, with 
 fome Garden-Bafil;.. Thyme and Parfly ;. when 
 they are well pounded, pour upon them a good 
 Glaf of White Winé : Strainict off, and lay your 
 Beef to marinate in it for two Hours ; then lard it 
 with large Bits of Bacon, and put it with a good 
 Cullis into.a Stew-pan, together with. afew Bay- 
 Leafs; add to it another Glafs of White Wine, 
 and let it'ftew over a gentle Fire. ) 
 _ It is generally ferv’d cold for, Breakfaft, or.the 
 firft Courfe, in Slices fomewhat thick, with fhred 
 Parfly over it. 
 _ There is another way of .doing, it, which is 
 thus: Beat it very well, lard it as above;. and 
 tofs it up ina Frying-pan before you flew ir: 
 which you may do either in..one Glafs of Whire 
 Wine. and two.of Watery. with Salt,. Pepper, 
 Bay-Leaf,. Rind of Lemon, and half .a, dozen 
 } Mufh- 
 
 Se 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 18 ‘B. The Compleat Court-Cook, 
 
 rooms: Or elfe. in its own Gravy, keeping it 
 clofe cover'd over'a gentle Fire; and when it is 
 ready, put a Cullis to ic to thicken It. 
 
 Beef 4 la Vinaigrette. 
 
 Take a‘large Slice of Beef, as for your Beef @ 
 Ia Mode: beat it well; and ftew ie with Water 
 and a Glafs of White Wine, feafon’d with Salt, 
 Pepper, Cloves, Bay-Leaf, and a Faggot of 
 Herbs: Tt mutt be feafon’d high. Let the Liquor 
 boil moft away : Then take it off the Fire, and 
 fet it a cooling in the fame Pot, Liquor and all ; 
 and when it is cold, ferve it with flicd Lemon 
 and a Drop of Vinegar. 
 
 We alfo put Beef into Pafte ; for'which fee 
 the Receipt for a Veal-Pye in Letter P. and ob- 
 ferve the fame Method ; except that the Beef-Pye 
 requires more Baking ; nor muft you above ail 
 forget to leave a Hole in the Lid while it is bak- 
 ing, and to clofe ic when baked. 
 
 Neats Tongues & Ya Braife. 
 
 Cut away the Roots of the Tongues, and then 
 put them inte boiling Water, that you may take 
 off the Skin as cleverly as poffible. Lard them 
 with large Bits of a raw Gammon of Bacon well 
 feafon’d: Then take a Boyler, and cover the 
 Bottom of it wich Bards of fat Bacon, and Slices 
 of Beef well beaten: Lay in your Tongues 
 with fliced Onions and all Sorts of {weet Herbs 
 and Spices, and feafon them befides with Pepper 
 and Salt: Cover them with Slices of Beef and 
 Bacon, in the fame Manner as under them, fo 
 that they may be entirely wrapped up in them; 
 puc them 2 /s Braife; with Fire above and under. 
 You 
 
The Compleat Court-Cook. B. 19 
 
 You muft keep them fo eight or ten Hours-thae 
 they may be throughly done: After which you 
 muft have in readinefs a good Cullis of. Mufh- 
 rooms, or fome other good Ragoo with all, Sorts 
 of Ingredients, as Mufhrooms, Morils, Trufles, 
 Sweetbreads, éc. Having taken up your Tongues, 
 you drain them and take off the Fat, then lay 
 them in.a Difh, and your Ragoo over them. . If 
 you. would garnifh the Difh, you may cut one 
 of the Tongues in Slices, or elfe garnifh it 
 with Fricandaux, all ferv’d very warm. 
 
 Calves Tongues are fometimes drefs’d in the 
 fame Manner, and if one-will, they may be 
 farced without larding, and ferv’d up with the 
 fame Ragoo. 
 
 Another Way to drefsa Neat's-Tongue, 
 
 Boil it in Water with a litele Salt, and a Fag. 
 got of {weet Herbs: When. it is almoft enough, 
 cut off the Root, take off the Skin, and lard ac 
 with long Bits of Bacon.. Then lay icdown to 
 “the Fire, and while it is roafting, bafte it with 
 Butter, Sale, Pepper and Vinegar. When ic is 
 rofted, cut it in large Slices, and tofs it. up a 
 Moment in a Stew-pan, with a Ramolade made 
 of Anchoves, Capers, Parfly and Onions fhred 
 very f{mall: ‘Then tofs all up in good .Beef- 
 Gravy, with Salt, Pepper, .a-few. Kocamboles 
 and a Drop of Vinegar’; and ferve ic for firft 
 Courfe. 
 
 We ferve it likewifé, after having cut it in 
 Slices, with a Ragoo of. Mufhrooms, Sweet- 
 breads, Artichoke-bottoms, Salc, Pepper, Butter 
 or melted Bacon: We fet it a fimmering in this 
 Ragoo, and fo ferve ic: But obferve that when 
 
 2 we 
 
 
 
a BN dei Woes Cea aah TT Rt AR re eC a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 20 B. ZLheCompleat Court-Cook. 
 
 we ferve it this Way, and we ufe no Vinegar if 
 bafting it, butonly Butter. 
 
 Calves Tongues are drefs'd in the fame Manner, 
 and may. be ferv’d whole, either with a Porvraae 
 or a {weet Sauce. ; 
 
 BEETS 
 
 RE a Sort of Root, that for being com: 
 
 mon ought not to be defpifed: They are 
 eaten either in Salads, or fry’d in the following: 
 Manner : 
 
 Zo fry Beets. 
 
 Having bak’d them in an Oven, peel them, 
 and cut them in Slices long-ways, and of the 
 thicknefs of half’an Inch or rather more: The 
 large ones, when cut, are.almoft of the fhape of 
 Soles. Then fteep them inathin Batter, made 
 of White Wine, the fineft Wheat-Flower, Cream, 
 the White and Yolk of Eggs, (more Yolk than 
 White) Pepper, Salt, and Cloves beaten to Pow- 
 der: When they have ‘lain in the Batter a little 
 while, take them out and drudge them with 
 Flower, crumm/’d Bread and fhred Parfly : Then 
 fry them, and when they are dry, ferve them in. 
 Plates or fmall Difhes with Juice of Lemon. 
 
 We likewife make a Fricaffee of them with 
 Butter, Parfly, Onions, Pepper and Salt. 
 
 BISQUE. 
 , A Bifque is'a Soop in Ragoo. We make 
 Bifques of Quails, of Capons, and of Pul- 
 {ets ; but more commonly of Pigeons, as follows: 
 
 To 
 
The Compleat Court-Cook. B. 2% 
 
 To make a Bifque of Pigeons. 
 
 Your Broth and Gravy being prepar'd, as di- 
 seed in the Receipt for making Soop de Santé; 
 (which fee in Letter S.) put ‘the Craft of two 
 French Rolls, with two Quarts. of good: Veal- 
 Gravy, and boilit overthe Fire ; ftrain it through 
 afine Strainer or Sieve, 1ubbing the Bread all 
 through with a Ladle. ‘Then take fix or eight 
 Squab-Pigeons, trufs them up, and boil them 
 tender, a Pound of Cocks-combs well blanch’d 
 and tender boil’d ; both of them in good Broth: 
 You muft give the Cocks-Combs half an Hour’s 
 boiling more than the Pigeons: Cut a blanch’d 
 Sweetbread in Dice, fry it in Butter, brown, and 
 a few of the fmalleft of your Cocks-Combs cut 
 in Pieces; put both into your Bread and Gravy, 
 ftrain’d as above. Garnifh your Difh with 2 
 Rim of Pafte, and the biggeft of your Cocks- 
 Combs on the out-fide of ic. “Your Bread being 
 foak’d in your Difh with good Gravy, place 
 your Pigeons round in the Middle, and boil up 
 your Cullis with the fry’d~ Sweetbreads “and 
 Cocks-Combs: Let it be of the thicknefs of 
 Cream, and fqueeze in half a° Lemon. © So 
 ferve it. 
 
 To make @ Bifque of a Pullet. 
 
 Draw and trufs a Puller very neatly, blanch it 
 in hot Water, and boil it in good clear Broth 
 with feveral Bards of Bacon, an Onion ftuck 
 with Cloves, and two or three Slices of Lemon. 
 Take care to fcum it well. When it is boil’das 
 it ought to be, take it off the Fire, and fet it 
 ever a Chafing-Difh to keep it warm, Then 
 
 C 3 make 
 
 
 

 
 teas << SS: prs ancien ie Mis FTN IA SN nM SN Arranges 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 22 B: The Compleat Court-Cook. 
 
 make a Ragoo of Veal-Sweetbreads blanch’d, of 
 Mufhrooms, Trufles, Artichoke-bottoms, all cut 
 in fmall Pieces, tofs them tp all together wigh 
 melted Bacon: Pour on it fome good Veal- 
 Gravy ; and when you have taken off all the 
 Fat, thicken it with a Cullis of Veal and Gam- 
 mon of Bacon, and put a little Veal-Gravy upon 
 it: When: your Ragoo is ready,fet fome Crufts of 
 chipc Bread a fimmering in good Broth; and 
 when it has fimmer’d enough, lay your Pullet 
 upon ir, and your Ragoo all round it. So 
 ferve it. 
 
 Bifque of Quails and others Fowls. 
 
 Trufs your Quails in like manner as your Pul- 
 lets, and cofs ‘them. up in a Stew-pan till they are 
 of a fine brown Colour. Then put them ina 
 little. Por with good. Broth, Bards: of Bacon, a 
 Bunch. of fweet Herbs, fome Cloves, and other 
 Spices, with a good Slice of Beef well. beaten, 
 another of lean Bacon, and two or three of Le- 
 mon, and boil all together over a gentle Fire. 
 Garnifh. your Bifque as the other, with Veal- 
 Sweetbreads, Artichoke-bottems, Mufhrooms , 
 Trufles, Fricandaux, and Cock’s-Combs, with 
 the fineft of which laft make a Rim round your 
 Bifque ; and pour a little Veal-Cullis uponit. 
 
 Bifque of Fifh. 
 
 Take a large Carp; let it be a Milter; Having 
 fcal'd and drawn it, take off all the Flefh, and 
 Pick out all the Bones. Hath the Flefh fmail, to, 
 gether with blanch’'d Mufhrooms, and. fer your 
 Hath a flewing in a Stew-pan with Butter, Sale, 
 Pepper, {weet Herbs, and a little Fith-Broth : 
 : —— When 
 
 
 
The Compleat Court-Cook, B. 23 
 
 When this is ready, make another Ragooby it 
 felf, with the Milts of Carps, the Livers of Pikes, 
 and the ‘Tails and Claws of Cray-fifhy = this laft 
 Ragoo is to ferve likewife to garnifh your Bifque : 
 When ail this is prepared, lay in your Dith fome 
 Crufts of Bread that have been dry’din an Oven 5 
 foak your Bread with fome good Fith-broth;, which 
 you mutt be fure to have ready for that Purpofes 
 When your Soop is fimmer’d enough, -garnifh it 
 with the hafh’d and the other Ragoo, and ferve it 
 very warm. There! are fome that do not make 
 nfe of the Hath, but of the Ragoo only. ‘The 
 Body of the Carp from whence you took the 
 Flefh, may. be imploy’d in making Fifh-broth ; 
 which is generally made of Carp, Eel, Tench 
 and Pike, cut in Pieces; and then put into a 
 great Kettle with Water, Butter, Salt, Pepper, 
 a Bunch of fweet Herbs, and an Onion ftuck 
 with Cloves : We boil all: this together for the 
 Space of an Hour, and.then {train itethrough a 
 Linen Cloth: See farther Directions for this in 
 the Receipts for Fifh-broth ounder the Articlé 
 
 Broth. 
 Bifque of Cray-filh. 
 
 After having wafh’d them: veryclean, boil 
 them in Water, and fromthe largeft of thenr pull 
 off all the Claws, and pick out the Tails fo as'to 
 leave them hanging at the Shells ; but from the 
 reft pick out the Tails ; and keep the Shells to help 
 to make the Cullis; the Receipt for which» you 
 will find in Letter C. Take’ the Tails of the:Cray- 
 fifh, fome {mall Mufhrooms, fome Trufles: cut in 
 Slices, and tofs them up in a Sauce-pan, with a 
 Morfel of Butcer, and a little Fifh-broth:'> Put to 
 all this a Bunch of fweet Herbs, and let it fim- 
 
 C 4 mer 
 
 { 
 i 
 4 
 
 ss SESE A SL ER ES tina eer sats 
 
 
 

 
 
 
 
 
 a4 B. Fhe Compleat Court:Cook 
 
 mer overa gentle Fire: When you think it 
 enough,» put to it fome Afparagus-rops, half a 
 dozen Artichoke-bottoms, and thicken it with a 
 Cullis Of Gray-fifh.~ Set fome Crufts.of Bread a 
 fimmering in good Fifh-broth, and let them faften 
 to the Bottom of'.the Difh ; and, whem they flick 
 t0 it, garnifh! the’ Soop with a, Border:.of your 
 pick’d Cray-fith ;) Puc-a dtuff'd Roll of Bread.in 
 ther Middle, and the, Artichoke-bottoms. abeut it, 
 together withfome Moriclsof the Milt. of Garps ; 
 pourithe Ragoo andthe Cray-fifh Cullis.upon it; 
 and fervedo up very hon . 
 
 To make BLAN CMAN GER» or 
 
 7 LAN C Hoffa Pound of {weee Almonds 
 LD imdcalding, Water, také off all ithe’ Husks, 
 and pound ‘the Kernels’ as fine! as\Pafte,-in a mar- 
 ble orcotheriStone-Mortars: As you ‘are pounding 
 them, put tocthémitiow’and then a/Spoonful of 
 Jelly: (for: which fee the Recteiptin Letter F.) to 
 keep them from ojling: When they are reduced 
 very fine, put them into a clean Sauce-pan with 4 
 Quart or three. Pintssof, thé ‘above-mention’d 
 Jelly: Warm it over the Fire, till it is {calding 
 hot, breaking your Almonds well-with your Jelly, 
 witha Silver or Wooden Ladle: Then take it off, 
 and: firaim: it through! a. Woollen Strainer) or 4 
 Fable-Napkin, into’aDith, rubbing the-Almonds 
 through as hard as youcan with the Ladle: Put 
 back: your Jelly. on: the Almonds three or. four 
 Pimes;: till you find: that the Blanc-manger is al- 
 mott. as) thick-as a Cream; otherwifé it will be 
 @pt to part;when it isi¢ald, the Almonds fwim: 
 ming on thé Top, and the Jelly falling ‘to. the 
 pottom; which looks -not ‘well, and sis: a-Sign 
 
 
 
The Compleat Cowt-Cook.. B. 6 
 
 that the Almonds were not well beaten, or not 
 often enough ftrained. This done, fit it up in 
 Jeily-Glaffes, to fet betwixt your plain Jelly, or 
 ‘put it in a -China-Bowl for the Middle of the 
 Difh, or in cold Plates for thefecond Courfe : 
 Or puc two Glaffes of each Sort in the Vacancies 
 of your Plates ; the white oppofite to one ano- 
 ther, and fo:the other: Or, withthefe two Jel- 
 lies you may make a Difh for the fecond Courfg 
 by. themfelves. I have afferted this, becaufe mix- 
 ing the Ingredients cold for thes plain: Jelly, I 
 think, is better than putting :the:Egegs into the 
 Stock after: it boils. y\ INote, ‘Thisy Way“of mix- 
 ing of tle. Ingredients »cold ‘is: not eommonly 
 known.a.The: plain: Jelly and: this are proper 
 for: fecond' Courfe or:cSupper, and: fome  ufe 
 them for a. Deffertss. You may «makerhalfy the 
 Quantity with-half/the Ingredients, according to 
 your Occafion. If the Eater loves it, you may 
 ufe a lictle Musk tia the Running of your Jelly, 
 tyd ina Rag, aad thrown into your Jelly-Bag; 
 but:moft:Perfons of Quality eatin plain) If you 
 have a:Mind to make it red or yellow, take what 
 Quantity of Jelly you pleafe, and to make’ it red, 
 {queéze through:ia Bir of clean-Cloth’ a little 
 Cocheneal;: to»make it) yellow;: a little Saffron. 
 Wath your Jeliy-Bag out in:cold: Water; and be 
 fure-let:mno’ Smoke: come: near it; and that it be 
 veryidry, when:you run your Jelly:3: and do not 
 thake: your Bag as you pour it in, :for then it 
 wilkbe'ape to ftop:: When you ufe your Bag, 
 
 hang it on a Plate or Spit, with the Mouth 
 open. 
 
 BOU- 
 
 
 

 
 
 
 26 B. Lhe Compleat Court-Cook. 
 
 
 
 BOUCONS. 
 
 O make Boucons, Take the Lean of a Fillet 
 3 of Veal, and cut it into Slices fomewhae 
 long and thin : Lay them flat on a Table: Have 
 in readinefs fome Bits of Bacon, fuch as you ufe 
 in larding, and as many of a raw Ham, and 
 place them, one fat and one lean, the whole 
 Jength of your Slices of Veal; ftrew on them 
 fome fhred Parfly and Cives, and feafon them 
 with Spices and favoury Herbs. Then rowl up 
 the Slices very handfomely and ftew them 2 Ja 
 Braife. When they are done enough, let the Fat 
 drain from them ; have a good Cullis and a Ra- 
 goo of Trufles, Mufhrooms, dc. and ferve them 
 very warm... Boucon is a French Word, which pro- 
 perly fignifies a Mouthful or Morfel. 
 
 BREAM 
 
 ik a frefh Water Fifh, and generally eaten either 
 fry’d or broil’d. We drefs it as follows. Af- 
 ter it is {calcd and drawn, we notch the Sides of 
 it, dip it in melted Butter, lay it on the Gridiron, 
 and bafte it from: Time to Time with melted But- 
 ter : When it is broil’d enough we make a brown 
 Sauce with Cives, Parfly, Capers, and Anchoves, 
 which we tofs up in a Sauce-pan with a Morfel 
 of Butter: We put in it alittle Fifh-broth, and 
 thicken it with a Cullis that we throw on the Fifh. 
 Obferve, not to’ put in the Anchoves till you are 
 going to ferve. 
 
 We likewife fometimes ferve it with a: white 
 Sauce, made as directed before in the Receipt for 
 a broild Barbel. You may fervye ic alfo with 4 
 good Farce of Herbs. 
 
 Fo 
 
 
 
The Compleat Court-Cook, B. 27 
 
 To make BROTH with Flefh. 
 
 WIA KE according to the Size of your Boiler, 
 
 t_. Slices of Beef, Fillets of Veal, a roafted 
 Leg of Mutton from which you muft take off alk 
 the Fat: Put all this into your Boiler with cold 
 Water, and fcunt ic wells: Let it boil over a gen- 
 tle Fire ; and add your Fowls according to what 
 Soop you would make. If, ic be, for. your 
 Bifques, make ufe of this Broth to boil your 
 Chickens, your Quails, or your Pigeons, each of 
 them by themfelves, ‘with Slices of fat Bacon 
 and: Lemon, to keep them very white; And 
 you mult add, likewife to your Stock of 
 Broth fome Fowls, to ftrengthen ic.. Seafon it 
 with: Roots, Salt, Onions and Cloves, and let it 
 boil as long as'in.Difcretion you think fit. 
 
 This Broth ferves, for the moft Part, for all 
 Sorts of Soops; it is nothing but the different 
 Meats we put to them, and, the Garnifhings, 
 whether they be Cullifes or Legumes, that di- 
 ftinguifh the different Soops from one another. 
 This is the beft Method in ufe. now-a-days for 
 making a general Broth to be imploy’d in every 
 Thing we fet a fimmering ; and we make Ufe of 
 it to moiften all Sorts of Cullifes, made of Flefh, 
 and to boil all Sorts of Legumes, 
 
 To make Broth for Breakfaft. 
 
 We make it of the Chine-Part..of a Rump of 
 Beef, of the Crag-Ends of a Neck of Mutton 
 and a Neck of Veal, and of two Chickens. We 
 take the white or Breafts of the two Chickens af- 
 ter they are boil’d, and pound them in a Mortar 
 wich fome Crum of Bread foak’d in the Broth : 
 
 We 
 
 
 

 
 
 
 
 
 
 38 B. The Compleat Comrt-Cook, 
 
 We ftrain the whole through a Sieve, and pour it 
 on Crufts'of Bread that we have laid a fimmering 
 in the fame Broth. 
 
 You will find the particular Broths for the feve- 
 ral Sorts of Soops in their refpective Places in 
 Letter S. 
 
 To make Fifh-Broth. 
 
 This Broth is the Stock of all the Fifh-Soops 
 that are made, with the Diftin@ions that are fet 
 down for each of them. 
 
 “Take fome Tenches, Eels, Pikes and Carps, 
 and after having prepar’d them as for boiling, 
 pull out their Gills, and cut them in Pieces ; put 
 all together into a large Kettle, with Water, But- 
 ter, Salt, a Buncn of {weet Herbs; and an Onion 
 ftuck with Cloves, When it has boil’d an Hour 
 and a half, {train the Broth through a Table-Nap- 
 kin, and divide it equally into three feveral lefler 
 Kettles. In one of them put the Pickings or 
 Cullings of Mufhrooms, and ftrain them after- 
 wards through a Sieve, with a Cullis, fome 
 fry’d Wheaten Flower, and a fliced Lemon: 
 This will ferve you to thicken the brown 
 Soops, and for Difhes for the firft Courfe, and 
 alfo for Plates or little Difhes. - In another of 
 them, {train fome pounded Almonds, and fome 
 Yolks of hard Eggs ; and this will ferve for your 
 white Soops, as Profitroles, Soops of Smelts, 
 Perches, Soles, and other Fifh that are ferv’d 
 with white Broth ; as alfo for certain Ragoos of 
 the like Nature. In the third Kettle boil the Fifh 
 of all your Soops, as well whice’as brown, either 
 for the firft Courfe, or Plates ot little Dithes, 
 and even make fome Jelly of ir. 
 
 You 
 
The Compleat Court-Cook: B. 29 
 
 You may likewife make Fifh-Broth in the fol- 
 lowing Manner: Take.a Kettle of a proportiona- 
 ble Bignefs in Regard to the Soop you have Oc- 
 cafion for: Put Water in it, and fet it over the 
 Fire with Roots of Parfly, fome Parfnips and 
 whole Onions, a handful of Parfly and Sorrel, 
 all Sorts of Pot-Herbs, and good Butter, the 
 whole well feafon’d: Add to thisthe Bones and 
 Carcaffes of the Fifh, whofe Flefh you have ufed 
 for: Farces ;- even the Tripes of them after they 
 are.well clean’d, fome Tails of. Cray-Fith pound- 
 ed.in.a Mortar, and four or five Spoonfuls of the 
 Juice of Onions.» All this being well feafon’d 
 and well boil’d,. ftrain it through a Sieve, put ic 
 back.into the Kettle, and keep ic hor, to fimmer 
 your-Soops, to boil your Fifh and other Things. 
 
 Another Fifh-Broth. 
 
 Take fome Onions, Carots and Parfnips ; cut 
 them in Slices; put them in a Stew-pan with a 
 Lump of Butter: And fer them a Sweating as a 
 juice of Onions. When this is brown, put 
 your Fifi into the Stew-pan, and give them 
 two or three’Turns: Moiften the whole with a 
 clear Puree, and put to it a Bunch of Parfly, 
 fome Cives, {weet Herbs, Cloves and Salt, toge- 
 ther with fome Mufhrooms.’ Boil all this toge- 
 ther for the Space of an Hour; then ftrain ic 
 through a Sieve into a middle-fiz’d Kettle, and 
 make-ufe ef it to fimmer your Fifh-Soops. ‘Take 
 Notice that to make Fifh-Broth, Carp is the beft 
 of all Fifh whatever. 
 
 To make meagre Broth for Soop with Herbs. 
 
 Put, all Sorts of .good Herbs into! a Kettle: of 
 ; Water, with two or three Crufts of Bread : Seafon 
 it 
 
 
 

 
 
 
 
 
 30 GC. The Compleat Court-Cook. 
 
 it with Salt, Butter and a Bunch of fweet Herbs. 
 When it has boil’d an Hour and a half, ftrain the 
 Broth through’ a Napkin or Sieve. Ic will ferve 
 you to make Soop de Santé with Herbs, and others, 
 as Lettuce-Soop, Afparagus-Soop, Succory-Soop, 
 Artichoke-Soop, @c. 
 
 To make Broth of Roots. 
 
 Boil about two Quarts of clang Péafe ; when 
 they are very tender, bruife them to a Math; 
 put them into alarge Boiler, that holds 2 Buthel 
 of Water, and hang it over the Fire for an Hour 
 and a half; then take it off, and Jet it fertle, 
 Take next a middle-fiz'd Kettle, and ftrain into it 
 through a Sieve the clear Puree ; into which’put 
 a Bunch of Carots, a Bunch of Parfnips, and a 
 Bunch of Parfly-Roots; a dozen of Onions: 
 Seafon it with Salt, a Bunch of Pot-Herbs, and 
 an Onion {tuck with Cloves. Boil all of it toge- 
 ther, and put in a Bunch of Sorrel and another of 
 Charvil, and two or three Spoonfuls of. Juice. of 
 Onions. See that the Broth be well tafted, and 
 make Ule of it co fimmer all Sorts of Soops made 
 of Legumes. 
 
 
 
 C. 
 CABBAGE, and COLLY-FLOWERS, 
 To Force Cabbage, 
 
 Ses the large Blades of a Cabbage, and make 
 forced Meat of fat Bacon and a Piece of 
 Veal; a little boil’d Cabbage, the Yolks of two 
 or three Eggs, Pepper, Salt, a little grated 
 
 Bread, 
 K 
 
 
 

 
 
 
 
 Aings 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Fi ur/ z: 
 
 oS course 
 Pottage z Ducklings \ x 
 
 Hamb and Lhack SULGS 
 
 ia a Se ie \\ 
 
 Pear ches 
 
 \ 
 ey Carps s Stewed 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Dish of Pla tes 
 
 Dish of Plates x 
 
 (Veal Royale / Rab bits forft / <= : 
 
 \ ) Chicken. fricacy ee Pudd, wg cS 
 9 ( x lz cans Bacon 2 
 
 a Beef ala foals | 
 
 } 
 as / 
 = \ / 
 \ / 
 A uy 
 Ca eel / Mac hrs. 26 
 ‘ \ ba 
 ; + 
 
 | Flounders i 
 \ 
 
  Letanan iret E — 
 
 | 
 \ \ \ Hasht Loavs 
 “| Po ttage of "Prullets —\ 
 
 2 
 
 \ Shoulder OF ae 7 a 
 Rae 
 
 
 
 
 
 
 
 
 
 
 
 \in hlo od and 5 takes / a 
 
a fone Kisame ne vate eo Ae 
 
 
 
 
 
 
 
 Ranelaiughs 
 
 May 20.1700, 
 } U 
 
 
 
 1 = 4. 
 | .  Gumfe 
 ae 
 | Pearches \ 
 4 a — XO 
 : 2 Geese } x 
 ee \ 
 \ 
 ) him =a —— 
 iia ww oe ee wiaues OF a Cabbage, arid make 
 a forced Meat of fat Bacon and a Piece of 
 ia Veal, a little boil’d Cabbage, the Yolks of two 
 + or three Eggs, Pepper, Salt, a little grated 
 
 Bread, 
 

 
 Seca nd. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Phea fan ts 
 
 
 
 6 Partridges 
 
 
 
 
 
 
 
 
 
 
 
 
 
 : 
 gee - Crawfish 
 Cc ‘old Lobfters S Je : 
 / : butterd 
 
 / dee | Sallad Sallad | 
 / 
 
 / ~ 
 
 / 
 
 
 
 
 
 
 to Turktes va 22 Quarles 
 
 eae ; . 
 Piss \ Dik of Plates 
 Bae Tarts | 
 
 \ Lambs Stones 
 
 
 
 
 
 Difh of Plates — \ 
 (Artchocks 
 ae 
 ree Puffs 
 
 eg reads | 
 
 
 
 | 
 
 \VCold Lam 
 
 —— / 
 
 larts = 
 ? ax Chickens 
 AE \y 
 
 
 
 
 
 
 
 
 
 ~ Ramkins 
 
 Mufhroms 
 eth Peafe j 
 
 Machroans 
 
 | 
 
 
 
 
 
 
 
 Crabb. f butterd 
 and broyled 
 c 
 
 Lee 
 
 be eer, 
 
 
 
 
 
 
 
 
 
 
 Souced Salnon 
 
 
 
Y 
 
 t 
 \ vins 
 = “4p tuS AUIKS OL CWO 
 
 “Tittle grated 
 
 or—three Eggs, = 
 Bread, 
 
 
 
Thé Compleat Court-Cook, B. 32 
 
 Bread, and grated Cheefe: Lap itin your Cab- 
 bage and ftew them in good {trong Broth. Serve 
 them for firft Courfe, garnifh’d with rafp’d 
 Cheefe. 
 
 To farcea Cabbage: 
 
 Take a light Cabbage and blanch it in Water: 
 When it is blanch’d, take it our, and fet it a 
 draining ; then open it very carefully, and {pread 
 the Leaves, taking Care that they all hang to one 
 another ; whenit is open’d, put in the Middle of 
 it a Farce made of the Flefh of Fowls, a Slice of 
 a Leg of Veal, blanch’d Bacon, the Fat ofa 
 boil’d Ham, fome hafh’d Trufles and Mufhrooms, 
 Parfly and Cives, and a little Clove of ‘Garlick: 
 Seafon all this with Pot-Herbs and Spices, putting 
 to it fome grated Bread, two whole Eggs and the 
 Yolks of two or three others, the whole fhred 
 very {mall and pounded in a Mortar. When you 
 have fill’d your Cabbage with this Farce, clofe up 
 the Leaves, bind ic about with Packthread, and 
 put it intoa Stew-pan, with fome flices of a Leg 
 of Veal or Buttock of Beef well beaten ; range 
 them in the Stew-pan as if you Were to make 
 Gravy of them; put to this half a Spoonful of 
 Flower, and let all take Colour together ; whea 
 it is brown’d, put in fome good ftrong Broth, and 
 pour over them a Ragoo of Mufhrooms, or any 
 other of the like Nature. So ferve it hot for the 
 firft Courfe. 
 
 A Cabbage may alfo be farc’d meagre with 
 the Flefh of Fifh and.other Garnifhings, as we 
 farce a Carp, a Pike, or other Fifh. 
 
 Colly-Flowers are a Sort of Cabbage, the Seed 
 of which came firft from Italy; ’tis a very'good 
 Legume, and eaten either with Gravy or Butter. 
 
 To 
 
 
 

 
 
 
 g2 C. The Compleat Court-C ook. 
 
 
 
 To drefs:CollysFlowers with Gravy. 
 
 Blanch off your Colly-Flowers in fat’ white 
 Water; that is to fay, when you have pick’d 
 them, you fill a Boiler half full wich Water, into 
 which you put a little Flower, a Lump of Butter, 
 two or-thieé Slices of the Fat of Bacon, diid a 
 little Salts. “When the Water boils, putin -yotir 
 Golly-Flowets,; and when they are a littlé mote 
 than :half boil’d, take them up and fet thema 
 draining : Then place them handfomely in a 
 Stew-pan, and put to them a Cullis of Veal and 
 Gammon: of Bacon, juftenough to.cover thém: 
 Then fetthem a fimmering over a Stove with a gen- 
 tle Fire’; and when you are ready to ferve; take 
 as big-as a large Walnut of Butter, and knead zp 
 with it aPinch or two of Flower; break it in five 
 tor fix Pieces and lay it in feveral Places round the 
 Stew-paii, which you muft keep moving over 
 the Eire. till the Butter is melted; then put in a 
 Drop ortwoof Vinegar, and ferveup your Colly- 
 Flowets hot; in Plates or little Dithes. 
 
 Colly-Flowers with Butter. 
 
 When they are well pick’d,: boil thent over 2 
 quick Fire, with Water, Salt and two or three 
 Cloves. When they are boil’d, drain them dry, 
 and lay them in Plates or little Difhes, pour over 
 them a thick Sauce, made with Butter, Vinegat, 
 Salt, Nutmeg, white Pepper, and Slices of Le- 
 mon. Knead your Butter before you mele it with 
 a little Flower to thicken the Sauce, 
 
 Cabbage-Soop. See Letter S: anrong the Soops. 
 4 To 
 
 
 
The. Compleat Court-Cook. ©. 33 
 
 T, makea PLUM-CAKE. 
 
 T AKE half a. Peck of Flower, and dry it ; 
 “one Pound of Sugar, one Ounce of Mace, 
 two large Nutmegs, half an Ounce of Cinna- 
 mon, and a few Cloves: Pound all thefe Spices 
 together and fife them > “Take befides, a quarter 
 of an Ounce of beaten Ginger, a little Salt, a 
 Pound of. Raifins of the Sun, and ftone them and 
 fhred them ; fix Pounds of Currans, which’ mutt 
 be plump’d before the Fire, after they. are wafhd 
 and pick’d. Mix all thefe dry Things together, 
 then take, a Pound of, Butter, melt ic foftly in a 
 Quart of Cream, beat eighteen Eggs, keeping out 
 fix, Whites, put. to, them 4 little Rofe-water, a 
 little Sack, -a Pint of new Ale-Yeft:; mix all the 
 Liquors together, and, {train them; Then. tix 
 all together; and let ic ftand before ‘the Fire, 
 cover'd with:a Cloth,-a quarter, of an Mour,-or 
 longer ; then put it in your Hoop to bake; what 
 Flower you,ufe to bring it together in the Hoop, 
 may be over and above the half Peck. . Put what 
 Sewet you pleafe, Orange and Lemon-peel a 
 Pound. Two Hours will bake it. Candy ic 
 wirh the Whites of three Eggs beat to Froth, 
 adding a quarter of a Pound of fine Sugar feared 
 and beaten together. 
 
 To make a Seed-Cake. 
 
 Take a Pound anda half of Flower dry’d, and 
 
 a Pound of Butter, work the Butter very well 
 into’a Pound of the Flower; take feven Eggs, 
 and nine Spoonfuls of Ale-Yeft, three Spoontuls 
 of Rofe-water, a Quarter, of a - Pint ‘of Sack ; 
 put the Liquors together, aiid {trata them into the 
 D remain- 
 
 
 

 
 
 
 
 
 34. ©. The Compleat Court-C ook: 
 
 remaining Half-pound. of Flower ; it will be 
 like Barter, and ic muft be well beaten together, 
 and fet before the Fire to rife; and when it is 
 well-rifen, pour it into the Flower that was mixd 
 with the Butter, and work ic very well through 
 with your Hand: And laft of all, mix in a 
 Pound of very good Caraway-Comfits. Bake it 
 in a Hoop, and try with a Knife when it is 
 enough; a little Time bakes ic. Put into the 
 Flower two Ounces of Sugar, and a little Sale. 
 
 To drefsa CAPON Ala Braife 
 
 v i TRufs: your Caponas for boiling, then lard ir 
 with large Lardons well feafon’d. Then take 
 
 a Stew-pan,. and garnifh che Bottom of it with 
 Bards of Bacon, and lay over them Slices of Beef 
 and Veal, feafon’d with Salt, Pepper, Onions, 
 Carots; Parfnips, Parfly,. Spices, fweet Herbs, 
 and Slices of Lemon: Then put in your Capon, 
 and feafon. it Over as under, covering it with 
 Slices-of Beef, Veal and Bacon: This done, fet 
 it a ftewing for four or five Hours with a gen- 
 tle Fire, above aswell as under it. Také Care 
 from Time to Time that i¢ do not burn; and if 
 perhaps there fhould not be Liquor cnough in the 
 Stew-pan, you may moiften it with a little ftrong 
 Broth or with Gravy. Next, make a Ragoo of 
 Veal-Sweetbreads, fat Livers, Trufles, Mufhrooms, 
 Morils, Artichoke-bottoms, Afparagus-tops in 
 their. Seafon;,.which you tofs up with .a little 
 melted Bacon, and ftrengthen with good Gravy : 
 When your Ragoo is enough done,you take off all 
 the fat, and. thicken it with a Cullis of Veal and 
 Ham-.of Bacon. Then take up your Capon, and 
 fet. it a draining ; when it is well drain’d, lay it 
 in 
 
TheGompleat:GourtsGook. ©. 35 
 
 in your Difh, pour your Ragoo upon ic and ferve 
 it warm. | 
 
 A Capon with Cray-filh. 
 
 You! ftew your Capon 4 Ja. Braife, as in the 
 fore-going Receipt ; and-make a Ragoo of the 
 Tails of Cray-fith, Mufhroonis and Trufles, which 
 you tofs up witha lictle-melted-Bacon, moitten 
 wich good Veal-Gravy,; and thicken with a Cul- 
 
 ‘lis-of Cray-fith, ‘Then take up your Capon, and 
 having drain’d it, lay it in the Difh you; intend 
 to ferve it in, and) pour your Ragoo upon it. 
 Take Notice-that after you have put yoursCray- 
 fifh- Cullis sinto your Ragoo, you. muft -keep. it 
 only over hot Embers ;//for it will turn; if syou 
 letic boil. 
 
 At other Times we ferve a Capon drefsd dvz 
 Braife, either with a'Ragoo of young Onions, or 
 of »Succory,;sor of Cellery,; or: of Cucumbers, 
 You wili find the feveral Ways of making thefe 
 Ragoos in the Article Ducks. 
 
 A Capon with Oifters. 
 
 When your Capomis drefs’d. 4 la"Braifey as be- 
 fore, you fet fome Mufhrooms:and Trufles aim- 
 mering overoa Stove im Veal-Gravy, and thicken 
 ath with: a Cullis‘of; Veal :and: Ham : Then you 
 take your Oifters, and: givethem two or three 
 Turns over a Stove in their own Liquor to blanch 
 them ; but befure notito ler them boil : Thentake 
 themoff;:and having clean’dthem very well, puc 
 them into'the Ragoo you have got ready ; and 
 heat it over the Fire, but fet ir not boil: Take up 
 your Capon, drain it, andday itinthe Difh; Pour 
 the Ragoo upon it, andferveinwarm, 
 
 Dz A 
 
 
 

 
 36 C. The Compleat Court-Cook. 
 
 A Capon rofted with fweet Herbs. 
 
 When your Capon is pick’d’ and drawn, put 
 your Finger between the Skin and the Fleth to 
 loofen-it. Take -the ‘Bignefs of two: Eggs of 
 erated Bacon ; add'to this one Mufhroom, one 
 Trufte;:a little Parfly, fome Cives, and Garden- 
 Bafil, all fhred very fmall ; Pepper, Salt and Spi- 
 ces: Having mix’d all this together, -put. it be- 
 tween the Skin and Flefly of your Capon, and 
 fewup the End. Then bard the: Capon’ with 
 Slices of Veal and Ham, putting between them 
 a little {weet Herbs, Pepper: and Salt ; and 
 having wrapt it up in’ Sheets.of Paper, - put it on 
 the Spit and. roft it. When it is rofted ferve it 
 up with any of the Ragoos, mention’d above in 
 this-Article. 
 
 Obferve that we drefs Chicken, Pigeons, Ducks, 
 Partridges, Feafants, Gc. in the fame Manner. 
 
 CARDOONS 
 
 RE a fort of Legume, that well deferve a 
 
 Place in this Treatife. We drefs them as 
 follows... Having pick’d-and cut them in: Pieces, 
 and wafh’d them, we blanch them in Water with 
 a litle Salt, fome Slices: of Lemon; /Beef-Sewet 
 and Bards of Bacon: When they are blanch’d we 
 drainthem, and put them into a Stew-pan. with 
 good: Gravy, a Bunch of {weet Herbs, fome 
 Beef-Marrow cut {mall, anda littlegratéd Cheefe; 
 then we feafon and:ftew them: When they are 
 tender; we take coff all the Fat, give them a 
 
 brown Col 
 
 4 CARP. 
 
 
 

 
 
 
 i The La dis Ty hide 
 
 
 
 at . 
 
 (spina \ 
 
 and Eggs | 
 
 See 
 
 Co mport of 
 
 Pigeons 
 
 
 
 
 
 
 ia Surloyn oF 
 é / a Beef a 
 
 of fweet Herbs and good freth Butter > While di it 
 D 3 
 
 
 
 
 

 
 
 
 
 
 3 f om vd : 
 atan / nftaiment 
 
 Windfo I’, 1704, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ie 
 / Spinage \ 
 
 and Eggs | 
 dd / 
 
 
 
 
 
 
 
 
 le myport of 
 Pige Ons 
 
 Fricacy of 
 
 Chickens 
 
 
 
 
 
 
 
 
 
 
 Po ttage 
 dé Santé 
 
 
 
 
 eo 
 
 
 
 
 
 Surloyn of 4 Roasted 
 Be ef 
 Ee te 
 f/ 
 if Se ee pea 
 | Cold Frit \ Cold Fruit \\ 
 aa \\ }} \ } 
 
 
 
 
 
 
 
 
 Mutton 
 \\ \ ala Royale 
 
 Stewd. Veal oe (/ Tr \ Ce 
 Ne oe \ yy) Ce y 
 
 \ 
 \ f 
 
 \ \ ColdFrutt 
 \ 
 
 ee: : }) Za ~S. \\ 
 ewe ay ee Soy | INC 
 
 
 
 
 
 eZ 
 ( 
 | 
 
 
 
 
 
 7 Rofted Gees 
 
 
 
 
 
 ra 
 
 
 
 \\Cher12.0 
 a ee Z 
 _— \ Ragowd-j 
 y / 
 
 Ss eG 
 bre wal Pea/e\ 
 
 Gammon \ i Petetoes } 
 | 
 
 and. Chickens : 
 
 o 7 
 
 
 
 
 
 
 ala Gream 
 a a 
 
 i; 
 Chic Ke? ee 4 
 
 
 
 Beans and 
 Bacon 
 
The Compleat Court-Cook. C. 37 
 
 CARP 
 
 S a Frefh-Water Fifh; very common in all 
 &. Countries: A River-Carp. is: reckon’d. better 
 than a Pond-Garp, andthe. yellower it is, the 
 better. 
 
 To fry a Carp. 
 
 After having fcal’d and drawn it, flit it in two, 
 ftrew it. over with Sale; .drudge it.well. with 
 Flower, ‘and-fry -it in; clarify’d Butter.; When 
 it is fry’d; you. may either ferve, ic. dry,..and 
 eat it only with Juice of Orange :.Or elfe you 
 may prepare a Ragoo of Mufhrooms, the Milts 
 of Carps or other Fifh, and Artichoke-bottoms ; 
 Fry fome thin Slices of Bread, and put them into 
 the Sauce, together with fome-fliced Onion and 
 fome Capers ; let them boil init. Dith up your 
 Carp, throw your Ragoo upon it, and let your 
 Garniture be. fry’d Crufts. of Bread. and, fliced 
 Lemon.: So ferve it warm. 
 
 To drefs a Carp 4 la Daube: 
 
 Take a couple of Soles.and a Pike, and bone 
 them : Of the Flefh of them make a Farce, hafh- 
 ing it very {mall together with a few Cives, fome 
 Spice, Salt, Pepper, Nutmeg, frefh Butter, and 
 fome Crum of Bread foak’d in Cream :. Thicken 
 your Farce with the Yolks of Eggs. Then take 
 a large Carp, fill the Body.of it with this Farce, 
 and put ica {tewing in an oval Stew-pan, over a 
 lictle Fire, in White Wine, feafon’d. with Salt, 
 Pepper, Cloves, fome Slices of Lemon, a. Bunch 
 of {weee Herbs and gree freth Butter ;. While it 
 
 D 3 is 
 
 
 

 
 
 
 
 
 38 Ge The Compleat Court-Cook. 
 
 is flewing, get ready a Ragoo of Mufhrooms, 
 Trufles, Morils, Artichoke-bottoms , Milts of 
 Carps, and Tails of Cray-fith ; feafon all this 
 well. and’ tofs it up in a Sauce-pan with frefh 
 Butter : Put to it’ a’ good Cullis of -Cray-fith : 
 Lay your Garp in.an oval Difh, pour your Ra- 
 goo upon it, and ferve it up very warm. 
 
 To dre[s a Carp au Gourt-bouillon. 
 
 Having fcaled and drawn your Carp, pull out 
 the Fins, lay it in an earthen Pan, and throw upon 
 it fome Vinegar and Salt fealding hot. - Boil it in 
 White Wine and Vinegar, with Onion, Bay- 
 Leaf, Cloves, Pepper and Bucrer ; when it is 
 boil’d, ferveit up ina clean Napkin, garniflid 
 with Parfly, for the firft Courfe. 
 
 To breil a Carp. 
 
 Having prepar’d your Carp, rab it with melt- 
 ed Butter, and ftrew it with Salt ; then lay it ona 
 Gridiron, and broil it: While it is broiling, get 
 ready a Sauce with drawn Butter, Capers, An- 
 choves, flicd Lemon and Vinegar, feafon’d with 
 Salt, Pepper and Nutmeg. You may ferve it 
 Hkewife with a Sauce made of frefh Butter, Sale ; 
 Pepper, Parfly and Cives fhred very {mall, and 
 Fifh-broth or a thin Puree: Tofs up allthis in a 
 Stew-Pan, put your Carp to it, and ferve it up 
 with Juice of Orange. 
 
 To roft a Cap. 
 
 Take the largeft and the fatre{t Carp you can 
 get; let it be a Milter; make a Farce with the 
 Milt, the Flefh of Eels, Anchoves, Mufhrooms, 
 Chefnuts, 
 
The Compleat Court-Cook, C. 39 
 
 Chefnuts, Chippings of Bread, Onion, Sorrel, 
 Parfly and Thyme :Seafon all this-with Sale, 
 Pepper and pounded Cloves, and put to it fome 
 good frefh Butter.’. When your Farce. is made, 
 ftuff the Body..of your Carp with it, and few 
 up the Slic : Then ftick it with fome Cloves and 
 Bay-Leafs, and wrap it up in Paper well, but- 
 ter'd. Faften it to the Spit, & while it is rofting, 
 take care to keep bafting. it. with warm. Milk or 
 White Wine. When it is rofted, ferve it up on 2 
 Ragoo of Mufhrooms, the Milts of Carps, Afpa- 
 ragus-tops, Trufles and Morils. 
 
 To flew Carps. 
 
 Cut them in Pieces according to their Size ; 
 fet them a ftewing in a. Kettle, or Sauce-pan, 
 with White Wine or Claret; and feafon them 
 well with Salt, Pepper, Onion fhred {mall, Ga- 
 pers and fome Crufts of Bread: Let all, this 
 ftew together, and when it is enough, and the 
 Sauce grown thick, ferve it. 
 
 CHICKEN. 
 To boil Chickens and Afparagus. 
 
 WOrce the Chickens with good Forc’d Meat, 
 and boil them white, cut the Afparagus Inch 
 long, fo parboil it with Water, a lictle Butter and 
 Flower, and drain it; then take,.a Sauce-paa 
 with a little Butter and Salt, .and diffolve ic 
 foftly, taking care that it do not become brown. 
 Add to the Afparagus.a little mined Parfly and 
 Cream, a Faggot of Fennel, fome Nutmeg, Pepper 
 and Salt. Stew it over a foft Fire; fo ferve it 
 over your Chickens, {queezing in a little aaa 
 4 0 
 
 
 

 
 
 
 
 The CompleatCourt-C ook. 
 
 To boil Chickens with Endive: 
 
 Brown # little Butter, a lictle mine’d’Onion, a 
 {mall Anchove, and pickledCapers, mince them, 
 and adda little Gravy. So ferve it over your 
 Chickens, to the firft’ Courfe. 
 
 To make fore’d Chickens, Bullion Blanc. 
 
 Take’ the-white of ‘the Breafts, and mince” it 
 with a little fat Bacon boil’d, a little Marrow, 
 and the Crum of a French Roll, boil’d in Milk: 
 Then take the Yolks' of two Eggs, the one boil'd 
 hard, the other raw: Mince and feafon all this 
 with Pepper, Salt, Nutmeg, and the Juicé of a 
 Lemon’; lap ic up’ in your Chickens, and bake 
 them.’ “You may make Pattys of that Fore’d 
 Meat to garnifh your Chickens; but put neither 
 Eggs nor Bread to your Fore’d Meat. 
 
 Chickens a la Braffé. 
 
 Take out the Breafts, lard. them and force 
 them; fo ftew them in a Pan, and ferve them. 
 Let your Sawcé be Buttery Gravy, and minc’d 
 Partly, 
 
 To make Chickens Chiringrate, 
 
 Cut off their Feet, and lard them, brown 
 them off, make a Ragoo:Sauce, and'ftew them 
 in it ; when you are going to ferve, put to your 
 Chickens eold Ham,’ flic’'d. Let ic ftew a little 
 with your Chickens. So-ferve them with your 
 flicd Ham about them, , 
 
The Compleat Court-Cook. C. 4% 
 
 To make Puillet or Chicken-Surprize: 
 
 Roft them off ; if for a little Difh; two Chick- 
 ens, or one Pullet will do. Take the Lean of 
 your Pullet or Chickens from the: Bones, cut it 
 in thin Slices an Inch long, and tofs it up in fix 
 or feven Spoonfuls of Milk or Cream, with the 
 bignefs of half an Ege of Butter;«.grated Nut- 
 meg, Pepper and Salt ; thicken it witha little 
 Dutt-of Flower, tothe thicknefs of a. good'Cream, 
 then boil ic up and fet it to cool; then cut fix or 
 feven thin round Slices of Bacon ; placethem in 
 a:Patty:pan, and put.on each Slice fome of the 
 Fore’d: Meat, forwhich you will find the Receipt 
 in Letter F. and work them up in form of.a 
 French’ Roll, with raw Egg in: your Hand, lea- 
 ving: alittle Hollow in the Middle then put in 
 your-Fowl, and cover them: with fome .of the 
 fame Fore’d Meat, rubbing it fmooth over with 
 your’ Hand, and an Ege; make them of the 
 height and bignefs:of a French Roll; throw: a 
 little fine grated Bread over them; bake them 
 three quarters of an Hour in a gentlé Oven, or 
 under a Baking-Cover, till they cometo a-yellow 
 Brown; place them on your Mazarine, that they 
 may not touch one another, but fothat they may 
 not fall flat in the baking : But you may formthem 
 on your Kitchen-Table with your Slices of Bacon 
 under them ; then lift them up >with your broad 
 Kitchen-Knife, and place them on that which 
 you intend to bake them on. Let your Sauce be 
 Butter and Gravy, and {queez’d Lemon, and 
 your Garnifhing fry’d Parfly, and cut Orange ; 
 you may put the Legs of one of your Chickens 
 into the Sides of one of your Loaves thar you 
 "intend to put inthe Middle of your Difh: ‘This 
 
 is 
 
 
 

 
 
 
 
 
 
 2. C. TheCompleat Court-Cook. 
 
 is proper for a Side-Dith, for firft Courfe either 
 in Summer or Winter,’ were you can have the 
 Ingredients above-mentioned. 
 
 Pullet-Surprize is made in the fame Manner. 
 
 To drefs Chickens a la Braife. 
 
 Take the :fatteft Chickens you can get,and par- 
 boil them: Lard them with large Lardons of Ba- 
 con, andof.a;Ham, both very well feafon'd : 
 When they» are larded, tie them about witha 
 Packthread : then garnifh the Bottom of .a {mall 
 Kettle with Bards of Bacon, arid Slices of Beef 
 well beaten, and feafon’d: in the fame Manner as 
 for the other Braifes already ‘mention’d ‘Put the 
 Chickens into the Kettle, the Breafts downwards, 
 feafon them above as underneath, lay over them 
 Slices of ‘Beef ahd Bards of Bacon, cover the 
 Kettle, and fet them to ftew, with Fire over the 
 Kertle as well as under it. ‘Then make a Ragoo 
 as follows. ‘Take fome Veal-Sweetbreads and cut 
 them in Morfels ; add to them {ome Cocks-combs, 
 fome Mufhrooms and Trufles cut in Slices ; fea- 
 fon all this with Pepper, Salt, and a Bunch of 
 favoury Herbs, put it into a Sauce-pan, and tofs 
 it up over a Stove with a little melted Bacon: 
 Then put fome Gravy amongft it, and fet it to 
 
 fimmer over a gentle Fire: When it is half 
 done, put to it fome Afparagus-tops, and. Arti- 
 choke-bottoms cut in Quarters and blanch’d ; 
 then continue to prepare your Ragoo, and when 
 it is enough done,be careful to take off all the Far, 
 and thicken it with a Cullis of Veal and Ham. 
 Take up your Chickens, let them drain, and then 
 put them into the Stew-pan amoneft your Ragoo; 
 and when you are ready to ferve, take them out, 
 unbind the Packthread, and Jay them handfomely 
 
 in 
 
The Compleat Court-Cook.. C. 43 
 
 inthe Difh you intend to ferve them in: Take 
 Gare your Ragoo be well relifl’d:and the Fat 
 clean taken off ; then pour it on the Chickens, 
 and ferve them warm for the firft: Courfe. 
 
 We ferve Chickens 4 la Braife fometimes withia 
 Ragoo of Cray-fith, or of Oifters; as likewife 
 with all forts of Ragoos of Legumes 5 you will 
 find the feveral Ways of making them in the 
 Letter R. 
 
 To dre{s Chickens with Slices of Ham. 
 
 Trufs your Chickens without blanching them: 
 Cut Slices of a Ham, for each Chick one; bear 
 them a little and feafon them with Parfly and 
 Cives fhred very fimal! : Loofen the:Skin of the 
 Breafts of your Chickens with your Finger ; and 
 flip in the Slices of the Ham between the Skin-and. 
 the Flefh: Then blanch them before the Fire, 
 wrap them up in Bards of Bacon, tie them about 
 with Packthread, and put them on the Spit. 
 When they are rofted, take off the Bards, and lay 
 the Chickens handfomely in the Difh in which you 
 mean to ferve them ; pour on them fome Effence 
 of Gammon of Bacon, which fee-in Letter G. 
 and ferve them warm for the firft Courfe. 
 
 To drefs Chickens the Polifh Way. 
 
 Lard them with half Bacon, half Anchoves, 
 both feafon’d with Spices and favoury Herbs. 
 Then make a Farce of the Livers of your Chickens, 
 blanch’d Bacon, raw Trufles, {weet Herbs, Spice, 
 the Yolk of two Eggs, all hafh’d very fmall, 
 Fill your Chickens with this Farce, {pit them, and 
 lay them down ; when they are fomewhat more 
 than half rofted, take a Fire-Shovel almoft red; 
 
 hor, 
 
 
 

 
 
 
 
 
 44. C. The Compleat Court-Coor. 
 
 hot, upon which lay fome Bards of Bacon, and let 
 them drip on your Chickens, Take care not to 
 black them, and when they are rofted, ferve 
 them with a warm Ramolade: Which fee in Let- 
 
 ter R. 
 To dre{s Chickens the Barbary Way. 
 
 When they are trufs’d, beat them with a Rowl- 
 ing-Pin to break the Bones. Make a high-fea- 
 fon’d Farce, and put’ ic in the Bodies of your 
 Chickens, then boil them in Milk with all Sorts 
 of favoury Herbs. and high Seafonings. You 
 muft take Care’! not to, put them into the: Milk 
 till ic boils.; when they are enough, take 
 them up, ‘and lay them on the Gridiron till 
 they are grown brown; then ferve them witha 
 Ramolade. 
 
 To make.a Frically of Chickens. 
 
 Take off the Skin.of your Chickens: Cut off 
 the Shanks a Jittle above che Joint, and the Pi- 
 nions of the Wings, both which you make no 
 Ufe of: Thenciit.off the Legs, and with a Blow 
 of a Rowling-Pin break the Bones, and having 
 taken them out, throw the Flefh into Water; 
 then take off the Wings and the Bréafts, and cut 
 the reft of the Carcafs in Pieces, as you would 
 carve ic if ic were drefsd for eating ; throw 
 them all into Water, and blanch them over a 
 Stove; when they .are blanch’d: puc them again 
 into cold Water, and when they have. lain a lic. 
 tle while, take them out and drain them: Then 
 put them into a Stew-pan with a little melted 
 Bacon and frefh Butter, a Bunch of favoury 
 Herbs, an Onion ftuck with Cloves, fome Cocks; ~ 
 combs, 
 

 
 
 The Duke of Newcafiles Feaft at Windfor 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 J Billets 
 NS 
 
 * frerft ala 
 Hamb bs Chickens __dobd “| 
 \ with Colliflowers 
 eS eee) ec l Pre 
 Pheafant and. gs 
 \ Patridge yy 
 we 
 
 — — 
 
 
 
 
 
 
 
 
 
 
 
 
 fra wfish 
 P. z chled 
 Side — 
 Q Ventfo n 
 
 forse and Rolled 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cheyn of Mution 
 ¢ A 
 land. Veal Cutlets 
 
 
 
 
 
 
 
 
 
 
 
 Torrington of Nay 
 Sheeps trotters / | ~ mond 
 
 . She 
 Lobster Pre 
 
 Almond 
 
 Toafts . 
 
 
 
 
 
 
 
 \ Toafts 
 < ¢ 
 
 sare Tee § 
 Piramnd of 
 Fruite 
 
 
 
 Pulpatoon 
 of Pigeons 
 
 
 
 
 
 Dae 
 | Patty of 
 
 oie 7 
 |f green Geese 
 
 Artuchocks 
 
 
 
 
 
 
 
 
 
 
 B 1s gue 
 of Pigeons 
 
 
 
 
 
 Salmon -Rosted || 
 
 Green Geefe and 
 
 \ SEUSS 
 | \ Pigeons and 
 Ducklings 
 
 Bonin 
 ¢ 
 Quarts 
 
 lay Puint % 
 
 7. 
 | / and Bacon 
 | 
 
 
 
 Buttera 
 
 De 
 Chickens 
 
 
 
 
 
 
 
 
 
 
 \ 
 Piranud of | 
 Friuute } 
 
 é 
 
 
 
 Almond \ Mods 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 es ee 
 
 \ Lamb rosted ee MS Toafts Pigg quar ter\ 
 \ \\ WS © / % \ 
 
 \ uv blood \\ WS | and Drawn \ | 
 \ Ss SS: | 
 
 \ K = Ses == 
 
 \\ Lobsters and = a \ Rabbets and 
 
 Crabbs Po ttag& = \ Leverets 
 Green Duklings La a 
 
 
 
 
 
 _ 
 
 
 
 fA Stack 
 Carps feewel with \{ of enias 
 broun fauce | \Wouced Salmon 
 
 Sturgeon x<frfty 
 Maronet 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
aera, mnt re oe te ME RSMAS TY Ss ai 
 
 Herbs, an Onion Tuck wirirwrevery; rie sewn 
 combs, 
 
 
 

 
 The Compleat Court-Cook, C. 4s 
 
 combs, Veai-{weetbreads, Mufhrooms and Trufies, 
 feafon’d with Salt and Pepper ; tofs up all this to- 
 gether over a Stove; then put to it alittle Flower, 
 and give it two or three Turns more over’ the 
 Stove: Moiften it with half Water, half Broth, 
 and fet it over a gentle Fire: Beatup the Yolks 
 of three or four Eggs in Cream, and mix in it a 
 little fhred Parfly. When the Liquor of the Fri- 
 caffy is diminifh’d as it ought to be, thicker it 
 with your Eggs and Cream without taking it off 
 the Stove ; when it is enough done, lay it hand- 
 fomely in a Difh;° and ferve it in Plates or 
 little Difhes. 
 
 When you would ferve it with Verjuice, make 
 your thickening with that inftead of the Cream. 
 
 To fricafly Chickens with Champaign Wine. 
 
 Cut and prepare them as in the fore-going Re- 
 ceipt: Put them into a Stew-pan -wich a lictle 
 Bacon, a Morfel of Butter, andoan Onion ftuck 
 with two or three’ Cloves, fome Button-Mufh- 
 rooms, fome fliced Trufles, and Cocks-combs féa- 
 fon’'d with Pepper and Salt. Tofs up the whole 
 over a Stove, then powder itwith a'lictle Flower, 
 and. give it two or three more Turns over the 
 Stove; and moiften. it with a little ftrong Broth. 
 Boil two Glaffes of Champaign Wine, and put it 
 into the Fricafly ; then fet ic over a gentle Fire. 
 Beat up the Yolks of three or four Eggs in 
 Veal-Gravy with a little fhred Parfly; when 
 the Fricafly is boil’d away as it ought, pour toit 
 your Eges and Veal-Gravy ; and when it is thick 
 enough, difh ic up handfomely, .and ferve itan 
 Plates or little Dithes. 
 
 S 
 
 To 
 
 
 
 
 

 
 
 
 
 yo CG. Ff he Compleat Court-Cook: 
 
 To dref{s Chickens in Gravy. 
 
 Loofen the Skin of the Breafts from the Flefh ; 
 take as many Bards of Bacon as ‘you have 
 Chickens, and of the fame Size ;feafon them with 
 Sale, Pepper, favoury’ Herbs, Parfly and Cives, 
 all fhred>very finall and mix’d well together ; 
 chruft one -of thefe feafon’d Slites of Bacon be- 
 eween the Skin and Breaft of each Chicken, bind 
 them about. with Packthread, then wrap them up 
 in Bards of Bacon; {pit them and lay them to the 
 Fire ; when they are rofted, take off the Bards, 
 difh them up handfomely, pouryon them fome 
 Veal-Gravy,; and ferve ‘them warm in Plates or 
 little Difhes. 
 
 To farce Chickens with their own Livers. 
 
 Take the Gall off the Livers of your Chickens, 
 and lay them:on the Dreffer' with a lictle Fat and 
 Lean of a Hamof Bacon) fome fhred: Cives and 
 Parfly together) with a! very ‘little Bafil ::Seafon 
 the whole: with Salt, Pepper, Spicé of all/Sorts, 
 and hafh: and: mix it well together; putting to it 
 the Yolks of two-Eggs:raw > Loofen: the -Skin 
 
 _ from the Bieatts ofthe Chickens; and farce them 
 with this Liver-Farce : Then faften che) Skin ar 
 the two: Ends-of the Wings, by running :acfmiall 
 Skewer through them; or elfe by fewing them up : 
 Run another Skewer through the Legs ‘of: -your 
 Chicken, wrap them up im Bards‘of Bacon; and 
 over that wich Sheets’ of Paper } faften themyto 
 the Spit,’ and leethém toft at aligentle: Fire ; 
 when they are rofted, takeoff the Bards, lay 
 them handfomely in a Difh, and pour on them a 
 Cullis of Veal and Ham. So ferve them hot. 
 
 To 
 
 E 
 

 
 
 
 The Compleat Court-Cook. C. 47 
 
 To farce Chickens with Anchoves. 
 
 Grate fome fat Bacon; feafon it with Salt, Pep- 
 per, fome Parfly, Cives, and two Anchoves 
 fhred ‘very {mall ; mix all this together, and 
 having loofen’d the Skin of ‘the Breafts of 
 your Chickens, as in thé above Réceipe, put it 
 between the Skin and the Flefh: Tie them 
 with Packthread, fold them up in Bards of Bacon 
 and Sheets of Paper: ‘Then {pie your Chickens, 
 and while they are rofting at a gentle Fire, take 
 two Anchoves, wafh them very thin, bone them 
 and fhred them very finall, then-put- them in'a 
 Sauce-pan and melt them in a clear Cullis of 
 Veal and Ham of Bacon. Keep the Cullis over 
 hot Embers, and when the Chickens are rofted, 
 take off the Bards, and difh them up, pouring the 
 Cullis of Anchoves upon’ them, and ferve thém 
 for firft Courfé. 
 
 We drefs likewife Capons,° Pallets, » Quails, 
 Partridges, Fillets of Veal and Mutton with An- 
 choves in the fame Manner as Chickens, and ferve 
 them alfo for firft Courfe. 
 
 To make CIV ET of Venifon. 
 
 OIL the Venifon; a Breaft or Neck, cut in 
 Cutlets; when it is almoft boil’d, . take a 
 Sauce-pan, and brown in it half a Pound of But- 
 ter; and as it browns, add a quarcer of a 
 Pound of Flower, little and little, till the Brown 
 be of a good Colour; be fure’ not ‘to ‘burn ir, 
 Then add half-a Pound of Sugar, and as tiuch 
 Claret as will make it the ThicknefS of a Ragoo. 
 When you are going to ferve it, put in the V oo 
 , fon, 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Rae an BP a 
 
 48 .C. The Compleat Court-Codk. 
 fon, and tofs it three or four Times ; and fo ferve 
 it with the-Juice of a Lemon. 
 
 To:make Civet of a Hare. 
 
 Cut off the Legs and Wings whole ; and.cut 
 the. reft-in Pieces: Lard them with Bacon, .and 
 tofs them. up with melted Bacon ; then ftew 
 them in ftrong Broth and White Wine, a Bunch 
 of Herbs,:Sale,:Pepper,, Nutmeg, Bay-Leaf and 
 fliced Lemon. - Fricafly the Liver, pound: it-.in 
 a Mortar, and ftrain it through a Sieve: with.a 
 Cullis, and a little of the fame Broth ; pour this 
 on your Hare-when you have difh’d it, and ferve 
 
 it warm. 
 COCKSCOMBS. 
 
 Efides the Share that Cocks-combs have in 
 
 the beft Ragoos, and in Bifques, we ferye 
 them up-by themfelves in Plates or little Dithes ; 
 efpecially, farced -Cocks-combs : Or elfe. with 
 Veal-Sweetbreads, or with fat Livers; or laftly, 
 with Mufhrooms and Morils. 
 
 To farce Cocks-combs. 
 
 Take the largeft you cam get. and_half-boil 
 them. | Thenopen them atthe great End. with 
 the Point of a Knife. Make'a Farce of the 
 Breafts of Chickens or 2 Capon, Beef-Marrow, 
 pounded Bacon, Salt, Peppers Nutmeg, ‘and, the 
 Yolk ofan, Egg. Fricafly, your Cocks-combs, 
 having finft. farced them, and let them ‘fimmerin 
 a-Difhwith a little ftrong Broth,, and four.or five 
 fliced- Mufhrooms ; beat up the Yolk. of, ansBge 
 in a lictle Gravy or Cullis ; pour it on the Cocks- 
 
 combs, 
 
The Compleat Court-Cook. C. ag 
 
 combs,2and ‘fo ferve them im: Plates>-or little 
 Dithes. 
 
 To preferve Cocks: combs, 
 
 Clean them well, put:them into a. Potwith 
 fome melted’ Bacon, and:keep them a little over 
 the Fire’ without: boili ing. Half an Hour vaftér- 
 wards, put to thema little pounded Bay-Sale, an 
 Onion ftuck with Cloves;::a' Lemon cut in Shices, 
 fome Pepper:and a Glafs of: Vinegar.: When. the 
 Bacon begins:to flick ‘to thé Pot, take chem up, 
 put them into a earthen Pan, and cover’ ‘them 
 with a Linen Cloth and melted Batter, \as:you-do 
 other Things that you intend for keeping. 
 
 COURT-BOUILLON 
 
 if a particular Manner of drefling certain Fith: 
 It is compofed of Water, Vinegar; Sale and 
 Butter; but it being common to feveral Sorts “of 
 Fifh, not to trouble the Reader with needlefs Re- 
 petitions, we refer him to the “Articles of Carp 
 and Pike, in the Letters;C and P. where he will 
 find what he:is to obferve inthis Refpeda. 
 
 CRA Y-FISH 
 
 RE taken in Rivers and running Streams : 
 
 Befides’ the Ufe we make of them’ in 
 Bifques and Soops, as well of Flefh as meagre; 
 we make a Ragoo of ‘them as follows : 
 
 Ragoo of Cray-fib 
 
 Wafly them well, and boil. them in Water; 
 then pick them, take off the Tails s; and the reft 
 E Oo 
 
 
 

 
 
 
 
 
 go. C. The Compleat-Court-Cook: 
 
 of the ‘Shells,’ after having firft taken’ out the 
 Body, will ferve to make your Cullis, as fhall 
 be faid by and by ; Cut off the end of the Tails 
 next the Body, and mix the-reft wich fome Muth- 
 rooms, Trufies, Afparagus-tops, (if in Seafon ) 
 and fome Artickoke-bottoms ; tofs up all together 
 with a Morfel of Butter; then moiften ic with 
 a drop or two of ftrong Broth, and fet it a fim- 
 mering over a little Fire, having given it a 
 feafoning of Salt, Pepper, Onion, and -fliced Le- 
 mon.; When it is enough, thicken it with a Cul- 
 lis of Gray-fifh, and ferve it warm in Plates or lic- 
 tle Dithes. 
 
 See another Ragoo of Cray-ffoin the Article 
 Capon with Cray-fifhin Letter C. 
 
 To make.a Cray-fifh Cullis. 
 
 Pound the Shells of them with half a Dozen 
 fweet Almonds :,Take three or four Slices of 
 Carot, Parfnip and Onion, and’ brown them a 
 little in frefh Butter, and add Crufts of Bread in 
 Proportion to the Quantity of the Cullis you in- 
 tend to make; and asyou have fewer or more 
 Shells. Moiften the: Crufts with .a. Fith-broth, 
 feafon it with Salt, Pepper, Cloves, a whole 
 Leek, Parfly and Mufhrooms. Let all this fim- 
 mer for half an Hour ; then put in your pound- 
 ed Shells, and givesthem a Boil or two; then 
 ftrain it_ through a Sieve ; and ‘make ufe of it to 
 thicken Ragoos, Bifques of Cray-fith,': and others 
 (which fee in Letter B.) but then it muft be thin- 
 ner. 
 
 Take Care not to let your Cray-fifh Cullis boil, 
 after you have ftrain’d it ; for then it will be apt 
 to.turn ; therefore only keep it warm) over live 
 Embers. : 
 
The Compleat Court-Cook. Ci gt 
 
 To'dre[s Cray-filb the Englith Way. 
 
 Having boil’d them in Water, pick out the 
 Tails, and take off the {mall Claws, leaving only 
 the two large ones, from which take off the 
 Shells. Then tofs. them up with a little freth 
 Butter, fome Trufles and Mufhrooms ; moiften 
 them with a little Fifh-broth, and two or three 
 Spoonfuls of Cray-fith Cullis, and fet thema fim- 
 mering over a gentle Fire. When-you are ready 
 to ferve, give them a tofs up over.a Stove, and 
 thicken your Sauce with the Yolks of two Eggs 
 beaten in Cream, mixing with it a little fhred 
 Parfly. So ferve them i in ‘Plates or little Difhes. 
 
 You may likewife tofs them up in a Sauce- 
 pan with white Sauce, as you do feveral other 
 Things. 
 
 CREAM. 
 To make Rhenith Wine Cream. 
 
 UT over the Fire, a Pint of Rhenifh Wine, 
 a Stick of Cinnamon, and half a Pound 
 even Yolks 
 
 of Sugar. While this is boiling, take f 
 } 
 i 
 
 c 
 
 with a Whisk, till your Wine is hal driven in 
 them, and your Eggs toa Syrup; ftring ic very 
 faft with the Whisk till it comes to abet Thick- 
 nefs that you may lift it on the Point of if 
 but be fure you let it not curdle ; al 
 Juice of a Lemon, and Orange-Flow 
 So pour it in your Difh, and garnifh 3 
 tron, Sugar or Bisket. So ferve it 
 
 E 2 To 
 
 ke fe 
 and Whites of Eggs, beat them well together 
 h 
 
 
 

 
 
 
 eo C. The€ ompleat Court-C 00k. 
 
 
 
 To make Cream Toafts, or Pain perdu. 
 
 Take two French Rolls, or more, according to 
 the Bignefs of your Difh, and cut them in Slices 
 as thick as your Finger,Crum and Cruft through ; 
 lay them on a Silver or Brafs Difh, put to them a 
 Pint of Cream, and half a Pint of Milk; ftrew 
 them over with beaten Cinnamon and Sugar, 
 turn them frequently till they are tender foak'd, 
 but fo as you can turn them without breaking ; 
 then take them with a Slice or Skimmer from 
 your Cream; break four or five raw Eggs, turn 
 your Slices of Bread in the Eggs, and try them 
 in clarify'd Butter ; make them of a good brown 
 Colour, not’black; take care of burning them 
 in frying; Scrape a little Sugar round them, but 
 have a care you make them not too fweet. You 
 may fervethem hot for fecond Courfe, being well 
 drain’d from your Butter in which you fryd 
 them ; but they are moft proper for a Plate or 
 little Difh for Supper. 
 
 To make fry'd Cream. 
 
 Put over the Fire in a Sauce-pan a Pint of 
 Cream, half a Pint of Milk, a Piece of Sugar, 
 and a Stick of Cinnamon; let it fimmer over the 
 Fire foftly, a quarter ofan Hour. In the mean 
 Time, break cight Eggs ; put all the Yolks and 
 fix of the Whites thto another Sauce-pan, beat 
 them together with a wooden Spoon or Ladle, 
 and add tothem a quarter of a Pint of Cream, 
 a Handful of fine Flower, and mix all together as 
 fine as can be; your Stick of Cinnamon being 
 taken out, add to it your boiling Cream, and 
 boil it over che Fire, ftirring ic hard for a quarter 
 of 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 4 My Lady <drrans Da iid /; ters Wedding Supp CR 
 € c * £ 
 ae Ge ee June 6. 1699. 
 # Ottac ge Crawfifh a eo 
 . ; . 
 
 So [ | ae 
 oe gt ogee [ 3 Capons ala Royale 
 og x j 
 {Pp CAILS OC 1 eee OT \ = p Sage 7 fe 
 i ees 
 
 
 
 
 
 lace Ouckins 
 
 
 
 
 
 2 5 
 
 
 
 —__—— x ; N\ 
 AG et \ 
 a eee eee 
 
 Rabbe RA LEY ae ae 
 y Pulpato AER [Rabi Ls fr tcact \ { Mullets Stewa 
 
 
 
 Patty of 
 
 Green Gee/fe 
 
 
 
 
 
 
 
 
 
 
 Fe 
 CULY S 
 
 Chees Cakes and 
 x Gftards 
 
 \ Artichocks 
 
 \ 
 
 
 
 
 
 
 ae Le 
 
 wlet of Pe \ * 9? p 
 lat) “ded w th Li bl Ips \ Siphaha Hamb \ 
 
 | 
 _ 4 t— — 
 
 fas j Dryed Tongues | 
 Green Gees | \ / 
 
 ‘ / x Dutch Beef and 
 
 ee G Cold: Chickens hs 
 <e J j 
 gee | 
 
 Patty 
 
 / 
 / 
 * : . \ bab ee 
 / of Squabbs \ / Pulpatoor Rabbets fricand 
 Seeegenee | Carps Car he f of Sweethr cads \ eo 
 \ Tanxte } | Lobft 
 \ 
 
 
 
 /Breaft of Veal 
 Colourd \ 
 
 
 
 
 
 
 
 
 
 / | 
 | E> | | 
 eG Wild Ducks 
 
 
 
 
 
 
 
 
 
 
 Chées Cakes ano \ a Jelly. 5-0 1F all \ : rs 
 \ Pg a Ne J ie ts a 
 
 
 
 
 — 
 
 \ 
 ‘Butterd. Cuickens\ 
 
 
 
 
 
 
 
 Supe f, G PCLIL Pease \ Bee 
 
 Ww nth 2 hea \ 
 
 ce onrvolld and Colour | pao ba 
 \ 
 
 \ 
 
 \ 59 uabb Procons 
 & 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 4 Turkey Pouts 
 
 
 
DOM cenetpialitemttneintets met mest. Att ize 
 
 
 
The Compleat Court-Cook. ©. 53 
 
 of an Hour, and putting to it a lietle Salt, and 
 Citron minc’d fine ; being all boil’d together of a 
 Thicknefs that you can juft ftir it, flower a Ma- 
 -garine, and pour it out upon it, make it run a 
 Breadth with your Hand, till ic is the Thicknefs 
 of your Thumb, ftrew a little Flower over it ; 
 cut it out with a Knife in Squares or Diamonds, 
 three Inches long, flower it as you cutit, fry it 
 in Hogs Lard, and. ferve it hot, with a little 
 {crap’d Sugar, for fecond Courfe or Supper. 
 
 To make. Cream the Italian Way. 
 
 Take about a Quart of Milk, according to the 
 Size of your Difh; boil ic with Sugar, a fall 
 Stick of Cinnamon and a very little Sale: When 
 itis boild, take a large Silver Difh and a Sieve, 
 into which put the Yolks of four or five new-lay'd 
 Eggs, and ftrain the Milk and Eggs through it 
 three or four Times ; then put your Difh into a 
 Baking-Cover, taking Care to place it very 
 even; pour your Milk and Eggs into the Dith ; 
 and put Fire over and under it, till your Cream is 
 very thick ; then ferve it. Obferve that in all 
 thefe Creams, mixing a little Cream with the 
 
 Milk makes them the more delicate. 
 To make Cream-Tarts. 
 
 If you would make for feveral Times, beat 
 twelve Eggs, the Yolks and the Whites : When 
 they are beaten, put to them half a Pound of 
 Flower, rather more than lefs, and beat all of it 
 together.. Then add a Dozen Eggs more, and 
 continue beating them all together. Have ready 
 at the fame Time about two Quarts of Milk, and 
 put it into a’ Sauce-pan big enough to boil it ; 
 
 B3 when 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 onan cena Rncecaietia a canola: BASIE ist 
 
 “4 -C.. © he Compleat Court-Cook. 
 
 when it boils, pour in your Eggs and Flower, 
 and keep always ftirring it. Put to it @ little 
 Sale and white Pepper, with about half a Pound 
 of Butter, and boil ic well, taking care that it 
 flick not to the Bottom. When your Cream is 
 thicken’d and boil’d, pour it into another Sauce- 
 pan, and fet it a cooling.” When ‘you would 
 make Tarts, take more or Tefs of i it, according to 
 the Size you would make your Tarts, and put it 
 into a Sauce- ee (tir it and mix ic well with a 
 Slice, addin ng 9 it fome Sugar, fome candy d Ci- 
 ron fhred fina al I, a little Orange-Flower Water, 
 fome Yolks of Eggs, and Beef-Marrow or melted 
 Butter. “All this’ being well mix’d together , 
 make your Tarts of Paff-Pafte, and’ make a 
 Border round, them, et which‘pour in your 
 
 ream ; when the ts are al fab bak’d, glaze 
 them. ‘They are Srdpet for fecond Courfe or 
 pupper, 
 
 To make Maiden-Cream. 
 
 ‘Take the Whites of five Eggs, whip them to a 
 Froth, and put them into a Sauce-pan with Sugar, 
 Milk aid Orange-flower Water.’ Set a- Plate over 
 a Stove with a “ite te Se —— and pour your 
 Cream when it is well beaten, into the Plate. 
 When it is enough ai _ brown i it with a red-hot 
 Shovel. 
 
 omen 
 
 To make Chocolate-Cream. 
 
 Take a Quart of Milk, a quarter of a Pound 
 of Sugar, and~boil them together for.a quarter 
 of an Hour ; then beat up th he Yolk ofan Egg, 
 put it in the Cream, and give it three or four 
 Boils. ‘Take ir off tHe 1 Fire, and put Chocolate 
 
 to 
 
The Compleat Court-Cook, €. §§ 
 
 to it till che Cream has takén: the Colour of ‘ie: 
 Then boil it again for a Minuté, ftrain it through 
 a Sieve, and ferve it in China Difhes. Cinnamon- 
 Cream is madetin the fame Manner. 
 
 To make Hafty-Cream. 
 
 Take> three ‘Quarts-of Milk warm from the 
 Cow, and fet it a boiling > When it begins to rife, 
 take it off the Fire, and let it ftand a Moment. 
 Take off allthe Cream from the Top of it, and 
 put it into a’ Plate. Set your Skillet again over 
 the Fire, and continue to do fo as before, till your 
 Plate be full-of Cream ; Put’to it fome Orange- 
 flower or other fweet Water,-and forget not to 
 powder it well’ with Sugar before you ferve it. 
 
 CULLIS. 
 
 A LL Cullifes, aswell the meagré as‘ thole 
 
 made of Flefh, ferve to thicken all-Sorts of 
 Ragoos and Soops, and give them an agreeable 
 Tatte. 
 
 To make ai Cuillis for the feveral Sorts of Flefh-Soops. 
 
 Take off the’ Fat from three or four Pounds of 
 
 a Surloin of Beef, and roft it very brown.‘ Then 
 pound it to a ‘Pafte in a Mortar, while it is yet 
 hot from the Spit, ‘together with Crufts of Bread, 
 Carcafles of Partridges and other Fowl that you 
 may chance°to have by you. When all this is 
 throughly pounded,’ moiften it with good Gravy, 
 and tofs.it up-in a Sauce-pan with Gravy or 
 ftrong Broth.°Then-Seafon it with Salt; Pepper, 
 Cloves and Thyme, Bafil, and fome Slices of Le- 
 mon. Make it boil two or three Minutes, ftrain 
 E4 it 
 
 
 

 
 
 
 
 
 56 G. Lhe Conrpleat Court. Cook. 
 
 it through a Sieve,.and. pour it on your Soops 
 with Juice of Lemon. 
 
 ‘Another Cullis that. is now generally ufed for brown 
 Soops and Sauces. 
 
 Take two or three Pounds of Veal, and half a 
 Poundof the Lean of aGammon of .Bacon ; ‘cut 
 thefe in Slices, and garnifh with them-the Bot- 
 tom of a Stew-pan ; put-to them an Onion, and 
 fome Carots and Parfnips cut likewife in Slices ; 
 then cover your Stew-pan, and. fet-it.a {wearing 
 over a Stove. When it begins,.to flick to. the 
 Pan, and you fee it has taken a good Colour, put 
 to.ic.a-little melted. Bacon, and drudge it with ia 
 Duft of Flower: then wet ic- with Broth and 
 Gravy, of each an equal Quantity, and feafon it 
 with Trufles and ;Mufhrooms, a whole Leek, 
 fome Parfly, and half a Dozen of Cloves ; putin 
 fome. Crufts. of Bread,..and let it all fimmer.to- 
 gether ; when itis, ready to ftrain,, if it be for a 
 brown, Soop of |Partridges, take.a roafted. Par- 
 tridge, and pound it in a Mortar, then put it in- 
 to the Cullis, and mix it well with ic: After this, 
 {train your Cullis through.a Sieve, put it-into a 
 {mall Kettle to keep it warm, and throw it on 
 your Soop when you'are going to ferve. 
 
 This, Stock of-Cullis ferves for-all Sorts-of black 
 Meats:; and when, you: would-make. a, Cullis. of 
 Woodcocks,. make.ufe- of .Woodcocks, inftead of 
 Partridges ; in like manner of -Rabbits, Feafants, 
 Quails, Ducks, Teals; Pigeons, Stock-doves, dc. 
 
 ~Anfomuch thar. it: is-only. the Difference of the 
 
 Meats which you put into the Cullifes, that gives 
 
 both the Name.and TLafte to them. 
 
 Obferve 
 
The Compleat Court-Cook. C. 57 
 
 Obferve that what kind of Meat foever you 
 make ufe of, muft be more than half roafted, 
 before you pound it to put it into your Cullis. 
 
 To make a Capon-Cullis. 
 
 Roft a Capon and pound it very well in a 
 Mortar, then tofs up fome Crufts of Bread in 
 melted Bacon; and when they are very brown, 
 put to them fome Cives, Parfly, Bafil, and a few 
 Mufhrooms, all minc’d very {mall: Mix all this 
 with your pounded Capon ; and give it a few 
 turns on the Stove ; Put to it as much of your 
 ftrongeft Broth as you think fit, and ftrain it 
 through a Sieve. 
 
 To make a Cullis of Partridges. 
 
 Bard a Brace of Partridges and roft them; 
 pound them well in a Mortar, Bards and all ; 
 then take a few Trufles and Mufhrooms, both 
 raw; tofs them up with. melted: Bacon, . fine 
 Herbs, Cives, Bafil, Marjoram, &c. Then mix your 
 pounded Meat:together with this in the fame 
 Sauce-pan, with three or four Spoonfuls of Veal- 
 Gravy, to make it fimmer. over a gentle Fire ; 
 then ftrain it through a Sieve. 
 
 Another Cullis of Partridges for brown Soops or Sauces. 
 
 When your Brace of Partridges are rofted and 
 pounded as above, take two Pounds of a Fillet 
 of Veal, and a Piece of a Ham, cut them in 
 Slices, and lay them on the Botrom of a Stew- 
 pan with fome fliced Onions and Carots ;° this 
 you muft put a fweating over a Stove: When it 
 begins to ftick, drudge ic with a Duftof Flower, 
 
 4 and 
 
 
 

 
 
 
 58 C. TheCompleat Court-Cook. 
 
 and move it: Moiften it with half Gravy, half 
 Broth, and feafon it with fome Trufles and Muth- 
 rooms, a whole Leek, fome Parfly, and Bafil, 
 three or four Cloves and fome Crufts of Bread: 
 Let all this immer togethersfor half or three 
 quarters of an Hour ; then put in your pounded 
 ‘Partridges; mix ‘them: well wich it, and let it 
 fimmer aoquarter of an Hour longer ; then 
 firain it through:aiSieve, and ufe it for your 
 brown Soops and Satices, or where-ever elle you 
 think proper. 
 
 To make a Cullis of Ducks. 
 
 Take a rofted Duck and pound it-well:in a:Mor- 
 tar : Brown fome Slices of a Ham in a Silver. 
 Dith, and. put «thém»into a Por, with a Handful 
 of Lentils, and boil them; feafon them with 
 three or four: Cloves, fome Savory and Cives, 
 and a Clove of Garlick: When itis boil’d, pound 
 je all together with the Fleth of the: Duck ;: and 
 tofs it up in a Sauce-pan with melted Bacon: 
 Then put to ic fome Veal-Gravy, to give it’a 
 fine pale Colour, and {train ic through a Sieve. 
 
 To make a Cullis of Pigeons. 
 
 Take two or three full-grown Pigeons, and 
 when they are rofted, pound them in a Mortar; 
 put among them three hafh’d Anchoves, a few 
 ‘Capers, a few Morils and Truflés, two or three 
 Rocamboles,: fonie Parfly and Cives, all fhred 
 very fmall: mix it with the’ pounded Pigeons, 
 put all together into a Sauce-pan, and pour upon 
 it fome Veal-Gravy and Effence of a» Ham: 
 Strain it through a Sieve, keeping it as thick as 
 you think fit. 
 
 A 
 
 a 
 
 
 
The Compleat Court-Cook. C. sg 
 
 A general Cullis, that ferves for all Sorts of Ragoos, 
 
 Take, according to. the Quantity you would 
 make, two or three Pounds of lean Veal, with 
 half a Pound of a Ham ; cut all of ic in Slices, 
 and lay it on the Bottom of a Stew-pan: Put to 
 it fome fliced Onion, Carot and Parfnip,. ‘cover 
 it and fet ic to {weat over a Stove ; when it be- 
 gins to ftick, as’ when you make: Veal-Gravy, 
 and you fee it has.a good Colour, put to it a 
 little melted Bacon, drudge it with a little Flower, 
 and keep it moving to fry the Flower: Then 
 wet it with Broth and Gravy, of. each an equal 
 Quantity, feafon it with three or four-Cloves, ‘a 
 whole Leek, fome Parfly, a little Bafil, a Bay- 
 Leaf, fome Trufles and Mufhrooms minced very 
 {mall, and the Cruft of two French Rolls : Make 
 this fimmer all together three quarters of an Hour; 
 then take out your Slices of Veal, that they may 
 not whiten your Cullis when you come to ftrain 
 it. ‘[hen pafs ic through a Sieve, and keep it to 
 ufe in all Sorts of Ragoos. 
 
 To make a white Cullis. 
 
 Roft a Pullet, take off the Skin, and bone it : 
 Take a Handful of {weet Almonds, blanch them, 
 and pound them ina Mortar, with the. Breaft or 
 white Flefh of. your Pallet, and the Yolks of four 
 hard Eggs, When all this is well pounded toge- 
 ther, take about two Pounds of Veal, and fome 
 Ham of Bacon, cut it in Slices, and garnifh the 
 Bottom of a Stew-pan ; put to it fome. Onion, 
 Carotand-Parfnip in Slices, and fet ira {weating: 
 Whenit begins to ftick,. and, be fure, before it has 
 taken Colour, pour.on jt fome good Broth, ac- 
 
 cording 
 
 
 

 
 
 
 
 
 60 G. The Compleat Court-Cook. 
 
 cording to the Quantity of Cullis you intend to 
 make: Seafon it with. Trufles, Mufhrooms, a 
 Leek, Parfly, a little Bafil and two or three Cloves; 
 add to it the bignefs of acouple of Eggs of Crums 
 of Bread, and let it fimmer till the Veal be done 
 enough; then take out the Slices. of Veal, and 
 put in your Pullet wich the hard Eggs and Al- 
 monds that you pounded, and ftir it about till it 
 be very well mix’d together. Then fet it over 
 the Fire, but take Care not to let it boil; for fear 
 it fhould turn brown. “Then -firain it. to ufe with 
 your white Soops, Ragoos, Ore. 
 
 When you would make this Cullis -of . Par- 
 tridges, make ufe of the Breafts of them in- 
 ftead of the Pullet: We take out the Slices of 
 Veal before we ftrain it, that the Partridge or 
 Pullet may pafs the better through the Sieve, 
 
 Anvther white Cullis, meagre. 
 
 Take a Brace of Perch, or a Pike, and broil 
 them over a gentle Fire ; then take of the Skins, 
 and divide the Flefh from the bones: Blancha 
 Handful of fweet Almonds, and pound them 
 with the Flefh only of your Fifh, and four or 
 five Yolks of hard Eggs. Take five or fix Onions, 
 two Carots, and two Parfhips, cut themin Slices, 
 put them into a Stew-pan with Butter, and ftew 
 them, turning them from Time to Time over the 
 Stove ; and when they begin to ‘brown, wet 
 them with a thin Peafe-Broth or Puree. Takea 
 Carp, feale, skin and bone it: You may make 
 Ufe of the Flefh for a Hath or Farce : But cut 
 the Head and Bone in Pieces and put them into 
 your Stew-pan ; When this has boil'd a quarter of 
 an Hour, ftrain ic through a Sieve into another 
 Stew-pan, feafon it with fome Trufles and Muhh- 
 
 rooms, 
 

 
 
 1 Dinner at €sq. Hills at Teddington 
 
 
 
 
 
 
 January 3, 1707, 
 
 cheyn of Mutton « 
 Cutlets 
 
 Z, Phea/ants 
 4 PAP idacs fe chen tcacy 
 
 ee die DAVS 
 
 
 
 
 
 
 
 
 Pullets & Oyfters 
 by, 
 
 fF Sveethreads and 
 
 Marrow 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Veal 
 ala Royale 
 Cc 
 
 
 
 Phullet of Bee ; 
 
 and Collops 
 
 YW, vod, co chs 
 Me re pee x Mi nchd Pres 
 
 
 
 
 
 Hamb and Pigeons 
 Lc 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Fore Quar ter 
 
 of Lamb 
 
 
 
 
 
 
 
 f Turkte Dobd \ 
 | \ fener ee 
 
 lemon d¢ Smelts 
 
 Ca ‘ps Stewed 
 
 
 
 Bb i/gute \ \e Marrow Pudding 
 of Fartrudges xk 
 
 
 
 
 
 
 2 Ducks 
 
 
 
 6 Teals 
 
 
 

 
 
 
 Te dding tore 
 re, 
 
 
 
 
 
 
 Cc January 3.1707: 
 
 
 
 
 Veal 
 ala R auale 
 
 yo 
 
 rors Geran: “When the has boil d a quarter Of 
 fe ah ttrain it through a Sieve into another 
 pan, feafon it with fome Truflesand Muth- 
 rooms, 
 
The Compleat Court-Cook, C. 61 
 
 rooms, a whole Leek, a little Bafil and Parfly, a 
 couple of Cloves; and put to it as big as two 
 Eggs of Crums of Bread; fet it a fimmering 
 over a gentle Fire for a quarter of an Hour ; 
 then mix amongft it your pounded Fifh, Al- 
 monds and Eggs ; fer ic a fimmering, but keep it 
 from boiling, left that fhould change its Colour ; 
 {train it through a Sieve and ufe ic for your Soops 
 and Ragoos. 
 
 To make a Cullis of Roots. 
 
 Take fome Roots of Parfly, fome Carots, Par- 
 nips, Onions, and cut them in Slices; tofs them 
 up a little in a ftew-pan ; then pound them ina 
 a Mortar with a Dozen and half of blanch’d Al- 
 monds, and the Crum of two French Rolls, foak’d 
 in good Fifh-broth ; boil all this together, and 
 feafon it well, as directed in the other Cullifes ; 
 ftrain it hot through a Sieve, and ufe it for 
 
 your Soops of Onions, Leeks, Cardoons, Char- 
 vil, Oe. 
 
 To make a Cullis of Lentils: 
 
 Take fome Cruits of Bread, fome Parfly-R oots, 
 Carots, Parfnips and Onions ; cut them in Slices, 
 and tofs them up in boiling Oil or Butter, or 
 melted Bacon, till both your Roots and Crufts are 
 
 ery brown; put to it fome boil’d Lentils, a lic- 
 tle Broth, and feafon it well : Let it boil a while 
 with forae Citron ; then ftrain it. You may ufe 
 a almoft all Sorts of Soops, as well of Fith as 
 “a € a 
 
 To 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Eee Bike i is 
 
 Rance cane Sas aiaieniremibaies 
 
 AS aes 
 
 62 G. The Compleat Court-Cook. 
 
 To make a Cullis of Mufhrooms. 
 
 Take fome Juice of Mufhrooms [for which fee 
 the Receipt in Letter 14] foak in ic fome Crufts 
 of Bread: When they are well foak’d, ftrain it 
 through ia Sieve, and ufe ic when you have Oc- 
 cafion. 
 
 To make a Cullis of Cray-filb, meager. [See Cray-fih. } 
 
 Wath your Cray-fifh in feveral Waters, and 
 boil them ; then pick out the Flefh and lay the 
 Shells. afide. Take a Dozen of {weet Almonds, 
 blanch and pound them in a Mortar with the 
 Shells of your Cray-fifh: When they are well 
 pounded, take an Onion, two or three Carots, 
 and 'as many Parfnips, flice chem, and tofs them 
 up with a little Butter; when they begin to turn 
 brown, pour on them fome Fifh-broth : Seafon 
 the whole with Sale, two or three Cloves, a little 
 Bafil, fome Trufles and Mufhrooms, fome Crufts 
 of Bread, a little Parfly, and a whole Leek. 
 Let all this fimmer together ; then mix among it 
 your pounded Almonds and Cray-fifh Shells, and 
 boil them a little: Strain it through a Sieve into 
 an Earthern-Pan, and ufe it in all your meagre 
 Soops and Ragoos. 
 
 To make aCray-fifh Cullis, half brown. 
 
 Prepare your Cray-fifh, and pound the Shells 
 with Almonds, as in the fore-going Receipt. 
 Take the white Flefh of a rofted Pullet, mince 
 and put it into the Mortar with the Shells, toge- 
 ther with the Yolks of three or four hard Eggs, 
 and pound it all together. Take a Pound and 
 halt 
 
 E 
 
 
 
The Compleat Court-Cook.. €C: 63 
 
 half of a Fillet of Veal, cut im Slices, as like- 
 wife {ome Ham of Bacon, fliced in like manner, 
 and garnifh with them the Bottom of a Stew- 
 pan';-lay over them fome fliced Onion,: and three 
 or four Slices of Carots and Parfnips. Cover 
 the Stew-pan, and fet it over a gentle Fire: 
 When the Meat begins to ftick to the Bottom, 
 put in a little melted Bacon and a Pinch’ of 
 Flower’; keep it moving over the Stove for feven 
 or eight Turns; then pour to it fome ftrong 
 Broth, feafon it with half. a Dozen Cloves, a 
 very. little Bafil, fome Parfly, a whole Leek, 
 fome Trufles and Mufhrooms, and add to it the 
 Cruft of two French Rolls: Let all of it fimmer 
 together ; and’ when the Veal-Slices are enough 
 done, take them out of the Stew-pan, into 
 which-put the Shells; dc. that you pounded in 
 the Mortar ; mix the whole well:together, ftrain 
 it through a Sieve into.an Earthen-Pan, to ufe it 
 as directed in many of the Receipts, 
 
 We alfo make a great many other Cullifes, 
 that are inferted in their proper Places, and 
 which the Reader will find by the Help of the 
 Table. 
 
 To make fune CUSTARDS. 
 
 AKE a Quart of: Cream, and boil it with 
 
 whole Spice; then take fome Rofe-water, 
 the Yolk of ten Eggs, and the Whites of five, 
 mingle them with a little Cream ; and when the 
 boil'd Cream is almoft cold, put the Eggs 
 into it, and ftir it very wells then fill up your 
 Cuftards and bake them : Serve thém with French 
 Comifits, 
 
 CUT. 
 
 
 

 
 
 Pe 
 
 as Oe 
 
 Pate 
 
 one 
 
 ny 
 
 
 
 64 C. The Compleat € ourt-C 00k, 
 
 Citi bili 
 To make Veal or Mutton-Cutlets a-la Maintenon: 
 
 teed T you Cutlets handfomely, beat them thin 
 with a Cleaver, and feafon them witha little 
 Pepper and Sale; then cover them all over, ex- 
 cept within two Inches of the Rib-bone, as thick 
 as a Crown-Piece, with fome of the Force'd Meat, 
 for which you have the Receipt in Letter F, and 
 {mooth it over with a Knife. his done, take as 
 many Half-fheets of white Paperas you have Cut- 
 lets and butter them on one Side with melted But- 
 ter: Dip your Cutlets likewife in melted Butter, 
 and throw a little grated Bread on the Top of your 
 Forc’d Meat all round: Lay each Cutlet ona 
 Half-theet of Paper crofs the middle of it, leaving 
 the Bone about an Inch out; then clofe the two 
 Ends of your Paper on the Sides as you doa Turn- 
 over Tart; cut off the Paper that is too much, 
 broil your Mutton-Cutlets half an Hour, your 
 Veal three quarters of an Hour: Then take off 
 the Paper, and lay them round in the Difh, with 
 the Bones outmoft. Let your Sauce be Butter, 
 Gravy and Lemon. 
 
 To farce Veal or Mutton-Cutlets. 
 
 Take a Neck of Veal or Mutton, and boil it in 
 good Broth, then take off all the Flefh and 
 keep the Bones. Make a Farce of the Flefh with 
 blanch’d Bacon, a little Parfly and Cives, fome 
 Trufles and Mufhrooms, all mined very fmall, 
 and then pounded ina Mortar, with Spice and 
 the other ufual Seafonings, the Crum of a French 
 Roll, foak’d in Milk or Gravy, and a little Cream. 
 
 Add 
 

 
 
 
 to the Size of you! 
 
 
 
 
 
 
 
 
 
 to edc 
 with your K nite dij 
 a Cutler indeed: Dradg 
 lay them into a. ‘lart- 
 On en to give them 
 
 = call, Cutlets farce 
 
 AS A. Do oeuvres in | 
 
 we ufe them to § g ae any 
 
 he firft Courf 
 
 ry 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Other Ways of dreffing Veal or Cutlets for the 
 firft Courfe. 
 After having flatted them on a Table witha 
 
 jleaver, lard chem, drudge them with Crums of 
 Bread, fhred Parfly, Sale and Pepper, and tofs 
 them. up in melted Bacon. When they are 
 done, and of a fine Colour, lay them in a Difh 
 
 pour on them a go odd Ragoo of 
 Aufhrooms, aig ferve them. Let 
 
 
 
 
 
 
 
 
 
 Ar / *d Ai maT rfly. 
 eae aces 
 they.a 
 
 
 
 
 
 
 mas Pe epper. 
 Another 
 
 
 

 
 
 
 : we : 
 ro elt a Se A Ma ra gs a INN Nei eo nl u 
 
 
 
 66 C. The Compleat Court-Cook. 
 
 firft Courfe, garnifh’d with fry’d Parfly. They 
 will likewife ferve to garnifh Difhes of the firtt 
 Courfe. 
 
 Or you may make a Hodge-Podge of them 
 with Turneps, @c. well feafon’d and boil'd in 
 ftrong Broth: We generally, when we drefs 
 them in this Manner, put Chefnuts among them. 
 
 Or laftly, you may dip them in melted Bacon, 
 feafon them well with minc’d Herbs, Salt and 
 Pepper, and having ftrew’d them over with 
 Crums of Bread, broil them, and ferve them up 
 with good Gravy. 
 
 
 
 eR gta A eG RENT Es SE REE 
 
 D: 
 DAUBE 
 
 S a Ragoo that is commonly eaten cold,. and is 
 
 at this Day very much in Ufe: We generally 
 make it of a Gigot of Veal or Mutton, of a 
 Turkey, Ducks, green Geefe, and the like. We 
 have already given a Receipt for dreffing Fith 
 @ la Daube in the Article Garp, we will now 
 give Inftru€tions for Fleth. 
 
 To drefs a Gigot of Veal ala Daube. 
 
 Take off the Skin, blanch it, lard it with {mall 
 Lardons, and lay it a foaking in Verjuice, White 
 Wine, Salt, a Faggot of {weet Herbs, Pepper, 
 Bay-Leafs and Cloves: Then roft it, bafting it 
 with the fame Wine mix’d with Verjuice anda 
 little Broth: When it is rofted, if you intend to 
 eat it warm, make your Sauce of the Dripping, 
 a little fry’d Flower, Capers, Slices of Lemon, 
 Juice of Mufhrooms and Anchoves. Let your 
 Gigot 
 

 
ee . 
 
 2 
 ie D. “~ 
 Fatt Pupton o Pea: 
 
 
 
 
 Livers, , Xuitices, 
 
 
 
 
 
 
 4 Partridges 
 
 Turky Chickings 
 c e & 
 2 Larded. 
 
 1 larded ‘ 
 
 
 
 
 i 
 
 
 
 
 
 Piramid of 
 
 W Oyster Loayv. 
 Sweetmeats , 2 c d0avs, 
 
 
 
 ~ 
 
 French 
 Beans , 
 
 
 
 
 
 
 
 French 
 
 Beans, 
 
 Cae a 
 
 Tanzte, 
 
 
 
 
 
 \ 
 
 Coxcombs 
 
 
 
 
 
 
 
 
 
 
 
 Atle . 
 
 
 
 f evlly.s of all Pett 
 Pa 
 
 \ 
 \ 
 \ 
 
 
 
 
 > 
 
 / 
 
 f dfparagras 
 
 
 
 
 
 
 
 Sturgeon 
 
 
 
 a4 us “\ 
 Chickens ala \ 
 Crean with 
 
 Latuce. } 
 
 
 
 
 Pyramid of 
 
 Sweetirreats , 
 
 | 
 ; o 
 
 
 
 
 
 Qo 
 
 J 
 Ayla Rabbits 
 half grown 
 2, Larded + 
 
 
 
 Z 
 Z 
 
 
 
 
 
 
 
 Lh 
 
 
 
 
 
 \ 
 
 Pup to tL of\ 
 
 ‘cafe 
 « LUULCES + 
 \ 
 
 
 
 Mufhrooms 
 
 weats,or at leaft you may 70 
 
 gs pleafure, 
 
 
 
 
 
The Compleat Court-Cook, D. 67 
 
 Gigot fimmer in it for fome Time, and ferve it 
 for the firft Courfe. We dreis a Leg of Mutton 
 in the fame Manner. 
 
 To dre{s green Geefe A la Daube. 
 
 Lard your green Geefe with large Lardons, 
 feafon them with Salt, Pepper, Cloves, Nutmeg, 
 Bay-Leaf, Cives, Lemon-Peel, and wrap them 
 up in a Napkin : Boil them in Broth and White 
 Wine; when the Broth is pretty well wafted 
 away, and you judge them to be enough, take 
 them off, and fet them to cool in the Li- 
 quor in which they are boil’d; then take them 
 out, and ferve them dry on a clean Napkin, and 
 garnifh’'d with green Parfly. We fometimes boil 
 with them fome Slices of Veal and Bards of Ba- 
 con, to ftrengthen them and keep them white. 
 
 We drefs Turkies, Capons, Partridges, and 
 other Fowls in the fame Manner. 
 
 DUCKS 
 
 RE a Water Fowl: There are two Sorts o® 
 . them, the tame and the wild ; the laft are 
 the beft and moft valued: They are better in the 
 Winter than in any other Seafon. 
 
 To drefs a Duck with Fuice of Orange. 
 
 When it-is half rofted, take it off the Spie 
 and lay it in a Difh ; cut it up, but fo asto leave 
 all the Joints hanging to one another. In all the 
 Incifions put fome Salt and pounded Pepper; and 
 {queeze fome Juice of Orange. Turn it upfide 
 down upon the Breaft, and prefs ic hard with a 
 Plate ; then fet ic a little while over a Stove, turn 
 
 3 
 
 Fa it 
 
 
 

 
 
 
 
 
 68 D. The Compleat Court-Cook, 
 
 it again inthe Difh, and ferve ic hot inits own 
 Gravy. 
 
 To drefs Ducks ala Braife, with Turneps. 
 
 Her a tanie or wild Duck with large 
 a feafon’d. Take a Stew-pan of a 
 Size, and garnifh the Bottom of ic 
 of Ba xcon and Slices of Beef; to 
 1 de tke Onions. Carots and ] Parfnips 
 
 3 
 
 , fome Slices of Lemon, fome {avoury 
 8, Pepper, Salt and Cloves; then put in 
 ely 
 
 our Duck, cover it in the famer manner asunder 
 it; 2 es d put Fire likewife under and over ft 1 ni 
 is a Difh for the firft Courfe which we ferve in 
 aoe Manners. When we would ferve it with 
 Turneps, we cut them in Dice, or round them 
 in the Shape of Olives; we tofs them up in 
 Hogs Lard, to give them a brown Colour ; then 
 we fet them a draining, and after thiat put them 
 inniehine in good Gravy, and thicken Peg 
 with a good Cullis. When we are ready co ferve 
 we take up the Duck, drain it well, then 
 lay it in the Difh, pour upon ic the Ragoo of 
 and ferve it hot. If you will not be at 
 
 se. 
 ra cir 
 
 
 
 
 
 
 
 
 
 b) 
 nae of ftewing it 41a Braife , when you 
 “8 1 LAR i 
 ‘ded your Duck drudge it well with 
 
 Flower, and tofs it up in melted Bacon to brown 
 ut ic into a Pot; and make a Brown 
 melted Bacon or Butter, and Flower, 
 put fome good Broth and near a 
 Vhite Wine, feafoning the whole ‘with 
 Pepper, Cloves, Onions, Slices of Lemon, 
 y and favoury Herbs; fo fet the Duck a 
 1B and when it is done, ferve it with any 
 
 
 
 
 
 of the Ragoos we make ufe of for Ducks ftewd 
 
 Ala Brai f 
 
 és 
 
 Te 
 
 AG 
 
 
 
The Compleat Court-Cook. D. 69 
 
 To dre{s @ Duck a la Braife with a Ragoo upon it. 
 
 The Duck is got ready in the fame Manner 
 in the fore- going Receipt. We make'a Ragoo, 
 either with Veal or Lamb-Sweerbreads, with fac 
 Livers, Cocks- combs, Mufhrooms, Trufles, Af 
 paragus-tops, and Artichoke-bottoms: We tofs 
 up all this in melted Bacon, moiften it with good 
 Gravy, bind it with a Cullis of Veal and Ham, 
 and having laid the Duck in the Difh, pour the 
 Ragoo upon it. We ferve Ducks with Ragoos 
 of all Sorts of Legumes ; but then they mutt be 
 drefs'd @ la Braife. / 
 
 10 
 By 
 
 To drefs a Duck with green Peafe. 
 Qo ° 
 
 You drefs your Duck as above ; then make a 
 Ragoo of green Peafe, which you muft tofs ap 
 with a little frefh Butter, a little Flower, a Buncl 
 of Herbs, fome Salt and Pepper. Moiften it 
 with good Gravy ; and when you are about to 
 ferve, thicken it with the Yolk of one or two 
 Eggs beaten in a little Cream; when you have 
 difh’d up your Duck, pour the R .agoo upon it. 
 The { tie Ragoo “ferves for a Breaft of Veal 
 ftew s @la Braife, which is done in the fame Man 
 ner asa Duck; ‘as likewife for green Geefe “a 
 ine ns that are drefs’d fo too, 
 
 =P 
 
 To dre{s a Duck with Celery. 
 
 Drefs your Duck as above: Having pick’d 
 your Celery, put into a Pot a Piece of Butter, a 
 little Flower, fome Water and Salt ; make it boil; 
 
 then put in your Celery, and boil it a li ittle more 
 than half: Take it up ‘and drain it; Put it intoa 
 F 3 Sance- 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 go D. The Compleat Court-Cook; 
 
 Sauce-pan with a thin Cullis of Veal and Ham, 
 and ftew it till ic is enough: when you are ready 
 to ferve, put to it as big as a Walnut of But. 
 ter, handled up with a liccle Flower ; keep fhak- 
 ing ic over the Stove for a Minute or fo, and put 
 toit a Drop of Vinegar. Your Duck being laid 
 in the Difh, pour your Ragoo upon it, and ferve 
 it hot. 
 
 A Duck with Cardoons is done in the fame 
 manner ; that is to fay, we drefs our Cardoons 
 as we do our Celery. 
 
 To dre{s a Duck with Succory. 
 
 Get your Duck ready 4-la Braife, as above. 
 Blanch off your Succory in Water, fqueeze it, 
 give it two or three Cuts with a Knife, and put 
 it into a Stew-pan ; moiften it wich good Gravy; 
 and let it fimmer over a gentle Fire ; thicken it 
 with a good Cullis of Veal and Ham; when you 
 are ready to ferve, lay your Duck in a Dih, 
 pour your Ragoo of .Succory upon it ; and 
 ferve it. 
 
 —— . r “7 / 
 To drefs a Duck with Oifrers. 
 
 Your Duck is drefs’d.as before: Tofs up fome 
 ‘Trufles and Mufhrooms in melted Bacon, and 
 moiften them with Gravy : When they are done 
 enough, bind them with a good Cullis of Veal 
 and Ham. When you are almoft ready to ferve, 
 take fome Oifters, and having open’d them into a 
 Sauce-pan, give them three or four Turns over 
 the Stovein their own Liquor; thentake them off, 
 and clean them one by one, and throw them into 
 your Ragoo, which you muft again fet over the 
 
 ne Oifters in it, but 
 
 take 
 
 y A Ea eee a, a ' 
 Fire for a Moment. with th 
 
The Compleat Court-Cook. D. 71 
 
 take Care not to let it boil, for then the Oifters 
 will grow too hard. Lay your Duck in the Dith, 
 throw your Ragoo upon it, and ferve ic very 
 warm. 
 
 To drefs a Duck with Cucumbers. 
 
 Your Duck muft be ftew’d @ Ia Braife, and 
 when you are ready to ferve it, pour upon ita 
 Ragoo of Cucumbers, for which fee the Receipt 
 in the Article, Beef ala Braife, page 13. 
 
 Yo farce a Duck. 
 
 Make a Farce of the Breaft of a Capon or 
 Pullet, for which fee the Receipt in Article Quails, 
 Then take a Duck, and with your Finger loofen 
 the Skin from the Flefh ; pull out the Breaft, and 
 farce it with the above Farce ; then ftew your 
 Duck 4 /a Braife, and when it is ready, ferve it 
 up with any of the Ragoos mention’d in this Ar- 
 ticle of Ducks. 
 
 To dre{s Ducks with Olives. 
 
 You may either roft the Ducks or drefs them 
 
 & la Braife ; the Ragoo only makes the Difference. 
 Tofs up a few Mufhrooms in a Sauce-pan, and 
 put to them fome good Gravy. When they are 
 enough done, thicken them with a Cullis of Veal 
 and Ham. Take fome Olives, fqueeze out the 
 Stones, and throw the Olives into fcalding Water; 
 take them out, and having drain’d them for a 
 Moment, put them into the Ragoo: When you 
 are ready to ferve, give them one Boil, lay your 
 Duck in the Difh, pour your Ragoo upon it, 
 and ferve ir, 2 
 Pa We 
 
 ieee 
 
 
 
 
 
in a 
 me Crum 
 Vuth- 
 Farce 
 
 z 
 
 Re 
 nd I 
 his 
 
 00 
 
 © 
 a 
 1 
 
 : 
 
 Hac 
 
 4 
 
 mpl 
 
 e Cor 
 
 at Court- 
 
 YL 
 
 refs Wi 
 iftea 
 
 a 
 A/ Oo J 
 VEG 
 
 r 
 of wt 
 
 thea m 
 
 Liiwe 
 
 ae . 
 i 
 
 ‘ 
 
 $s in 
 read 
 
 R 
 Db 
 
 °¢ 
 QL 
 
 api eee es 
 rer? i 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To drefs Eels with brown Sauce. 
 
 When you have cut them in Pieces, tofs them 
 EPin clarify’d Butter, a lictle Flower, a little Pifh- 
 broth or thin Purge, Mufhrooms, Civesand Pa arfly 
 thred very {mall, and a . Faggot of Herbs; to 
 which add Salt, per, Cloves and Gaseda! 
 boil together, and when your Ra- 
 t ready, pu t co ita little Verjuice and 
 
 and let it boil a little longer; then 
 ith an Ege to take off the “Fat, and 
 
 
 
 Strip them, take out the Bone, cut them in 
 Pieces, and lay them to marinate for two Hours 
 in Vinegar, Sale, Peppers Bay-Leafs, fliced O- 
 
 nion and Tiles of Lemon; then drudge them 
 well with Flower, and fry them in ‘clarify’ d 
 Putter. Serve them dry with fry’d Parfly. 
 
 0 broil Eels. 
 
 After es ipt and cut them in Pieces,make 
 Gafhes in them, and lay them a while in melted 
 Butter, af voury Herbs, Parfly, Onion, 
 hen warm this a little, and 
 er; this done, take out the 
 > them with the Crum of 
 and jem over’a gentle Fire till 
 they are of a fine brown Colour. When the 
 are broil’d, make a brown Sauce with Cives 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 74 E. Ihe Compleat Court-Cook 
 
 Parfly and Capers, then put your Sauce in ¢ 
 Dith, & lay the Eel round it. 
 
 We likewife ferve broil’d Eel with green Sauce, 
 which we make as follows. Pound fome Sorrel, 
 and f{queeze out the Juice. Then cut an O- 
 nion very fmall, and tofs it up with Butter and 
 minc’d Capers : Mix with it your Juice of Sorrel, 
 f{queeze in an Orange, and add fome Pepper and 
 Salt. So ferve it for the firft Courfe. We alfo 
 fometimes ferve it with Sauce Robart. 
 
 ¥.. 
 Ne 
 
 To drefs Eels 4 1a Daube. 
 
 Mince the Flefh of Eels and Tench; feafon it 
 with Salt, Pepper, Cloves and Nutmeg ; cut the 
 Flefh of another Eel into Lardons, of which lay 
 one Lair on the Skins, and then another of the 
 minced Flefh, continuing to do fo, till you have 
 made it into the Shape of a Brick of Bread; 
 wrap it up in a Linen Cloth ; and ftew it as you 
 do a Ham of Fith, that is to fay, in half Water, 
 half red Wine [fee the Article, Gammon, | feafon'd 
 with Cloves, Bay-Leaf, and Pepper. Let it cool 
 in its own Liquor, cut it in Slices, and ferve ic 
 in Plates or little Difhes. 
 
 To dre{s Eels the Englifh Way. 
 
 Rub an Eel with Salt, then with a Towel, to 
 take off the Slime. Skinit, and cut it in three or 
 four Pieces, according to its Length; lay them 
 into a Difh, and pour on them fome good White 
 Wine ; when they have lain a little while in it, 
 take them our, and cut Notches from Space to 
 Space‘on the Back and Sides ; fill. up thefe Inci- 
 fionswith a fort of Farce, which make as follows: 
 Take the Crum of white Bread, and crum it very 
 {mall ; 
 

 
 pees & Chickens 
 
 
 
 Chicken Frocacy) 
 2 
 
 
 
 
 
 (oe a Royale 
 
 ee tig 
 
 Beans XBacon 
 
 
 
 
 
 
 
 Green Geefe 
 
 a 
 
 
 
 Mutton boyld 
 
 with Co Leflowers 
 
 ry 
 
 lalves head 
 
 
 
 
 
 
 
 Es cafe 
 
 
 
 Wheyn of. Mutton 
 ée Cheyn of Veal 
 
 
 
 Fruit 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Neats Tongue 
 
 Green Sallad 
 
 
 
 1 Pheafant 
 aLeveret 
 
 
 
 Piranud of 
 
 Sweetmeats 
 
 (ra bbs&Lobh fters 
 
 
 
 CrabhsccLo bfters| 
 
 
 
 Prramrd of \ 
 a o 
 
 VLE 
 
 
 
 
 
 4 Turkies 
 hicker Ls, 
 
 
 
 
 
 
 
 
 Cold Lamb 
 
 Green-Sallad 
 
 Neats Tongue 
 ry 
 
 
 
 Cheyn of Mutton 
 
 vTe, 
 
 é Cheyn of Veal 
 it 
 
 
 
 head 
 
 
 
 
 
 Calves 
 
 
 
 cafe 
 
 
 
 a Dryd Tongue. 
 4 Pullets and 
 Colleflowers 
 
 
 
 
 
 
 Veal Ragow 
 
 
 
 4 Lurkies 
 4, Chickens 
 
 Vernfon Pa/ty 
 
 2 Rabbets 
 6 Pigeons 
 
 
 
 
 Pottage 
 4 Ducks 
 
 
 
 acotr 
 
 
 
 
 
 
 
 4 4 
 3 OYreet Cee, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 des and the Ahddle eight tirch 
 
 
 
 
 
 ly with linen 
 
 om 
 
 coverd hand/ 
 
 sards and 
 
 1. 
 Do 
 
 ith 
 
 s Ingher than them. Rarfed ui 
 
 Cs 
 
 2 fic 
 
 
 
 » higher than th 
 
 ra 
 
 
 
 cond Row ctaht inch 
 
 2 fe 
 
 te 
 
 5 higher. Ti 
 
 (a 
 
 hits Table ry. 
 
 ows of t 
 
 7 
 ive 
 
 h e three muddle 
 
 l 
 
wen eae 
 
 
 

 
 The Compleat Court-Cook, E. 75 
 
 {mall; take likewife all forts of favoury Herbs, 
 Parfly and Cives, and fhred them very {mall ; 
 fome Pepper, Cloves, Nutmeg and Salt ; add to 
 this the Yolks of fome hard Eggs, a convenient 
 Quantity of frefh Butter, and having mix’d all this 
 together, fill up with this Farce the Incifions you 
 made in the Eel ; which you then flip again into 
 its Skin, and tie it at both Ends ; prick it in fe 
 veral Places with a Fork, and then eicher roft ir 
 on the Spit, or broil it on the Gridiron ; when ie 
 is done enough, take off the skin, and ferve ie 
 dry, with Juice of Lemon: Or elfe make a white 
 Sauce with good Butter, Vinegar, Salt and white 
 
 Bp) 
 
 Pepper, together with Anchoves and Capers. 
 Note, That only the large Eels are drefs’d in this 
 manner. 
 
 EGGS ad AMLETS: 
 Eggs with Fuice of Orange. 
 
 B EAT up more or fewer Eggs according to 
 
 the Size.of the Difh you would make; while 
 you are beating them, fqueeze in fome Juice of 
 Orange, taking care that none of the Seeds fal} 
 in among the Eggs. When they are well beaten, 
 and feafon'd with a little Salt, take a Sauce-pan, 
 and put in ic a litcle Butter or Gravy ; pour-in 
 your Eggs, and keep them always ftirring over 
 a gentle Fire, that they may not ftick to the Bot- 
 tom: When they are enough, pour them inro a 
 little Difh or Plate, and ferve them warm, 
 
 To make farced Eggs. 
 Take the Hearts of three or four Cabbage- 
 
 i ww a 
 Lettuce, and blanch them; then take fome Sor- 
 rel, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
i Ra a rm A= ar a NR oC RR 8 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 he Compleat Court-Cook: 
 
 “th 
 
 
 
 and one ortwo Mufhr OMS § 
 s very {mall, with the Yolks of-harc 
 on ’d ‘with Salt and Nutmee. Tofs 
 
 and when they are enough, 
 eam; and als l the ] Be ottom of 
 Thites c ut 
 
 
 
 and er ve the 
 
 
 
 Eges en Crépine. 
 
 
 
 
 Take fome raw Ham, Siete tbreads, a 
 Livers, Trufles apd Mufhrooms; cut < al thefe 
 Dice, tofs them up in a little Pe ed Bacon ; 
 moiften the whole with Gravy, fet it a fimmering 
 
 {y 
 id 
 1 
 t 
 i 
 
 for half an Hour, and then bind it with a Cul- 
 lis of Veal and Ham. See that your RKagoo be 
 well relifh’d and fet it a cooling. Take ten new- 
 laid Eges, and divide the Whites from the Yolks: 
 Whip up the Whites to a Froth; and beat up the 
 Yolks, eithe: in a little Cullis or Cream ; {train 
 
 si c 
 
 
 
 
 
 a Sieve, and pour them into your 
 her with the Whites, and mix the 
 
 en take a flat-bottom’d 
 
 
 
 
 Ganca na ' eB 
 Sauce-pan, 88) of 
 
 pour in your 
 and bake it ir 
 it upfide d 
 
 
 
 
 
 
 
 
 upon 
 
 
 
 
 Whi en it 1S en 
 | fer 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Boil them hard, take off the Shells, and cue 
 them im Slices, long-ways. Take a bit of freth 
 Butter, put it into a Saace: pan, i tit melt over a 
 Stove, put in you Eggs, and tofs them up wich 
 fhred Parfly, feafon’d with Salt and Pepper: 
 When they are enough, pourin.a little Cream, and 
 ferve them warm in Plates or little Difhes 
 
 If you would not ferve them with Cream, yeu 
 may, while you are toffing them up in the Sauce- 
 pan, add a little vie Onion, and inf 
 Etc cam, beat up two Yolks Of 
 Verjuice or Vinegar and Water, 
 Eggs with 1it, and ferve them as you do 
 with Cream. 
 
 
 
 
 
 
 
 Eggs with the Fuice of Sorrel, 
 
 Poach you Eggs in boiling Water ; andh laving 
 pounde d fome ‘Sorrel, put the Juice of it in a 
 Difl fh with fome Butter, two or three raw Eggs, 
 Salt and Nutmeg ; make all this into a Sauce, 
 and pour it on your poach'd Eggs; fo ferve 
 them. 
 
 > ° 
 Poach'd Eggs with Sauce of Anchoves. 
 
 _ Mele ‘fome good Butter in a Sauce-pan, with 
 
 Anchoves, fry’d Flower, Juice of Lemon, and a 
 
 little Sale ; 3 Realy it all thro ugh a Sieve,; and ha- 
 
 ving poach d your Eggs and laid them in a Dith, 
 our this Sauce on them and ferve them: 
 
 
 
 
 

 
 
 
 
 The Compleat Court-Cook. 
 
 Eggs in Verjusce. 
 
 Beat them up well in a little Verjuice, feafon 
 them with Salt and Nutmeg, and fer them over 
 the Fire with a little Butter: When they are come 
 to the thicknefs of Cream, ferve them. 
 
 79 J ° > 
 Poach d Eggs in Gravy. 
 
 Poach fome new-laid Eggs in boiling Wate 
 and a little Vinegar. Have fome good Gravy ir 
 readinefs, put to it fome Salt and Pepper and a 
 whole Leek, heat it over the Fire, and having 
 laid your poach’dEgesin a Difh, ftrain it through 
 a Sieve upon them, and ferve them hot in Plates 
 or little Difhes. 
 
 me . 
 Eggs beaten in Gravy. 
 
 Take fome Gravy with three or four Spoon- 
 fuls of Cullis of Veal and Ham ; put to this the 
 Yolks of eight Eggs, a little Pepper and Salt, 
 beat it all well together ; fet it over the Stove, 
 and keep ftirring continually ; when the Eggs are 
 done enough, grate on them a little Nutmeg, 
 and ferve them hot in Plates or little Difhes. 
 
 Eggs with Cream. 
 
 Take a Pint of Cream, and a Stick of Cinna- 
 mon, two or three Zefts of Lemon, and as much 
 Sugar as you think convenient. Blanch a quarter 
 of a Pound of fweet Almonds, and a Dozen of 
 bitter, pound them in a Mortar, {prinkling them 
 from Time to Time with a little Milk; when 
 they are pounded to a Pafte, put it into your 
 
 Creamy. 
 I 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, E. 79 
 
 Cream, with the Yolks of eight new-laid Eggs ; 
 mix it all well together, and {train it through a 
 Sieve twice or thrice: Take a Silver-Difh, fer 
 it over hot Embers; pour in your Eggs and 
 Cream; cover it with a Tart-pan-Cover; put 
 Fire upon it ; and when they are enough done, 
 fet them a cooling, and ferve them cold in Plates 
 or little Difhes. 
 
 Poach’d Eggs and Cucumbers. 
 
 Make a Ragoo of Cucumbers as follows. Peel 
 fome Cucumbers and cut them in two in the mid- 
 dle ; take out the Seeds, cut them in Slices, and 
 lay them to marinate in Vinegar, Salt, Pepper, 
 and an Onion or two cut in Slices; tofs them up 
 over a Stove in frefh Butter: When they begin to 
 grow brown, put to them a little Fifh-broth, and 
 fet them to fimmer for half an Hour ; then take 
 off all the Fat, and put to them a Cullis of Cray- 
 fifh or other Fifh, Poach fome new-laid Eggs in 
 Butter one by one, and lay them handfomely in 
 a Difh; cut the Whites of them with your Knife 
 to make them exactly round, pour your Ragoo 
 of Cucumbers upon them, and ferve them hot. 
 
 Eggs with Succory. 
 
 Blanch fome Succory, fqueeze it well, give it 
 three or four Cuts with a Knife, put it into a 
 Stew-pan, moiften it with a little Fith-broch, fea- 
 fon it with Pepper, Sale, a Bunch of favoury 
 Herbs, let it fimmer half an Hour}, and. then 
 thicken it with a Fifh-Cullis, lay ic handfomely 
 in the Difh, and having poach’d your Eges in 
 Butter, and cut them round as in the foregoing 
 Receipt, lay them upon the Succory, and ferve 
 the 
 
 
 
 
 
 
 

 
 = Sa — 
 i SPN ne rs nme ae eV a 8 on tM eR ae NN . 
 * < a E x ro peasants! Soarrsy snes ceacietapreear horrreswre rarest VET. — 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 80 E. The Compleat Court-Cook, 
 
 them~in Plates or little Difhes, or for’ Hors- 
 @ Ocuvres. 
 
 Eggs ana Lettuce. 
 
 
 
 upin a Sauce- ban w with fre “th Butt i e ieaton'd vith 
 Pepper, Salt, and a Bunch of: Herbs, fer them 
 over a gentle Fire for halt an Sas ‘hen take 
 
 off the Fat i and put to them of 
 Gi ray-fith or other Fifh ; Poach fo md newldd 
 Eggs in as and having difh'd up you #50 
 ae la ete E ¢supon them, and ferve them as 
 
 . the laft Receipt. 
 
 
 
 
 Eggs and Celery. 
 
 _ Take four or five Roots of Celery; half-boil it 
 in white Water, that is to fay, in Water, Butter, 
 Flower and Salt ; then take them up, drain 
 them, cut them i in Pieces, put them into a Stew- 
 pan, with a little Fith-Cullis, fet them a fimmer- 
 ing half an Hour, thicken them with a Cra 
 fifh Cullis; and as big as a Walnut of Butcer, 
 keeping them always moving © s Figé— Se 
 that your Ragoo be.\ 
 Vinegar, lay it ina D: 
 upon it. Servé it as yo 
 Inftead of poach’d 
 oe hard B Eges, cut in he 
 
 
 
 
 
 
 
 
 
 
 NA ee 
 
 , Make a Ragoo of the Tails 
 Mufhrooms, Trufles, and Arti 
 4 if 
 
 aaa 
 
 
 

 
 
 
 all CO ld 
 
 
 
 
 
 
 
 Y ‘eftp haha 
 
 Hamb 
 
 
 
 
 
 
 
 
 
 
 
 Tarts of 
 
 Cheefe Cakes \ 
 
 4 
 c& Custards 
 
 Lobsters de 
 
 CGrabbs 
 
 
 
 
 \ 
 
 cats Tongue 
 rs 
 
 
 
 
 
 
 
 
 i, 
 
 f Terlls 1s 
 Oranges 
 
 tp sles 
 
 a ‘\ 
 Souced \ | 
 Pigg 
 
 ce 
 
 Oranges 
 c 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Oranges 
 c 
 
 dpp les 5 dpples 
 
 
 
 
 cats Tongue 
 e 
 
 5 Pigeon Pres 
 Salmon on \ : 
 \. 
 
 
 
 Prauns 
 
he eae enero renee 
 2 ents orf nes acne on mma wm 
 Se = wie e * bs ae 
 
 
 
 
 
 
 
 a “et \ 
 Cheefe Ca kas \ 
 
 
 
 > as 3 
 « usta ras 
 
 
 
 
 
 
 
 ae > : ¢ rr ‘eas : 
 ee a Ragoo of the Tails of Cray-fith, with 
 ivbuloreor mt = hy o 4 - icec | v & 
 fhrooms, ‘Trufles, and Artichoke-bottoms cut 
 
 
 
 4 
 1. AY 
 

 
 The Compleat C ourtsCook Es 9a 
 
 in Pieces ; tofs them up itt a ‘Sauce-pan with 2 
 little Butter, moiften them witha little »Fiths: 
 broth » feafon the whole with Pepper, Shale, and 
 a Faggot of Herbs; let it-fimimer a: quarterrot san 
 Hour, take off the Fat, pate ita Cullis of Cray= 
 
 fith ; poach ten new- laid E ges in boiling Water, 
 
 lay them in a Difh, throw your Ragoo upon’ 
 them, and ferve them in little’ Difhes, or as Hors- 
 d Oeuvres. 
 
 Eves and Cray-jih, to be fero'd ia little Difhes on 
 Pafing Days: 
 
 Take a little Ladleful of Fifh-broth; a {mall 
 Cruftt of Bread, va 1 My fhrdom; alittle Parfly a 
 whole Leek, and’ make cit fimmer’ all together 
 Dake it. off the Fire, and: put'to it more.or i 
 Cullis of Cray-fifli, according to ‘the Sizerofoth 
 Dith you intend to ymake : Sera Difh on the Ta. 
 ble and a Sieve in it, into which: break fix new- 
 laid Eggs, and ftrain »your: Cullis: andnthenr 
 through the Sieve three or four Times.. Set.a Sil2 
 ver Difh on hot Embers, pour in your Eggs, co=- 
 ver it with a Tart- ‘pam Cover, and put Fire upon 
 it. Lifticup from Time to Time to fee when 
 the Eggs are enough, and when you find them'to 
 be fo, ferve them warm: 
 
 The. fame for Flefh-Days. 
 ‘Take Veal: Gravy and Cullis of: Veal at 
 of a van ei Quantity, whem you Hive ny nid 
 them together, take one half of se: and {eafon 
 it with Salt, Pepper, and a-littke Nutmeg 
 the’ other Half among fome Cray- fifh Cullis, in 
 which beat up eight new-laid Eggs, and ftrain 
 the whole through a Sieve: feta Difh upon live 
 G Embers, 
 
 O. he 
 prs 
 jon 
 a3 
 ae 
 ee} 
 © 
 baa 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ig TT OAR aR ciate i see. ANT ta ala ADOSER liebe sn Avani. “SRA as 
 
 82 E. The Compleat Court-Cook, 
 
 Embers, pour your Eggs into the Difh, and cover 
 it with a Tare-pan Cover, lay Fire upon it ; look 
 on them from Time to Time, and when you fee 
 that they begin to thicken, ferve them hot in 
 Plates or little Dithes. 
 
 Amlets. 
 To make s Sagar-Amlet. 
 
 EAT up the Whites of a dozen Eggs, and 
 
 put the Yolks.to them, together with 
 fome Lemon-peel fhred very {mall: Add to it a 
 little Cream and’ Salt : Beat ir all well together, 
 and fry your Amler. Before you turn it into the 
 Difh, drudge it -with Sugar in the Pan, and let 
 the brown Side lie uppermoft in the Difh, in 
 which you muft firft lay a Plate turn’d up-fide 
 down. ‘Then powder it with fome Sugar and 
 candy’d Lemon-peel, fhred very {mall; and at 
 the fame Time glaze it with a red-hot Fire-fhovel, 
 and ferve it hor. 
 
 To make a Bacon-Amlet. 
 
 Take fome of the Lean only of a boil’d Ham, 
 and mince it very fmall 3 break eight Eggs, fea- 
 fon them with a little Salt, Pepper, thred Parfly, 
 and put to them half of your minc’d Ham, and 
 a Spoonful of Cream. When you have beaten 
 allthis well together, make your Amlet, and lay 
 it in a Difh, of which ic muft cover only the 
 Bottom. With:the reft of your hafh’d Ham, 
 make a Rim round it: Pouron your Amlet 
 fome Liquor of .a Saingaraz, which fee in Lee 
 ter R, in the Article Rabbets, then ferve it hot. 
 
 To 
 

 
 The Compleat Court-C ook: EE 
 
 To make an Amlet of a Veal-Kidney. 
 
 Boil a Veal-Kidney Fat and all, mince it very 
 {mall together witlifome Parfly. Break eighteen 
 Eggs into a Sauce-pan, feafon them with alittle 
 Salt, put in your minced Kidney, three. or four 
 Spoonfuls of Cream, and a little Sugar. Make 
 your Amlet with good Butter, fugar it, glaze it 
 with a red-hot Shovel,. and ferve. it hot.in Plates. 
 or little Difhes. 
 
 To make an Amlet-Robart. 
 
 Beat up the Whites of eighteen Eggs by them- 
 felves, and then mix in the Yolks, with.fome 
 Bisket of bitter Almonds, fome fhred Lemon- 
 peel, a little Cream and Sugar. Continue 
 beating your Amlet, take a Pan with good But- 
 ter and pour it in; keep it continually moving 
 over the. Fire ; and when you fee it have a 
 good Colour underneath, turn ic that it may be 
 brown on both Sides. Then ferve ie, 
 
 To fierce. an. Amlet. 
 
 Take Kidney of Veal, mince it very fmall, tofs 
 it up with a litcle Butter and Parfly ; feafonirc 
 with Pepper and Salt, and the Juice of a Le- 
 mon; feafon the Amlet with the fame; make 
 Amlets, and put the Kidneys in the Middle of 
 the Fierce: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
eres e eC CEUTA RET stl 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 84. F. Fhe Compleat Court ook 
 
 sea opienaenctnncs tent eae CEA DEPT OR IN LRP TID, 
 
 
 
 anew 
 
 be 
 ie 
 
 FARCE, 
 
 \ X ‘7-E make niany Farces in Cookery, which 
 
 it would be rieedlefs to particularizé in 
 this Place ;“fince they are mention’d in their re- 
 {pective Articl which they ly belong ; 
 fpedtive Articles to which they properly belong ; 
 atid which the Reader will readily find by. the 
 help of the Table : Here therefore we will only 
 give a Receipt for a Farce of Fith, 
 
 To make a good Farce of Fifh. 
 
 
 
 Take. fonte Carps, Pikes, and other Fifh, that 
 you can-gét * bone them and thred the Fleth of 
 all of them together very {mall ; chen make an 
 Amletof Eggs, mince amiong'it fome. Mufhrooms,, 
 Truffles, Parfly and Cives> Take care it be nor 
 dorie too much ; Lay it on the Farce, feafon the 
 whole véty “well, and shafh it very {mall You 
 may put to it ikewife the Cram of 4 French Roll 
 foak’d in Milk, fome Butter.and fome Yolks of 
 Eggs: Ina Word, make it very thick that ic may 
 hang clofe together. It will ferve you not, only 
 to farce Carps and Soles'on.the Boné,: but like- 
 wife, Cabbage , Pigeons, .and feveral . other 
 Things as-you fhall chink fit. 
 
 To make Forc’d Meat, to be ufed in many Things in 
 Cookery. 
 
 Take two Pounds of a Leg of Veal, or three, 
 according to your Occafion, and put to it 4 
 Pound of fat Bacon, and’a Pound o& Sewet ; boil 
 chem 
 

 
 The Compleat Court-Cook. F. . 85 
 
 them over the Fire half an Hour;\ then: throw 
 them a little in cold Water, that your far Bacon 
 run not to Oil in mincing. Then mince them all 
 as fine as Pafte, each by themfelves, for the Ba- 
 con will not mince fmall, if you mince it with 
 any Thing elfe. “Then ‘mince all together, and 
 pat it in'a Marble Mortar, and put to: it the In- 
 gredients following: The Crum. of 'two~ French 
 Rolls; foak’d in Milk or Broth ; eight raw Eggs; 
 Pepper and Salt according to your Difcretion ; a 
 quarter of a Nutmeg 3 a little minc’d Onion ; 
 and Parfly minc’d very fine. Pound all thefe in 
 a Mortar to a. fine Pafté, and fave it for your 
 Ule, as the Receipts fhallinftru& you. 
 
 This Forc’d-Meat may be ufed in moft Difhes 
 that require Forc’d-Meat, except the Bottoms of 
 Pies; in which you muft put few or no Eggs. 
 
 To make Fore’ d-Meat for a Chicken-Pye. 
 
 Mince fome Bacon and a little Marrow ; feafon 
 it with Pepper, Nutmeg and Parfly ; lay ic about 
 your Chickens with boil’d Lettuce, and when 
 they are bak’d,. ferve them with a little Caudle, 
 
 FRENCHBEANS. 
 How to preferve them. 
 
 ‘f Intend not to: mention the Way ‘of pickling 
 them, which isvery well known, ‘bute that of 
 keeping them dry, which we do as follows. «We 
 pick and blanch them; ‘then dry them in the Sun, 
 and when they are very dry, keep them ina very 
 dry Place... When we would ufe them, we foak 
 them for two Days in lukewarm Water, and they 
 will recover almoft the fame Greenefs they had 
 G 3 when 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 86 E. The Compleat Court-Cook, 
 
 when they were gather’d: Then we blanch them, 
 and drefs them as ufual, 
 
 FRICANDEAUX 
 
 7 E make ule of Fricandeaux, not only: as 
 Garnifhings for our:m« oft coftly Dithes, 
 
 but a them: likewife in Difhes by t themfelves. 
 When we ufe them to garnifh, we only lard them; 
 but when we make a particular Difh of them, we 
 farce them.as follows. 
 
 a ? 
 TICANAEAUX. 
 
 
 
 and cut off fome Slices ; 
 E ndle of a Knife, lard 
 he larded Side down- 
 icknefs of a Crown- 
 leo of Veal j , Beet- Marrow 
 
 
 
 them, lay them on a Fable, 
 moft, cover them the 
 piece with:a Parce mad 
 a little Bacon, and jome £ 
 
 Pepper, and favoury fash Having thus reel 
 them, dip your Hand in beaten Eggs, and {mooth 
 the Edges of: them : lay them in a Stew-pan 
 with aclittle Bacon under them, cover the Pan 
 
 yom 
 
 wand fer it over the Stove; gers kewife ‘a little Fire 
 ‘upomit. You'muft keep them :thus till ey. are 
 \brown on both Sides, ae ake them UP» let the 
 
 fat drain from them, « and then put them again 
 nto a Stew-pan with fome Beef- Gravy ; let them 
 fmmer 2 while in ic; take off allbthe Fat, put in 
 a, Drop of Verjuice, then lay them in ‘a ith 
 pour encthem: a Ragoo: of Muthrooms, Trufles 
 et ebreads;: and ferve chem warm. 
 
 we nfe them for Garnifhings, we deefs 
 
 1 
 
 
 
 them in io fame manner, éxcept that we do not 
 lard them 
 
 FRIT- 
 

 
 The Compleat Court-Cook. F. 87 
 
 FRITTERS, 
 
 To make white Fritters: 
 
 AKE fome Rice and wath it in five or fix 
 § feveral Waters ; then dry it very well before 
 the Fire: After this pound it weil in a Mortar, 
 and fitt it through a lawn Sieve, that it may 
 be very fine; you muft have at leaft an Ounce of 
 it. Then put it into a Sauce-pan, and wet it with 
 Milk; and when it is well incorporated with it, 
 add to it another Pint of Milk, fet the whole 
 over the Stove, and take care to keep it always 
 moving: We likewife put to it the Breaft of a 
 rofted Pullet mine’d very fimall, a lictle Sugar, 
 fome candy’d Lemon-Peel grated, and keep it 
 over the Firetill it is come almoft to the thicknefs 
 of a Fine Pafte, Flower a Peel very well, pour 
 it out upon it and f{pread it abroad with your Rol- 
 ling-pin: When it is quite cold, cut it in lictle 
 Morfels, taking care that they ftick not to one 
 another; flower your Hands, roul up your Frit- 
 ters very handfomely, and fry them in Hogs- 
 Lard. When you are going to ferve, put to 
 them a little Orange-flower Water, and ftrew 
 fome Sugar upon them; fo ferve them in Plates 
 or little Difhes, and ufe them befides for Garnifh- 
 ings, 
 
 To make Water-Fritters. 
 
 Put into a Sauce-pan fome Water, as big as a 
 Walnut of Butter, a little Salt, and fome candy’d 
 and plain Lemon-péel, minc’d very {mall Make 
 this boil over a Stove; then put in two good 
 handfuls of Flower, and turn it about by main 
 
 G 4 Strength, 
 
 ? 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
SE MRR ret Ae aiid aria ame ARM a Ree ae ce Naee. EA st See 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 88. F.. Lhe Compleat Court-Cook. 
 
 Strength, till the Water and Flower be well mix’d 
 together, and none ofthis laft {tick to the Sauce- 
 pan: Then take it off the Stove,~ put into it the 
 Yolks of two Eges, mix theni well'with it, con: 
 tinuing to putin more Eggs, by two and two at 
 
 a'‘Time, till youshaye: put in ten or twelve, and 
 
 vy 
 your Pafte be very fine. Then-drudge a Peel 
 thick with Flower, and dipping: your Hand into 
 Flower, take out your Pafte bit by bic, and lay it 
 on the Peel; when-it has lain a little while, roul 
 at, and -cut it in little Pieces, taking care that they 
 ftick not.one tq.another ; .a lictle, before you are 
 going to ferye, fry them in Hogs-lard, and when 
 
 (2) 
 
 
 
 To make Milk-Fritters. 
 
 Milk-Fritters are made likethe former, except. 
 ing that you muift not put fo much Flower, as 
 will make it into.a Pafte, but rather into-a very 
 thick Batter ; yer muft put. in more Eggs than 
 into. the ‘other Sorts of Fritters. .:Then turn the 
 Batter out Of the Sauce-pan: into a-Plate ; and 
 having heated your Hogs-lard, take 4 Spoon and 
 
 form your Fritters with it, dipping ic from Time 
 in the [| 
 
 
 
 1 1 r to< 
 
 Lard, that the Fricters may not 
 > your [ continual Motion, 
 Sugar them while 
 
 
 
 
 
 
 
 
 
 tre pes C 
 Wate; 3 re sugar. 
 
 gf 77 trent] 
 
 ff you will, a red-hot 
 Shovel > {n { 
 
 whOVE! 5 10 
 
 spn TTT TT TT es 
 

 
 The Compleat Court-Cook, Gi 89 
 
 
 
 
 
 G. 
 GAMMON, o HAM of BACON. 
 To dre[s a Ham ala Braife. 
 
 WY VAVING taken off the Skin andclean’d the 
 Mf  Knuckle,lay icin Water to make it frefh, then 
 bindit about with Packthread: Take a Pot or Ket- 
 tle of the Size of your Ham; garnifh the Bottom 
 of it with Bards of Bacon; and Slices of Beef well- 
 beaten, and feafon’d with favoury Herbs, Spice, 
 Bay-Leaf, Onions, Carots, Parfnips, Parfly, 
 Cives, but no Salt: Then lay in your Ham the 
 lean Side down-moft, lay over it Beef, Ge. 
 as under it, cover the Pot with its own Cover, 
 and clofe it well up with Pafte : Set it a ftewing 
 for ten or twelve Hours, keeping a gentle Fire 
 both over-and under it: Then leave it to coolin 
 its own Gravy ; when itis cold, take it outof the 
 Kettle, untie the Packthread, put it into a Pan, 
 {trew ic over with Bread grated very fine, and 
 brown it with a red-hot Fire-fhovel, fo ferve it 
 inva clean Napkin, garnifh’d with green Parfly. 
 You may likewife ferve it warm for firft Courfe ; 
 but then you muft lay it ina Dith, and pour up- 
 on it a Ragoo of Veal-Sweetbreads, made as di- 
 rected in Letter P. Article Pajty of a Gammon of 
 ‘Bacon to be eaten hot. We fometimes likewife ferve 
 it with a Carp-Sauce, and fometimes too with a 
 Ragoo of Cray-fith. a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 90 G. The Compleat Court-Cook. 
 
 To roft a Gammon of Bacon. 
 
 Take off the Skin, and lay ic in Inke-warm 
 Water to make it frefh: Then put it into an 
 earthen Pan, pour on it a Quart of Sack, and 
 let it lie in it tenor twelve Hours ; fpit it, and 
 put fome Sheets of white Paper over the fat Side 
 of it; pour the Sack in which you foak’d it into 
 the Dripping-pan, and bafte ic with ic trom Time 
 to Time all the while ic is rofting : When it is 
 enough, take of the Paper, drudge it well with 
 Bread, crumm’d very fine, and fhred Parfly ; 
 brown it well before a brisk Fire, take it off the 
 Spit, and fet ic by to cool, when it is cold ferve 
 it ina clean Napkin, garnifh’d with green Partly, 
 It is. proper for fecond Courfe. 
 
 To make Effence of a Ham of Bacons 
 
 Take off the Fat and cut the Lean in Slices; 
 beat them well, and lay them in che Bottom of a 
 Stew-pan, with Onions, Carots, and Parfnips 
 cutin Slices. Cover it and fet it a {weating over 
 a gentle Fire, and when it beginsto ftick, drudge 
 it with alictle Flower, and turnit; then moiftenit 
 with Veal-Gravy and Broth,of each an equal Quan- 
 tity: Seafon it with two or three Trufles and as 
 many. Mufhrooms, half adozen'Cloves, fome Bafil, 
 Parfly, and a whole Leek ; inftead of which laft 
 fome puta Clove of Garlick: Add to it fome Crufts 
 of Bread, and let it immer over the Stove for about 
 zhree quartersof an Hour ; then ftrain ic through 
 a Sieve, and fet it by to ufe as diredted in many 
 of chefe Receipts, 
 
 
 

 
 
 
 
 
 
 
 
 
 Pottaage 
 
 of Crawfish 
 
 
 
 Mutton and Veal 
 
 i . Me a 
 plist igs SE | fy REE BEBE oS ; \ Se ae 4 4 
 Pa fe Le047 MCAICK ETT —— l(hiickbvrne ee 
 Salmon x | Gickens ana \\ 
 ; : ; F 
 er SS \Wlire Cé llifd UCWS : | SABES Tg Rabhbets roficd | \ 
 / lay \, i \ 
 
 
 
 
 
 
 
 
 ped / 
 : oe \ 
 Patty of Pigeons | | | 
 
 | & 
 | Larls 
 ] | 
 : / 
 c= Se, Ee Ste / 
 oe se ae 
 ; AON 
 ee GCE G Lae <a 
 > Gre. Noa Ra Rate 
 rs ckrrll 
 ala Lor ale 
 
 ve 
 Ha 
 \ | 
 a as fottage a. { a = he oe 
 Ce ree eee ee 
 
 Lamb OO Sallad 
 
 \ 
 _— \ 
 
 rf 
 
 Surloyn of Beef 
 
 
 
 
 le 
 bi 
 
 
 
 7 
 / 
 / 
 
 aS \ z | =A 
 ec: re 
 

 

 
 The Compleat Court-Cook, G. 91 
 
 oS ae a 
 To make a Ragoo of a Ham, with {weet Sauce. 
 
 Take fome Slices of araw Ham of Bacon, and 
 tofs them up in a Sauce-pan: Make your Sauce 
 with Sugar, Cinnamon, a pounded Mackaroon, 
 fome red Wine, and a little pounded white Pep- 
 per. When you are ready to ferve, put your 
 Slices of Bacon to this Sauce, and {queeze in 
 fome Juice of Orange. 
 
 To make a Gammon of Fifb. 
 
 Take the Flefh of Carps, Eels, Tenches and 
 frefh Salmon ; together with the Milts of Carps, 
 minced and pounded in a-Mortar with Salt, Pep- 
 per, Nutmeg, favoury Herbs, and frefh Butter. 
 ‘Then lay the Flefh of all thefe Fifh; thus mix’d 
 and pounded together, upon the Skins of Carps, 
 and form it into the: fhape of a Gammon of Ba- 
 con. Wrap it up ina new Linen Cloth, which 
 you muft few up very ftraic ; and then boil it in 
 half Water, half Wine, feafon’d with Cloves, 
 Bay-Leaf and Pepper. . Let it cool in the Liquor 
 it is boil’d in, fo ferve it.) You may likewife cut 
 it in Slices, as you do a real Gammon of Bacon. 
 
 To make a Ragoo of GIBLE TS, 
 
 Be them in Water ; and if among them you 
 id have any Cocks-combs,boil them by themfelves 
 and skin them ; then.fet the whole a fimmering 
 in flrong Broth with high Seafonings of Spice 
 and Herbs, and when you are almott ready to 
 ferve, fricaffy your Giblets in melted Bacon, 
 with a little thred Parfly and Cives; then fet 
 them again to fimmer in their own Broth, which 
 
 2 you 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 SFG, ROB a a Pea ae a 2 ea NA ERR at sea “UAT ponent 
 
 52 G. The Compleat Court-Cook. 
 
 you may thicken wich the Yolks of Eggs: So 
 ferve them in Plates or lictle Difhes. 
 
 To ftew Giblets. 
 
 Firft parboil them ;then tofsthem up in a Sauce. 
 pan as you doa Fricafly of Chickens; and put 
 them into a Stew-pah with good {trong Broth, 
 cover them clofe, and let them ftew over.a gentle 
 Fire, till the Broth is near wafted away; *' mean 
 while take a Couple of French Rolls ; fet them 
 likewife to fimmer in ftrong Broth, and when 
 you are going to ferve, place them in the middle 
 of a Difh, lay your Giblets upon them and all 
 rourid them ; potir on them fome good Mutton. 
 
 Gravy ’;*foferve them warm. 
 To make Veal GRAV Y. 
 
 C U T a Fillet of Veal into Slices, and beat 
 Ny them: Lay thentin a Stew-pan, and over 
 them fome Oniotis, Carots and Parfnips cut in- 
 to Slices) Cover your Stew-pan with’ a Dith; 
 and fet it over a Stove to fweat at firft with a 
 gentle Fire ; but in a little Time add more Fire 
 to it, and-when the Liquor the Veal has yielded, 
 is almoft wafted, and the Meat begins to {tick to 
 the Bottom of the Stew-pan, and’ is ‘come to a 
 brown Colour, moiften your Veal with ftrong 
 Broth’, féafon ic with a lietle Parfly,” half a dozen 
 Cloves;-a whole Leek, and cover the Pan again; 
 keep it fimmering three quarters of an Flour, that 
 the Veal’ may be throughly done ; then {train it 
 through a Sieve into an earthen Pan, and keep it 
 to ufe in all your Soops and Ragoos. 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook; Gi 93 
 
 To make Beef-Gravy. 
 
 Cut fome ‘Slices of''a Buttock of Beef at leaft 
 an Inch thick, beat them very well ; take a Stew- 
 pan, large:in Proportion. to the Quantity of 
 Gravy you 'would.:make, and’to your Stock of 
 Beef; put into the: Bottom of it four or five Bards 
 of Bacon:; then lay’in your Slices of Beef, and 
 upon them three or four Onions cut in Slices, 
 with fome Carots: and Parf{nips ; cover’ your 
 Stew-pan, and fet it on the Stove to {weat 
 over a gentle Fire.;\\look on it from Time 
 to Time, to fee if it has yielded its Gravy, 
 and if it have, fet it ovér a hotter Stove : When 
 the Gravy is boil’d away, and the Meat fticks to 
 the Bottony of the Stew-pan, uncover it, ‘and ftir 
 it ‘about, that the Onions, Carots' and Parfnips 
 may get’ under-moft, to brown a little; but take 
 eare they do not burn: When you fee that it has 
 taken Colour, put to it fome good Broth, till 
 you fee it to be of the Colour you would’have it ; 
 then ler ic boil for near an Hour, -and:put to it a 
 dozen Cloves, a little Parfly, and a whole Leek,as 
 itis boiling. When it is throughly boil’d, ftrain 
 it through a Sieve into ‘an earthen Pan. This 
 Gravy will ferve you when you have fone of 
 Veal, for your Soops, as likewife to moiften. all 
 Sorts of Ragoos and Cullifes. 
 
 To make Gravy of .a Partridge, or of a Capon. 
 Either of them muft be fomewhat more than 
 half rofted, and then fqueez’d in a Prefs to force 
 
 out the Gravy. There are Preffes made on pur- 
 pofe for this Uk. 
 
 To 
 
 
 
 
 
 
 

 
 
 
 
 94 G. The Compleat Court-Cook. 
 To make Mutton-Gravy. 
 
 Roft your Meat a little more than half, - then 
 prick ic with a Knife, and {queeze it in a Prefs to 
 force out theGravy:Take a Spoonful or two of good 
 Broth, wet your Meat with it, and prefs it a fe. 
 cond Time: Salt it a little and keep at in an 
 earthen Pot, to ufe as you have Occafion. ‘Thefe 
 Gravies. are very uféful in a Kitchin, to nourith 
 moft of cur Ragoos and Soops. 
 
 To make Fifh-Gravye 
 
 Take fome Tenches and Carps, prepare them 
 as for boiling; then take out the Gills, and flit 
 the Fith in two from head to Tail: Put them in. 
 to. a Stew-pan with fliced Onions, . Carots and 
 Parfnips, anda little Buccer; brown, them, as 
 dire&ed in the Receipt for Beef-Gravy ; when 
 they are enough, put in a little Flower, and 
 brown that too with the reft; then add fome 
 Fith-broth, according to the Quantity you have 
 occafion for. Strain all this through: a linen 
 Cloth, and fqueeze ic very hard : Seafon it with 
 a Bunch of favoury Herbs, fome Salt, anda Le- 
 mon ftuck with Cloves. It ferves you'to ufe in 
 all your Soops, as well as Ragoos of Fifh. 
 
 GURNETS 
 
 RE a fmall Sea-fith, that we drefs in diffe- 
 . rent Manners. 
 
 To bake Gurnets. 
 
 When you have drawn_your Gurnets, cut off 
 their Heads ; rub a Silver Difh or a Tart-pan with 
 Butter, 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, G. 95 
 
 Butter, feafon’d. with Salt, Pepper, a very little 
 Spice and favoury Herbs, fome-fhred Parfly and 
 whole Cives: Lay your Gurnets in the Difh or 
 Tart-pan, and feafon them above as under : 
 {prinkle them with melted Butter, drudge them 
 with Bread crumm’d. very fine, and fet them to 
 bake in an Oven or Baking-cover, and while 
 they are baking, prepare a hafh‘d Sauce for them 
 as follows: “Shred a few Cives, and Parfly, ‘fome 
 Trufles and Mufhrooms: Take a Sauce-pan with 
 a little bic of Butter, and fet it over a Stove. 
 The Butter being melted, put in your hafh’d 
 Cives, Parfly, Trufles and Mufhrooms, feafon it 
 with Pepper and Salt, and wet it with a little 
 Fifh-broth ; fo leave it to fimmer over a gentle 
 Fire. When it is enough.done, thicken ic with 
 a Cray-fifh Cullis, and pour it into the Difh in 
 which you intend to ferve your Gurnets ; which 
 mutt be baked till they are of a finebrown Colour; 
 then take them out of the Oven, lay them round 
 the Difh where is your hafh’d Sauce, and ferve 
 them for firft Courfe. 
 
 To broil Gurnets with Anchove-Sauce. 
 
 Having cut off their Heads, dip your Gurnets 
 in melted Butter and Salt ; then broil them over 
 a gentle Fire: Make a white Sauce as follows. 
 Put into aSauce-pan fome frefh Butter, a Pinch 
 of Flowers, a.whole Leek ; let your feafoning’be 
 Salt, Pepper and Nutmeg ; ‘wet it with a little 
 Water and Vinegar, put to ica Couple of An- 
 choves ; keep fhaking it over the Stove, and when 
 your Gurnets are broil’d and difh’d, pour the 
 Sauce upon them, and ferve them warm. 
 
 Brald 
 
 
 
 
 
 
 

 
 
 
 
 
 96 Ho The Compleat Conrt-Cook, 
 
 Broil’d Gurnets with Cray-fifh Cullis. 
 Broil che Guinets.as above, and. prepare a Sauce 
 as follows: Put into: a Sauce-pan alittle Butter 
 anda Pinch’of Flower: Seafon in withSalt, Pep. 
 per; Nutmeg, and a whole Leek ;. put to it''a 
 little. Water and Vinegar; together with a Spoon- 
 ful-of Cray-fifi Cullis and fome Capers; keep 
 turning it, over;the-Srove;. and when the Sauce’ 
 is ready, difh-np. your Gurnets and pour it upon 
 them fo ferve them for firft Courfe. 
 
 aaa yeaa a TA SOTO 
 
 
 
 H. 
 To drefs.H ADDIOCAKAS. the Dutch Way: 
 
 EIN G fcal'd and gutted, gafh them with 
 
 a fharp Knife into the Back-bone on both 
 Sides, and throw, them into,cold Water for: an 
 Hour ; then: boil them in Salt,' and Water and 
 Vinegar. They will boil in lefs>than half an 
 Hour, but that according to the Bignefs ; only boil 
 them till they will. come fromthe Bone. Then 
 for your Sauce, take Turneps, cut them as 
 fmall as Yolks of Eggs; and boil them tender in 
 Water and Salt. .In Holland they boil ‘them. with 
 the Fifth, and.they take very little. more boiling 
 than they, becaufe they are: better -than: ours ; 
 buteif you boil Exglih “Turneps;:you: mutt boil 
 them .a little-before -you: put inyour Fifh ;, but 
 you tuft) not boil:your Turneps fo tender, as: if 
 they. were to eat ‘with Beef or Mutton; then 
 drainthem fromthe Liquor, and put two or three 
 Dozen of-Turneps, according to, the bignefs of 
 your Difh, into a Pound of drawn Butter, and 
 alittle fine minc’d Parfly : So put your Haddocks 
 
 into 
 

 

 
 Second “7 ‘ = Be Cour “fi 
 
 Green Geefe \ ¥ 
 Ro/te a } 
 
 
 
 
 
 Courfe 
 
 
 
 Pott Lge 
 2 Pullets 
 
 
 
 
 
 
 
 
 
 
 
 
 Mutton de Veal 
 R ofted 
 
 
 
 
 
 
 
 
 
 
 Gickens tr ‘ta ot 10 
 &k Pett Pattys 
 
 
 
 
 
 
 
 Mackrel 
 
 Stewd Car ps 
 
 nage fea) 
 F,- ench Bed 
 
 
 
 en 
 
 
 
 YQ 
 
 
 
 
 
 \ 
 
 Virgin Fillets / 
 
 
 
 
 Chickens 
 4. Rabbets 
 
 
 

 
 The Compleat Court-Cook. H. 97 
 
 into your Difh, and Sippets under. them, and 
 pour your Turneps and Sauce over them, throw a 
 little minc’d Pay fly about your Difh, fo ferve | it. 
 You may do Whitings or Soles the fame way. 
 
 To rofta HAR E. 
 
 ARD one Side of it, the other not+ then 
 fpit it, and while ‘it ‘is rofting bafte it with 
 Cream! Serve it with {weet Sauce, or a Poivrade. 
 
 To dre{s a Hare the Swils Way 
 
 Cat it in Quarters and lard them ; ftew them 
 in good Broth feafon’d with Salt, Pepper, Cloves, 
 anda little Wine; wheh'they are ftew’d, tofs up 
 the Liver and Blood in a Sat ce-pan, with a lic- 
 tle Flower, mix it all together, put to it a Drop 
 of Vinegar, with fome Capers and ftoned Olives. 
 So ferve it warm. 
 
 Tomakea HAS H o f Mutton. 
 
 OST alLeg of Mutton, take off all the 
 
 _ Skin, cue the Fle a from the Bones, -and 
 lay it ona clean Table, with fome Cives and 2 
 little Parfly, a little bord H lam, fome raw Tru- 
 fles and Mifhtooms: Hath I 
 put it into a Sauce-pan, fea 
 Salt, anda Slice of Feintentl pour toit fome Veal- 
 Gravy and fome oedings ‘of : ind : 
 with a 1 Cullis of Vea land EF 
 three T urns over the 
 Plates or lite! Dithes 
 likewife to make Petty- 
 
 
 
 
 
 
 
 
 
 
 
 
 will ‘fer you 
 
 
 
 Lo 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 its a 
 
 SFA SIRT. capeeey = 
 
 98 HH The Compleat Court-Cook. 
 
 To make a Hafh of Partridges. 
 
 Having pick’d and drawn your Partridges, par- 
 boil them, then bard and roft them: when they 
 are rofted take off the Skin, bone them, and lay 
 the Flefh on a Table, with a little of a Ham of 
 Bacon, fome Parfly. and Cives, raw Trufles and 
 Mufhrooms : Hafh all this together, then put it 
 into a Sauce-pan, feafon it with Pepper, Salt, 
 and a Slice of Lemon, moiften it with Veal- 
 Gravy, and the Effence of a Ham, of each an 
 equal Quantity, and thicken ic with a Cullis of 
 Partridges, [which fee in Letter C.] give your 
 Hath two or three Turns over the Stove, fo ferve 
 it in Plares or little Difhes. Make Hathes of 
 Fowls and Pheafants in the fame manner. 
 
 To hafh a Carp. 
 
 Scale a Carp, skin it and bone it; hafh the 
 Flefh, put it into a Sauce-pan, and dry it a litrle 
 over the Fire till ic grows white; then lay it 
 again on the Table, put to it a few Mufhrooms 
 and Trufles, fome Cives and Parfly, all fhred ver 
 fmall, and mix’d well together ; Put fome fre 
 Butter.in a Sauce-pan and fet it over aStove ; put 
 to it alittle Flower and make it brown, then put 
 in your Hath, give it twoor three Turns over 
 the Fire, feafon it with Salt, Pepper, and a Slice 
 of Lemon, moiften it with good Fifh-broth, and 
 thicken it with three Spoonfuls.of a Cullis of 
 Cray-fith or other Fifh. So ferve it hot for fir 
 Courfe. _Wemake Hafhes of Salmon, and Trouts, 
 as alfo of Barbels and all white Fith, in the fame 
 manner. 
 
 % 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. H. 99 
 
 To dre{s frefh HERRINGS. 
 
 FTER having gutted them through the 
 
 Gills, rub them over with melted Butter, 
 drudge them with very fmall Crums of Bread, 
 and broil them on a Gridiron. You may ferve 
 them with a white Sauce, made of frefh Butter, 
 Salt, Pepper, Vinegar and Muftard. Thofe that 
 love not Muftard, may make ufe of a little Flower 
 to thicken the Sauce. We ferve them likewife 
 with a brown Sauce ; to which end we brown 
 fome Butter, and mix with it fome favoury Herbs 
 fhred very f{mall, fome Salt, Pepper, Capers, 
 Anchoves, and a Drop of Vinegar, or green 
 Goosberries in their Seafon, Herrings are proper 
 only for firft Courfe. 
 
 To drefs HOGS Ears. 
 
 HEN they are well {calded and clean’d, 
 
 V ¥ garnifh the Bottom of a Kettle with Bards 
 of Bacon, and Slices of Veal, feafon’d with Sal, 
 Pepper, Nutmeg, Cloves, pounded Coriander- 
 Seed, a Stick of Cinnamon, Bay-Leafs, Bafil, 
 Onions, Slicesof Lemon, Parfly and Cives; then 
 Jay in your Hogs Ears, feafon them over as under, 
 cover them with Slices of Veal and Bards of Ba- 
 con, and put as much Warer with a Quart of 
 White Wine as will juft. cover them. Melt a 
 Pound and a half of Hogs-Lard, and put to it: 
 Cover the Kettle and let it ftew over a gentle 
 Fire: When they are enough, fet them by to 
 cool in the Kettle; then take them our, and 
 drudge fome of them as you do Hogs Feet, 
 and broil them ;.fo ferve them in Plates. or lit- 
 tle Difhes. The reft of them that you do not 
 Ki 2 drudge 
 
 
 
 
 
 
 

 
 
 
 100 H. The Compleat Court-Cook. 
 
 drudge, you may cut in little Slices, and tofs 
 them up in-a Pan: with «a little meleed Bacon, 
 fome fhred Cives and Parfly ; then put fome Gravy 
 to them, fet them to fimmer.over a gentle Fire; 
 and when they are enough done, take off all the 
 Far, put to them fome,good, Cullis of ;Veal and 
 Ham, together with. a little Muftard and Vine- 
 gar ; fo ferve them hot in Plates or little Dithes. 
 
 To drefs « Hog’s or Boar's Head, 
 
 Sindge it in a clear Fire ; then rub. it foundly 
 with a Piece of Brick to. take off_all the Hair, 
 after which f{crape it. with a Knife and clean it 
 well. Then bone it, taking out the two Jaw- 
 bones and the Snout; cleave it underneath, fo a5 
 it may hang together by the upper Skin. Lard it 
 with large Lardons feafon’d with Salt, Pepper, 
 pounded Cloves. Coriander:feed, Mace, fome 
 fhred Cives and Parfly ; when you have larded 
 it well, feafon it high with Salt, Pepper, Gloves, 
 Nutmeg, pounded Coriander-feed and Mace, 
 Bay-Leafs, Bafil, Marjoram,.a little Rofemary, 
 fome Onion, Parfly, Carots,; Parfnips and fliced 
 Lemon; cover it with. good Bards of Bacon, 
 wrap it up ina Napkin, bind it well about with 
 Packthread, and put it into a Boiler ; fill it with 
 half Wine, half Water, and fet it to boil overa 
 gentle Fire ; whenit is enough, fet it to cool inthe 
 Liquor it was boil’d in, that it may take the Relifh 
 of it. When it is cold, take it out of the Nap- 
 kin, make it very clean, and ferve it on a clean 
 Napkin, garnifh’d with Parfly. Note, That the 
 leaner the Hog’s Head is, the better. 
 

 
 The Compleat Court-Cook, Vy 10% 
 
 
 
 emer 
 
 
 
 
 
 I. 
 To make JELLY of Harts-Horn. See Blanc-manger. 
 
 AKEoa Pound ‘of Harts-Horn, put-it ina 
 
 -| clean: Pot, ‘with: fix Quarts of Water, and 
 let it boil over!a- gentle’ Firestill it comes to 4 
 Jelly ; ifthe Harts-Hornis good, you;may boil 
 two -Quarts away, -fonktharsyou will have. four 
 Quarts-of Jelly:; take out aylittle in a Spooa, to 
 cool’; when you findsit to-hang on your Spoon, 
 itis enough: Takeicare to.makeit alittle fironger 
 in the Summer than the Winter. Boil your Stock 
 off thus the Night before you ufe it; next Morn- 
 ing take it up and leave the Grounds; but you 
 muft remember to ftrainat from the Harts-Horn 
 when it is hot, then put it into a clean Brafs- 
 Dith, cold. If you have four Quarts of it, put 
 toita Bottle of Rhenifh Wine, beat up the Whites 
 of ‘eight Eggs to a Froth, and, put to it likewife 
 twelve ‘Cloves, two, Blades of Mace, as big as 
 your Finger of Cinnamon. Thefe Ingredients 
 being ‘mix’d cold in a well-tinn’d Brafs-Difh or 
 little Pot, fet your Stock over a clear Fire, ftir- 
 ring it with a clean Ladle, and pour it in as if 
 you were cooling any Thing, to mix the Whites 
 of your Eggs well with your Jelly ; fo after it 
 has boil’d up two or three Minutes, put to it the 
 Juice of fix or eight Lemons, But you muft re- 
 member when you put in your Wine, to put in 
 half a Pound of Loaf-Sugar, you may {weeten it 
 orfharpenit according to your Difcretion, and the 
 Palate of theEatet.-; Let in boil'up.two Minutes 
 aiter you putin you Lemon-Juice, and, when yon 
 fee it finely.vcurl’d and,of a-pure white Colour, 
 . T 3 have 
 
 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 wh 
 
 
 
 

 
 
 
 
 
 
 oe Ki Fhe ompleat Court-Cook. 
 
 have your Swan-Skin Jelly-Bag hang on a clean 
 Difh or Sauce-pan, then pour your Jelly foftly 
 into it with your Ladle. Put back the firft Quart 
 or two that runs through into your Jelly-Bag 
 foftly, till your Jelly is as clear as Rock-water. 
 If in Winter-time, you had beft let your Jelly run 
 by the Fire; for in the cold, it will be apt to {top 
 in the Running. So you may fic up your Jelly- 
 Glaffes; or China fit for: your Ufe.. You may 
 make this Jelly, in Cafe of Neceffity, of two 
 Gangs of Calves-Feet. Inbuying of your Harts- 
 Horn, you muft take care, becaufe there is a 
 ereat Cheat in it! For fome {crape Bones inftead 
 of Hlarts-Horn, and then it will neither be fo fine, 
 nor make fo great'a Quantity of Jelly. 
 
 
 
 K. 
 KID 
 
 i S. a Meat little nfed now-a-days at the beft Ta- 
 
 bles It is drefsd in the fame manner as 
 Lamb, whofe Flefh ic refembles, fave only that 
 tis fomewhat dryer. See in Letter L. the diffe. 
 rent Ways of dreffing Lamb, and drefs your Kid 
 accordingly. 
 
 
 
 atte SP EEE OE LTP EET CLE OA CELE TLE TESOL TE ICL OO IEE, 
 
 on 
 LAM B. 
 
 a Paste eae ; 
 To vot a Quarter of Lamp. 
 
 
 
 ARD one half of it, and drudge the other 
 fi» Very well with {mall Crums of Bread ; wrap 
 it up in Paper before you lay ic down, for fear it 
 fhould 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, UL. 103 
 
 fhould burn: When it is almoft rofted, drudge, as 
 before, the Part of ic that is not larded, with 
 Crums of Bread, adding to them fome Salt, and 
 Parfly fhred very fmall; make a brisk Fire to 
 brown it well, and ferve it with Juice of Lemon 
 
 or Orange. 
 To make a Ragoo of Lamb. 
 
 Cut a Quarter of Lamb into four Pieces, lard 
 it, and tofs ic up a little in a Sauce-pan to brown 
 it ; Then ftew it in good Broth with Sale, Pepper, 
 Cloves, Mufhrooms, and a Bunch of Herbs, 
 When itis enough, put to it fome Veal-Cullis, 
 and ferve it, 
 
 Another Ragoo of Lamb. 
 
 Roft a Quarter of Lamb, and when it is near 
 rofted, drudge it well with Crums of Bread. 
 Put into the Difh you intend to ferve itin, a Cul- 
 lis of Veal, with an Anchove, afew Cives, fome 
 pounded Pepper, Sale and Juice of Lemon: 
 Heat it alittle, lay your Lamb on this Cullis; fo 
 ferve it. 
 
 To dre{s Lambs Trotters: 
 
 Scald them well and boil them ; then take out 
 the Middle Bone, and ftuff them with a good 
 Farce, dip them in beaten Eggs, drudge. them 
 well with crumm’d, Bread and fry them brown: 
 i your Garnifhing be fry’d Parfly;. fo ferve 
 them. : : i 
 
 4 LA M- 
 
 
 
 
 
Nae eee nn nnn kmiahie, Ae cuca 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 m4 L Fhe Compleat Court-Cook: 
 
 LAMPREY S- 
 
 A RE a Sea-fith, very ‘like an Eel: They are 
 found likewife in fome Rivers: Weeat them 
 either fry’d or broil'd, as follows. 
 
 ry 
 
 40 ~Y LiAgpreys., 
 
 y 8) eae ee | en 
 Bleed them and 
 
 them-in-hot Water to takeoff theirSlime, and cut « 
 
 
 
 them ih: Pieces. Fry them in clarify’d Burcer, 
 
 with ‘a Jittle fry'd Flower, White Wine, Salt, 
 
 Pepper, Nutmeg, a Bunch ‘of fine’ Herbs and 
 
 a Bay-Leaf; fry all this together very well, then 
 7, 
 
 : } Mnnad mate E a nare= : 
 put in the Blood, with a few Capers; and ferve 
 
 it hoe. 
 To dre{s Lampreys with [weet Sauce. 
 
 Having flimed and cut them in Pieces, take 
 out the String that runs along their Backs : Tofs 
 them up in Butter and~a little fry’d Flower till 
 they are brown; then add fome red Wine, a 
 little Sugar, Cinnamon, Sale, Pepper, and two 
 or three Slices of Lemon: When they are enough 
 done, put inthe Blood, give them a Turn or two 
 more; fo difh up your Ragoo and ferve it hot. 
 
 
 
 To broil Lampreys. 
 
 Having taken off the Slime, cut them ‘in Pieces 
 as you do Eels that you do intend to broil. Mele 
 fe a Lump of Butter, and put to it fome fhred Cives, 
 He Wii Parfly, and favoury Herbs, with Pepper and Salt; 
 
 put your Pieces of Lamprey into the Sauce-pan, 
 and ftir it all well together ; Then take them out, 
 al drudge 
 

 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 Cour fe 
 
 ct 7 a woes ee 4 , 
 Pelond 4 - Cour fe 
 os ve ~ i 
 [a esas oie \ 
 j f VPCCIL CECE | 
 
 Ro fie Ya 
 
 
 
 
 
 y : a Pat lage 
 re / of Cra wfs Ah 
 
 Sot rte me emmnteN es Aen Samar rE ee 
 
 
 
 
 
 
 
 Salmon 
 
 \ 
 eS ae 
 
 Ve cal Ragow 
 
 \ 
 oe 
 
 een 
 = 
 
 
 
 
 
 Mackrrl vrabhs xLobfters ~ S 1-5 driuchokes 
 4 3 se SOT ag | 
 \ / Se eo \ } 
 ra % 
 \ / 
 
 / \ 
 wf es rs 
 
 / £ 4 , f 
 Turkve Chickens & J 
 xX ie wtb Pigeons 
 
 pone 
 
 Cheun of Mutton 
 and. Collops 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, L. 108 
 
 e them with very fine Grums _ of. Bread, 
 d broil chem over a gentle, Fire... Serve them 
 ce made as follows: Take-a 
 put it into a-Sauce-pan 
 wer, and: brown it:..Add 
 om Parfly and Mufhrooms,,-all thred 
 very {mall, a few. Capers, and.an Anchove, and 
 eafon the whole with Pepper and Salt; moiften 
 with a little Fifh-Broth,. and thicken it with 
 a Cray-fifh or other Cullis. Pour this Sauce ins 
 to the Bottom of your Difh, lay, your.Lamprey 
 all round it, and-ferve them hor. 
 
 We ferve it likewife with a fweet Sauce made 
 with Wine or Vinegar, a Lump of ,Sugar,-a 
 {mall ftick of Cinnamon and a Bay-Leaf, all 
 boil’d together. Then we take out the Cinna- 
 mon and Bay-Leaf, pour the Sauce into.a Difh, 
 and lay.the broil’d Lamprey round it :, So ferve it 
 warm. 
 
 Sometimes we ferve a broil’d Lamprey with 
 Oil in this. manner... We take fome Oil and 
 Vinegar, Pepper, Salt, a little Muftard, one An- 
 chove, a few Capers and a little Parfly, fhred 
 very fmall; we beat all this together in a Por- 
 ringer, then pour. it: into a Saucer, which we 
 place in the middle of the Difh, and garnith it 
 all round with.our Lampreys ; {0 ferve it. 
 
 At other ‘Times we ferve our broil’d Lamprey 
 y, in Plates or little Dithes, 
 
 ct es 
 
 
 
 lanl 
 
 — 
 
 tO 
 3 
 —, 
 (@) 
 
 | 
 
 Web 
 
 Tort LARKS, 
 
 MX7E never draw our Larks that we intend to 
 
 toft, nor cut off their Feet, but traf 
 them handfomely on the Back of them. We lard 
 them with {mall Lardons, or elfe fpit them on a 
 
 wooden Skewer, with a little Bard of Bacon be- 
 
 tween 
 
 
 
 
 

 
 
 
 06 Li The Compleat Court-Cook. 
 
 tween two. When they are almoft rofted, we 
 drudge them with powder'd Salt and very {mall 
 Crums of Bread; then give them a Turn more 
 onthe fpit, and ferve them with Verjuice, Pep. 
 
 er and Salt, and fome Juice of Orange, having 
 rubb’d the Difh with a Shalot. They are like- 
 wife eaten dry with Salt and Orange. 
 
 To dref{s Larks in Ragoo. 
 
 Having drawn your Larks, tofs them up in 
 melted Bacon, with an Onion ftuck with Cloves, 
 and fuch Ingredients as you have to put to it, as 
 "Trufles, Mufhrooms, Capons-Livers, Oc. Tols it 
 all up together, and if you have no Cullis, pow- 
 der ic witha little Flower ; Then moiften it with 
 good Beef or Veal-Gravy : Let it wafte away to 
 the Degree it ought ; then beat up an Egg ina 
 little Cream, with fome fhred Parfly amongft ic; 
 pour this into your Stew-pan, give it a Turn or 
 two over the Stove to thicken it, and take off the 
 Fat at the fame Time: Then fqueeze in fome 
 Juice of Lemon and ferve it. 
 
 eS Ta Cs. 
 To farce Lettuce 4 la Dame-Simone, 
 
 T AKE fome Cabbage-Lettuce, and but jut 
 dip them in fcalding Water to blanch them, 
 then take them ouc and drain them. Take the 
 Breafts of a rofted Capon or Pullet, hafh it with 
 fome boi?’d Ham, and fome Mufhrooms, a little 
 Parfly and fome Cives, a little blanch’d Bacon, 
 the Crum of a French Roll foak’d in Cream, and 
 the Yolks of four or five raw Eggs. Seafon this 
 with Salt, Pepper, favoury Herbs, and Spices : 
 
 ae When 
 

 
 The Compleat Court-Cook. L, 107 
 
 When it is minced very {mall, pound it all in a 
 Mortar. Next fqueeze your Lettuce one by one; 
 then hold them in your Hand by the Sralk, and 
 fpreadthem Leaf by Leaf without breaking them, 
 till you come to the dittle Heart, which you muit 
 take out, and in the Room.of it put fome of the 
 Farce, and raife up all the Leafs one by one over 
 it; then bind it about with a Packthread, and 
 continue to farce all the Lettuces in like manmer. 
 Next, take two Pounds of a Fillet of Veal, cut 
 it in Slices, and Jay them on the Bottom of a 
 Stew-pan, with fome Bards of Bacon and fome 
 Slices of Onion ; then cover it and fet it a {weat- 
 ing over a Stove: When you find it begins to 
 flick, put in a little Flower, and ftir it about 
 with a Spoon over the Stove, that it may brown 
 a little: Moiften ic with half Gravy, half Brorh, 
 and féafon it with Salt, Pepper, Cloves, a Bay. 
 Leaf, Bafil, Parfly, and a whole Leek. Piace 
 your farc’'d Lettuces on the Bottom of a Stew-pan 
 and pour the Braife upon them, to ftew them in 
 ir, When they are enough done, if you would 
 ferve them with a white Sauce, take them out of 
 the Stew-pan, unbind them, drain them well, and 
 put them again into a Stew-pan with a whice Cullis, 
 {See the Method of making it in Letter C. ] 
 which muft be thicker than for a Soop: Set your 
 Lettuces to fimmer in the Cullis, lay them hand- 
 fomely in the Difh, and ferve them for Hors: 
 @ Ocuvres in Plates or little Dithes. 
 
 When we ferve thefe Lettuces with a brown 
 Sauce, inftead of the white Cullis; we make. ufe 
 of the Effence of a Ham: See howto make itin 
 LetterG. Article Gammon. 
 
 At other Times we ferve them with a Ragoo of 
 Mufhrooms, or of Trufles. We ufe them like- 
 wife to garnith all Sorts of Soops de Santé; but 
 ee then 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 vo8 Li: The Compleat Court-Cook. 
 
 chen inftead of ftewing them 4 Ja Braife, we-boil 
 them in good ftrong Broth. 
 
 Laftly, we fometimes fry thefe Letruces ‘2: 
 Dame-Simone, as follows. © When they are ftewed 
 dla Braife, we take them up, unbind the Pack: 
 thread, and fer them a draining ; then we beat 
 up three or four Eggs,and dip the Lettuces in 
 them one by one ; and drudge them’ with’ the 
 Crum of the whiteft Bread, crumm’d very-liniaib; 
 after which we fry them in Hogs-Lard till they 
 are very brown, :and then'ferve them on a folded 
 Napkin, with fry’d Parfly, for Hors-d’ Oeuvres. Wé 
 likewife ufeithem to garnifh’our Difhes of the 
 firft Courfe. 
 
 To make a Ragoo of Lettuce. 
 
 Take the Cabbages of the Lettuce, blanch 
 them in boiling Water, throw them into cold 
 Water, take them out and°fqueeze them well; 
 then ftew them 2 ia Braifeias above. When they 
 are ftewed, ferthem a draining, cutthem in 
 Dice, and fer rhem to fimmer in fome Effence of 
 Ham and aclear Cullis. -: We ferve thefe Letruces 
 under a Leg of Mutton, or ‘with: Partridges, 
 Chickens, Pullets, Ducks 2 Ja Braife; Gres in the 
 {ame manner as we do other Ragoos of Legumes. 
 
 Befides, we have another Way of making 
 this Ragoo. Inftead of ftewing the Lettuceod Is 
 
 Braife, when they are blanch'd and fqueez d°dry, 
 wecut them in Dice, and put them into aSauce- 
 pan, to fimmer in’ Veal-Gravy, and when we are 
 ready to ferve, we pour on themfome Cullis, 
 and the Efvence of aliamy and-ufe them as above 
 
 
 
 for our Difhes of the firft 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, L. 109 
 
 To ftew Cabbage-Lettuce. 
 
 Let your Cabbage-Lettuce be clean wath’d in 
 feveral Waters ; take'twelve for a Plate, boil them 
 up in a Brafs-Difh of boiling Water, half an 
 Hour ; then take them up with a Skimmer, and 
 throw them into..cold Water, f{queeze the Water 
 from. them one -by .one, with your Hand, and 
 place them into a little Sauce-pan; put to thema 
 quarter of a Pound of Butter, mix’d with a quar- 
 ter of a Spoonful..of Flower, a Blade of Mace, 
 a Bit.of Bacon as big as your Thumb, ftuck with 
 fix Cloves, put to them as much Veal-Broth as 
 covers. them quite ; a little Pepper and Sale; 
 put them. over a clear Fire an Hour before you 
 ule them, or more, according to the oldnefs of 
 your Lettuce; for -your Summer-Lettuce. will 
 not take half che Boiling that ,.Winter-Lettuce 
 will do ; when your Broth is boil’d down as thick 
 asa Cream about.your Lettuce, pour over it a 
 little drawn Butter,. and fhake. your Sauce-pan 
 till ic leers together. like a-Fricafly, but tofs ic not 
 for fear of breaking your Lettuce : Then flide it 
 all.out at once into your Plate. or little Dith, 
 throwing out the Bit of Bacon and..Blade of 
 Mace. Let your Garnifhing be: fome Toafts of 
 Bread, or fry’d Bread about three Inches long, 
 and two Inches broad each. This is proper for 
 a Plate or little Difh for Supper, or to put under 
 
 JP 
 
 
 
 boil'd Chickens for Dinner; then you may add to 
 
 ita little Cream, and the Yolk of an Egg, juft 
 
 as you-ferve it.. So ferve ic. : 
 
 aouas may ftew. Celery. or Endive. the fame 
 ay. 
 
 L i- 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 lt aay 
 
 RR ner NAc EN NIT SSSI EN STN ISS CATT TIT a 
 
 t10 L. The Compleat Court-Cook. 
 
 
 
 seine E 
 
 ET V £8 8. 
 To drefs Livers in Cauls. 
 
 
 
 rman A KE the Livers of any tame Fowls, as Tur- 
 
 keys, Geefe, Capons, Pullets, ec. Take the 
 leaneft and mince them with blanch’d Bacon and 
 Marrow, fome Trufles,Mufhrooms and Veal-Sweet- 
 breads, a few Leeks, a little Parfly, and the Lean 
 of a boil’d: Ham of Bacon; mince all this very 
 {mall and bind it with Yolk of Eggs. “Cut a Calf’s 
 or Sheep’s Caul in Pieces, according to the Big- 
 nefs of your Livers, fo as that you may roul 
 them init. Lay fome of this Farce on the cut 
 Gaul, and a fat Liver upon it ; then fome more 
 of the Farce, then another Liver, till you have 
 jaid the whole on the Caul. Then lay che Caul 
 with thefe Livers, that-you havethus order’d ona 
 Sheet of Paper, to fry it in melted Bacon ; or 
 elfe put them into a Pafty-pan,,and bake them in 
 the Oven. When they are enough, let the Fat 
 drain away from them, lay them in a Difh, pour 
 fome warm Gravy on them, feafon’d with a little 
 Pepper and Sale, {queeze in fome Juice of Orange, 
 and ferve them hot. 
 
 To drefs a Calf’s Liver ina Caul. 
 
 Take the whiteft Calf’s Liver you can get; 
 take off -the under Skins, and fhred the Liver 
 very fmall, and with it a Ragoo of Mufhrooms 
 and Trufles and a little Parfly ; Roft two Onions 
 in\hot Embers, and then pull off the outmoft 
 Coats: Pound a dozen Coriander-Seeds and half 
 a dozen Cloves, and put the Onions to them: 
 
 When 
 I 
 

 
 The Compleat Court-Cook, LL, 1% 
 
 When they are pounded together, take them out 
 of the Mortar, and mix them with the Calf’s 
 Liver. Beat up the Yolks of eight new-laid Eggs 
 in a Sauce-pan with half a Pint of Milk and a 
 Pintof Cream; make it boil over a Stove, and 
 take care that it do not curdle. Take a Pound 
 of Sewet, fhred it as {mall as poffible, half mele 
 it in a Sauce-pan, and pour it into your Cream; 
 then put to ic your hafh’d Liver, and mix it all 
 well together, feafoning ic with Salt, Pepper, 
 and favoury Herbs. ‘Take a Stew-pan and fpread 
 a Caul within it, but fo that ic may come four 
 Inches all round over the Edges of it. When 
 your Farce is cold, put it into the Stew-pan, 
 where you have laid your Caul, form it into the 
 Figure of a Calf’s Liver, and fold it up in the 
 fame Caul: Then turn it upfide down in a Pafty- 
 pan or Silver-Difh, rub ic with a beaten Egg, 
 drudge with Crums of Bread very {mall and bake 
 it in an Oven: Take care-that it be of a fine 
 brown Colour ; fo ferve it hot for the firft Courfe. 
 
 To drefs a Calf’s Liver a la Braife. 
 
 Lard it with large high-feafon’d Lardons. 
 Take a {mall Pot of the Size of your Liver ; 
 garnifh it with Bards of Bacon and Slices of Beef, 
 cut thin and feafon’d with Salt, Pepper, Spices, 
 and favoury Herbs, flicd Onion, Carots and 
 Parf{nips, fome fhred Parfly, and-a whole Leek : 
 Put your Liver into the Pot, and feafon and co- 
 ver it above as beneath. Cover your Pot, and put 
 Fire over and-under it. Make a Ragoo with 
 Veal-Sweetbreads, Cocks-combs, Mufhrooms, Ar- 
 tickoke-bottoms , or Afparagus-tops, according 
 to the Seafon; tofs it up in a Sauce-pan with 
 melted Bacon; when it is ready, take off the 
 Fat 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
einrreraamip ties ry nec praniesnercaie tee rete ca te See Rea a, TW a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 112 L. The Compleat Court-Cook. 
 
 Fat very cleah, and thicken it with a good Cullis 
 of Veal and’ Ham. When your Calf’s Liver is 
 enough doney take-it out of the Pot, lay it ina 
 Pith, pour your Ragoo upon it, and ferve tt hot 
 for firft Courfe. 
 
 At other Times we ferve this Calf’s Liver 
 drefed. 2 la Broife; with a hafh’d Sauce, or with a 
 Ragoo of Succory or of Cucumbers, or with 
 fliced Ham as follows. 
 
 Cut fome thin’ Slices of a Ham of Bacon and 
 lay them onthe Bottom of a Stew-pan ; cover it, 
 and fet your Hamia f{weating : When it begins to 
 flick, moiften ir with Gravy, let it boil a little, 
 and thicken it with a Cullis of Partridges, 
 or with an ordinary Cullis. When your Calf’s 
 Liver is ftew’d 2 la Braife, as before, lay it into 
 your Saingaraz, and pour it on your Liver; fo 
 
 ferve it hot. 
 To roft% C alf’s Liver. 
 
 Take a Calf’s Liver, lard it with {mall Lardons; 
 faften it to the Spit, and roft ic at a gentle Fire: 
 When it is rofted, ferve it with a Poivrade, or 
 with good Gravy. 
 
 To dre{s Livers with Mufhrooms. 
 
 Take the Livets of tame Fowls, and after ha- 
 ving cut off theGalls, take a Tart-pan, cover 
 the Bottom with Bards of Bacon, and lay the 
 Livers upon them ; feafon them, then cover them 
 with other Bards, and fet them to bake in the 
 Oven, taking care that they dry not too much; 
 take {ome Mufhrooms, pick and-wath them well; 
 dry them over the Stove, then lay chem in a Diff 
 with a little Bacon and a Drop of Vinegar ; Tof 
 
 up 
 

 
 ed 
 
 
 
 
 
 
 First Corfe Second 
 
 
 
 Courfe 
 
 
 
 
 
 
 
 
 
 1 Pheafant 
 
 4 Partridg es 
 i v7 
 
 4. Chickens 
 
 
 
 
 
 
 Po ttage de Sante 
 
 
 
 
 
 
 
 
 
 
 
 
 5 s 
 Cheyn of Beef 
 cutt nr Ribbs 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 H O7DdS fe et 
 
 and. Ears 
 
 Pullets 
 Bullion blanc 
 
 4 
 Crean Tart 
 
 Lamb Pre 
 
 oe 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Mush 
 -100mSs 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stewa Carps 
 with Shrimps c& 
 
 
 
 
 
 
 
 Boyld Pudding « 
 Baked Pudding 
 
 weg and Loyn of 
 
 , Tanzte 
 Mutton Rofted . 
 
 Oyfter fauce 
 wn 
 
 
 
 Sweethrea ds 
 
 forst 
 
 
 
 
 
 
 
 
 
 Stoekfif~h Pre 
 
 
 
 
 
 
 + Tea Ls 
 
 Supe Vernufellr 
 ; oa Wild Ducks 
 
 
 
 
 
 
 Turkie and. Cheyn 
 
 a a 
 of Porke rofted 
 
 
 

 
Svc 
 
 POT ry nent 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. M. 113 
 
 up by themfelves fome Slices of a Ham with a lic- 
 Flower and a Bunch of Herbs, in melted Bacon; 
 then add to it fome Veal-Gravy that has no Sale 
 jn it; and boil the Livers and the Mufhrooms af. 
 ter they are well drain’d, all in the famé Sauce. 
 Take off all the Fat, and ferve it warm. 
 
 
 
 M. 
 To defi MACKAREL. 
 
 FTER having gutted them, either flit, 
 or gafh them along the Back and then lay 
 them awhile in Salt and Oil, Pepper and Fennel ; 
 wrap them up in the fame Fennel and broil them. 
 Let your Sauce be clarify’d Butter, favoury Herbs 
 hafh’d very {mall, Nutmeg, Salt, Fennel, Goos- 
 berries, Capers.and a Drop of Vinegar. At ano- 
 ther Time, when they are broil’d, ferve them 
 with fry’d Parfly, clarify’d Butter, Salt, Pepper, 
 and a Drop of Vinegar. HA 
 We likewife ferve them in Soop, after having a 
 for that Purpofe fry’d them in clarify’d Butter, 
 and then made them fimmer in good Broth either 
 of Fifh or Herbs: Let your Garnifhing be a Ra- 
 goo of Mufhrooms.and fome Capers. 
 
 MARINADE Hi 
 
 [Sa fort of Sauce or Pickle, in which we fteep 
 certain Things, whofe Tafte we would heigh- 
 ten, and render more agreeable to the Palate: 
 We marinade many forts of Things, either to 
 garnifh other Difhes, or to make Difhes of thein. 
 We garnifh our Pricaffees of Chickens with ma- 
 tinated Chickens: A Marinade of Veal ferves us 
 to 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 2. 
 
 na ote Poy i{e 
 TIGZCS, ce, .v 
 
 es 
 ES : 
 kewife fervetor Dithes of 
 
 
 
 
 
 
 
 
 
 Soa Se 
 2 Marinade of Chickens. 
 : try? ¢ n yd la 1 
 Cut your Quarters, and lay them 
 oe Spee es Ota ce se 
 to marinate riOUrs im yuice OF Lemon, 
 
 and Verjuice or.Vin gar Salt, Pepper, Cloves, 
 
 Cives and Ba ‘Ee = 2afs. Then make a Batter with 
 
 Sune , Salt, Water, one or two Eggs; and fome 
 
 lted ere : ae iaving well beaten all this 
 
 her, drain your Ch ickens W ell and dry then 
 ip t 
 
 
 
 
 
 ret 
 Ath a clean } Napkin, dip them in the Batter, and 
 fry them in Hogs-Lard : When they are elie to 
 
 a good Colour, lay them in a, Difh with fry 
 Parfly, and ferve them for the firft exe Or 
 Hirs-d Ocwvres.; or ule them for ‘Garnifhing 
 
 Note, We fometimes.drudge thent, well with 
 Flower inftead of dipping them in Batter; bu 
 then the Hogs-Lard muft be very hot, before. you 
 put them into the Pan. 
 
 
 
 To marinate Pigeons and Partridges. 
 
 
 
 —_ ‘ oe - 7 
 Tn wwngvrnatke. Won ua ofe 
 LOMATIBATE Y Cab Cutlets. 
 
 eep thei 
 an bhd’d lirtle 
 epper, Salt, 
 {ome 
 
 
 

 
 Bay- nae ea 
 dr ain them well, i eh a ee Cloth, 
 dip them in Batter a5 sae or elfe Hay 
 drudge them well-with Flower ; fry them andufe Hal 
 
 them as you do your marinate 4 Chicka! 18, : Ha 
 
 
 
 
 : “dea 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To marinate Filh. 
 
 We likewife marinate Fifh in the fame manner; 
 then we ik dee é them with Flower, fry chemin Cty. 
 
 
 
 
 o* a 
 rified, Butter, and ferve them with “ry” d Parfly’ or 
 with the following Sauce.. ‘Tofs. up in clarify’ d 
 Butter, fome Slices of Lemon or Orange, together 
 
 and Vine- 
 
 as Soles, 
 
 Wit h Bote Civ CS, Salt, repT 
 gar, and. pour it.on 4 
 Plaice, &c.~ So ferve them. 
 
 M A R R O WwW, 
 
 
 
 the er, and aS a little 
 them into I uff-palte, and Ras them in 
 frefh Butter, and ferve them up to the ‘Table 
 with a little white Sugar ltrew ars onthem.. Your i 
 Butter that you fry them in muft be clarify'd; elf ayy 
 they will not be good. 
 
 
 
 To make a Marrow-Tart. 
 
 Take the Yolks of ha 
 with Pippins, and the Marro\ 
 then take fome Sugar, Cit 
 
 and Orange-Peel mincd very 
 Salt: Mix all this togeth 
 
 
 
 
 
 
 

 
 
 
 
 
 116. M. The Compleat Court-Cook. 
 
 of a Lemon, and fill up your Tart-patty-pans 
 with it. 
 
 To make Rofolis of Marrow, 
 
 Cut the Marrow in little Dice, and mince ig 
 very {mall together, with as much of a Pippin, 
 as you have Marrow, and half that Quantity of 
 the Yolks of hard boil'd Eggs ; mince likewife 
 fome Cordicitron, and the Rind of half a Le- 
 mon, very {mall ; add to this fome Sugar, Salt, 
 4 little Milk or Cream, and Nutmeg. Mix all 
 together, and you may make Tarts, Petty: 
 pattys, or Rofolis of it, according as your pre. 
 fent Ule requires. 
 
 +, makea MATELOTTE of Ff 
 
 AKE a Carp, an Eel, fome Tench, Pike, 
 Barbel, in fhort, what Fifh you can get, 
 
 and judge proper for your Purpofe. After ha- 
 ving gutted and fealed them, cut them in Pieces, 
 fay them in a Stew-pan with fome Truffles and 
 Mafhrooms, an Onion ftuck with Cloves, fome 
 Cives and Parfly, Bay-Leafs, and a little Bafl: 
 Seafon this with Salt and Pepper, put to it fome 
 White Wine, a litcle Fifh-broth, or Juice of O- 
 nion, but juft enough to cover the Fifh : Then 
 fet it over a quick Fire; and when the Cowrt.Bouil 
 lon is half wafted away, put fome Butter, more 
 or lefs according to the Quantity of your Fifh, 
 into a Sauce-pan, and brown in it a little Flower; 
 then empty the Liquor of your Matelotte into 
 that Sauce-pan, mix your Brown and that well 
 together, and pour the whole back again into yout 
 Matelotte, and keep it ftewing till ’tis enough 
 done, Then put to it fome Cray-fifh or other 
 z mea: 
 

 
 The Compleat Court-Cook, M. 117 
 
 meagre Cullis, lay it handfomely in a Difh, and 
 ferve it warm for firft Courfe. 
 
 To make MILK of Almonds. 
 
 TVIAKE a Pound and ahalf of fweet Almonds 
 
 4 with twelve bitter Almonds ; blanch and 
 pound them in a Mortar, fprinkling them. from 
 Time to Time with Milk for fear they turn : When 
 they are well pounded, take three Pints of Milk, 
 make it lukewarm, mix your Almonds well with 
 it,and ftrain ic through a Sieve as much as you can: 
 Then pour your Almond-Milk into a Sauceé-pan, 
 put to it a ftick of Cinnamon, fer it over a Stove, 
 make it boil to a Cream, keeping continually 
 ftirring it wich a Spoon; when it begins to thicken, 
 fweeten it with Sugar and adda little Sale. When 
 you are going co ferve, lay in the Difh in which 
 you intend to ferve it, fome {mall Crufts of Bread, 
 no bigger than a Six-peany Piece, pour your 
 Almond-Milk upon them and ferve it hor. This 
 is generally ferv'd only for Collations ; but when 
 we would ferve it at Meals we make it quite dif 
 ferently as follows. 
 
 When your Almonds ate pounded, take a Pint 
 of Milk, and a Pint of Cream, boil them toge- 
 ther in a Sauce-pan with a Stick of Cinnamon, 
 a Zeft or two of Lemon, a little Salt, and fome 
 Sugar; mix your Almonds well with it, and 
 ftrain the whole through a Sieve, with fix new- 
 laid Eggs: Then kindle a Scove afid put over 
 a Sauce-pan full of Water: When ‘it bg to 
 boil, lay over it the Difh you. intend to ferve it 
 in: Let the Difh be bigger than the Sauce-pan, 
 for feac the Water fhould boil in; pour your 
 Almond-Milk into the Difh, which you then 
 cover with the Lid of a Tart-pan, of a conve- 
 
 = nient 
 
 
 
 
 
 
 
 
 
 
Aare es Ar on WN AR a cra 
 
 
 
 
 
 
 
 
 
 
 
 EES MM: The Compleat. Couxt=Cook; 
 
 nic ilVe Goals upon it 3 ] tit up he 
 Cover from Time to Lime, to-fee-thac it be noe 
 
 ; ' 4c Peay ead 4 hd 
 done too much; and when it 1s grown thick, 
 
 take off he RO tae {et it 
 
 
 
 Ae 
 
 
 
 
 
 find them Bey ne 
 hae when 
 
 
 
 
 
 
 
 
 CLre<2 re-two 
 d. the “River: 
 ily good, and 
 
 rutted them, “we cut 
 ip-them in melted 
 ANS make a Sauce 
 r, Capers, Slices 
 Pepper. - Salt, 
 
 of Orange. 
 
 af. 
 
 ea Nutmeg, and Ve 
 
 “oO 
 
 
 
 To. fry. Mullets. 
 
 
 
 Having “ptepared them as above, fry.them in 
 clarify’d Bucter; Let. Your sauce; be fome of the 
 
 ; 
 
 aS ' ees fame 
 
a ase 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 choves, Capers 
 
 Rub fie Di th tha a3 eg AS, eis | 
 
 lick. : 
 You may ] aX of i : ire Pie, aS you do i 
 
 feveral other Fifth. i: 
 
 
 
 
 
 MoU Ss % 25. a 
 To make a Ragooof Mufcles. 
 Hi wafh’d and ferap’d them PE clean, 
 tofs them up in a Sauce-pan with frefh Bur- Hi 
 ter, feafon’d with Sale, Pepper, Eaey> Cives, a 
 the Chippings of Bread and a little Vi inegar ; fo ha 
 ferve them warm. 
 
 fe Pe? é 
 A Ragoo of Mujcles with white Sauce. 
 
 Take the seep les o PUt; of their Shells, aS then 
 
 
 
 
 
 
 
 up-in a Sance-pan with frefh Butter, “Pai fly and 
 {avoury Herbs fhred very fmall; feafon’d with 
 Sele J nd ‘Nutn 4 When the paar of 
 the N is waited away. pR ut in fome Yolks of 
 
 ” 
 
 Eggs with Verjuice, or fnice of Lemon; fo 
 
 ferve. them. oe a 
 
 es With brown Sauce is. made wd 
 
 fame manner, xcept that we then put in.no a 
 
 We tofs) Mufcles, up.in.a Brown; that is Hi 
 I, 
 
 ‘ 
 ‘Tie 
 
 
 
 J 
 
 with a liccle Bucter and Flower, nt 
 MUSHROOMS and MORILS 
 
 Are not,, properly: fpeaking, of the vegetable 
 Kind: but rat her an Excreicence of the Earth, 
 engender’d of certain put Moittures, bit of 
 a hot as wéll'as humid Quality. They ate of a a 
 14 general He 
 
 
 
spicata SBS i a pe Na OEE tL ne a arta SEN 
 eas 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ‘y20 M. The Compleat Court-Cook, 
 
 generat Ufé in Ragoos, and in many Soops, and 
 we make befides parcicular Difhes of them; it 
 behoves therefore to have always a good Provifion 
 of them. The particular Ways of dreffing them 
 are as follows. 
 
 Ta farce Mufhrooms. 
 
 Stew the tender Roots of them, then take them 
 up and drain'them, mince them very fmall, add 
 to them Butter and grated Bread on them, and 
 bake them ona Petit, You may garnifh cither 
 a Fricaffee or Ragoo with them. 
 
 To fry Mufbrooms. 
 
 Tofs them up in a Sauce: pan, in a little Broth, 
 either of Fifth, Flefh, or Peafé, only to deaden 
 them: Then ftrew them over with Salr, a little 
 Pépper and Flower, and fry them in Hogs Lard 
 or Butter ; fo ferve them with fry’d Parfly : Or 
 you may ufe them for Garnifhing. 
 
 To make a Ragoo of Mufsrooms. 
 
 Cut them in Slices, and tofs them up in melted 
 Bacon or Butter, feafon’d with Sale, Pepper, and 
 fhred Parfly : Moiften them with fome Fifh-broth, 
 or good Flefh-gravy, thicken them with a Cullis 
 either meagre or of Flefh, and ferve them. 
 
 To drefs Mufhrooms with Cream, 
 
 Cut your Mufhrooms in Pieces, and tofs them 
 up over a brisk Fire in Butter feafon’d with Salt, 
 Nutmeg, anda Bunch of Herbs, When they are 
 
 Se "Aone 
 
Saas 
 
 ( Butterd 
 
 Chick CCILS 
 
 Tur hie with 
 
 paujages 
 - c 
 
 Pattt 
 + ra 
 GOO 
 
 Bif/que of Prgeans 
 
 
 
 ae vo 
 
 Salmon bovld with 
 co 
 
 fried Whinngs round 
 : , 
 
 rs 
 
 Lambs head 
 
 with gveeir-fauce 
 ¢ a 
 
 Pullets boul 
 weth 
 a) Meflo wers 
 
 Bacoiw& 
 
 
 
 Chen of Mutton and 
 Neck of v oalk-i1 
 - lets Maritenon 
 
 vith Cut 
 
 Marrow 
 
 Pudding 
 
 5a It fish 
 
 Patti 
 
 White Sallad 
 
 Phullet of Beef 
 Rofted 
 
 f Green Sallad 
 
 
 
aL 
 \ 
 
 Salt fish 
 
 load 
 - 
 
 Ss 
 Q 
 ~ 
 
 : 
 a 
 8 
 ™ 
 ’ 
 
 alec iecnstibr rons apa ae ert tee 
 
 
 

 
 
 
 
 
 
 ADish of Foul 
 
 
 
 
 
 
 [dimond Tart 
 
 2 Tanzie and 
 App le fra ters) 
 
 
 
 
 
 
 
 
 
 
 
 
 4 Loaves \ Afparagras\ 
 
 with . ore is and P cafe 
 ala Cream Bottoms 
 
 = af Ar tichokes 
 SOME Ti ried 
 round 
 ua ee 
 Tongue 
 
 Soles 
 ez 
 and dutch 
 Beef 
 
 
 
 
 
 
 
 
 » 
 
 Forst Lob 5 fte Vs 
 
 
 
 
 
 
 and Smelts 
 fried 
 
 
 
 
 Pickles 
 
 
 
 
 and Butterd d Lobfters 
 
 
 
 Amlett of 
 O ufters 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 fried Skirts 
 iy Be large Loaf 
 with. Morr ells 
 
 ala Cream 
 
 
 
 
 
 
 
 
 e. 
 
 loxcombs d& 
 
 Swectbreads frre 
 
 and rofted 
 4 
 
 Cuftard and 
 soall Buttera 
 
 Apple Pres 
 
 
 
 
 
 
 
 Mackroons bak 
 
 Apples forft 
 and ae) ; 
 

 
a Ti RR meets a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, M. iar 
 
 done enough, and moft of the Butter is wafted 
 away, put to them fome {weet Cream, and ferve 
 them. 
 
 To bake Mufhrooms. 
 
 Put your Mufhrooms in a Tart-pan with Bacon 
 or Butter, fome Parfly fhred very f{mall, fome 
 whole Cives, feafon’d with Sale, Pepper, and 
 Nutmeg ; bake them in an Oven till they are ve- 
 ry brown, then ferve them hot. 
 
 To farce Mufbrooms. Wl it 
 
 Take fome whole Mufhrooms, pick them well, 
 and take of the Stalks. ..Then make a Farce with 
 the Breaft of a Pullet, or: with Veal, Beef- 
 Marrow, Bacon, the Crum of a French Roll hah 
 foak’d in Cream, and the Yolks. of two Eggs ; He 
 feafon this with Salt, Pepper and Nutmeg, and 
 farce your Mufhrooms with it ; when: they are 
 farced, put them into a Tart-pan and ‘bake them i 
 in the Oven; when they are enough, lay them 
 in a Difh, and ferve them with fome good Beef- 
 
 Gravy well feafon'd under them. If it be on 
 
 fafting Days, let your Farce be made of the Flefh 
 
 of Bith,: bake them in the fame manner, and a 
 
 ferve them for firft Courfe with fome Juice of an 
 ufhrooms, under them ; which makes as follows. My 
 
 To make Fuice or Gravy of Muflrooms. 
 
 After having well clean’d. your Mufhrooms, 
 put them into a Stew-pan, with a Morfel, either i 
 of Bacon or Butter, according as you. defign it Ve 
 either for Fifh or Flefh-Days, and brown them ea 
 over the Steve till they begin to ftick to the Bot- Hi 
 , | tom ae 
 
 
 

 
 
 
 
 
 x22 M. Zbe e Compleat Court-C ook. 
 
 + when they are.\ cry | brown, put. 
 
 } = a ony: as 
 tle Flower, and brown th 
 
 I ae 1 . ; 
 Then put to them fome 
 
 
 
 
 fh, and make 
 re. Then take it ¢ 1 ha. 
 Yd the Liquor int n, and feafon'd 
 ; emon and Salt, fec ic by to, ufe as you 
 11] 2 Oceafion? ) The at sae themfelves 
 will fervé you, ‘either cut 1 race or whole: “for 
 your Soops} or for Plates o ot ‘little Ditties; tobe 
 ferv d at the firft Courfe. 
 To pickle Mufhrooms. 
 Peel them, and lay them 4 foaking in fair, Vj 
 ter: Heat fomée more Water ina P Oty put in’your 
 Maihiroo ms, ‘with a Faggot -of ‘Bay-Le Cives 
 
 
 
 - 
 
 and Marjoram, and boil them for a Minute ; 
 then take them out and drain theinowell ! When 
 y are co} a8 €artl bern Pan 
 Salt, Bay- 
 keep thein ‘clofe 
 French Beans are 
 Wuthrooms. 
 
 
 
 
 
 
 
 Tyo 
 {fom 
 
 \ 
 
 i 
 
 
 
 > mg 7 f_.ft. 43 7 7 on 
 Lo keep Majnrooms al-tbe Lear. 
 
 V7 1, 
 
 When they are pick’d, throw them ‘into boiling 
 Water, and’ ‘give themr one Boils then lay them, 
 to drain -and-cool on a’ Hurdle: *W bert they are 
 cold, put them into an earthen Pot, with fome 
 young Onions, “ae Léafs, “Bafil, Cloves; Nr 
 meg, Mace, and a Stick o f Cinnamon. Make,a 
 Pickle with Water ‘and S Salt; let ic ftend-a couple 
 of Hours, then pour it into you? Pot’and ‘let tt 
 cover your’ Mufhrooms: Pour’ in dikewife fome 
 clarify’d Butter, cover:the Pot very clofe: ‘and fet 
 
 it 
 
 
 
 
 
 lt- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 pleat Court-Cook: N ie 15> 
 
 | Place. When you would ufe any of 
 hem a waterine in feveral W aters, bie 
 ther ieeew warm or cold, till the Salt is all out OE 
 
 them: Then ive them for all forts of Ufes, a 
 yoy do when. they. are Saute eather d: 
 
 A 
 
 
 
 To fry Morils. 
 
 
 
 little Broth ovéf.a gentle Fires “When the-Brorh 
 is wafted away, drudge them with: Flower, ‘aqd 
 fry them in Hogs I oy Make: your Satce ‘with 
 
 what remains of the ‘Broth, ‘feafon’d with Sale 
 and Nutmeg; ferve ic under.your Morils, with 
 fome Mutton-Gravy. 
 
 To make a Ragoo of Morils. 
 ong- W AVS, as above ; Wa ifh them 
 c veral Waters, drain them well, tofs them up 
 
 pan with a little melted Bacon, a lit- 
 
 Parfly, a Bunch of Herbs, moiften them 
 Veal-C Gravy and Effence of Ham, of each 
 and let them: fimmer in it 
 
 
 
 
 
 an equal Quantity, — 
 over a-gentle Fire. When ae, are done enough, 
 thickén ‘them with a Cull lis, feafon’d-with Salt 
 
 1‘t 
 and Pepper: So ferve them hot in Plates or little 
 
 Dithes. 
 To. farce Morils. 
 
 Morils, and cut out the 
 
 hn Water to take out 
 h the Breaft of Fowl, 
 ome Mufhrooms, {éare 
 
 { y: blanch’d@’ Bacon, 
 Sewét, the Yolks of two Eggs, and the 
 Crum 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 424 M. The Compleat Court-Cook. 
 
 Crum of a French Roll foak’d in Cream: Hath aj] 
 this together, pound ic in a Mortar, and ftuff 
 your Morils with it, on the Side of the Stalk, 
 Then take a Tart-pan or a Silver Difh, garnifh 
 the Bottom of it with Bards of Bacon, and thin 
 Slices of Veal feafon’d with Salt, Pepper, favoury 
 Herbs, Spice of all Sorts, and fliced Onion; 
 Lay in your farced Morils, cover them with 
 Slices of Veal, and Bards of Bacon, feafon’d as 
 before, and put them to bake in the Oven, of 
 elfe in a Baking-Cover, with Fire over and un. 
 derthem. When they are ready, take them out, 
 and lay them one by one in a Difhto drain. Py 
 into another Difh fome Effence of Ham, and lay 
 your Morils over it ; fo ferve them. 
 
 MUTT ON. 
 
 To farce a Leg of Mutton. 
 
 3 Flefh, but leave the Bones fticking to one 
 anoth Pick. out all the Fat from the Fleh, 
 and hafh the Flefh with blanch’d Bacon, a lit. 
 tle Sewet or Beef-Marrow, favoury Herbs, Cives, 
 and Parfly, the Crum of a French Roll foak'’din 
 Cream, and the Yolks of three or four Eggs, 
 When all this is well hafh’d, feafon it and pound 
 it ina Mortar ; put the Bone in the Difh you in- 
 tend to ferve it in, and lay it fo that the Knuckle 
 Bone may appear; then lay one half of the Farce 
 all round ic; make a Hollow in it, in the fhape 
 of a Leg of Mutton ; dip your Hands in beaten 
 Eggs that nothing may ftick to them: Fill up the 
 Hollow: wich a Ragoo well feafon’d and tofs’d up, 
 of all: Sorts of Garnifhings, as Trufles, Morils, 
 Artichoke-bottoms, Sweetbreads, Orc. and cover 
 
 R OST a Leg of Mutton, take off all the 
 F 
 
 
 
Tees 
 
 Nita issuance 
 
 The Compleat Court-Cook, M. .x28 
 
 it with the reft of the Farce, fafhioning it like- 
 wife in the Form of a Leg of Mutton; ftrew it 
 thick over with Crums of Bread, and put it into 
 the Oven to colour it; when it is of a fine Brown, 
 draw it out of the Oven ; take clean off all the 
 Fat that is round the Difh; make a little Aperture 
 in the upper Pare of it, and pour in fome good 
 Cullis ; then clofe up the Hole, and ferve it hor 
 for the firft Courfe. 
 
 Another way of farcing a Leg of Mutton. 
 
 Take a raw Leg of Mutton and bone it 4s 
 before, then take a Slice or two of Veal, and as 
 many of Bacon; alittle Beef-Sewet, fomo’ Cives 
 and Parfly, two or three Rocamboles, and a little 
 Bafil ; hafh all this well together, and feafon ie 
 with Salt, Pepper, Spices, and a little Coriander ; 
 mix and pound it all in a Mortar, with Cream, 
 Yolks of Eggs and Crums of Bread : When it is 
 weil pounded, farce your Bone with it, laying it 
 inthe fhape of a Legof Mutton, and rubit over 
 with the Whites of Eges, and ftrew upon it 
 fome Crums of Bread. Bake it inthe Oven, in 
 a Silver Difh or Tart-pan, with Bards of Bacon 
 under it : Your Farce muft be pretty finn, other- 
 wife it will break in the Oven ; when it is bak’d, 
 garnifh ic with Petty-Pattys, Cutlets of Veal 
 farc’d, marinated Chicken, or other proper Gar- 
 nifhing. 
 
 To drefs a Leg of Mutton 4 la Royale. 
 
 Having taken off the Fat, and the Flefh and 
 Skin thar is about the Shank-bone, lard the Leg 
 of Mutton with large Lardons wellfeaford ; lard 
 likewife at. the fame Time, a round Piece of 
 
 2 
 & 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ~ ot Ee a 3 : <a 
 
 
 
 
 
 
 
 
 
 126 M. Zhe Compleat C 
 
 Ale oO ot 
 a Butto OCK of ne ef, Or VL 
 fake vary well 
 feafon all this very. well 
 and. put it into. boiling 
 Colour. The 
 of favoury,Flerbs, .an Onion, or.two ftuck with 
 oN 7 2 pes Sion Wate x 2 
 Clov (Sa and oP Ul in fome Broth or. Water ; cover 
 ] 2 
 WO riours, 
 
 Mutt roo Ms, 
 
 
 
 pth A 
 V i EliOWer 
 AGL) £JOW Cr, 
 
 
 
 CVV. if 
 Biv’ 1C om 
 } 
 
 eee near DAR ork all (oe 
 9Nut iC nto a. kot with 41k 1Orts 
 
 
 
 
 
 
 
 
 
 1 
 
 the Ras 200 ho 
 Co urfe. 
 
 
 
 To drefs a Leg of A Mutton with Succory or- Cucumbers, 
 
 Rott your i i of Mutton,, but. not too much; 
 
 ( ith Succory, a little 
 blanch’d fad cut ae a dee fome Bacon, 
 and brown a ‘little o it fome good 
 Gravy, a-Bunch of Fete and a ae af Vine. 
 gar; feafon the whole very well, and take care 
 that your Succory turn not black in the tn fling, 
 Serve up the Leg of Mutton with the Succory 
 nder it. You may likewife ferve it with a Ragoo 
 of Cuci umbers, which you muft firft marinate 
 
 i 
 in Slices, then tofs them up as you do 
 
 
 
 (oy f 
 
 and cu 
 your Su ICCOry. 
 If you would not ferve your is | et Mutton 
 
 whole, you may cut it in thin Slices, and put 
 them into the ‘Ragoo, taking care not tor let 
 them boil together, and that the Sauce be neither 
 too thick nor too thin, Take off. all the Far, and 
 ferve it hot. 
 
 
 

 
 The Compleat Court-Cook.’ M. 127 
 
 To drefs a Leg. of Matton i 1a Dauphine. 
 
 Take, off the -Fat,; and all the Skin and Flefh 
 of the . Shank-boné, and {crape it ary clean, 
 Then parboil it, and dic with.{mall Lardons. 
 
 
 
 
 Put.i¢. en: the < SPits wrap: it round with a Sheer of 
 Paper, -and ro{t it ata gentle Fire: Take care 
 that it hath.a good Colour. . Serve it-for the firft 
 
 3 
 
 Courfe with a good Cullis under it, or.an Ef- 
 fence of -Ham ; or elfe with fome Ragoo of Le- 
 gumes,. as “Succory, Cucumbers, young Onions, 
 or the like. 
 
 
 
 7 oo Ae 
 iOd rOwWl a Leg 0] Mutton 
 
 Tirt take off all the Fat, and the Skin and 
 Fleth from the Shank-Bone ; then cut down’'the 
 Elefh to the middle Bone, which you.mutft take 
 out, but leave the Ne hanging to the Shank- 
 t be about an 
 
 d the Flefh 1 
 
 ll 
 1 ee } = | f ‘ 
 breadth of a Din 
 
 Bone. Then fp: 
 Inch thick, and 
 icin: Lard it wit ch large Lar 
 x } ay 
 : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 rea 
 | the 
 th 
 
 Next make a Far 
 Piece. of blanch’d 
 Bacon, a_ little 
 and Mufhroom 
 derbs,. a and S$ pices 
 
 well together: put to it 
 Roll foak’d in Cream, 
 four Eggs, and pound 
 {pread it on your Leg 
 ving firft rowld it up in 
 bind about with Packthread, and p ewing 
 é la Braife, with Bards of Bacon at the Bort rom of 
 your oe: -pan, and Slices of Beef well beaten, or 
 ef Veal, fome fliced Onion; Carot, Parfni nip, and 
 
 #F 
 HeiMon, 
 
 Day 
 be 
 
 Mince a this 
 ey 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 128 M. Lhe Compleat Court-Cook, 
 
 Lemon, fome Parfly, whole Cives and Bay-Leafs, 
 feafon’d with Salt, Pepper and Spices: Then put 
 in your rowld Leg of Mutton, cover it in the 
 fame manner, and flew it with Fire over and.un. 
 der it, When it is ready, ferve it with the 
 fame Ragoo as the Leg of Mutton 2 Jz Royale 
 mention’d before. 
 
 Sometimes we roft this rowl’d Leg of Muttog. 
 and then as foon as it is rowl’d up, and tied with 
 Packthread, we lard it with {mall Lardons, put 
 it on the Spit, wrap it round with Paper, roft it 
 ata gentle Fire, taking care fo give it a good 
 Colour, and ferve it with the fame Cullis, Ef 
 fence of Ham, and Ragoo of Legumes under it, 
 as is before-mention’d in the Receipt for the dref. 
 fing a Leg of Mutton 4la Dauphine. 
 
 You may befides fetve a rofted Leg of Mut. 
 ton with a Sauce Robart, into which you mut 
 then put fome Capers and Anchoves. 
 
 Note, That a Shoulder of Mutton may be 
 drefs'd all the feveral Ways, directed for dreffing 
 a Leg. 
 
 To roft a Chine of Mutton. 
 
 Raife up the firft Skin from the Chine-Bone 
 downwards, and leave it hanging below. Then 
 ' take fome thin Slices of the Lean of a Gammon 
 of Bacon, feafon them with Parfly, Cives and 
 white Pepper; lay them one by one on your 
 Chine of Mutton, cover them with fome Bards 
 of Bacon, and turn. up the Skin over them ; bind 
 your Chine with Packthread, cover it with Paper 
 and roft ic; When it is almoft rofted, drudge it 
 with crumm’d Bread: So ferve it with a Ragoo 
 under it. 
 
 Note, You may drefs a Quarter of Lamb in the 
 fame manner. Zo 
 
 
 

 
 The Compleat Court-Cook. M. 129 
 
 To make. a Carbonado of Mutton. 
 
 Take a Leg of Mutton, faife up the Skin, and 
 cut off fome Slices: Lard them with large Lar- 
 dons of the Fat and Lean of a Ham, well’ fea. 
 fon'd ; then ftew them @ Iz Braife: When they 
 are enough done, lay them in a Difh, and pour 
 on them a Ragoo of Chefnuts,, prepar’d as fol. 
 lows. Take the largeft Chefnuts you can get, 
 roft them in hot Embers, pull off the Husks, puc 
 them into.a Sauce-pata with fome Cullis of Veal 
 and Ham, and fee them to fimmer over a gentle 
 Fire. When they are enough, pour them on your 
 carbonaded Mutton, and ferve it hot for firt 
 Courfe, 
 
 To drefs a Neck of Mutton. 
 
 Draw it with Parfly. and roft ic :, Whén itis riear 
 tofted, drudge ic with Crums of Bread, Salt, and 
 white Pepper. So ferve it with Juice of Orange 
 and good Gravy. 
 
 We alfo boil a Neck of Mutton, then ‘dip it in 
 a thin Batter, fry ic with melted Bacon, anid fetve 
 it with Verjuice and white Pepper. 
 
 To make a Gammon of Mutton. 
 
 Take the largeft and fatteft Leg of Mutton you 
 can get, take off the Skin, and cut off . the 
 Knuckle-Bone ; then flick it with Cloves, Bay- 
 Leafs, and Sage-Leafs. After this, mafinace it 
 in White Wine, and a Bunch of Herbs, with 
 Salc, Pepper, Cloves, Ginger, Nutmeg and Cin- 
 hamon, all pounded to a Powder. Stop the Vel- 
 fel very clofe, fet it in a cool Place, and let your 
 K Mutton 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 130 M. The Compleat Court-Cook, 
 
 Mutton lie in ic four and. twenty Hours , 
 then take it out and drain it. Take a frefh 
 Gammon of Bacon, take off the Sward and 
 fome of the Fat hanging to it. Powder your 
 Leg of Mutton with Salt,. Pepper, Cloves, Cin. 
 namon, Nutmeg, Ginger and Sage, all pound. 
 ed: Then. cover ic with the Skin of your Ham, 
 which you muft few round the Edges ; af. 
 ter this fmoke it in the Chimney tour and 
 twehty Hours: Then boil it ina Kettle, witha 
 Quart of the cleareft of the Wine in which you 
 marinated it, five Quarts of Water, ard a Fag. 
 got of all forts of favoury Herbs. When it js 
 boil’d enough, take it up, pull off the Sward im. 
 mediately, thac the Fat of the Bacon may flick 
 to the Mutton, which you muft ferve cold ih 
 Slices, on Plates or little Difhes. 
 
 Fo drefs Sheeps Rumps a la Sauce-Robart. 
 
 Cut off your Sheeps Rumps as near the Mutton 
 as you.can ; fix or eight will ferve for a Plate or 
 litde Difh : put them a boiling in a Pot for the 
 {pace of three Hours, with a Spoonful of Pepper 
 and Cloves, a good Handful of Salt, three or four 
 Onions, a Bay-Leaf, a Sprig of Thyme, and 
 three or four Spoonfuls of Vinegar ; put in thelé 
 Ingredients after your Pot is skim d, only the 
 Salt and Vinegar before ; when your Rumps ae 
 very tender, and feafond in the Boiling, take 
 them out, and let them drain on a Cullender, 
 dip them in drawn Butter, having firit {cord 
 them on both Sides with your Knife, turn them 
 well in grated Bread, and broil them on a Grit. 
 ron till they are of a good Colour, then prepatt 
 your Sauce-Robart as followeth : Put into a Sauce: 
 pan 
 

 
 
 
 
 
 
 
 
 Po 2 e Borswo y 
 
 Knuckle of? eal cc; 2 paeapeliids 
 re \ 
 \4 ‘larg g ogee hbould | 
 c 
 \ with Sorel fauce 7 
 
 
 
 : x = 
 \ e 
 re EN es \ 
 / D ‘eyes \ Li / 4 Sex ee 
 | Prultets \ [ PE \ H Salt Fish 
 \ i | Kabbets ~\ 
 
 ala. Hants: z1¢cur 
 
 4 
 
 Puree atege fa \ 
 gar nifhd 1 w Hatch tt pg\ 
 
 
 
 \ in Bladders } 
 
 
 
 7 a 
 / Blood Pre 
 
 voltage Cr awfish \ i 
 
 
 
 
 
 
 
 
 a of Mutton 
 and. Cutlets 
 
 } | 
 Cheyn of ae 
 
 aud Turhie \ 
 
 Surloyn of Beef | 
 
 
 
 
 
 
 
 
 
 
 Veal Gollops 
 
 
 
 
 
 Hamb and Capons | 
 
 with | i) 
 
 Salmon and Whitings 
 ¢ 
 
 ft ch 
 / 
 
 and Pupton 
 
 
 
 
 ' Bisque 
 of 12, Prgcons \ eg 
 eC 
 
 wrthr 
 
 
 
 
 
 
 
 
 
 Pike Garnished 
 
 
 
 freed Smelts 
 

 

 
 
 
 
 
 4 
 Second 
 
 
 
 
 1 Pheafant 
 1Virgur Pullet 
 4 Partridges 
 4 Chickens 
 
 with bread Jauce & gravy 
 c x e 
 
 a 
 Ouster>-Loves 
 & J 
 
 
 
 
 
 
 e 
 a 
 a 
 
 
 
 
 
 as 
 
 B id tek 
 
 
 
 
 
 
 
 
 
 
 
 
 Potted 
 Sheeps tongues 
 
 Potted 
 \ Smelts 
 
 | 
 
 Pickled 
 
 Mango 
 
 
 
 
 
 
 4 Soles Srud 
 
 and 4 small Loays 
 
 with, butterd COGS 
 ‘ Ve 
 
 
 
 
 
 
 0 bfters 
 
 / 
 
 
 
 
 
 
 | i0 Ducklings + 
 
 with green Jace 
 x A 
 
c < 
 dd 
 ve & 
 1 
 ‘1 s 
 
 
 

 
 
 
 The Compleat Court-Cook. M. 43 
 
 pan the bignefs of an Egg of Butter, when it is 
 almoft brown over the Fire, put to it a Handful 
 of Onion minc’d very fmall; fry them gently till 
 they are brown, and chrow in half a Spoonful of 
 Flower, fry it a little after the Flower isin, put 
 to ita Ladleful of Gravy, a little Pepper and Salt, 
 boil ic up'a quarter of an Hour before you ferve it, 
 skim off the Fat juft as you ferve it; putto it 
 half a Spoonful of Muftard, a little Vinegar, or 
 the Juice of half a Lemon; fo pour the Sauce on 
 the Bottom of your Difh or Plate, and lay your 
 Rumps on the Top of it. Your Garnifhing may 
 be fry’d Parfly or Lemon, or both. So ferve it. 
 It is proper for firft or-fecond Courfe. You may 
 do Sheep’s Tongues the fame way, or Hogs Feet, 
 or Hogs Face fplit in two, and tender boil'd, as 
 you did your Rumps. This Sauce is proper-alfo 
 for roft Pork, or broil’d Pullets, or Pigeons, or 
 any other Fowls ; or for a roftedGoofe, for them 
 that care not for Apple-Sauce. 
 
 To drefi Sheeps Rumps ala Sainte-Menchout. 
 
 Cover the Bottom of a Stew-pan with Bards of 
 Bacon, and lay over them fome Slices of Veal and 
 Onion; then Jay in your Sheeps Rumps, and over 
 them fome Slices of Veal and Onions, and Bards 
 of Bacon, the whole feafon’d with Salt, Pepper, 
 and all forts of Spices and favoury Herbs. Cover 
 the Stew-pan well, and either ferit to ftew 4 lz 
 Braife, or bake it in an Oven. hen they are 
 done enough, take them out of the Stew-pan,drudge 
 them well wich Crums of Bre d broil chem : 
 In the mean Time prepare a Sauce that we call a 
 Ramolade ; it is compofed of Anchoves, minc’d 
 Capers, Parfly and Cives. ‘Tofs up this in good 
 Gravy, a Drop of Oil, a — of Garlick, rik 
 
 mS & otner 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 132 M. The Compleat Court-Cook, 
 
 other ufual Seafonings ; then pour it ina Difh 
 and Jay. the Rumps upon it. So ferve them 
 warm. ‘This Sauce ferves for cold Fowls that we 
 broil on the. Gridiron, and for many other 
 Things. 
 
 7 °r.3°7 
 
 "Sree 
 Sheeps Rumps farced ana [ry de. 
 
 When they are ftew’d @ la Braife, or bak'das 
 above, lay them in a Difh, take off all the Fat, 
 and wrap them up in the Forc’d-Meat, for which 
 you have the Receipt in Letter F. Art. Fore'd. 
 Meat : Then dip them in beaten Eggs, . drudge 
 them with Flower, and fry them in Hogs-lard till 
 they have taken a fine brown Colour 5 then difh 
 them up, and ferve them with fry’d Parfly for firft 
 Courfe. 
 
 You may fry them in like manner, after they 
 are ftew’d or bak’das above, withouit farcing them, 
 and ferve them as before. 
 
 Note, That we drefs Lambs Rumps the fame 
 feveral ways that we do Sheeps Rumps. 
 
 Io farce Shecps Trotters 
 
 Scald them well, and boil them in good Broth, 
 with a little Parfly and Cives ; but take care not 
 to over-boil them; cut off the two. Claws, and 
 take out the Leg-bones by flitting the Skin the 
 whole Length of ic: Spread open thofe Skins, 
 lay on them fome of the Forc’d-Meat for which 
 you have the Receipt in Letter F. then rowl 
 them up one by one, lay them in a Difh, fprinkle 
 them with melted Sewet, drudge them well with 
 Flower, and brown them in the. Oven. Then 
 drain off the Fat, clean the Brim of your Difh, 
 pour on them a Ragoo, or fome Cullis of Mufh- 
 : rooms, 
 

 
 The Compleat Court-Cook, O. 133 
 rooms, and ferve them warm in Plates or little 
 
 Dithes. 
 Another way of drefing farced Sheeps Trotters: 
 
 When they are farced as above, dip them in 
 beaten Eges, and drudge them with Flower, or 
 Bread crumm’d very {mall; then fry them in 
 Hogs-lard, and ferve them with fry’d Parfly, in 
 Plates or little Difhes. | 
 
 Weferve them likewife with a white Sauce, tof- 
 fing them up in melted Bacon with Salt, Pepper, 
 and Nutmeg, together with favoury Herbs and 
 whole Cives, which laft we take out before we 
 ferve them, whiten your Sauce with ithe Yolks 
 of Eggs and Verjuice: So ferve them warm as 
 before. 
 
 We have already fpoken of Mutton-Cutlets in 
 the Article Cutlets; and will give Directions for 
 Sheeps Tongues in Letter T. Article Tongues. 
 
 a ceenticiene 
 
 
 
 
 
 
 
 
 
 ee 
 
 
 
 O. 
 OISTERS. 
 To make a Ragoo of Oifters for Fle{h-Days. 
 
 PEN your Oifters, and put_them into a 
 Sauce-pan with their own Liquor ; give 
 them two or three Turns over the Stove to 
 blanch them; then ‘take them out one by one, 
 clean them well, and lay them in a Plate. Tofs 
 up in a Sauce-pan fome Mutfhrooms and Trufles, 
 with’a little melted Bacon; moiften’ them with 
 Gravy, let them fimmer a while, and thicken 
 them with a Cullis of Veal and Ham. When 
 K 3 you 
 
 es | 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 134 O. The Compleat Court-Cook, 
 
 you are ready to ferve, throw in your O} ters, 
 make them hor, but take Care they co not boil, 
 “Fi “ Sea ci pe a te Cc as 
 for then they will lofe cheir Talte. So ferve 
 A lere] >, ey 3 ee 
 them in Plates or little Difhes. 
 
 To make 4 Ragoo of Oifters for Fifh-Days 
 
 Open, blanch, and clean your Oifters as in the 
 above Receipt. Then tofs up in a Strew-pan fome 
 Mathrooms and Trufles, in frefh Burerer; moitten 
 them with Fifh-broth, and when they are ftew'd, 
 thicken’ them with a meagre Cullis, put in your 
 Oifters and heat them; fo ferve them in Plates or 
 little Difhes. 
 
 Another way of making a Ragoo of Oifterss 
 
 Sieve to drain, but put fomething under the Sieve 
 
 ing ic with a wooden Spoon till it be brown ; 
 Then put in fome Crufts of Bread, of the Bignefs 
 of the Topof your Finger; andnext.your draind 
 Oifters ; give them five or fix Turns over the 
 Fire, feafon them with Pepper, Parfly and Cives, 
 moiften them with their own Liquor and Fith- 
 broth, half one and half the other, heat all chis 
 together, but let it not boil: So ferve them in 
 Plates or little Difhes. 
 
 To broil Oiffers. 
 
 Open them and leave them in their Shells; 
 put to them fome Pepper, a little fhred Partly, 
 and Butter, and cover them with Bread, grated 
 
 : very 
 

 
 The Compleat Court-Cook, OQ. 135 
 
 very fine; fo broil chem, and brown them at 
 Top with a red-hot Shovel, Serve theny hot in 
 Places or little Difhes. 
 
 To fle Oifters. 
 
 Rub over the Bottom of a Silver Difh with 
 good Butrer, and having open’d your Oifters, 
 lay them in it, and ftrew over them a litle Pep- 
 per and minced Parfly. Then put to them half 
 a Glafs of Champeign Wine; cover them with 
 Slices of frefh Butter, cut very thin, ftrew over 
 them fome Crums of Bread grated very {mall ; 
 lay a Tart-pan Cover over the Difh, and fet 
 them a ftewing with Fire over and under them, 
 till they are of a fine brown Colour; then take 
 off all che Fat, clean the Brims of your Dith, 
 and ferve them very hot. | 
 
 Inftead of grated’ Bread, we fometimes ftrew 
 them over with grated Cheefe, and then call 
 them, Oifters au Parmefan. 
 
 To fry Oifters. 
 
 Open them ‘and Jay them ina Sieve to drain ; 
 when they are drained marinate them in a Dith 
 or Stew-pan, with Pepper, a Bay-Leaf, .a little 
 Bafil, a fliced Onion, half a dozen Cloves, and 
 the Juice of three or four Lemons; and keep 
 turning them in ic from Time to Time. Make a 
 Batter with Flower and Water, a little Salt, and 
 one Egg, both White and Yolk of it. Beat it-all 
 well together, and let your Batter be neither too 
 thick nor too thin. Mele as big as a Walnut of 
 Butter, and mix ic with your Batter. When you 
 dre ready to fry your Oifters, take them one by 
 one out of the Marinade, and lay them on a 
 
 K 4 Napkin 
 
 
 
 
 
 
 
 

 
 
 
 
 
 136 Q, The Compleat Court-Cook. 
 
 Napkin ; Jay likewife another Napkin over them, 
 and dry them.very well: Put your Pan over the 
 Fire with clarify’d Butter, dip your Oifters one by 
 one in the Batter, and put them into the Frying, 
 which muft firft be very hot :-Fry them brown, 
 then ferve them on a clean Napkin with fry’d 
 Parfly. ' 
 
 On Flefh-Days:inftead of the Butter, we fry 
 them in Hogs-lard: 
 
 Giffers ala Daube: 
 
 Open your Oifters and feafon them with Parfly, 
 Bafil and Cives; fhredvery {mall; putting a little 
 of it. to.each Oifter, swith Pepper and a little 
 White Wine: Then cover them with the upper 
 fhell, and, broil them. on a Gridiron, lay from 
 Time to Time a red-hot Shovel over them, 
 When they are enough, take off the upper Shell 
 and ferve them in the under one. 
 
 To farce Oifters. 
 
 Open your Oifters and blanch them ; then 
 hafh them very {mall, with Parfly, Cives, Salt, 
 Pepper; -Anchoves and Butter. Mix. wich this 
 the Crum of a French Roll foak’d in Cream, 
 with Nutmeg and other fweet Spices, and the 
 Yolks of two cr three Eggs. Pound all this to- 
 gether in a Mortar, fill your Shells with it, 
 and firew fome. Crums of Bread over it. Puta 
 Gridiron into the Oven and bake them upon it; 
 fo fervethemdry. : 
 
 Another 
 

 
 
 The Compleat Court-Cook. O. 
 
 Another way to farce Oifters. 
 
 Make a Farce with the Flefh of an Eel, anda 
 dozen of blanch’d Ojifters, a little Parfly and 
 Cives, fome Mufhrooms, favoury Herbs, and 
 {weet Spices, a Piece of frefh Butrer, fome Crum 
 of Bread foak’d in Cream, the Yolks of two raw 
 Begs, all hafh’d together and pounded in a Mor- 
 tar. Lay fome of this Farce very thin on the 
 Bottom of your Shells, and putin each of them 
 a racood Oifter,- [The manner of making the 
 Ragoo is mention’d before.] cover your Shells 
 with the fame Farce, rub them over with beaten 
 Ege, pour in a litele melted Butter, drudge 
 them with Bread crumm’d very {mall, and bake 
 them in the Oven ‘till they are of a brown Co- 
 lour ; fo ferve them. You may likewife farce 
 Oifters with a Farce made of Flefh, making Ufe 
 of the Ragoo above-mention’d for Flefh- Days. 
 
 To make an Oifter-Pie. See Article Pre. 
 
 Te make an OL TO. 
 
 T fix a Clock in the Morning, put overa 
 
 Leg of Beef, about fix Pound of Brisket- 
 Beef, cur in five or fix Pieces, feafon’d moderately 
 with Spices and Salt; skim it, let it boil till your 
 Broth is very ftrong; take a Neck of Veal, a 
 Neck of Mutton; a Piece of a Loin of Pork ; if 
 no Pork, then take half a Pig; or if you have 
 neither of them, take half a Gang of Hog’s 
 Feet, boil them tender with good Seafoning ; 
 Cut'your Mutton, Pork, and: Veal, in fquare 
 Pieces, two Ribs to a Piece, skin your Pork, 
 give it all two or three Boils in boiling Water, 
 chen letit drain ina Cullender; when itis drain’d, 
 either 
 
 
 

 
 
 
 
 
 
 
 138 O. The.CompleatCourt-Cook, 
 
 either roft it or fry it of a good Colour; if you 
 roft it, you muft do it ‘quick, chat it lofe nor its 
 Gravy : Then cake your Brisket-Beef out of your 
 Broth, before it be quice tender, becaule it muft 
 boil along with the other Meat; place it in 4 
 large Brafs Dith or Stew-pan. At the fame Time, 
 get ready the Roots and Herbs following ; vig, 
 three Savoys cut in four Pieces cach, fix Ca. 
 rots cut in long Slices, two Parfnips cut in 
 long Slices, two Bunches of Celery, fix Leek. 
 heads a Hand long, twelve Parfly Roots, tix Heads 
 of Endive or Cabbage-Lettuce ; put over five or 
 fix dozen of Carots, Turneps, and Onions. as bi 
 
 as the Yolks of Eggs ; blanch all thefe off 
 in boiling Water, and drain them through a Cul. 
 lender ; then tie each fort of the Herbs up by it. 
 felf, with a. Piece of Pack-thread twice round; 
 place themin your Stew-pan, with your Meat 
 above-mentioned, and ftrain your Broth from your 
 Leg of Beef, through a Sieve, on the Topof your 
 Meat and Herbs, as much as wiil barely cover it, 
 and fet it a boiling foftly three Hours before you 
 ufe it: Then fry off your Turneps, Carots, and 
 Onions, that were cut round, in Hogs Lard or 
 clarify’d Butter, place themin a Sauce-pan ; then 
 get the Fowls following, or what the Country 
 can afford, viz. Two Chickens, two Pigeons, 
 two Woodcocks, four Snipes, two Teals or Wid 
 geons, two dozen of Larks; let them be all 
 findged and trufs’d up for boiling, blanch them in 
 
 
 
 boiling Water, then throw them out ona Cul- 
 lender ; when they are cold, lard half of them. with 
 {mall Lardons, and either roft or fry them brown, 
 as you did your Meat aforefaid, as quick as youcan, 
 becaufe they may not lofe their Goodnefs. When 
 your faid Meat .and Herbs are half-drefs'd, put 
 your. Fowlon the Top of it with the Breafts eee 
 wit 
 

 
 
 
 The Compleat Court-Cook, OQ: 139 
 
 with as little Broth as| barely covers all ; then put 
 fome Broth and Gravy to your fry’d Roots, and 
 {plit your Hogs Feet, and put in them a little bit 
 of Bacon ftuck with Cloves: Set all a ftewing to- 
 gether; put likewife a quarter of a Pound of 
 middling Bacon, ftuck with two dozen of Cloves, 
 in the middle of your Meat that isa ftewing, and 
 two or three Cloves of Garlick, ty’d up in a Rag 
 with a Penyworth of Saffron; you mutt take care 
 in the boiling, that ittake not too much Tafte of 
 either: Cover all up, and let it ftew foftly ; 
 then make your Thickning ready as follows 3 
 If in Summer, boil up two Quarts of green 
 Peafe, and put to them three Pints of good 
 ftrong Broth, and {train them through a Strainer 
 as thick as you can, and thicken your Olio, with 
 this ; but it muft not be fo thick as a Cullis for 
 any other Soop ; likewife put a litcle into your 
 fry’d Roots: Or, if in Winter, you may ufe blue 
 Peafe ; but if you have neither of thefe, put a 
 quarter of a Pound of Butter in a Sauce-pan, a 
 {mall Handful of Flower, brown it foftly over a 
 clear Fire, rubbing it with a Ladle ; when brown, 
 put to it three Pints of the fame Broth and Gravy, 
 let it boil up, and ftrain it through a fine Sieve ; 
 about an Elour before you ferve ic, pour half of 
 it over your Olio, and half over your fry’d Roots ; 
 put into it fix whole Onions ; let all ftew. foftly 
 together, giving it a fhake now and then, that it 
 fic not to, and take care that it be tender boil’d, 
 but come not to. a Mafh: Set ic off before you 
 intend to difh it up, and skim the Fat off clean; 
 then prepare fome dry’d Bread in the Bottom ot 
 your Difh, a good ftour Rim of lean Pafte an 
 Inch high, fet on wich the Yolk of an Egg, and 
 dry’d in an Oven. Then put fome of the fame 
 Broth from your Olio to foak your Bread wich. 
 
 he 
 
 
 

 
 
 
 
 
 
 740 O. The Compleat Court-Cook, 
 Tt will take half an Hour’s. Time to difh it in Or. 
 der; when you difh it up, take up all your Mear, 
 Fowls, and Herbs, and put them in another Dith, 
 and begin with your coarfeft Meat firft, inthe Bor. 
 tom of your Difh ; fuch as Beef, Pork, mix’d with 
 fome of your Roots ; lay yourfirft Row out, touch- 
 ing your Rim, and fo by degrees draw it into the 
 Top in the manner of a Sugar-Loaf, the fineft of 
 your Fowl next to the Top, withthe Hogs Feet 
 and Ears: Then take the fry’d Roots, the Fat 
 being clean taken off, lay them handfomely, 
 with your Spoon, in all the Vacancies and hol- 
 tow Places round and over your Olio; take care 
 you do not hide your Fowl too much, and that 
 you put.not too much Broth in your Dith when 
 you difh it up, becaufe you muft leave Room for 
 fome of your boiling Cullis to be pourd over i 
 when you ferve it away ; then ftrain the Remain. 
 der of your Broth that you ftew'd your Roots in, 
 and likewife fome of that in your Stew-pan, be {ure 
 there is no Fat on it; putinto it the Cruft of 
 half a French Roll, when it is tender foak’d, put 
 it into a Silver Cup or China Bafon, with about a 
 Quart of your Broth. So ferve.it up on a Plate 
 with your Olio, as it goes away: Take care you 
 make it not too falt, becaufe there comes Salt 
 from your larded Fowls, and from you Bacon 
 that is ftuck with Cloves ; be fure that none of 
 your Liquor run over the Rim of your Difh, Ac- 
 cording to your Company and Bignefs of your 
 Difh, you may put in half the Quantity of Meat 
 above-mentioned. So ferve it. 
 
 a “e : ta 
 
Seve oo Ss 
 
 Morrell 
 se Sweet \Pheafan 
 bi ads, 
 
 Pulpa toon 
 of L amb Stones Tanzte 
 and Sweethread 
 
 Checfcakes ana. 
 
 | Beef: ala Royale 
 \ e c ‘ 4 
 \ C ustards 
 
 Scoth Collops 
 
 Butterd Chickens \- Butterd Crabbhs 
 as and pe 
 
 ae of « i of Mutton 
 
 Neck m Cutlets 
 
 
 

 
FT a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 141 
 
 
 
 P.. 
 PARTRIDGE Cae 
 To drefs Partridges the Spanith way. | 
 
 Arboil, bard,’ and roft them; when they are 
 ready, pound one of them in.a Mortar with 
 all the Livers. Take a Ladleful of a Cullis of 
 Veal and Ham, half a Spoonful of the Effence 
 of a Ham, and another half Spoonful of Veal- 
 
 Gravy ; mix thefe well with your pounded Par- 
 
 tridge, and fet, i to fimmer over a gentle Fire, 
 
 but keep it from boiling: Strain it through a 
 
 Sieve. Then-put into a Sauce-pan two Glafles 
 of Champaign Wine, with a Slice of an Onion 
 
 and one or two Rocamboles; boil this till half 
 the Wine is wafted away, then ftrain ic through 
 a Sieve. Cut up your Partridges, put them into 
 a Sauce-pan with the Champaign Wine and Cullis, 
 together with two or three Spoonfuls of Oils 
 fet all this to fimmer over hot Embers, but let it 
 not boil, When ic has fimmer’d as long as you 
 think convenient; lay your Partridges handfome- 
 ly in a Difh, fqueeze in the Juice of two orthree 
 
 Oranges, pour your Sauce upon them, and ferve 
 them for firft Courfe. 
 
 
 
 To drefs Partridges with favoury Herbs. 
 
 When they are pull’d 
 Skin of the Breaft wit! 
 fhred Parfly and favour 
 con, all feafon’d with Sal 
 your Partridges with this 
 
 
 
 
 ie 
 " 
 ft 
 i 
 
 between the Skin and 
 

 
 
 
 
 
 v2 P. “Fhe Compleat'Court-Cook. 
 
 the Flefh; bard them all round, and lay them 
 to the Fire: When they are rofted, take off the 
 Bards, lay them in a Difh, throw upon them 
 fome Effence of Ham or a thin Cullis, and ferve 
 them for firft Courfe. 
 
 To dre{s Partridges with a Ragoo of Muflrooms, 
 
 Having prepared your Partridges as in. the 
 former Receipt, fcrape fome Bacon, and put to 
 it fome Parfly and two Mufhrooms fhred final] 
 and feafon’d with Pepper and Salt: Mix all this 
 well together, and ftuff your Partridges between 
 the Skin and Flefh, bard them on the Breaft ang 
 Back and roft them. Peel fome Muthrooms, 
 wafh them and cut them in Slices 5 tofs them up 
 in a Sauce-pan, moiften chem with Veal-Gravy 
 and Effeuce of Ham. When the Partridges are 
 rofted, take them up, and having taken off the 
 Bards, Jay them handfomely in a Difh, chrow the 
 Ragoo of Mufhrooms upon them, and ferve them 
 for firft Courfe. 
 
 Ve drefs Partridges with a Ragoo of Morils, 
 or of Truffles, in the fame manner. 
 
 To dre[s Partridges with Carp-Sauce. 
 
 Farce, bard, and roft them as in the foregoing 
 Receipt ; and having laid them in the Dith, pour 
 on themaCarp-Sauce. You will find Directions 
 to make it in the Article, Pheafant with Carp- 
 Sauce. 
 
 To drefs Partridges 4 la Braife. 
 
 The Partridges being pull’d and drawn, trufs 
 the Legs into the Bodies, parboil them and lard 
 them 
 
 4 
 
 
 

 
 The Compleat Court-Cook. P. 143 
 
 them with large Lardons, feafon’d with Pepper 
 Salt, favoury Herbs, Spices, fhred Parfly and 
 Cives. Take a Kettle of a Size proportionable 
 to the Number of your Partridges: Cover the 
 Bottom of it with Bards of Bacon, and lay over 
 them thin Slices of Beef; then put in fome fliced 
 Onion and Carot, and fome fhred Parfly: Sea- 
 fon this with Sale, Pepper, favoury Herbs, and 
 Spices: Lay in your Partridges with the Breafts 
 downwards, feafon them above as underneath, 
 lay over them Slices of Beef and Bards of Bacon, 
 cover the Kettle and fet them to ftew with Fire 
 under and over. Make a Ragoo of Veal-Sweet- 
 breads, fat Livers, Cocks-combs, Mufhrooms, 
 Trufles, Afparagus-tops, and Artichoke-botroms, 
 according to the Seafon, in the following manner. 
 Tofs up in a Sauce-pan, with a little melted Ba- 
 coh, the Sweetbreads, fat Livers, Cocks-combs, 
 Mufhrooms and Trufles ; moiften them with good 
 Gravy, let them fimmer in it half an Hour, skim 
 off the Fat very clean; and having firft blanch’d 
 your Afparagus-tops and Artichoke-bottoms in 
 Water, put them into the Sauce-pan, and 
 thicken your Ragoo with a Cullis of Veal and 
 Ham. When the Partridges are ftew'd as they 
 ought, take them out of the Kettle and drain 
 them ; then put them to fimmer in the Ra- 
 goo, lay them handfomely in a Difh, pour the 
 Ragoo upon them, and fo ferve them for firit 
 Courfe. 
 
 We fometimes ferve thefe Partridges 2 la. Braife 
 with a Ragoo of Cucumbers, or with a hafh‘d 
 Sauce. Of both which you will find the Method 
 of making in Letter B. p. 13. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 i44 P. The Compleat Court-Cook. 
 
 Partridges avith fliced Ham. 
 
 When they are pick’d and drawn, take the 
 Livers and pound them in a Mortar with {craped 
 Bacon, one Mufhroom and a little Parfly and 
 Cives, minced very {mall, feafon'd with Spice, Salt, 
 Pepper, and favoury Herbs, all pounded together, 
 Loofen the Skin of the Breafts of the Partridges, 
 and farce them with the Farce of' the Livers. 
 then parboil them, wrap them up in Bards of 
 Bacon, {pic them and Jay them to the Fire, 
 While they are rofting, cut fome thin Slices of 
 the Lean of a Gammon of Bacon, beat them, 
 and lay them in the Bottom of a {mall Stew-pan, 
 cover it with a Plate or Difh, and fet it 4 fwear- 
 ting; when it begins to flick, put in a Pinch of 
 Flower, keep moving it over the Stove, moiften 
 i¢ with Gravy without Sale, put in a Bunch of 
 Herbs, and let ic fimmer over a gentle Fire; 
 Then take off all the Fat ; and thicken it witha 
 Cullis of Veal and Ham. When your Partridges 
 are rofted, takeoff the Bards of Bacon, lay them 
 handfomely in a Dith, -garnifh them with Slices 
 of Ham, pour the. Sauce upon them, and ferve 
 them warm for-firtt Courfe. 
 
 We likewife ferve rofted Partridges with a Ra. 
 goo of Cucumbers; or elfe of Endive or Suc- 
 cory : The Table will direc you to find them. 
 
 To dre{s Partridges with Olives. 
 
 Having farced the Partridges wich {crap‘d. Ba- 
 éon and Herbs, as thofe above, wrap them up in 
 Bards of Bacon, and lay thent to roft. “Take two 
 or three dozen of Olives, ftone them and blanch 
 them in boiling Water. Put them to fimmet 
 in 
 

 
 
 The Compleat Court-Cook, P: tag 
 
 ) 
 in-a@ Sauce-pan with fome Cullis of vVeal and 
 Ham, anda little Effence of Ham: Take up 
 your Partridges, unbard,them, and having laid 
 them in a Dith, throw the Ragoo -of, Olives up- 
 on them, and ferve them for-the firft Courfe: 
 
 To hafh Partridges. 
 
  Roft thein, take-off the Skin, and cut them in 
 flices. Tofs up in a Sauce-pan fome Mufhrooms 
 with a little melred Bacon; moiften them with 
 Veal-Gravy,. fet. them.oa, the\ Stove to fimmer 
 over agentle Fire, take off the Fat, thicken them 
 with.a-Cullis of -Véal-and Ham, ptt your hafiid 
 Partridges‘into the Ragoo,:and heat them ;:‘then 
 feafon the whole with Salt.and Pepper; ‘fo-ferve 
 them for Hors-d' Oeuvres. 
 
 To, drefs Partridgés 4 VEftouffade. 
 
 Lard them with large Lardons, tofs them up 
 in Butter of melted Bacon; when ‘they are very 
 brown, put them into a Pot with good Broth, 
 well feafon’d,'and boil chem: Tofs upfome/Ttu- 
 fles, Mufhrooms and Artichoke- Bottoms; moiften 
 them, with good Gravy, lay : yout ‘Partridges ‘to 
 fimmer.a little in the Ragoo,-fqueeze:am fome 
 Juice of demon, and ferve them. Let your Gar- 
 nifhing be fliced Lemon. 
 
 Patty -and/Paffy..a See Pee. : 
 
 ei 5 2D {; } 2 amok Bsr 
 To frew Lease, the E réench W ay 
 
 and cut them in little 
 hree or four Onions; 
 
 take 
 taht 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 iis TE NOS AE Sp a ¢ it 
 
 Ls Be 0 i aE AAI mM 
 
 
 
 146 Vi The Compleat Court-Cook. 
 
 take likewife fore flices of Bacon, afd a little 
 Butter: Seafon the whole wich Pepper and Salt, 
 and tofs it up over a Stove till the Lettuce ishot, 
 Then add your Peafe, and keep them ftewine till 
 they are tender: Then put to them a little boil. 
 ing Water or good Broth: Let them ttew foftly, 
 and ferve them with a Piece of broild Bacon in 
 the middle of the Difh, together with Parfly 
 and-grated Bread. They are proper for the firft 
 Courfe. 
 
 To drefs Peafe avith Cream. 
 
 Take two Quarts of green Peafe very young, 
 tofs themup with Butter, and Jet them ftew over a 
 gentle Fire: Put to them a little Bunch of Parfly 
 and Cives: When they are almoft ready, feafon 
 them with Salt; put fome Cream among them, 
 and, if you pleafe, a little Sugar. Serve them in 
 Plates or little Difhes. 
 
 Another way to feew green Peafe. 
 
 Put them into a Sauce-pan with a Lump of 
 frefh Butter; feafon them with Pepper, Sale, and 
 a Bunch of Herbs: Cover them, and let them 
 ftew over a gentle Fire, taking care to fhake 
 them from time to time. When they are near 
 ready, put to them a Pinch or two of Flower, 
 moiften them with a little boiling Water, and 
 keep them fimmering a while longer. When the 
 Liquor is pretty near wafted away, put in a lit- 
 tle Sugar, and ftir them about. So ferve them 
 warm in Plates of little Difhes. 
 
 PERCH. 
 

 
 
 
 The Compleat Court-Cook. P. i147 
 
 PERCH. 
 To drefs Perches with Anchove-Sauce. 
 
 UT your Perches, and ftew them ina Court. 
 I Boiiillon, as follows. Lay them nto a Stew- 
 pan with fome fliced Onion and Leimon, fome 
 Parfly, Cives, Bay-Leaf, Bafil, Cloves, Pepper 
 and Salt, two Glaffes of white Wine, ‘a little 
 Vinegar, and as much Water as will juft cover 
 them: So ftew chem over a Stove; then take 
 them off, and fet them to cool a little in the 
 Court-boitillon :} When they have ftood a lirtle 
 while, take them out, skin them without break- 
 ing the Flefh, lay them in a Difh, and cover 
 them that they may not grow cold. Purfome 
 frefh Butter into a Sauce-pan, with a little Flower, 
 a Couple of miticed Anchoves, fome Capers, and 
 a whole Leek, a flice or two of Lemon, the 
 whole being feafon’d with Salt, Pepper, and a 
 little Nutmeg, add ‘to it a little Water and Vine- 
 gar. Keep turning the Sauce over a Stove with 
 a Spoon, and when the. Butter is melted and 
 thicken’d, take out the Leek and fliced’ Lemon, 
 pour it on the Perches, and ferve them for the 
 
 firft Courfe. 
 To dre{s Perches with a Cullis of Cray-fifh. 
 
 Your Perches being ftew’d in a Court-boiillon, 
 skinn’d and laid in a Difh,-as in the foregoing 
 Receipt, make a ‘Sauce as follows. Put the Quan- 
 tity of two Egess of frefh Butter into a Sauce-pan, 
 with one minced Anchove, fome Pepper, Salt, a 
 little grated Nutmeg, a Pinch of Flower, a Drop 
 Or two of Water, and as much Vinegar; turn it 
 
 L 2 over 
 
 
 
 
 
 
 

 
 
 
 
 
 48  P. The Compleat Court-Cook. 
 
 over a Stove with a Spoon. When the Butter is 
 melted, and a little thicken’d, put in fome Cray- 
 fifth Cullis; pour this Sauce on your Perches, and 
 ferve them for. the. firit Courfe. We ferve them 
 likewife with all the other forts of Cullifes as 
 
 well as this. 
 
 To make a Ragoo of Perches. 
 
 Your Perches being gutted, slay them on a 
 Gridiron and half broil them, then take them up 
 andskin them handfomely, Put into a Sauce-pan 
 half a Pine of white Wine, \a little Fifh-Broth; 
 fhred Parfly,. a Bay-Leat,-an Onion ftuck with 
 Cloves, and feafon this with Saleand Pepper. 
 Put into a Stew-pan as, big as an Egg of Butter, 
 with alittle Flower,-and. when. it, is half brown, 
 pour, it on the Liquor, you had prepar’d) in the 
 Sauce pan, layin your Perches, and. make them 
 fmmer over a gentle Fire. When they are ftew'd, 
 lay them ina Dith, and -pour on themany of the 
 meagre Ragoos, for which you will find the Re- 
 
 ceipts in Letter R. and ferve them for firft Courfe 
 
 
 
 Té make a Ragoo of Perches, cut-in flices. 
 
 Cut your Perches in flices the whole Length of 
 the Body, dividing each Perch into four Pieces 
 Tofs up fome Mufhrooms.in Bucter,and put.co them 
 a little Cream. Then put in your flices of Perch, 
 with the Yolks.of three. Eggs; fomeifhred Parfly 
 and: grated Nutmeg: Keep flirring them. very 
 gently for fear of breaking. them: When they 
 are ready, Jay them in.a Difh, pour-your Ragoo 
 upon them, ard ferve them forthe firft Courfe. 
 
 To 
 
Pottage 2 Pulle ts 
 
 
 
 theyn of . Mutton 
 Neck of Veal in 
 Cutlets 
 
 Courfe 
 
 Squabbh Pre 
 
 Second CAB 
 
 Oufter Lous 
 
 Cheyn of Salmoi 
 ieee, 
 
 and Smelts 
 
 Bla ck (OS white 
 Puddingi 
 
 Partridg ess 
 Y 
 
 ‘Lambs 
 
 l stones ano 
 
 Res 
 
 Tanzte 
 
 ) 
 
 39 Woodcocks 
 4. Snipes 
 
 12 Larks 
 
 Guritets 
 
 Arttchocks 
 and Morrells 
 
 
 

 
50 Ri I a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. rag 
 
 To drefs PHEASANTS. with Carp-Sauce. i Hi 
 
 Aving barded your Pheafants, roft them, aia 
 
 “f and take Care that they do not dry:* To as | 
 make the Sauce, lay in the Bottom of*a Stew- Ad 
 pan, fome Veal-flices, as:you do when you make ih 
 Gravy. Add to this Veal fome flices:of a Gam- 
 mon of Bacon, fome fliced: Onion, fome Parfly= 
 Roots, and a Bunch of {weet Herbs, “Then: gut 
 a Carp, wath it in one Water only, without fca- 
 ling it; cut it in pieces, as if you were*to ftew 
 it, and lay them in the fame Stew-pan: Brown 
 this a little over®a: Stove, as if you! would make 
 Gravy-of it; then wet it with good Gravy, ~ pour 
 ina Bottle of Champaign Wine, and add a Clove 
 of Garlick, fome minced Trufles and Mufhrooms, 
 and fome {mall Crufts of Bread: Boil all this well 
 together, and take care it be not too falt.' When, 
 it is well boil’d, ftrain it in a Sieve, forcing it 
 through, that the Sauce may be: pretty thick ; if 
 it be not, put to it fome Partridge-Cullis, and 
 pour it into a Sauce-pan: Before’you ferve, bind 
 your Pheafants with Packthread, put: themointo 
 this Sauce; and keep then: warnr: When’ yon 
 would:ferve, unbind them, lay them in a Difh and 
 pour the: Sauce upon them. 
 
 To dre{s:a’ Pheafant-a la Braife: 
 
 Your Phéeafant being pick’d and drawn 
 the Legs, trufs the end of the Thighs into the 
 Body and parboil*it; lard it with big Lz 
 well feafon'd: Garnifhthe Bottomof a $ 
 with Bards of Bacon‘and flices of Beef 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ends: 
 
 es 
 2 
 
 
 
 reo = &P.« The Compleat Court-Cook, 
 
 then lay in your Pheafant; ftrew fome of the 
 fame Seafoning over it, cover ic with’ flices of 
 Beef and Bacon in like manner as under it, and 
 fet ic to ftew with Fire over and under it. Make 
 a Ragoo with fat Livers, Veal-Sweetbreadg, 
 Mufhrooms, Trufles, Artichoke-Bottoms, or Af 
 paragus-Tops, according to the Seafon.  Tofsall 
 this up in melted Bacon, moiften it with Gravy, 
 and make it fimmer over a gentle Fire. When it 
 is ready, take off all the Far, and thicken it with 
 a Cullis of Veal and Ham. Take up your Phea. 
 fant, drain it well, lay it ina Difh, pour your 
 Ragoo upon it, and ferve it warm. 
 
 We ferve this Pheafant @ Ja Braife every Day 
 differently, that isto fay, fometimes with Ragogs 
 of Legumes, at others with a Ragoo of Oifters, 
 or of Cray-fifh, cc. 
 
 PIES, PASTIES and PATTIES. 
 To make an Oifter Pie. 
 
 OR.a Plate or little Difh, blanch off a Quart 
 
 of Oifters or more, take them from the Tails 
 
 and Shells, and drain them from the Liquor; 
 then take a Quarter of a Pound of Butter, a 
 minc’d Anchove, two Spoonfuls of grated Bread, 
 a Spoonful of minc’d Parfly, a little beaten Pep- 
 per, a fcraped Nutmeg, a little or rio Salt, be- 
 caufe your Oifters and the Anchove have a fea- 
 foning in themfelves: Then make a Pafte as fol- 
 lows: Lake above a Quarter of a Pound of But- 
 ter, work it with a good Handful of Flower; 
 put to it a Spoonful or two: of cold Water, then 
 part it in two, and roll’ out each half, as if-it 
 were fora Tart. Ir is proper you fhould bake 
 your Oifter Pie on the Mazarine you ferve it ia, 
 - ; or 
 
Sas 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 161% 
 
 or alittle Patty-pan ; then place on the Bottam- al 
 Pafte, half of your mix’d Butter, Anchove, and even 
 Parfly aforefaid. Lay on your Oifters, two or ai 
 three thick at moft; put the reft of your Butter al 
 and Parfly on the Top, and a Slice of Lemon; ie 
 then wet it about with fome of your Oifter-Li- Hi 
 quor, ftrewing a little beaten Pepper and Nutmeg in 
 over your Oifters, and two Spoonfuls of your Hi 
 Liquor: Then cover it up as you do a Tart, on- 
 
 ly turn and cut it handfomely round, and turn 
 
 the Edge of your Pafte, all round, an Inch high. 
 
 Bake ic three Quarters of an Hour before you 
 
 have Occafion for it ; then cut up its Cover, and 
 
 fqueeze ina Lemon. Shake it gently together, 
 
 and cut your Cover in Bits, and lay handfomely 
 
 round it. So ferve it for the firft Courfe: Nore, 
 
 You may bake it without a Cover. 
 
 
 
 To make a Salmon Pie. 
 
 If you pleafe, you may raife-an Oval-Pie, fix 
 Inches high, and leng according to the Bignefs 
 of your Jole, or Side of Salmon; or you may 
 make it in a Patry-pan: The Difference is only, 
 if you raife it, it muft be hot Pafte, but if you 
 make it in a Patty-pan, it muft be cold Pafte, as 
 you did for your Oifter-Pie, only your Quantity 
 muft be bigger; and your Bottom, or Upper- 
 Cruft muft be as thick as that of any other Pie, 
 (Venifon and Beef excepted) becaufe the Salmon 
 will take a good deal of Baking. ‘Your Pafte be- 
 ing thus ready, prepare your Salmon as follows : 
 If itis for a raisd Pie, keep your Jole whole, 
 according to the Bignefs of your Coffin ; cut it 
 with your Knife on the Outfide to the Bone, an 
 Inch betwixt each cut; and likewife joint the 
 Chine-Bone, otherwife it will turn up, and 
 L 4 throw 
 
 
 

 
 
 
 
 
 152 TP. Lhe Compleat Court-Cook 
 
 throw off your Pie-Cover in Baking; then take 
 a Spoonful of beaten Pepper, half a Nucmeg, 
 three Spconfuls of Salt; rub-all this very fing 
 with ‘the Side of your Knife on your Dreffer, 
 and feafon your Salmon on both Sides, according 
 to your Difcretion ; then take half a Pound of 
 Butter, two {mall Handfuls: of mine’d Parfly, a 
 little Bit of minc’d Thyme, and two minc’d An. 
 choves ; mix all thefe together, with a little of 
 your aforefaid Seafoning ;:place halt of 1¢ in the 
 Bottom of your Pie; then put-in your Salmon 
 and the other:half over it ; pour in three Spoon: 
 fuls:of White Wine; -or:Water, and clofe on your 
 Gover, leaving a Ventcin the Middle. Bake jt 
 an Hour and a Half, or morej»according to the 
 Bignefs of «your Salmon: » When it is’ bak'd, cue 
 off your Cover : If you find it is too fat, skinvoff 
 fome, and if you find it is too dry, put to ita 
 Spoonful or two of warm White Wine, a Spoon 
 tul or two of drawn Butter, and the Juice of a 
 Lemon. Setve it hor for the firft Courfe or Ret 
 move, without the Cover. . Bt if you make it in 
 a Patty-pan, cut it in flices, as if ic were to broil; 
 or rather thicker, and lay:it:round the Pan: on 
 the Bottom.Cruft ; but yourmatt. not lay: one 
 Slice on the ‘Lop of another; feafon ic, and order 
 it; as you did your Pie in the Pafte, : only it will 
 not-take fo much) Baking: by an Hour, and ferve 
 it Without.a Cover, fhake it with the Juice of a 
 Lemon, thar you mutt fqueeze in; as you are 20 
 ing to ferve, HOR & 
 
 To make a Salt-Fifh Pie. 
 
 Take.a Side of Sale-Fith, or lefs, according to 
 
 Fi ~ - F ~ ey ° jt ee 
 the: Bignefsof your Difh, and: water it well over 
 Wight next Morning pot-itvavercthe Fire in a 
 
 Ja rae 
 cab ow 
 a) 
 
 
 

 
 The Compleat Court-Cook, P. -153 
 
 large Pan of Water, and boil ic till it is fit'to ear’; 
 then throw it out into cold Water, drain it on a 
 Cullender, place ic with its Back on your 
 _ take all the’ white of the Fifth 
 
 clean from the Skin and Bones, fearching the 
 Bones nicely out with your Fingers ;-and mince 
 it pretty {mall with’ your Mincing-Knife. You 
 muft fave a {quare Bit of y we Salt-Fifh, as big as 
 your Hand, whole, with the Skin on: Then take 
 the-Crum of two French Rolls cut’in Slices, and 
 boil’d up with a Pint of Cream, and a Pint of 
 Milk; break your Bread very {mall with a Spoon, 
 and put to it your minc’d Salt-Fifh,a Pound of 
 Butter, two Spoonfuls of fine minc’d Parfly, half 
 a grated Nutmeg, fome beaten Pepper, but no 
 Salt, except you find your Salt-Fith too frefh with 
 the watering and boiling ; if you find‘it too fale 
 after you have minced ir, you may put it into a 
 Quart of cold Milk, and let it lie an Hour, then 
 throw it into a Cullender, and {queeze it well 
 from the Milk, and fo ftir it over the Fire with 
 your above Ingredients ; when you find it 1s of a 
 good Tatte and Thicknefs, fpread ic on a Dith 
 till it is cold. At the fame Time, prepare a rais‘d 
 Pie ora Patty-pan, as yee did for your Salmon 
 Pie‘in the laft Receipt. When it is cold’, place 
 it in with your fquare Piece of Salt-Fifh on the 
 Top, then cover-it up as you do another Pie. If 
 ardisd Pie; bake it two Hours, if ina Patty- pan, 
 one Hour. “When bak’d, cut up your Cover: If 
 there is any Oil, skim it off with a fetes then 
 throw over it fix hard Eggs, mined fmall, pour 
 upon it fome drawn. Butter, and fhake ir together, 
 If you fee it inclines to be oily, pour round it a 
 little hot Milk, fhake it together, and ferve it 
 hot. _ may make a Ling or Stock-Fifh Pie 
 the fame Way, only inflead of taking Yolks and 
 Babats Whites 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pie ERT OSU 
 
 
 
 xc4 P. The Compleat Court-Cook, 
 
 Whites for the Sale-Fifh Pie, you mutt take no, 
 thing but Yolks for thee, 
 
 To make a Patty of Mufhrooms. 
 
 Your Mufhrooms being frefh-gather’d, well 
 pick’d and wafh’d, put them in a Sauce-pan with 
 a Quarter of a Pound of Butter, a little mine’g 
 Parfly, a little Pepper and Salt, a little Slice of 
 Bacon, ftuck with four Clowes, and a whole Q. 
 nion; cover,it up clof2, and ftew them over the 
 Fire, fhake on them a Duft of Flower, Siving 
 them a fhake now and then as they flew, tha 
 they burn not; when their own Liquor comes to 
 be as thick about ’em as a good Cream, throw 
 out the whole Onion and Bacon, and fet them to 
 cool; then fheet a little Tart-pan, the Bignefs of 
 your Plate, with good fine Patte, fuch as youufe 
 for Tarts; let it be as thick as a Half-penny, 
 then pour on your cold Mufhrooms, cover it 
 with another Sheet of Pafte, and bake it three 
 Quarters of an Hour before you want ir. Cut 
 off your Cover, and fqueeze in half a Lemon, 
 fhake it together, and fo ferve it. Or you may 
 bake. it without a Cover, but then you. muft 
 throw over your Mufhrooms, a little brown 
 Rafpings of a French Roll; when it is bak, 
 {queeze in half a Lemon: So ferve it for fecond 
 Courfe. Note, That your Mufhrooms being pre: 
 par’d as above, you may likewife put them into 
 Patty-pans, to garnifh a Fricaflee of Chickens; 
 or any Ragoo of Beef, Mutton, or Veal. 
 
 To make a Lobfier-Patty, 
 Your Lobfters being boil’d and cut in little 
 
 Pieces, take the fmall Claws and the Spawn, And 
 poun 
 
5 ligt OEM E, cgemmeee 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 165 
 
 pound them in a marble Mortar; then put to 
 them a Ladleful of Gravy or Broth, with a little 
 of the upper Cruft of a French Roll: When ic is 
 boil’d, ftrain ic thro’-a Strainer or Sieve, to the 
 Thicknefs of a Cream, and put half of ic to your VT 
 Lobfters, and fave the other Half to fauce them a 
 with, after chey are bak’d. Put to the Lobfters Ve 
 the Bignefs of an Ege of Butcer, a little Pepper 
 
 and Salt, {queeze in a Lemon, add in half a 
 
 minc’d Anchove, and warm this over the Fire, 
 
 jut fo much as to melt the Butter ; then fet it to 
 
 cool, and fheet your Partty-pan for a Plate or ! 
 Difh, as you did for your Mufhrooms in the laft | ae 
 Receipt. Then put in your Lobfters, and cover au, | 
 
 it wich a Pafte: Bake ir three Quarters of an 
 Hour before you want it; when ic is bak’d, cut 
 up your Cover, and draw up the other Half of 
 your Sauce above-mention’d with a little Butter, 
 to the Thicknefs of a Cream, and pour it over 
 your Patty, with a little fqueezd Lemon; cut 
 your Cover in two, and lay it on the Top, two 
 Inches diftant, that it may be feen what is under. 
 You may bake Cray-fifh, Shrimps, or Prawns, 
 the fame Way; and they are all proper for Plates 
 or’ little Difhes, for fecond Courfe. 
 
 
 
 
 
 To make a Patty of Calves Brains. 
 
 Clean the Brains very well, and feald them: 
 Then blanch fome Afparagus-Tops in a Sauce- 
 pan, with a little Butter and Parfly. When they 
 are cold, put them in the Patcy with the Brains, 
 the Yolks of five or fix hard Eges, and fome of 
 the fore’d Meat, for which you have the Direc- 
 tions in Letter F. When ic is bak’d, fqueeze in 
 the Juice of a Lemon, pour in fome drawn Butter 
 and Gravy : So ferve it. 
 
 
 
 To 
 

 
 
 
 
 
 
 
 
 156 P. Zhe Compleat Court-Coor. 
 
 ; ns - ip eee Oe, ae otx. : 
 0 make a Pie of Partridges, Woodcocks, Cc. tor be 
 eaten Warm. 
 
 Take a Brace of Partridges and another of 
 Wood ana Draw hee Par tridges, and keep 
 the Livers. Trufs up both one and't’other r, and 
 beat. theni.on the e Breaft with a rolling Pin, fo as 
 to break all their Bones: Thea having larded 
 them with great L ardons, feafon'd. with P epper, 
 Salt; Herbs,, and Spices, flit them along? the 
 Back. Po yund the Livers of your Partridges, with 
 fcrap’'d. Bacon, Mufhrooms, Trifles, Cives and 
 Parfly, feafon’d in like manner as. your: above 
 Lardons.. When it is well pounded, ftuff with ir 
 the Bodies of your W opdeeaks and Partridges, 
 and feafon them Saciie Having -prepard and 
 raisd your Pafte, lay them in all ‘round it, with 
 fome Mufhrooms and Trufles, anda. Bay-Leaf. 
 Cover. them all.over with: Bards of Bacon, lid 
 your Pie, and, fet ic in the Oven..; When it is 
 bak’d enough draw it out of the-Oven; cut up the 
 Cover, take out the Bacon, skim off.all che Fat ; 
 and having prepard a.Cullis, of Paulges with 
 Veal- Sweetbreads, Trufles and: Mufhrooms, : pour 
 it hot into the Pie, fqueeze in a Lemon, and 
 ferve it for thesfirft Courfe. 
 
 The hot Pies of Chickens, Pigeons, Larks, 
 Quails, ‘Thrufhes, and the like, are made. and 
 
 ferv’din-the fame Manner: 
 
 being aye wn and Jat ded with 
 for Bacon, with 
 athuvie *Parfly 
 
 ? .1.° } 
 all this well 
 
 
 
 LQ= 
 
 
 

 
 
 
 
 
 
 ao a 
 aan \ 
 
 \ 
 pa . wag af] 
 
 = 
 
 7; iy 
 ; ee 
 Chickens. boyled esa 
 & 
 
 
 
 Lgbstes: | 
 
 / . \ 
 ‘ae / 
 ee 
 ce Pe (wild 
 
 vA aN Ri tbh ets 
 / - 
 
 \ LTS aN Veal Co 0 Mop s 
 | (Fratters A Ducks) Tartlets Wild Bores Semey 
 | 
 
 ge 2 ae 4 \ Pancakes s fh sHeps 
 \ fe es 
 
 / \ / 
 Wood locks | vA 
 
 \ ) 
 
 \ he 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Chey in of Mutton 
 Y + 
 
 
 
 
 
 
 
 5 Yparagras 
 
 
 
 gs Artichocks 
 with oe 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 157 
 
 together, and ftuff the Body of your Pheafanc 
 with it. Then having raisd your Pafte into a 
 Pie, lay fome fcrap’d Bacon on the Bottom of ‘it, a 
 feafon’'d. with “Salt, Pepper, “Herbs ‘and Spices. hata 
 Lay°in your Pheafant, feafon’d in like manner, ree 
 cover it with Slices of Veal; grated Bacon, frefh ae 
 Butter, and Bards of Bacon‘over all. Then lid 
 your Pie, and’ fet'ic in the Oven ; while it is ba- ia 
 king, take fome Trufles, and having peel’d and alt 
 wafh’d theni: well, cut them *in’ flices, ‘put then 
 into\a Sauce-pan with fome good Gravy, let them 
 fmmer over_a‘foft Fire, and thicken them witha 
 Cullis’ of Veal and’Ham: © When your! Pie ‘is 
 baked,’ cut up the Cover, take‘ out the Bards of 
 Bacon and Slices of Veal, skini off all the Fat, 
 pour in your) Ragoo of Trufles atid ferve it hot. 
 
 Inftead of a Ragoo'of Trufles, you may ferve 
 this: Pheafant! Pie with a Carp-fauce, or with a 
 Ragoo of Sweetbreads and Liver. 
 
 We make Pies of Partridges, Ducks and Quails, 
 
 in the fame manner as we do this Pheafant Pie. 
 To make a Rabbet Pie. 
 
 Keep the Livers of your Rabbets, cut off the 
 Heads, and the firft Joint of the Legs: Lard them 
 with great Lardons, feafon'd with Salt, Pepper, 
 favoury Herbs; ‘Spice, Parfly and Cives. Pre- 
 pare your Pie} as ufual; and garnifh the Bottom 
 of it with feraped Bacon, feafon’d as above. Cut 
 your *Rabbets in two in the Middle, ‘and place 
 them in your Pie, having firft feafon’d them with 
 the fame Seafoning, and put to them’ a Bunch of 
 Herbs. Cover them with Slices of Veal and Bards 
 of Bacon, put on the Lid, rub it over with beat- 
 en Eggs, and fet it in the Oven. Then make a 
 
 Cullis as follows : “Take a Pound’ of-a Fillec of 
 Veal, 
 

 
 
 
 
 
 158 P. Zhe Compleat Court-Cook, 
 
 Veal, and a Piece of aGammon of Bacon; cyt 
 them in Slices, and lay chem in the Bottom of g 
 Stew-pan, together wich fome fliced Onion and 
 Carot, and your Rabbers Livers over them: Co. 
 ver your Stew-pan, and fet it over a Stove, 
 when the Livers begin to be warm, take them 
 out and pound them in a Mortar. When your 
 Cullis begins to ftick to the Stew-pan, throw in 
 a little melted Bacon with a Pinch of Flower, ftir 
 it about, moiften it with Gravy, feafon it with 
 favoury Herbs, a whole Leek, a little Parfly, 
 two or three Gloves, two or three Muthrooms, 
 and as many Trufles: Add two or three Crutts of 
 Bread, let it fimmer half an Hour ; then take out 
 your flices of Veal, put in your pounded Livers, 
 mix them well with it; {train ic through a Sieve 
 into a Sauce-pan, fet it over a Fire to keep it hot, 
 but take care that it do not boil. When your Pie 
 is bak’d, open it, take out the Veal-flices, take 
 off all the Fat, place the Pie in a Difh, pour in 
 your Cullis, and ferve it for the firft Courfe. 
 
 To make a Pigeon Pie, 
 
 When your Pigeons are pick’d, drawn and 
 trufs'd, lard them with well-feafon’d Lardons, 
 Take the Livers and fome raw Bacon, fome Par- 
 fly, Cives, favoury Herbs, Mufhrooms, Trufles 
 and Marrow; mince them all very fmall, and 
 pound them together in a Mortar. Scuff che Bo- 
 dies of your Pigeons with this, and keep fome of 
 it to lay under them in the Pie. Form your Pie, 
 cover the Bottom of it with the Farce, then ha- 
 ving feafon’d your Pigeons, lay them in upon it, 
 put in a Bay-leaf; cover your Pigeons with flices 
 of Veal and Bards of Bacon, lay on the Lid and 
 fet icin the Oven; when. it is bak’d, cut off the 
 
 I Cover, 
 
 
 
be i 
 
 The Compleat Court-Cook, P. 159 
 
 Cover, take out the Veal and Bacon, skim off 
 the Fat, pour ina good Ragoo Of Sweetbreads, 
 Cocks-combs, Mufhrooms, Gc. and ferve, it hot 
 for the firft Courfe.’ You will find the Way of 
 making that Ragoo in Letter R. Article Ragoo, 
 We likewife ferve this Pigeon Pie without apy 
 Ragoo, pouring in a Cullis of Veal and Ham, 
 after we have taken off the Fat. 
 
 Note, That a Turkey Pie is made in the fame 
 
 Manner. 
 To make a Chicken Pie. 
 
 Take a Couple of fat Chickens, and parboil 
 them; then lard them with great Lardons, fea- 
 fon'd with Salt, Pepper, Spices, mincd Herbs, 
 Cives and Parfly. Take the Livers of your 
 Chickens and pound them in a Mortar with f{era- 
 ped Bacon, Trufles, Parfly and Cives, feafon’d 
 with a little Sale, Pepper, favoury Herbs and 
 Spices; when all this is well pounded together, 
 farce the Bodies of your Chickens withit. Ha- 
 ving made your Pafte, row! a Sheet of it about 
 an inch thick, and lay it on a Sheet of butter'd 
 Paper; Make the Pie of the Size of your 
 Chickens; and cover the Bottom of it with a lit- 
 tle pounded Bacon, feafon’d with Salt, Pepper, 
 the nfual Herbs and Spices; lay in your Chickens, 
 feafon them above as beneath, and cover them 
 with thin flices of Veal and Bards of Bacon, toge- 
 ther with a Bic of frefh Butter: Then lid your 
 Pie and fet ic in the Oven: Let it bake three or 
 four Hours, Mean while take foe ra v Trufles, 
 and having peel’d and wafh'd them, cut them in 
 pieces and put them into a Sauce-pan; moiften 
 then with Veal Gravy, and fer them to ftew over 
 a gentle Fire; when they are enough, — 
 
 them 
 
 
 
 
 
 
 

 
 160 -P. The Compleat Court-Cook, 
 
 them withia Cullis of Veal and Ham; andq 
 little Effence of see When your Pie is -bak’d, 
 drawiircour of the Oven; take the Paper from 
 the Bortomm of it, cut apthe Cover, take out the 
 Veal and-the Bacon, je akits off all the Par; 
 pour your Ragoo of ‘Frufles: into the Pie, and 
 ferve ic'for the firfh Courk hae of Trufes, 
 you may ferve it with a BBacoss f Oitters or of 
 Cray-fith!; “which fee in their proper Places, 
 Note, That Pies of Pulle ets, Capons and Top 
 key-Poults are made in the fame Manner. 
 
 To make a Duck-Pie, to be eaten warm. 
 
 Take two Ducks; and having ‘got them ready 
 for. rofting, par a them, anid lard them with 
 great Lardons of Bac 1, -and the Lean of a Ham, 
 feafon’d' with Sale and ‘Pepper, favoury Herbs, 
 Spices, and fome fhred Cives and Partly: When 
 they: are farded; rowl.a Sheét .of Pafte an: Inch 
 thick, raife it into’a Pie, and ‘cover: the Botecim 
 of it with fspuatird Bacon, feafon’d as your above 
 Eardons, and*lay. in your .Dacks:: \Fill up the 
 empty Spaces with Mutton-Curlets, larded and 
 feafon’d'as ‘above =’ then ftrew fome of ‘the fame 
 Seafoning” all over the Pie,» and: lay: over! the 
 whole fome Slices of Veal; and-over them fome 
 Bards of -Bacon, and a bit aH freth Butter,: cover 
 your Pie with a Sheet of Pafte, and bake io four 
 or five Hours; Mean while ecmake a Ragoo:with 
 Sweetbreads, ‘Livers; seis combs, Erufes and 
 Mathrooms ; tofs chem all:up inia:Stew-pan with 
 alittle meleed Bacon, rebar them with good 
 Gravy, let. them fimmerhalfsan Hourijover!a 
 gentle ‘Fire, take off all: the Fat, and: thicken 
 them with a ‘Cullis: of “Veal and }Hami;; When 
 your Pie is bak’d; place it in'a Difh, cut up:the 
 4 Cover, 
 
 as 
 re 
 t 
 
 
 
 
 
 
 

 
 The Compleat ee Cook. PB. 63 
 
 Cover; ‘takeout thé ver fid*-Bacon, skim the 
 Fat ‘clean@off, pour in’ thé IR poe and ferve'i i€ 
 
 for thé firtt Courfe. 
 Ta make a Duth-Pie, th be eaten cold. 
 
 Prepare, parboil, lard, and feafon your Ducks 
 as in the laft'Receipt. Having thade your Pafte, 
 rowl a Sheet of ic an Inch thick and of the Large- 
 nefs ‘you intend to make your Pie? Rab a Sheet 
 of Paper with Butter, ower a Tables lay the 
 Papér- tipor’ it,’ and the Patte upon ch jae! rarfe 
 your Pie, and ‘then take: {ume minc’d’Cives and 
 Parflyjiand “pound thenvin: 4° Mortar: with tremh 
 Butter, “and (tuff che Bodies of 5 your Ducks with 
 
 
 
 
 
 it’. Gover the Rotrom oP your Pie with pounded 
 Bacon; feafon-d with Sale Pepper, ‘Herbs and 
 } thé ln 
 
 Spices.’ Lay it: your | Pane, and ped 
 
 tervals with fome of thé potnded Bacon’? *Pat'tn 
 G ; 
 4 
 
 Q 
 
 one Bay*heafp.atid “cover fie wholé with 
 e Bacon's lid your ple: witha Sheec-of cié fame 
 Pafte, rub ic over with ‘a'Eee? and‘fet it i 
 Oven; when it begins to. grow brown, cut 2 
 Hole in the Lid to give tc*Aat; and cover it with 
 a Sheet of Paper. Let it bake four or five Hours, 
 then draw it; ftop up the Hole‘yéa: made the 
 Lid; ad when the Pié is half coldytura ietp- 
 fide-dowa,:andlét itftand in’that raafner till’ it 
 is quite cold: Whén ‘you idoatd ferve ait cutit 
 open, place it-in 4 Dif with a cléan’ Napkin in 
 det it, and ferve it for the fécond Courfe. 
 
 
 
 
 To make a Lamb-Pié'the "Ge armani Pie 
 
 Take a Quarter of Lamb, cut itin Pieces, ‘and 
 lard them ‘with “fiall Pardons, feafon herr with 
 Salt; Pepper;-Nutmeg, Cloves, | ay-Leaf, pound- 
 M ed 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 162 P. Ihe Compleat Court-Cook. 
 
 ed Bacon, Cives and favoury Herbs, put them 
 into Pafte, and bake them three Hours: Then 
 draw your Pie, cut it open, take off all the 
 Fat, pour into it a Ragoo of Oifters, [which 
 fee in Letter O.] and ferve it hot for che fir 
 Courfe. 
 
 To make a Pie of a Fillet of Veal. 
 
 Take a Fillet of Veal and cut it in three ; lard it 
 and feafon it with Pepper, Sale, Spice, Herbs, &<, 
 as ufual; raife your Pie of fine Pafte, and cover 
 the Bottom of it with the forc’d Meat, for 
 which you have the Receipt in Letter F. then lay 
 in your Veal, and garnifh i¢ with Sweetbreads, 
 Morils, Trufles, Mufhrooms, Afparagus-tops, Ar- 
 tichoke-bottoms, and pounded Bacon, feafon'd 
 with Salt, Pepper, Spice and Herbs: Cover it 
 with the fame Pafte, and bake it two Hours, 
 Juft before you ferve, cut it open, take off all 
 the Fat, and pour in a Cullis of Veal and Ham; 
 fo ferve it hor for the firft Courfe. 
 
 To make a Carp-Pie. 
 
 After having gutted and {cal'd your Carp, lard 
 it with Lardons of Eel, feafon your Carp with 
 Butter, Sale, Pepper, Cloves, Nutmeg and Bay- 
 Leaf. Raife your Dough long-ways, the length 
 of your Carp, which having put in, lid your Pie, 
 put it into an Oven not too hot, and when ict is 
 half baked, pour ina Glafs of White Wine ; when 
 it is quite baked, cut it open, take off the Fat, 
 pour in 4 Ragoo of Oifters, and ferve it for firft 
 Courfe. 
 
 Note, That we fometimes farce the Belly of the 
 Carp with a Farce made of the Miles Pt 
 
 Liters, 
 
od ge RR mtr — 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 163 
 
 ifters, Mafhrooms, and Artickoke-bottoms, as 
 s been directed in the Letter C. p. 38. a 
 
 
 
 To make a Sole-Pie. 
 
 Half-fry your Soles, and cut the Flefh from the 
 
 in long Slices.’ Make a Farce with’ the 
 1 of Bels, with Mufhrooms, Truffles, favoury 
 Herbs and frefh Butter, feafon’d with Pepper and 
 Salt, Having raisd your Pie, lay fome of this 
 Farce over the Bottom of it, and over that your 
 fliced Soles » throw over them 4 feafoning of Sale, 
 Pepper, Spice and Herbs; covér it over with 
 freth Butter, then lid your Pie, rub it over with 
 Ege, and fet it in the Oven. When itis bak’d, 
 cut it open, take off the Fat, and pour in a Ra- 
 goo of Trufles ; fo ferveit hot for the firft Courfe. 
 You will find the way of making a Ragoo of 
 Trufles in Letter R. Article Ragoo. 
 
 
 
 To make an Eel-Pie. 
 
 Having ftript your Eels, cut them in Pieces 
 three’ or four Inches long. Make a finall Farce 
 with fome of the Flefh, fome Mufhrooms, Cives, 
 Parfly and freth Butter, feafon’d with Salt, Pep- 
 per, Spices and Herbs. Raife your Pie of fine 
 Pafte, and of a moderate height: Garnifh the 
 Bottorm of it with the Farce, and then lay in 
 your bits of Eels, feafon’d in the fame manner as 
 your Farce; add a Bunch of Herbs, and cover 
 the whole with Butter ; then lid your Pie, rubit 
 over with Egg and fer it in the Oven. Makea 
 Ragoo of the Milts of Fith, Trufles and Mufhs 
 fooms. Wheri your Pie is bak’d, cut it open, 
 take the Fat clean off ; pour in your Ragoo, and 
 ferve it for the firft Courfe. Take care that the 
 
 M 2 Cullis 
 

 
 
 
 
 
 
 
 164. YP. TheCompleat Court:Cook. 
 
 Cullis of, your Ragoo. be not too thick, and that 
 there be enough of, 4t. 
 
 To.make-a Tarbot-Pie. 
 
 Having*prepared your Pie, lay fome frefh But- 
 ter over the Borrom of it, over which ftrew fome 
 Salt, .Pepper, Spices and favoury Herbs; lard 
 your Turbot with Anchoves, lay it into the Pie, 
 firew another. Seafoning of the fame over. it, 
 cover At with Butter, put on the Lid, and fer it 
 into the-Oven. When it is baked, cut ic open, 
 te Fat clean off, Dour ina Ragoo of Cray: 
 
 fith, ‘Erufles and Mt athigoms, Lwhich.fee.in Let- 
 ter. C. p..49-} and ferve ic hot tor the firft Courfe. 
 
 lo make a Pike-Pie. 
 
 Your Pike being gutted and {caled, lard 
 
 with Lardons of Eel, and Anchoves. Make a 
 
 Farce witha Piece.of Carp, fome Mufhrooms 
 and Trufies, 
 
 e Civesand I Parfly, feafon’d with 
 P eppers; - ult, Spic 
 0 
 
 e and Herbs add .a Piece of 
 Burter; and «he -Yolks.of two taw Eges.s, mince 
 all this well together, and; put ic into: the Belly 
 of your Pike. » Prepare,your Pie, cover:-the 
 Bottom. of it. with: frefh Butcer,.ftrew over ica 
 fealoning of Salt, Pepper, Herbs and § Spices, cut 
 
 our Pike in two ia.the.middle, lay it into.the 
 Bi ie, feafon it. above as under, and add.a Bunch 
 of Elerbs: cover ihe vihale with Slices. of frefh 
 Butter, did. your Pie, rub it over with. Egg, and 
 bake it inthe Oven: When it. is-baked,..cut-it 
 open; take the Fat clean off, pour in, a; Ragoo of 
 Cray- fifh, Tails, Milts of Fith, Truflesand Mufh- 
 rooms; fo ferve it for.the firft Courfe, 
 
 
 
 To 
 

 
 
 
 The Compleat Court:Cook, Pi 165 
 
 To make a Gurnet-FPie. 
 
 Gut your Gurnets, keep the Livers, and cut off 
 the Heads. Lay fome frefh Butter in the Bot- 
 tom of your Pie. Make a Farce with the:Flefl 
 of two Gurnets, fome Mufhrooms, Trufles, Parfly, 
 Cives} and frefh Butter, feafon’d) with Sale,’ Pep- 
 per, Herbs ‘and Spices : Shred the whole well :to- 
 gether,-cover your Butter at:the Bottom of your 
 Pie with: fome of this Farce ;~ then lay. in the 
 Gurnets,;’ putting fome of the .Parce: between 
 evéry tworofithem : Strew-over them fome-Salt, 
 Pepper, favoury Herbs and Spices ; cover them 
 with Butter; lid your Pie, and fec ic in‘ the Ove 
 Poundthe Livers of your Gurnets with, one An- 
 chove;’take fome Cullis of Cray-fifh, mix your 
 pounded! ‘Livers well with it, and ftrain them 
 through a Sieve. Set 'this.over a Stové to heat, it; 
 and when yout Gurnet-Pie is bak’d, cutiit open, 
 take off all the Fat; pour in your Crayfifh Cul- 
 lis; and ferve it-hor for the firft Courfe. 
 
 To make a Trout-Pie. 
 
 Having gutted and fealed your: Trouts,. lard 
 them with Eclarid: Anchoves ; cut off. their 
 Heads and the Ends of their Tails ; then, having 
 raifed your Pie, lay fome frefh Butter all over 
 the Bottom of it. Make a Farce with fome. of 
 the Flefh of Trouts; Trufles,° and Mufhrooms, 
 Parfly, Cives and frefh Butter, feafon'd with 
 Sale and Pepper, favoury. Herbs: and. Spices: 
 Mince all this together, and ftuff the,Bellies’ of 
 your Trouts with it: Then lay them into the Pie, 
 having firft feafon’d them with Salt,Pepper, Herbs, 
 and Spices; cover them with frefh Bueter, and 
 M 3 having 
 
 + 
 
 4 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 166 P.- The Compleat Court-Cook, 
 
 having lidded your Pie, rub it over with Egg, 
 and bake it. When it is baked, out itopen, take 
 off the Fat, pour ina Ragoo of Cray-fith, and 
 ferve it hot for the firft Courle. 
 
 To make aPafty of a Gammon of Bacon, to be eaten bor, 
 
 Take a {mall Gammon of Bacon, pare off the 
 Sward, take out the middle Bone and Hock-bone: 
 make it very frefh ; then lard ic with large Lar- 
 dons well feafon’d, ‘but without Salt: Form your 
 Pafty of the Size of your Gammon, but of a 
 common Pafte ; garnifh the Bottom of it with 
 pounded Bacon, and feafon it with Pepper, fa- 
 voury Herbs, and Spices, but ftill without Sale; 
 Then put in your Gammon, and lay fome of the 
 fame Seafoning over it; cover it with Bards of 
 Bacon, and then lid your Pafty. Let it bake ten 
 or twelve Hours. Make a Ragoo of Veal-Sweet- 
 breads, Fowls Livers, Cocks-combs, Mufhrooms 
 and Trufles: Tofs them up in a little melted Ba- 
 con, moiften them with Gravy, and fet them to 
 fimmer over a Stove for half an Hour: When 
 your Ragoo is enough done, take off all the Fat, 
 and thicken it with a Cullis of Veal and Ham. 
 When. your Pafty is baked, cut it open, take off 
 the Fat, and pour in your Ragoo; {fo ferve it 
 warm for the firft Courfe. Remember to put no 
 Salt into your Ragoo, becaufe of the Gammon, 
 which will be Salt enough of it felf. 
 
 Inftead of the Ragoo, you may make ufe of a 
 Carp-Sauce; for which you will find a Receipt 
 in Letter P. Article Pheafamt with Carp-Sauee, 
 
 Another Time you may ferve this Pafty witha 
 Ragoo of Cray-fith, which fee in Letter C. p. 35- 
 Article Capon with Cray-filh, 7 
 
Aaa meats 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, VY. 1 67 
 
 To make Petty-Pattys of Fifh. 
 
 Take the Fleth of Carps, Eels and Tenchesy 
 and fome Mufhrooms half ftew’d ; mince all this 
 rogether with Parfly and Cives, Salt, Pepper, 
 Cloves and Nutmeg, all pounded in a Mortar, 
 and as much Butter as Fifh, Make your Petty- 
 Pattys of Puff-Pafte, and bake them. 
 
 To make Peity-Pattys of Oifters. 
 
 Take as many Oifters in the Shells as you 
 would make Pattys, then mince the Milts and 
 Fleth of Carps, Tenches, Pikes, and the Fleth of 
 Fels: Seafon all this with Pepper, Salt, pounded 
 Cloves and. White Wine; wrap up your Oifters 
 in it, of which you put only one in each Patty, 
 with a little frefh Butter. Bake them, and either 
 ferve them hot in Hors-d’Oeuvres, or ufe them as 
 
 Garnifhing. 
 To make Petty:Pattys the Spanifh way. 
 
 Take a Piece of fat Bacon, a Piece of Veal, 
 and the Breaft of a Pullet, blanch them all in 
 {calding Water; and mince them very {mall ; 
 then feafon it with all forts of Spices. Pound it 
 in a Mortar, adding a little Garlick and fome 
 Rocambole : So form your Petty-Pattys of Puff- 
 Pafte, and when they are bak’d, ufe them either 
 for Garnifhings, of ferve them as Hors-d Qeuvres. 
 
 M 4 PIG. 
 
 
 

 
 ~, ve 
 
 
 
 
 
 
 
 
 
 Pe 
 ON 
 oS 
 
 P,, Lhe Compleat Court-Coof, 
 
 To roft aPig. 
 ~ Q 
 
 ry Ake the Liver of the Pig, and mince it wich 
 
 - -blanch’d Bacon, fome ‘Capers, Trufles and 
 ee, one Anchove, halfa Clove of Gar! lick 
 and a‘ little favoury Herbs : ine all this up in a 
 Sauce-pan; pur ic inthe Belly of your Pig, with 
 an Onion ftuck with Cloves, and a bit of ‘Butter, 
 few ic up and lay your Pig to the Fire: When it 
 begins to warm, bafte ic with Oil of Olives, dip- 
 ping a Feather in the Oil, and rubbing ic all over 
 the Pig: This is the bett way to make it havea 
 crackling Skin, ‘and to" keep it from b bliftering. 
 When it is ‘rofted; make a’ Sauce on! y of irs own 
 Gravy, a little Bu trer, and the Puddi ing in the 
 Belly'of the Pig; into which’ {queeze the Juice 
 of a FT aK fo ferve it hor. 
 
 To drefs a Pig the German ways 
 
 Cut the’ Pig in Quarters, and cofs them up in 
 melted Bacon: then boil themin good Broth, fea- 
 fon'd wich an‘Onion ftuck with Cloves, aFage got 
 
 f H rlR ate epper and Nutmeg , w when 3 it is 
 almott bail’d, put in half a Pint of Whire Wine: 
 Then tofs up in the fame meltéd Bacon in which 
 
 t 
 you tofs’d up your Pig; fore ee and a little 
 Flower, ‘a Sit 
 
 lice or twc ees Lemon, fo me ei 
 - 
 
 uice of Le émion, aad garhihh ite 
 
 é 
 
 Difh with the Brains cf the Pig 
 9 ~ 
 rd Pa 4 
 

 
 
 
 
 Pottage 2 Pullets 
 
 th eyn of Mutton 
 and Collops 
 
 { 
 
 
 
 
 
 
 
 
 / 
 is 
 ee 
 
 / 16 Chickens boyld 
 2 
 
 / | 2 Turkys hafhe 
 \ ry Py, 
 
 
 
 Marronated 
 
 PS 
 
 
 
 
 [ 
 
 | Cells & Flounders 
 
 
 
 \ 
 nae ala Royale| 
 / 
 
 * eee 
 
 
 
 Po ttage of Tealls 
 
 
 
 fa “ 
 \ \ 3 Cap OTs 
 
SS 
 
 Sete 
 
 
 
Second Courfe 
 
 ; ae 
 eG 
 
 Sfe lly Ss 
 
 Pig cons. Grilard 
 and cold things 
 
 Sh ceps Trotters 
 
 
 

 

 
 The Compleat Court-Cook, P. 169 
 
 To dre{s a Pig au Pere-douillet. 
 
 Cut off the Head, then cut.the Pig in Quar- 
 ters: Lard them with large Lardons well feafon’d, 
 Lay a Napkin in the Bottom of a Kettle, and 
 put fome Bards of Bacon upon;it ; upon them 
 place the four Quarters of the Pig, and the Head 
 in the middle of them: Seafon it -with Cloves, 
 Nutmeg, Mace and Cinnamon, with Bafil, Bay- 
 Leaf, Salt, Pepper, two Rocamboles, “a fliced 
 Onion and Lemon, Carots, Parfnips, Parfly and 
 Cives ; then cover. it with Bards, of; Bacon, and 
 fold the Napkin. over it. Cut two or three 
 Pounds of a Filler of Veal in Slices, with fome 
 Bards of Bacon, and having laid them in a Stew- 
 pan, cover it and fer it over a Stove ; when it 
 begins to ftick, as when you make Veal-Gravy, 
 moiften it with good Broth; but.take care to 
 keep ic from browning ; pour it. into the Kettle, 
 with a Bottle of White Wine, and-ftew your Pig 
 init. When it is enough, take it off the Fire; 
 and if. you would ferve ic cold in Plates or little 
 Dithes, let it ftand till ic be cold in, its own Li- 
 quor ; then take it out and drain it well; wipe it 
 
 vith a linen Cloth to make it as white as you can, 
 and ferve it.on a Napkin laid.in a Difh, the 
 Head in the middle, the four Quarters round it, 
 and garnifh’d with green Parfly. . You: may like- 
 wife ferve it hot for a Difh of the firft Courfe, 
 as follows. . When your Pig is almoft ready, take 
 fome Veal-Sweetbreads, Mufhrooms and Trufles; 
 tofs them up in a Sauce-pan with a litele melted 
 Bacon, moiften them with. good, Gravy; and 
 when they have fimmer’d till they are ready, take 
 off the Fat,and thicken them with a Cullis.of Veal 
 and Ham. Having thus prepard your ee 
 
 and 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 so pabaaen apa 
 
 70) «=P. The Compleat Court-Cook, 
 
 and the Pig being ready, take it up, drain i, 
 well, lay the Head in the middle of the Dith, 
 the four Quarters round it; fo pour the Ragoo 
 upon it, and ferve it hot for a Difh of the fra 
 Courfe. 
 
 PIGEONS. 
 To drefs Pigeons i la Tartare, with cold Sauce, 
 
 INDGE your Pigeons, trufs them as for 
 
 boiling, flat them with your Cleaver on the 
 Dreffer, as thin as you can without breaking the 
 Back or Breaft-skin ; Seafon them with Pepper, 
 Salt, and Cloves, as if they were for a Pie , dip 
 them in melted Butter, drudge them with grated 
 Bread, and broil them on a Gridiron half ag 
 Hour before you want them, turning them feve- 
 ral Times, and let them be throughly broil'd 
 You may, if you will, broil them on a Sheet of 
 Writing-Paper well butter’d, to fave them from 
 theSmoke. Then provide your Sauce as follows: 
 Mince a Spoonful of Parfly very fine : Take a 
 Shalot or a bit of Onion, two Spoonfuls of 
 Pickles, and one Anchove, mince all thefe very 
 fine, apart ; then fqueeze in the Juice of a Le 
 mon, add half a Spoonful of Water, fix Spoon- 
 fuls of Oil, a little Pepper, little or no Sale, 
 becaufe of your Anchove and feafon’d Pigeons : 
 Mix all thefe Ingredients juft as you are going 
 to ferve, put to them a Spoonful of Muftard, 
 and pour this Sauce cold on the Bottom of your 
 Difh or Plate; then lay fix or eight broi!’d Pis 
 geons on the Top of it, according to the Big- 
 nefs of your Difh. So ferve it. It is proper for 
 firft Courfe. 
 
 Fo 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2 hl a —_ 
 
 
 
 
 The Compleat C ourt-Cook, PP. 127% 
 
 To force Pigeons. 
 
 Make the forced Meat of Veal, and force the 
 Breafts of your Pigeons : Then boil them, and 
 eamifh the Brim of the Difh with fome of the 
 fame forced Meat, bak’d. Let your Sauce be 
 Sucks of Artichokes, but very {mail and boil’d 
 tenders Strain them, and pour fome Butter, 
 drawn very thick, upom your Pigeons. So ferve 
 
 them. 
 To make a Pupton of Pigeons. 
 
 For 2 little Difh, you may take fix Pigeons 
 or more, according to the Bignefs of your Difh, 
 rrufs them, findge and blanch them; then fry 
 them off in a little Butter, or Hogs: Lard, being 
 G-t larded with fmall Lardons ; then put them a 
 fewing with a little Broth or Gravy ; when they 
 are almoft tender, put to them two Sweetbreads 
 cut in large Bits and fry’d, a handful of Morils and 
 Muthrooms well pick’d and wath’d, and ewelve 
 Chefnuts blanch’d: Put all this together, then 
 take a Sauce-pan with a Quarter of a Pound of 
 Butter, a {mall Handful of Flower, and two 
 whole Onions ; brown it over the Fire with a 
 Pint of Gravy, putin your Ingredients aforefaid, 
 having firft well feafon'd them with Pepper, Sale 
 and Nutmeg. Let. it ftew till moft of your Ra- 
 goo fticks ro your Meat, then fet it off the Fire 
 a cooling. ‘Lake a Patty-pan or Sauce-pan, and 
 butter the Bottom and Sides; then cut four or 
 five Slices of Bacon as long as your Hand, and 
 chin as 4 Shilling ; place themar the Bottom and 
 Sides of your Pan at an equal Diftance ; then 
 place all over it a Quantity of the fore’d ~~ 
 
 or 
 
 
 

 
 
 
 
 
 172 «P. Lhe Compleat Court-Cook. 
 
 for which you have the Receipt in Letter F. half 
 an Inch thick, ashigh onthe Sides of your Pan 
 as you think will hold your Pigeons and Ragoo, 
 Then pour in your cold Ragoo and Pigeons, 
 placing them with the: Breafts‘to:the Bottom of 
 the: Pan, becaufe the’ Bottom Side is turn?d up 
 when it goes‘to the Table; then take out your 
 whole Onionj::Bacon; and Gloves that ‘was in 
 your Brown, and f{queeze in a whole Lemon, 
 place your Pigeons with the Breafts to the:mid. 
 dle of the Pan, and your Ragoo betwixt your 
 Pigeons at an equal Diftance. Cover it all over 
 with the fame fore’d: Meat an “Inch thick, and 
 clofe it well round the Sides, {mooth ic well with 
 your Hand and 4n Eee ; ftrew on it alittle erated 
 Bread, bake it an Hour: before ‘you. have Oocas 
 fion to ufe it sthen loofe. it from the : Sides of 
 your patty-pan or. Sauce-pan with your Knife; 
 put it on: your. “Mazarine.or little Dith, wherein 
 you intend to ferve it, and turn it upfide-down 
 clearly 5 if it Gs: ~well bak’dy it will ftand upright 
 like a brown. Loaf.. Squeeze over it an Orange, 
 Jay round it fry’d Parfly : the Sauce in the middle. 
 So ferve it for-firtt Courfe. 
 
 Note; That we make Puptons'of Quails, Par. 
 tridges, ‘Turtle-Doves, Buntings:and Larks the 
 fame way ;\ only adding tothe two laft fame 
 Yolks of hard-boil’d Eggs. 
 
 To drefs: Pigeons au Bafilic. 
 
 Blanch: your Pigeons well in {calding Water; 
 then cut open: the Backs as little as may be, only 
 to. put im them a fmall Farce; made of raw Ba- 
 con, andthe Livers of your Pigeons minced very 
 fmall, with: a: licele Parfly,:Bafil and Cives, -all 
 very well. feafoned. When they are fared, »boil 
 
 them 
 
 > 
 
 
 

 
 TheCompleat Court-Cook, -P. 172 
 
 them in a little Pot, in good Broth, with an 
 Onion ftuck: with:;Cloves, ‘a litele\Verjuice and 
 Salt: When they are boiled take them up, and 
 having: got readyfome beacen-Eggs,-nrowl your 
 Pigeons init, aridrat cheifame Time in Grams ef 
 Bread, with which’they mutt be all-over covered 
 very thick. Afters you have dobe'fonto: all of 
 them,>heat: fome Hogs-Lard- very:hor, ‘then put 
 in your’Pigeons, and. fry ‘them, rillstheyvare very 
 brown ; then: take'them up: and ferveithem, gar- 
 nifh'd with fry’d Parfly. 
 
 To dre{s Pigeons au Soleil. 
 
 WakeYfquiab«Pigeons. andftew theme da Braife. 
 Get ready a Fareescompoled.-of the-Fleth of all 
 fortis: ‘Of: Fowls, .miri¢ed: very fmall,. and then 
 pounded “tova:‘Pafte, ,Wrap up your Pigeons: in 
 this Farces fo tharenothing. of them |may be feen 
 bar thé, Headsi:"Them dip’ them ‘in, -beaten Eggs, 
 and. dtudgé: them with: half Flower; *half Crams 
 of Bread yvfrythem till chey arerybrown.  -Layoa 
 Napkigiin-2 Dilhy«place your Pigeons upon it 
 ehelDay fome fry’dePatfly between them! fo ferve 
 them. mee 
 
 To drefs Pigeons with Fennel: 
 
 Heat them a little before the Fire! to blanch 
 them. Take the Livers, with Bacon, Cives, 
 Parfly,:and .a little, -green’ Fennel. ;::- mince them 
 all together and feafon them well: Stuff the Bo- 
 diesrof your: Pigeons with: it ;-roft them, and 
 ferve them with a Ragoo; 
 
 To 
 
 
 
 
 

 
 
 
 174 P. The Compleat Court-Cook. 
 
 
 
 To dre{s Pigeons a la Braife. 
 
 Take the largeft you can get, and lard them 
 with great Lardons well feafon’d: Make a Farce 
 fomewhat thick, and farce the Bodies of them; 
 ftew them 2 la Braife as you do many other 
 Things: When they are enough, take off the 
 Fat, difh them up, and pour on them a Ragoo of 
 Sweetbreads and Truffles ; fo ferve them. 
 
 To drefs Pigeons en Compote. 
 
 Your Pigeons being pull’d and drawn, truf 
 them handfomely, the Legs in the Bodies, and 
 parboil them: Then lard them with large Lar 
 dons, feafon’d with Sale, Herbs, Pepper, Spices, 
 minced Gives and Parfly, and ftew them 2h 
 Braife: While they are ftewing, make a Ragoo of 
 Cocks-combs, Fowls Livers, Trufles, and Muth. 
 rooms, tofling them up in a little melted Bacon; 
 then moiften your Ragoo with Gravy, fet it to 
 fimmer over a gentle Fire, take off the Fat, and 
 thicken it with a Cullis of Veal and Ham. Take 
 up your Pigeons and drain them ; then put them 
 into the Ragoo, and let them fimmer in it to give 
 them the Tafte of it : Lay them in a Difh, pour 
 the Ragoo upon them, and ferve them for the 
 firft Courfe. 
 
 To drefs Pigeons en. Compéte with white Sauce. 
 
 Your Pigeons being fcalded, drawn, trufs'd 
 and blanch’d, put them into a Stew-pan; with 4 
 litele melred Bacon, a Bunch of Herbs, an Onion 
 ftuck with Cloves, Veal-Sweetbreads, Cocks- 
 combs, Muflirooms, and Trufles, the whole fea- 
 
 fon’d 
 i 
 
 
 

 
 nae Rd = 
 Sapa Pees 
 
 
 
 
 
 The Compleat Court-Cook, P. 176 
 
 fon’d with Salt and Pepper ; tofs them up over 
 a Stove ; put in’ a lictle Flower, and give them 
 three or four Turns: Put to them fome good 
 Broth, and make chem fimmer in it over a gentle 
 Fire; When they are enough done, take off the 
 Fat, and thicken them with a white Cullis: You 
 will find the Way of making ic in Letter C. But 
 if you have no Cullis, make ufe inftead of it, of 
 the Yolk of two or three Eggs beaten up in 
 Cream, with alice fhred Parfly. So difh them 
 up and ferve them for firft Courfe. 
 
 Rofted Pigeons and Bacon. 
 
 Your Pigeons being got ready: for rofting, 
 thrufte your Finger between the Flefh and the 
 Skin of the Breaft.. Scrape fome Bacon; feafon 
 it with Pepper, favoury Herbs, and alittle Spice ; 
 add to it fome fhred Parfly, fome Cives, one 
 minc’d Mufhroom and a ‘Trufle: Mix all thefe 
 well together, and farce the Breafts of your Pi- 
 geons with it between the Skin and the Flefh ; 
 put them on the Spit, wrap them up in thin Slices 
 of Veal, Bards of Bacon and Sheets of Paper, 
 and lay them dowi to the Fire. Make a Ragoo 
 as follows : Cut fome Ham of Bacon in thin 
 Slices, and having beat them, lay them in the 
 Bottom of a Stew-pan, cover it, and fet it on the 
 Stove to fimmer over 2 gentle Fire ; when it be- 
 gins to ftick, put to it a little melted Bacon, a 
 Pinch of Flower, and give it feven or eight 
 Turns over the Stove; moiften it with Gravy 
 without Salt, feafon it with Pepper anda Bunch of 
 Herbs, cover it clofe and let it fimmier over a flack 
 Fire : When you think it is done enough, take 
 off the Fat, and thicken it with a Cullis of Veal 
 and Ham. When the Pigeons are rofted, take off 
 the 
 
 
 

 
 
 
 
 
 
 
 
 
 
 176 FP. The Compleat Court-Cook. 
 
 the Bards from thém, and lay them in a Dj h, 
 garnifh thém:-with the Slices of Ham, and pout 
 
 the Liquor of the Ragoo upon them. Serve then 
 for the firft Courfe: 
 
 Piteons: farced and rofted. 
 
 Loofer>the Skin of the Breatts _ Y your Fine 
 ger; then takesthe Livers ‘ef you - Pigeons, 4 
 Piece of the Lean of a Hamot Bods on, together 
 with fome Mufhrooms and: ‘Trufles :~ Seafon gl 
 this with Pepper, Herbs and Spices, add as 
 much of the..Pat.of Bacon as you think conve- 
 nient, and likewife a little Parfly and Cives : 
 Mince viral r, and pound.at in a Mortar 
 with the <Yotks two raw Eees. Thén farce 
 your Pigeons Ww aw thisFarce ;.and ent {pitted 
 them, wrap thein up in thin Slices of Veal, di: 
 of Bacon and:Sheets of Paper, and lay them to 
 the Fire ; when they ro 
 Bards, lay: them handfomely 
 pour upon them :a Cull 
 ferve them for th 
 
 
 
 
 
 
 
 
 
 
 
 Farce them as in the:laft Receipt, therm make:'d 
 Ragoo of Truffes as follows:: Peel; ‘wafh andicut 
 them in Slices; puc thenr into a'Scew-pah with 
 fome Vegl-Gravy, and make’ them fimrfiertiniit 
 over a little Fire ; when they are ftew'djthickeh 
 them with-a Cullis of Veal and Ham?:*¥our PE 
 geons being, rofted, take’ off the Bards}: lay:them 
 in a Dith; ‘and pour on them the Ragoo of Te- 
 fles:» Serve them for the firft Courfe.’ 
 
 Pigeons with Morils and Mafhrooms*are:die {td 
 and ferved in the fame manner. 
 
 
 
 
 

 
 
 
 
 
 
 
 
 eee ae 
 a Turkie Chick ns} 
 \\ ae aN 
 
 nic REIS | frt Lenco 
 4 
 
 ee 
 eae 
 
 ALob) fter Patty 
 
 oe 
 
 
 
 Oy [ter tO voy 
 
 | ic Petit Patt s \ 
 Morrells ala 
 
 créatt 
 
 
 
 
 
 
 
 
 Dutch Beef 
 
 
 
 
 
 
 
 
 
 
 
 \ 1Z Snipe es 
 
 6 Quarles 
 
 
 
 
 
 
 
 nein 
 _ et, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 x 
 ‘\ (oe lp he i \ | 
 j 7 ayy jis j 
 | Potted Gi Pea 2. _/ [p 
 i ees MS wy 
 \ Mujhroor zs | vilor: ‘7 cells ala 
 ve errs 
 ‘ Se é G@reanu 
 
 
 
 
 \ ee s Ss 
 
 Pullets aoy fters 
 
 \\ 
 
 
 
 Lobs EFS. 
 
anne. 
 
 hae 
 { 
 | 
 t 
 : 
 f 
 Pa 
 ‘ 
 , 
 el 
 ? 
 a 
 bs 
 f 
 s 
 3 
 4 
 4 
 5 
 4 
 6 
 1°) 
 - 
 EI 
 s 
 2 
 = 
 to 
 “| 
 = 
 bod 
 u 
 = 
 > 
 > 
 A 
 ot 
 5 
 D 
 - 
 4 
 
 and ferved in: the fame m 
 
 SSB PN Ni Et SR yf 
 
 
 

 
 
 
 
 The Compleat Court-Coo 
 
 c ee a el 
 To make a Fricaffee of Pigeons:in ther Blood. 
 
 0 
 ro) 
 
 Take fome Pigeons out ‘of > the Dove-Houfe 
 
 bleed them and fave the aoe into which 
 fqueezeia? Letion to’ Keép\-it from ’ changing ; 
 fcald your’ Pigedns, draw chet and cut them in 
 
 Halves or Quarters; put the minto a Stéw-pan, 
 feafon then? with Sale, Pépper, and 4 Bunch of 
 fweet Herbs; put in’ fome Mathvoomnss Truffles, 
 Cocks-combs, Veal or Lamb: Sweetbreads, and 
 Artichoke- Bottoms : ‘Tofs_ up: all this togéther in 
 a litle melred Bacon, pat in a quartérof a 
 Spoonful of Flower ; moifter it with fome eGr ravy, 
 and make it fimmer over a gel ntle: rite > Wher it 
 is done enotigh, take icken 1 
 with a Cullis'- of - Veal ‘an and Hain. 
 
 Blood through a Sieve ; beat'up-in itt é 
 an Egg, and put amongft ic a little minced Parfly. 
 When you are -ready ‘to ferve, ‘pout 
 a 
 
 
 
 ur in the Blood 
 among the Fricaffee, keeping it always moving, 
 and taking care not’ to let it boil. - Serve it in 
 
 Plates or little Difhes for’ a Dith of the firft 
 Courfe. 
 
 2 é > r ° 7 7 ™ 
 To make a Fricaffee of Pigeons with brown Sauces 
 
 P 
 
 - 
 
 The Pigeons — either pick’d or fcalded, 
 draw chem, and cut theni in Quarters ; put them 
 into a Sauce-pan with fome melted Bacon, 2 
 
 abevt of Herbs, an Onion ftuck with Cloves, 
 Sale, Pepper and a little fhred Parfly : Add tome 
 
 i 
 Mufhrooms, ‘Trufles, Cocks-combs, 
 Sweetbreads ; tofs up allthis over a Stov ve, drudge 
 it with a Pinch of Flower, put in fome Gravy, 
 and let it ftew over a gentle Fire; when it is 
 all the Fat, thicken your Fri- 
 
 enough, take off 
 N caffee 
 
 
 
 
 
 
 
 
 
 

 
 
 
 +78 YP. The Compleat. Court-Cook, 
 
 caflee with a Cullis of Veal and Ham; then difh 
 it up and ferve it. 
 
 To make a Fricafjee of Pigeons with white Sauce. 
 
 Your Pigeons: being fcalded and drawn, cut 
 them in. Quarters, put them into a Stew-pan with 
 a little melted Bacon, fome Cocksscombs, Sweer- 
 breads, Mufhrooms and ‘Trufles,.a Bunch of 
 Herbs, an Onion ftuck with Cloves,. Pepper; 
 Salt, and .a litcle mined Parfly.. Having tofs'd 
 them up over a Stove, drudge them with Flower, 
 put to them a little Broth without Gravy, and 
 let them fimmer over a gentle Fire, when they 
 are.enough, take off the Fat, put in a white Cul- 
 lis, or elfe three or four Eggs beaten up in Cream, 
 with a little minced Parfly. So dish it up and 
 ferve it for firft Courfe. 
 
 To drefs Pigeons a la Sainte-Menehout. 
 
 Take large Pigeons, and when they are pull d, 
 drawn and trafsd,.cut them in two, and lard 
 them with large Lardons, well-feafon’d. Garnifh 
 the Bottom of a Pot with Bards of Bacon, and 
 flices of Veal or Beef, feafon’d with Sale, Pepper, 
 favoury Herbs, Spices, fhred Cives and. Parfly, 
 flicd Onion and Caroct,. Lay in your Pigeons, 
 feafon. them above as under, lay over them flices 
 of Veal and Bards of Bacon, cover the: Pot.with 
 its own Cover, and fet your Pigeons to ftew with 
 Fire over. and under the- Pot. When, they -are 
 halt ready, moiften them with a Spoonful or two 
 of Broth, a Pint of Milk, fo continue to ftew 
 them till they are ready ; then take them off, let 
 them ftand in their own Liquor till they are cold, 
 then take them up.and drain them. If you would 
 ferve 
 

 
 
 
 The Compleat Court-Cotk. P. 179 
 
 ferve them broil’d, dip them in the Fat in which 
 they were-ftew’d, drudge them ,well with very 
 {mall Crums of white Bread, then broil them ; 
 and when they are ready, ferve them with a Ra- 
 molade miade of Oil,,a little. Muftard, fome An- 
 choves, Capers, Pepperand Salt, mix d all toge- 
 gether. with a little fhred,Cives and. Parfly. ;. into 
 all which fqueeze the Juice of a Lemon, and ferve 
 them. . Bur if you. would fry them, then, when 
 they, are. draind, dip them in beaten. Eges, 
 drudge them with .Crums of Bread. a5, before, 
 and fry them.in Hogs Lard till: they ate of a fine 
 brown Colour, then ferve them hot on a clean 
 Napkin. We likewife fometimes ferye them cold 
 without either frying. or. broiling them; , but if 
 any of thefe Ways, -always, in Plates, Or licele 
 Difhes. : 
 
 Note,. That we. drefs. Pullets and Chickens in 
 the fame Manner. 
 
 To: drefs Pigeons avith Cray- pif. 
 
 Scald, draw and trufs your Pigeons ; put thena 
 into a Stew-pan with a lictle melted Bacon, an 
 Onion, a, Bunch.of Elerbs, fome Cocks-combs, 
 Veal-Sweetbreads, Mufhrooms and Trufles, fea- 
 fon’d with Salt and Pepper; when you have tofs'd 
 them up, drudge them with Flower, moiften, 
 them with Broth and: Veal-Gravy, and let it ftew, 
 éver a gentle Fire: Then take off all the Fat, put 
 to them fome Tails of Gray-fifh, add fome Cray- 
 
 fith Cullis, fer them over the Fire, bur take care. 
 
 that the Cullis do not boil, for: fear_it fhould 
 
 turn. Lay your Pigeons ina Difh, and the Gar- 
 
 nifhings, that is to fay, the Cocks-combs, S 
 
 breads, ee. between them; pour the Rago 
 
 your Pigeons, and ferve them for the firft’ Courfe: 
 wT 
 
 IN 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 i860. -P. The Compleat Court-Cook. 
 
 
 
 To dre{s Pigeons en Fricandeaux, 
 
 Let them be large Pigeons, and after they are 
 pull’d, drawn and trufs'd with the Legs in the 
 Bodies, cut them in two, and lard them with 
 {mall Lardons. Lay them into a Stew-pan, the 
 larded Side downmoft, with a Ladleful or two of 
 Broth, and two whole Leeks: Cover the Stew- 
 pan, and fer them to fimmer over a gentle Fire; 
 when they are ftewed enough, fet them on q 
 Stove with a brisk Fire under them, to confume 
 what remains of the Broth; and take notice 
 when they are come toa fine brown Colour; then 
 take them up.and lay them in a Difh; take all 
 the Fat that is lefe in the Stew-pan, into which 
 put fome Veal-Gravy and good Broth, to loofen 
 what fticks to the Bottom of it, and fet it a Mi- 
 nute over the Stove, having put in fome whole 
 Grains of Pepper. Then pour it on your Pi- 
 geons, and ferve them in Plates or little Difhes. 
 
 To make a Surtout of roffed Pigeons. 
 
 Take the largeft Pigeons you can get; then 
 make a Farce of raw Bacon and boil’d Ham, 
 fome Trufles and Mufhrooms, fome Parfly and 
 Cives, a very little Garlick, and fome Veal- 
 Sweetbreads, all well-feafon’d, fhred véry fmall, 
 and bound together with the Yolks of two Eggs. 
 Farce the Bellies of your Pigeons with this Farce, 
 and likewife between the Skin and Flefh. Take 
 fome large larded Fricandeaux, and put one on 
 the Breaft of each Pigeon ; bind them about with 
 Packthread, wrap them up in Paper, and roft 
 them. Prepare a good Ragoo, and when your 
 Pigeons are rofted, take of the Paper, lay them 
 
 in 
 
 
 
ik QO 
 ioe 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, P. 18% 
 
 ina Dith, with the Fricandeanx on the Breafts of 
 them, pour the Kagoo upon them and ferve 
 
 them. 
 PIKE. 
 To dre{s.a Pike Cabilo, the Dutch aay. 
 
 ET it be alarge Pike, fcale it, take ont the 
 Guts, wafhit clean, andcut off its Head; thea 
 
 cut it in Slices with a fharp Knife, about a little 
 Inch thick ; if you can cut the Joint of the Back, it 
 will be much eafier cut:. When you come within 
 a Spanof the Tail, cut it thro’ the Bone, and leave 
 the Fifh whole-on the Underfide, that it may hang 
 together: Then throw it all into a Pan of cold 
 Water. . If your Fifh is new, it will crimp, and 
 eat as hard as the Kernel of a Nut. It is admir’d 
 by thofe that have travel’d in Holland: Boil it in 
 good ftore of Water, and falt it pretty high; 
 when it boils up, pour in a Quarter of a Pint 
 of Vinegar, skim it very . clean ; fplit the Head 
 intwo; put it a boiling with the Tail, five or 
 fix Minutes; before you put in your Slices and 
 Milt, take the Gall. out of it; boil your Slices 
 well for a Quarter of an Hour: Then take them 
 up and drain them; place Head and ‘Tail in the 
 middle of your: Difh, laying. the Slices round 
 with fome Sippets under. In Holland, the Sauce 
 is only oil d Butter, melted gently over the Fire, 
 and {tired about with a. Ladle, and fo pourd 
 over the Fith, for their Butter is as thick, oid, 
 as ours is, drawn up. But for the Queen, we 
 draw up our Butter. A Pound of Butter, with a 
 Spoonful of Water, drawn up, is as thick as a 
 Cream, Squeeze in a Lemon, and fo ferve it hot. 
 
 er 
 
 N 3 et 
 

 
 182 “P. The Compleat Court-Cook, 
 
 Let your Sian es be a little Parfly pick’d fine 
 and wathd, ‘and laid round. 
 
 We likewife drefs Salmon in the fame Manner, 
 but ic will take more boiling, and we ufe no 
 Vinegar in boiling it. “We alfo drefs frefh' Cods 
 fo, when they are new. When you have frefh 
 Cods, boil the ‘Liver with them, and take care 
 you do not over: boil your Slices; for they will 
 be boil’ d‘as foon ‘as your Pike, or ‘rather fooner: 
 But che Head and Liver will take half an’ Hour, 
 and the ail liccle lefs.’ But for this, they take 
 only half-grown Gods. Let your Sauce be thé 
 fame as for the Pike, and ferve it in like’ Manner, 
 
 To drefs a Pike with Oifters. 
 
 After having fcaled, gutted, and wath’d it 
 clean, cutit in pieces, and put them into a Stew: 
 pan with White Wine, Parfly, Cives,’ Mufhrooms 
 and Trufies, all of them hafh’d togéther, with 
 Salt, Pepper and Butter, and fet'it to ftew overa 
 Stove. Blanch off fome’ Oifters in Water and 4 
 Jittle Verjuice ; then throw them with their own 
 liquor “into the Stew-pan, ‘but not before the Pike 
 is almoft ftewed. Let your Garnifhing be. only 
 lliced Lemon. So ferye it’for the firft C ourle. 
 
 To drefs a very, large Pike, 
 
 Cut it in four Pieces: Drefs the Jow] au Court- 
 bouillon ; ferve one of the middie Pieces, ‘with a 
 
 wihite Sauce ; ; the other, in Slices, or with a Ragoo} 
 and che Tail fry 4 with Caper-Sauce : Lay allof it 
 ina great Dith ; and add a Ragoo of Pikes-Livers 
 
 
 
 
 
 
 
 
 
 
 
 Miilrs of € 
 
 Gilt 
 
 
 
ee rm 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 
 
 To dre{s a Pike the German wey. 
 
 Gut it and. -wafh it -very clean, then flit it in 
 two clofe by the Bone, and half boil ic in ‘Water: 
 Then take it out and fcale it; put it into a Stew- 
 pan, with White Wine, minc’d Capers, favoury 
 Herbs, Anchoves and Mufhrooms cut very {mall, 
 as likewife fome Morils and Trufles. Make it all 
 boil very foftly for fear the Pike fhould break ; 
 put in a piece of Butter, and a little grated 
 Cheefe; when it has ftew’d till the Sauce is 
 erown thick, day ic handfomely ia a Dith and 
 ferve it. 
 
 To marinate a Pike. 
 
 Having gutted and fcaled it, lay it to marinate 
 two hours in Verjuice, Salt, Pepper, Cives, Bay- 
 Leafs and Juice of Lemon’; then drudge it with 
 Flower and fry it: Or elfe you may bake it in a 
 Patty-pan, after having firft dip’d it in melted 
 Butter, and drudg’d it with Salt, and the Crum 
 and Chippings of Bread fifted through a Sieve : 
 When it is bak’d brown, ferve it with a Sauce 
 under it, made of clarify’d Butter, Anchoves 
 melted and {trained through a Sieve, the Juice of 
 an Orange, Capers, Salt and Pepper. Let your 
 Garnifhing be fry’d Parlly; or Pikes Livers, or 
 Milts of Carps fry’d. 
 
 To drefs a Pike with white Sauce: 
 
 Boil it in half Wine, half Water, with Sale, 
 Pepper, and a Faggot of Herbs. Make a white 
 Sauce as follows: Take fome Butter, and put ic 
 iato a Sauce-pan with a little Flower, two minc’d 
 
 N 4 An- 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 he Compleat Court-Cook. 
 
 choves, three or four whole Cives, a flice or two 
 of Lemon, fome.Capers, Salt, Pe pper and Nut- 
 meg, to which add a drop of Vin 1e ge ar and a little 
 Water: When your Pike is boil'd, and you, are 
 ready to ferve, turn your Sauce over.a Stove till 
 it be grown thick, then pour it on your Fifh and 
 ferve it. TE hite :$ 
 
 Fifh drefs'd in 
 
 his white Sauce. ferves fos all forts. of 
 i k 
 To, dre/s @ Pike au Court-bouillon. 
 
 alt, boiling hot.. Then fet over the 
 es White Wine, Salt, Peppers 
 20 y-Leaf, Onions and flices 
 cafon ' Pike with Salt, Pepper, 
 Onions, Bay-Leaf, Cloves and favoury. I terbs, 
 
 
 
 oe 
 Put a. gre Butter, in’ the, Belly, of -it, 
 wrap It 0 okin, and when your Liquor 
 boils very in. your Pike: When it. is 
 boil'd - { ean a (8 garnifh’d 
 
 is proper for the firft Courfe, 
 
 
 
 only witl 
 
 Eo farce Pikes. 
 
 Scale the Pikes and cur out, the Bone by. the 
 Back, fo.as. to leave the Head and Tail han ging 
 by the Skin; bye take the Fleth with.a piece of 
 Eel or Garp; to which put. fome Muthrooms, 
 Cives and 58 feafon it with Salt, Pepperand 
 
 A 
 
 wr" 
 c 
 rr 
 <4 5 
 & 
 oo 
 
 ¢; and fh fee. it all together; then pound 
 Mortar, a dozen Coriander-Seeds, with a 
 couple of eaete put to them your hafh'd Fith 
 wich the Q: uantity of two Lhirds.of good I Buster 
 
 a } 
 an 18° anes the w vhole wel Tt together s F Bad coite he 
 
 heed 
 8} ey. 
 & 
 
 
 
 Sa ees ee 
 a — isiieiiiiiningian 
 
 
 

 
 The Compleat Court-Cook. P. 18 
 
 Cream, and put it into the’ Farce with the Yolks 
 of four raw Eggs, and mix all together in’ the 
 Mortar. Then farce your Pikes with it, and™ha- 
 ving few‘d them up, put them into a Stew-pan, 
 juft long enough for them to lie at full Length. 
 Tofs up fome Flower and Butter, and brown it, 
 then put to it half Fith-Broth, half White Wine, 
 and pour it in among your Pikes ; and feafon them 
 with Onions, Parfly, Salt, Pepper, Cloves, and 
 favoury Herbs ; fo let them but juft fimmer over 
 aflack Fire, for fear of breaking them. Prepare 
 a Ragoo of Mufhrooms, the Tails of Cray-fith, 
 Trufles, Afparagus-tops when in feafon, and Ar- 
 tichoke-bottoms. Tofs up all together in a little 
 frefh Butter, moiften chem wich Fifh-broth; and 
 thicken your Ragoo with a Cray-fifh or other 
 good Cullis. “When you are ready to ferve, take 
 up your Pikes and lay them ina Difh'to drain; 
 then place them*in ‘the Difh you intend to ferve 
 them in, pour'the Ragoo upon them, and ferve 
 them*hor. 'Obferve, That when you make ufe of 
 Afparagus-tops, you nuft firft blanch them, but 
 do not put them into-your Ragoo till che Moment 
 before you are going to ferve, for fear they 
 fhould be too mueh done: -Obferve tco, That 
 Carps, Tenches and Trouts are drefs’d in the 
 fame Manner. 
 
 To baké farced Pikes. 
 
 Your Pikes being‘farced as in the laft Receipt, 
 tub them over with melted Butter, lay them ina 
 filver. Difh or a Pafty-pan, with fomecflices of 
 Onion, whole. Cives, and‘a little fhredyParfly ; 
 pour on them alittle melted Butcer, drudge them 
 well. with very fine Crums of white Bread, fee 
 them in the Oven, and bake them till they are 
 brown, 
 
 
 
 
 
 
 

 
 
 
 
 
 
 a86 2. The Compleat Court-Cook. 
 
 brown, thenveither ferve them dry on a clean 
 Napkin laidima Difh; or elfe with a fharp Sauce. 
 
 To ftew Pikes. 
 
 Scale them and lard them with Eel;’ ftew them 
 in clarify’d Butter, Verjuice, Salt, Pepper, Nut- 
 meg, Cloves;a Bunch of favoury Herbs, Bay- 
 Leaf, Bafil; and fliced Lemon. Prepare'a Ragoo 
 of Mufhrooms, tofs them up in Butter, moiften 
 them with Fifh-broth, and thicken your Ragoo 
 with a good Cullis: When you have difh’d up 
 your Pikes, pour it upon them, and ferve them. 
 
 Zo fry Pikes with Anchove-Sauce. 
 
 Open your Pikes by the Belly and {core them 
 with a Knife: Lay them to marinate in Vinegar, 
 with Salt, Pepper, Cives and Bay-Leaf. Drudge 
 them well with Flower before you fry them, and 
 let your Sauce be Anchoves melted in oil'd But- 
 ter; ftrain it chrough a Sieve ; add the Juice of ar 
 Orange, fome Capers and white Pepper. 
 
 To roft a Pike. 
 
 Scale it and {core it flightly ; lard ic with mid- 
 dling Lardons of Eel; feafon it with Salt, Pep- 
 per, Nutmeg, Cives, and favoury Herbs ; faften 
 it to the {pit at its whole Length, and keep batt- 
 ing it with Butter, White Wine, Vinegar, and 
 Juice of Lemon; in which, when your Pike is 
 rofted, melt fome Anchoves, ftrain it through a 
 Sieve, with a little Cullis, into a Sauce-pan, tofs 
 up fome Oifters in it, put in fome Capers and 
 white Pepper, fo ferve your Pike with this Sauce. 
 

 
 
 The Compleat Court-Cook. P. 
 
 Another way to roft a Pike. 
 
 Having fcal’d and gutted it, make a Farce of 
 the Flefh and Milts of Carps, of the Flefh of Eels, 
 Pikes, Tenches, and fome favoury Herbs; fhred 
 ‘all thefe together, with Mufhrooms, Truffles, Af- 
 paragus-tops, and fome Yolks of hard Eggs: Sea- 
 fon all this with Salt, Pepper, Cloves, Nutmeg, 
 put in a little White Wine, (in which you have firft 
 infus’d a little Onion) to make it hold together, 
 add to it fome little Morfels of frefh Butter ; then 
 farce the Body of your Pike with ic and few it 
 up: After which fpit your Pike, wrap a butter’d 
 Sheet of Paper round it, and bafte it with Ver+ 
 juice and Water: When it is almoft rofted, take 
 off the Paper, that the Pike may grow brown, 
 ferve it eicher dry ; or with the following Sauce: 
 Take two Anchoves, fome Capers, Pepper, Salt, 
 and a little Cullis; heat all this together, pour it 
 in the Difh, and lay your Pike upon it, 
 
 To roft a Pike for Flefh-days. 
 
 After having fcaled and gutted it, blanch it in 
 lukewarm Water ; lard it with middling Lardons, 
 lay it down to the Fire, bafte it as in the laft Re- 
 ceipt, and ferve it with the fame Sauce. Let 
 your Garnifhing be larded Veal-Sweetbreads, and 
 
 farced Mufhrooms. 
 To drefs Pikes 4 la Sauce-Robert. 
 
 After having gutted and fcaled them, flit them, 
 and cut them in four Pieces; fcore them, and 
 jay them ‘to marinate in Vinegar, with Pepper; 
 Sait, Onions, flices of Lemon, Bafil,-and Bay- 
 “s Leafs. 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 188 P. Lhe Compleat Court-Cook. 
 
 Leafs. When they have lain an Hour, take them 
 out, lay them on a linen Cloth and wipe them 
 dry; then drudge them with Flower, and fry 
 them, Make your Sauce-Robert as follows: Put a 
 piece of Butter into a Sauce-pan; and fet it over 
 a Stove; cut fome Onions in Dice, fry them till 
 they are brown im your Butter, moiften them 
 with Fifh-broth, let them ftew in it, and.when 
 they are enough, take off all the Fat, and thicken 
 them with a good Cullis; Lay your Pikes into 
 your Sauce, and let them fimmer in it over live 
 Embers.. When you are ready to ferve, lay your 
 Pikes handfomely ina Dith, and before you pour 
 your Sauce upon them, fet it again over a Stove, 
 and put in a little Muftard, and a drop of Vine- 
 gar, then pour it on your Pikes and ferve them 
 hot. Thofe who. have not the convenience of 
 making Cullifes, need only make ufe of a little 
 Plower when the Onion is almoft brown, before 
 they moiften it, that the Flower may have a little 
 ‘Time to fry. 
 
 _ Note, The Marinade above-mention’d ferves us 
 for all forts of frefh water Fifh, that we fry. 
 
 PLAICE. 
 
 
 
 To ftew Plaice. 
 
  - asele having gutted and wafh'd them well, 
 . cut off the end of the Tails and Heads ; put 
 the Plaice into a Stew-pan with White Wine, 
 fome Mufhrooms, Trufles, Morils, Parfly, Cives, 
 Thyme, the Milts, and a Morfel of Butter, 
 work’d up with Flower ; ftir and turn them gently 
 for fear of breaking them. When they are done 
 enough, ferve them with a white Sauce, and let 
 
 your garnifhing be as for other Fifh. 
 Lo 
 

 
 The Compleat Court-Cook, P. 189 
 
 To fry Plaice, we only drudge them with 
 Flower, fry them brown, and ferve them with 
 fry’d Parfly. We likewife broil them on a Grid- 
 ‘ron and ferve them with a white Sauce. 
 
 T dels Plaice au Court-bouillon; with a:Cray-fifh 
 Cullis. 
 
 The Plaice being gutted, wafh’d and welldry’d, 
 lay themin a Stew-pan, feafon them with Sale, 
 Pepper, Onion, fliced Lemon, Bay-Leaf, Bafil, 
 Cives, Parfly, a little White Wine and Vinegar ; 
 then fet them a doing over a Stove: When they 
 aré enough, take them off, and let them ftand in 
 the Liquor to take the Relith of it. ' Make a 
 Siice. with frefh Butter, a couple of Anchoves, 
 two whole Cives, feafon’d’ with Salt, Pepper and 
 Nutmeg, put in a pinch of Flower, and a little 
 Vinegar and Water: Turn the Sauce over. the 
 Stove, and when it is thicken'd, put in as much 
 Cray-fifh Cullis, as will give-it the fame Colour. 
 Take up your Plaice out of their Court-bouillon, 
 and having drain’d them well, lay them-in a Dith, 
 
 eee b 
 
 pour the Sauce upon them, and ferve them fox 
 firft Courfe. 
 
 
 
 To drefs Plaice with Anchoves and Caper-Sauce. 
 Your Plaice are drefs'd’as.in the lait Receipt 
 Put into a Sauce-pan fome frefh Butter, two An- 
 choves, fome Capers, fome whole C ives, and fea- 
 fon it with Salc, Pepper and} 
 a pinch of Flower, and @ little 
 ter; keep turning the Sauce 
 
 
 
 - then add 
 
 2, and 
 
 when it is ready, take your ut of the 
 Court-bodillon, drain them well, lay themin'a Difh 
 
 and pour your Sauce upon them 
 
 
 
 
 

 
 
 
 
 P. The Compleat Court-Codk, 
 
 
 
 To bake Plaice. 
 
 _Ruba Pafty- pan of a filyer Difh wich freth Bue- 
 , ftrew it over with a feafoning of Salt, Pep- 
 ei Nutmeg,: a little minced Par fly and favoury 
 Herbs, and three or four whole Cives. Cut off 
 the end of the Heads and Tails of your -Plaice, 
 lay them in the Difh or. Pafty-pan, and. pour up- 
 on them a Glafs. of Champaign or White, Wine: 
 Strew over them fome Sale and Pepper {prinkle 
 them with Ea Thad Butter, drudge them well with 
 Bread crumnrd: very fine, and fet them in the 
 Oven. When they are bak’d, and of a fine brown 
 Colour, take them out; pour fome. Cullis of, 
 Cray-fifh, or an Anchove- ‘Sauce into a Dith ; have 
 .a care not to break your Plaice as you cake them 
 out of the Pafty-pan, lay them in the Difh with 
 your Sauce, and ferve them warm. 
 
 PUDDINGS 
 
 Té make Marrow-Puddings in Skins, the Englifh way. 
 
 T the Crum of four French Rolls, and, half 
 Pound of coarfe Bisket ; cut the French 
 lls in flices, and put them’in.an earthen Pan or 
 
 : Sauce- pan 5 fet over the Fire two Quarts of Milk, 
 
 make it blood-warm, pour it over your Bread, 
 
 and cover it clofe up till it is ¢ ms i, then rub your 
 
 Bread and Milk thro’ a Cullende er with a wooden 
 
 Ladle. Take a Pound of Marrow and mince it, 
 
 put to .it five Eaes beaten up WARY fine,, and 
 
 ftrain’ AthEO a Strainer or Cloth 13.00 keep out the 
 real then mix the Marrow,.1 beaten Eggs and 
 
 Bread.a lL te oget ther. Seafon the whole with Sugar, 
 
 according to your - Diferetion, as you do another. 
 
 Pud- 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Haunch of Vents or 
 
 dc Neck of Mutton 
 
 
 
 Ge 
 
 
 
 
 
 
 
 
 
 
 
 Veal Collops 
 
 and Olives 
 
 
 
 
 ‘4, Chickens 
 
 and Rice: 
 
 
 
 \ 
 
 Prke Minchad yl | Fresh Cod | a 
 \ | : He 
 a } | bp 
 
 3 Pullets 
 
 and Oy/ters 
 
 c 
 
 
 
 
 
 
 
 
 
 ‘Pottage Puree 
 
 [ 1 Go ofe 
 eo Turkies 
 
 
 
 
 
 
 

 
 
 
 
 

 
 
 3 Pullets 
 
 wrth eg gs 
 
 
 
 
 
 
 op eS 
 
 { Sallad 
 
 Magundtry 
 c e 
 
 
 
 Flounders 
 
 and Gudgcor 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Chickens 4 Cocks \| 
 
 ] 
 
 j 
 
 Tarts 
 
 Pigeons 4 Partridges 
 
 
 
 eos 
 AN 
 
 \ 
 ‘iL 0 bfters 
 
 | 
 
 
 
 
 
 
 
 
 
 
 
 A 
 
 Neats 
 
 Marrow 
 Tongue 
 
 Puddings 
 
 4 Rabbets 
 

 
 
 

 
 
 
 The Compleat Court-Cook, P. 19% 
 
 Pudding; fcrape in half a Nutmeg; add two or 
 three. Spoonfuls of Rofe-water, a Quarter of a 
 Pound of Almonds, beaten as fine as a Patte in a 
 marble Mortar, anda little Sales. mix -all. thefe 
 Ingredients very fine together; then have {mall 
 Ox-Guts, or Hogs-Guts, very well clean'd, and 
 the Infides turn’d.out. © Make a {mall Funnel! that 
 will hold a Quarter of a Pine, wich a Tail about 
 five Inches long, all of a Widenefs, fo that it can 
 eafily go into the Guts ; the Mouth of your Fun+ 
 nel mutt not be above two Inches deep, becaufe 
 you muft thrnft your Meat through, with your 
 Thumb- into the Guts... Cut the Guts a Yard 
 long, and fill them with your Ingredients ; tie 
 them in Span-long, the two Ends of that Span- 
 long ty’d cogether :. ‘Then tie in, the Middle ‘of, 
 the Spans to the Ends, fo that you will have two 
 Puddings in each piece. . Take care to keep them 
 lank, not filling ’em too full; put them over.the 
 Fire in a large brafs Difh of Water, and boil 
 them gently a Quarter of an Hour, turning them 
 with your Skimmer -that the Marrow-rife not to 
 one Side; then take them out, lay them on a 
 Cullender till cold, but turn them in the Cooling. 
 In the Winter they will keep a Week or more, buc 
 inthe Summer not above three or four Days; 
 therefore take care to make your-Quantity ac- 
 cording to your Difcretion or Occafion. About 
 an Hour before you have Occafion for them, 
 place them in a, Sauce-pan with a little Butter, 
 put them over the Fire till they fry as. yellow as 
 Gold, when one fide. 1s yellow. turn the other 
 down, or you may put them.in the Mouth of an 
 Oven. When you ferve, cut them afunder. They 
 are proper for a little Difh or Plate for fecond 
 Courfe, or to garnifh a boil’d Pudding, or Frical- 
 fee of Chickens for the firft Courfe. 
 
 To 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 See th 
 
 esas aero Kah a AF 
 
 bitte 
 Pre 
 
 192 PP. Lhe Compleat Court-Cook. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To make Blood:Puddings, the Englith Way. 
 
 Take a Quart or Chopin' of whole Oatmeal, 
 boil ic over the Fire in a Quart'of Milk, and lee 
 it ftand till next Morning to fwell; then put to ic 
 a Pound and half of Beef-Sewet, fhred; feafon 
 it moderately with Pepper and Sale; take af{mall 
 Handful of Pernny-royal, a fmall Handful of Pat- 
 fly, and alittle Thyme, wafh and mince all thefe 
 very fine, and put them to your Oatmeal, with 
 three Pints of Hogs or Sheeps Blood, anda Pint 
 of Cream; mix all thefe Ingredients together, 
 and warm them.a little over the Fire, that they 
 may fill the eafier into the Guts; tie them upas you 
 did your Marrow-Puddings in‘the above Receipt, 
 and boil'and fry them the fame way before you 
 ferve them: You- may* mix: half thefe, and half 
 Marrow-Puddings for a Plate or Dith for fecond 
 Courfe. 
 
 To make a Neats foot Pudding: 
 
 Your Neats Feet: being tender boil’d, take 
 them from the Bones, and mince them very fimall, 
 with half as much Sewet as Feet; mix them toge- 
 ther, with Sugar, Cinnamon, and Salt, a Quar- 
 cer of a Pound of Citron and Orange-peel, mined 
 very fine; then break fix or eight Eggs, Yolks 
 and Whites; take two Handfuls of grated Bread; 
 and as many Currans as you think convenient. 
 Mix all thefe together, butter the Bag, tie it up, 
 and boil it two Hours. Then ferve it witha 
 {weet Sauce. 
 
 a 
 
91 ON OT tp nee I 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. P. 193 
 
 To make a Bread-Pudding. | Hit 
 
 Take a! Quart of Crean; fer it oventhe Fire to 
 boils: put-ihto ic a Blade‘or two of Mace, eight 
 Gloves, 4 bit of ‘Cinnamon, withoa little Nut- 
 meg) Salt and Sugar;) when it hassboil'd, have 
 ready the Crufts of two. French Rolls cut in flices, 
 and put into it, and det ic ftand till itis cold; 
 then drain all the Cream thacithe Bread has not 
 foak’dj: and rub it thro’yourCullender, purin fix 
 Eggs, taking out two Whites ; then ftir ir all to- 
 gether well) butter your Dith, and put a. in, 
 tying it over with a Cloch and Pack-thread..Lit- 
 tle more than an Hour will boilit. So ferve it 
 with drawn Butter. 
 
 To make a Rice-Pudding. 
 
 Blanch the Rice in Water, then boil it in Milk, 
 Sugar, Cinnamon, and Salt, till it is very thick ; 
 let it ftand till it be cold, and add to it Eggs ac- 
 cording to the Rice; but if it be to bake, half of 
 the Whites will do; put in fome Currans and Rai- 
 fins, anda little melted Burcer. Be fure if you 
 bake or boil it, forget not Sewet, or dic’'d Mar- 
 TOW. 
 
 To make a Garot-Pudding. 
 
 
 
 
 
 
 
 Make it as you do another Pudding, 
 Garots; and. either 
 
 ftead of Sewer, put grated Car 
 bake it or-boil it. 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 wes 
 
 ‘i — 
 ac ge eda 
 
 ee er eee 
 
 ENO TE IRAN DN EOE ES 
 
 49g PB. The Compleat Court-Cook, 
 
 
 
 To make an Ofange-Pudding. 
 
 Take the Peel of fix Orariges, peel’d very fine 
 from the White, boil them very tender, fhifting 
 the Wateronce ortwice;:when they are boil’d ten- 
 der, beatthem ina Mortar-very fine ; then take a 
 Quarter of,a Pound of\ Noples-Bisket, » boil them 
 upin feme Cream, and rub it thro’ your Cullen- 
 der ; then put your: Peel to-it, with the Yolks of 
 fix Eggs, and:four Whites... Seafon it with, Nut- 
 mee, Salt and Sugar: If there be. any wanting, 
 put in fome Marrow, minc’d very fine. So fheet 
 a Pan, and bake 144. 
 
 To make a Pudding-Cake. 
 
 Take a Pound of Sewet, mine’d very fine, and 
 as much Flower, four Eggs, and a piece of But- 
 ter; mix thefé well rogethér ; feafon it with Nut- 
 meg, Sugar, Cinnamon, a@ little Rofeswater and 
 Salt. «Work it into a Pafte. with Cream ; and 
 make it up like a Cake: So butter: your Dith, 
 and bake-it. 
 
 To make Turkey or Capon- Puddings. 
 
 Take a rofted Turkey, or Capon, or both; ac- 
 cording to the Quantity of Puddings you would 
 make. Cut out the Breafts, and mince them very 
 fmall; then cut fome Hogs Fat very thin, and 
 put all this into a Sauce-pan, with two Onions 
 rofted, and then pounded in a Mortar; a little fa- 
 voury Herbs, and fome fhred Parfly ; feafon all 
 this with the ufual Spices, and add to it the 
 Whites of two or three Eggs, beaten. Next take 
 a Quart of Milk, and having beaten up in it the 
 
 Yolks 
 

 
 4 SORT NT gt eee - 
 
 
 
 The Compleat.Court-Cook: Pi ngs 
 
 Yolks of a dozen Eggs, fet it over a Stove, and 
 boil it toa Cream, caking care.that-i> do not 
 curdle ; then mix the wholé together, and warm 
 *- over the Fire. So put it-into Guts in the fame 
 Manner; as-is directed inthe Receiprfot Marrow- 
 Puddings, p. 190.. Then blanch them off in Water 
 and Milk with fome fliced Onion amongtt it. 
 When you would ferve them, lay a Sheet of Pa- 
 per, rubb’d over with Hogs Lard or other Greafe, 
 upon a Gridiron, and the Puddings.upon the 
 Paper; fo broil them over a flack Fire, for fear 
 they thould: break. Serve chem hot in Plates~or 
 
 ‘little Dithes. 
 To make Pudaings of Fowls Livers. 
 
 Mince very fmall a Quarter of a Pound of Hogs 
 Fat, one Pound of Fowls Livers, and one 
 Pound of the Flefh of Capon: Seafon all this 
 with favoury Herbs, Cives, Salt, Pepper, grated 
 Nutmeg, pounded Cloves and Cinnamon :) Add 
 toit the Yolks of fix raw Eggs and-a Quart of 
 Cream, or rather more, as you fee occafion. Put 
 *t into Guts as in the Receipt for Marrow-Rud- 
 dings; then boil your Liver-Puddings in, Milk 
 
 . J c ee Be } t wrt 
 with fome Sale and fliced Lemon. » Broil them as 
 
 in the laft-Receipt, and ferye them with Juice of 
 
 Orange. 
 To make Calft Liver-Puddings. 
 Mince.a Calf’s Liver and pound.it ina Mortar, 
 together with a third Part as much of. Hogs: Fat 
 as Liver; fome of which cut alfo in {mall Dice. 
 Seafon thefé Ingredients. as-in che laft Receipt, 
 and put them into Guts in the Manner tabove -di- 
 ‘te@ed. Then boil your Puddings in White Wine, 
 Q.2 with 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 une 
 
 ee ERO eS 
 
 196 P. The Compleat Court-Cook. 
 
 with Salt and Bay-Leafs, over a flack Fire; let 
 them cool inthe Liquor in which they are boil’d, 
 and when you would ufe them, broil and ferve 
 them as in the laft Receipt. 
 
 Nore, That mftead of Hogs Guts, we often ufe 
 thofe of Sheep, Calves; or Lambs. 
 
 Phebe ET S. 
 To dre{s Pullets in Bladders, with Oifters. 
 
 AK Eas many Pullets as will ferve for your 
 
 Difh, raife up the Skin of them for your In- 
 gredients you farce them with: Then take fome 
 Chefnuts, a Quart of Oifters, fome hard Eggs 
 and Marrow; feafon all this well and mix it to- 
 gether, then putit between the Skin and Fleth of 
 your Fowls, and fome in the Bellies. Take fome 
 Bladders, clean them very well, put your Pullets 
 in them, and then ‘tie them up. You may take 
 out the Flefh of the Breafts of the Pullets, and 
 make-a forced Meat of it ; and farce them with 
 it again. “For Sauce to pour over them, make 
 a Fricaffee of Oifters,:garnifh’d with Petty: Pat- 
 ties and hafh’d Puller: Bind your Ingredients 
 with raw Yolks of Eggs and fome grated Bread. 
 The Pullets in Bladders’ will take two “hours 
 anda half boiling. 
 
 Pullets: farced and roped. 
 
 ‘Take the Breaft of a rofted Pullet, fome Veal- 
 Sweetbreads, abit of the Lean of a Ham, a lit- 
 tle fat Bacon; a Piece of a Fillet-of Veal blanch’d, 
 fome Mufhrooms, alittle Parfly'and Oives ; fea- 
 fon all thefe Ingredients with Salt, Pepper, fa- 
 voury-Herbs, and Spices; and hafh them all well 
 
 to- 
 

 
 The Compleat Court-Cook. P. 197 
 
 together ;. when you, have done this,. take the 
 Yolks of two raw Eggs, as big as an Egg of the 
 Crum of Bread, foak’d in Cream,.add them to 
 your other Ingredients, and pound all together 
 in a Mortar:. Then ftuff.the Bodies of your 
 Pullets with this Farce, and tie them at both Ends 
 to keep icin ; then parboil them, wrap them up 
 in Bards of Bacon, and lay them down to roft at 
 a flack Fire. Mean while make a hafh’d Sauce 
 in the following manner. Put in a Sauce-pan a 
 litle melred Bacon, fome Cives, Parfly, Muth- 
 rooms and Truffles, all hafh’d; tofs up all toge- 
 ther a moment over a Stove, moiften ic with 
 Veal-Gravy, and let it fimmer over a gentle Fire. 
 When it is done enough, take off all che Far, 
 and bind it with a. Cullis of Veal and Bacon, 
 and fome Effence of Ham, .When your Pullets 
 are rofted, take them up, untie chem and take off 
 the Bards of. Bacon; Jay them in a Difh, pour 
 yous Ragoo upon them, and ferve them for firft 
 Sourfe, 
 
 Farced Pullets with Cream. 
 
 Your Pullets being pick’d and drawn, parboil 
 them, bard them and roft them. When they 
 are rofted, cut the Fleth off the Breafts, and take 
 out the Breaft-bone ; then take a Piece of a 
 boil’d Ham, a little blanch’d Bacon, a little Beef- 
 Sewet, fome Parfly, Cives, and Mufhrooms: 3 
 feafon all this with Salt, Pepper, favoury Herbs, 
 and Spices; then hafh ic.all together with the 
 Breafts of the Pullets, and, having. added to it the 
 Yolks of four raw Eggs, andthe, Crum of @ 
 French Roll, -boil?d in Cream,.pound the whole 
 together ina Mortars. When it is well pounded, 
 lay the Farce in the Breafts of your Pallets ; beat 
 
 O 3 an 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 APA UP citi, ASE CRS AR ss Sa RT Pe ee 
 
 skint acy sig iain 
 
 198 P. The Compleat Court-Cook: 
 
 an Egg, and with a Knife dipt in it, {mooth over 
 the Farce on the Pullets, drudge them well with 
 Bread cr *d fast nes olay th i Silver 
 Bread crutnm’d very fine; lay them ina ollver 
 Dith or Pafty-pan, and bake them in an Oven or 
 under a Baking-cover ; when they are bak'd and 
 well brown’d, lay chemin a Difh, and ferve them 
 for the firft Courfe- 
 
 To dve{s Pullets & la Sainee-Menchiout. 
 
 Truf the Legs in the Body, flit them along the 
 Back, {pread them open on a Table, beat them 
 and take out the “Thigh-bones. Take a Pound 
 and-a half of Veal, cut it in Slices, lay it in a 
 Stew-pan of a convenieht Size to hold your Pul- 
 
 Firetobrownit, moiften ic with as much Broth as 
 is neceflary to ftew ‘the Pullets = Seafon it with 
 Sale, Pepper, favoury Herbs and Spices, fome 
 lard your Pulléts with large Lardons well feafon’d, 
 place them in the Stew-pan, lay {ome Bards of 
 
 iw 
 
 Bacon onthe Pullets, cover the Stew-pan, and 
 fet them over a flack Fire. When'they are about 
 half done, uncover the Stew-pan, put in half a 
 
 Pint of Milk and a litrle Gream; then cover 
 your Pan again, and continue to ftew them. 
 When. they are done-enough, take off the Stew- 
 pan, and let cthé*Pullets cool in their Liquor. 
 When they are cold, take them ‘out, rub them 
 over with the Far ofthe Liquor in which 
 they were ftew'd'; drudge them well with 
 Bread crumtn’d very fine, place them in-a Patty- 
 pan or a Silver Difh, ‘and brown them in an 
 Cven or under a Baking-cover } ‘when’ they are 
 
 come 
 

 
 
 
 The Compleat C ourt-Cook. P. 99 
 
 come to a fine Colour, lay them in a Difh, pour 
 on them fome Effence of Ham, and ferve them 
 for firft Courfe. 
 
 You may broil them brown on a Gridiron 
 over alittle Fire, inftead of fetting them into the 
 Oven, or elfe, 
 
 You may fry them; but in this Cafe, before 
 you drudge them, you muft dip them.in beaten 
 Eggs, then drudge them with Bread_as above, 
 and fry them in Hogs-Lard till they are brown, 
 then take them up and fet thema draining. Fold 
 a Napkin in the Difh’in which you intend to 
 ferve them, lay them handfomely upon it with 
 fry’d Parfly, and ferve them for the firft Courfe. 
 
 To drefs Pullets a la Tartare. 
 
 Tru a Couple of Pullets as for boiling ; flit 
 them along ‘the. Back, fpread them. open upon @ 
 Dreffer and beat them. Put in a Stew-pan of 
 the Size of the Pullers, fome Parfly, Cives, and 
 favoury Herbs, fhred very {mall and feafon’d 
 with Salt and Pepper: Lay the Pullets into the 
 Stew-pan with the Breafts downwards; put fome 
 of the above Seafoning upon them, then, pour in 
 fome melted Bacon, ftir them about, and let them 
 fe in this Mixture two Hours, to give them the 
 Tafte of it: Then fet the Stew-pan over the Fire, 
 to melt the Bacon again, and keep moving the 
 Pullets init for half a quarter of an’ Hour ; af- 
 ter which take them, out, drudge them well with 
 Bread crumm’d very. fine, and lay them to broil 
 on a Gridiron over a flack Fire, till they are 
 grown brown : Prepare a hafh’d Sauce,. lay ic in 
 the Bottom of a Difh, and the Pullets upon it. 
 You may ferve chem likewife with a Ramolade, 
 
 which fee in Letter K. 
 O 4 To 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 i ROT” oe tr eee oe ke ce 
 
 ish ia AGRE IRL 
 
 The Compleat Court-Cook. 
 
 
 
 To roft Pullets with Gray: fifh. 
 
 Thruft your Fingers between the Skin .and 
 Flefh,.and pull out the Breafts, of which make a 
 Farce with fome Ham of Baccn and RBecf- 
 Sewet, fhred Cives and Parfly, favoury Herbs 
 and. Spices, the whole feafon’d with Salt and Pep- 
 per ; add to it likewife the Yolks of three iaw 
 Eggs, and the Crum of a. French Roll foak’d in 
 Cream; mince all this well together and pound 
 it in a Mortar: Then farcé the Pullets with ic, 
 leaving a Hole in the middle,. in which prs fome 
 ragood Cray-fifh, and clofe it with fome of the 
 Farce ; few up the two Ends.of your Pujiets, 
 and parboil them: Thén having wrappd them 
 up in Slices of Ham and Bards of Bacon, and put 
 a Paper over them, bind them about with Pack- 
 thread,.run a Skewer through their Legs, faften 
 them to the Spit, and lay them down to roft aca 
 gentle Fire.s When they are rofted, take off the 
 Bards, lay them in a Difh, pour on them a Ragoo 
 of Cray-fith, and ferve them for the firft Courfe, 
 
 To dre{s Pullets with Oifters. 
 
 Farce them in the fame manner as when you 
 drefs them with Cray-fifh; only that in lieu ef 
 the Cray-fifh, you ufe Oifters ; ‘roft them like- 
 wife as before in the laft Receipt, Mean-whilé 
 make a Ragoo of Oifters as follows. Open them 
 into a Sauce-pan, and give them two or. three 
 Turns over a Stove ; then fer them off the Fire, 
 take them one by. one out of the Sauce-pan, clean 
 them well, and lay them ona Plate. Tofs up 
 fome Mufhrooms or Trufles in 2 Sauce-pan with 
 alittle melted Bacon, moiften them with Veal- 
 Gravy, feafon them with Pepper and ig 
 anc 
 
SRA oie, 5. o pemieaeeaaecintedethneiacssiemeennse 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, P. 201 
 
 and fet them to fimmer over a.gentle Fire: 
 When they are enough, take off all the Fat, bind 
 your Ragoo with a Cullis of Veal and Ham ; 
 and put in your Oifters ; keep it warm on hot 
 Embers, but let it not boil becaufe. of the Oifters. 
 When your Pullets are rofted, cake off the Bards, 
 lay them ina;Difh, pour your Ragoo upon them: 
 (o ferve them for the firft Courfe, 
 
 Auother way to.dre{s Pullets with Oz/ters. 
 
 Take.a couple of Pullets, and loofem the Skin 
 of the Breafts from the Flefh, {crape. fome fat 
 Bacon with a Knifé; put to it fome Parfly, one 
 Mufhroom, anda very little Cives, all fhred very 
 (mall, and feafon’d with Pepper and.Salr: Mix 
 it all well together, and put it between the Skin 
 and Flefh of the Pullets; make two Holes with 
 the Point of a Knife in the End of the$kin,.and 
 thruft the Pinions through them ; then parboil 
 your Pullets, bard them and roft them: When 
 they are rofted, take off the Bards, and having 
 prepared a Ragoo of Oifters as in the above Re- 
 ceipt, pour ic upon them and ferve them. 
 
 We fometimes likewife put a Ragoo of Ojifters, 
 prepar’d as above, into the Bellies of the Pullets, 
 then wrap them up.in thin flices of Veal, over 
 which we put Bards of Bacon; fo roft and ferve 
 them as before. 
 
 Note, Turkeys, Capons and Chickens are drefs'd 
 with Oifters in the fame feveral Manners. 
 
 To drels a Pullet with farced Olives. 
 
 Thruft your Finger between the Flefh and the 
 Skin, pull our the Flefh of the Breaft, and take 
 out the Breaft-bone. .Make a Farce of the Flefh 
 
 in 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gen pias lice eR ser are ae BOR 
 
 202 P. The CompleatCourt-Cook, 
 
 in the “following manner: Lay ic on a Drefler 
 with blanch’d Bacon, a little Beef-Sewet, fome 
 fhred Parfly, Cives and Mufhrooms, the Cr um of 
 a French Roll, foak’d in Cream, and the Yolks of 
 two raw Egos ; feafon all this with the ufual Sea. 
 te Pepper, Salt, Herbs and Spices; fhred 
 it all well together, and‘ pound itin a Mortar; 
 then farce the Pullet with this Farce , put in 
 the Body of ita Ragoo of what you judge pro- 
 per ; and tie ic up at the Neck and Rump. 
 Garnifh the Bottom of a Stew-pan with Slices of 
 Bacon of the Size of your Pullet, and with Slices 
 of Veal or Beef well beaten, and feafon’d with 
 Salt, Pepper, Herbs, eae “Carots and Onions; 
 Jay in your Pullet, the Breaft down-wards ; fea- 
 fon anid cover it above as beneath: Cover the 
 Stew-pan, and fer ic a ftewing with Fire over and 
 under it. °-Meéan-while take three or four dozen 
 of largé Olives, flip out the Stones at the Stalk- 
 end, taking care to break the Skin as little as pof- 
 fible. Put fome of the Farce above-mention’d into 
 each Olive, and clofe upthe Skin upon it, “When 
 you have farced the Olives, make fome Water boil 
 in a Sauce-pan, put in the Olives and give them 
 one Boil, then ym mediately take them out of the 
 Water, put them into a Sauce-pan with fome Ef- 
 fence of Ham, and fet them to fimmer over a 
 gentle Fire. “When vias Pullet is ftew'd, take ic 
 up, untie the Neck and Rump, lay it in a Difh, 
 pour the’ Ragoo of Olives upon it, and ferve it 
 for the firft Courfe. 
 
 We drefsin the fame manner Capons, Chickens, 
 Partridges, Ducks, Teals, Wood-Pigeons, Wood- 
 cocks and Quails. 
 

 
 The Compleat Court-Cook:, P. 203 
 
 To rot a Pullet with farced Olives. 
 J 
 
 Obferve the fame Directions, for making your 
 Farce, and for farcing the Pullet or Fowls, and 
 the Olives, as:in-the above Receipt ; -but- inftéad 
 of ftewing them as as:there direéted, cover them 
 with Bards of Bacon, wrap them up in Paper, 
 fpit them and Jay them down tothe Fire.» When 
 they are rofted, difh them up,: pour your Ragoo 
 of farced Olives upon-them, ‘and {erve them likes 
 wife for the firtt Gourft. ; 
 
 To dre{s Pullets with Trufles. 
 
 Having loofen’d the Skin of the Breafts, {crape 
 as big as your Fift, of Bacon’;-take-a- Couple of 
 raw Trufles, wafh them very clean, fhred them 
 together with Parfly, Cives,-and a very little Ba- 
 fl; lay ic on the fcrap’d Bacon, feafon the 
 whole with Sale arid;Pepper,, mix. it well toge- 
 ther, and-put it-in between the Flefh and Skin of 
 your Pullets ; makertwo Holes: with the point sof 
 a Knife in theoEnd: of the Skin next: the Neck, 
 and thru in the Pinions. » Then’ parboily your 
 Pullets; bard thems put) fome, Paper over the 
 Bards, bind them about with Rackthread and iroft 
 them at a gentle Fire. Peel fome-raw/Trafles, 
 wath them well, cut themin)Slices, pur them: in 
 to a Sauce-pan with fome Veal-Gravy, {eafonid 
 with Pepper and Salt, fet thenr:to dtew: over 
 flack Fire, and when they are enough, bind che 
 
 Ragoo with a Cullis of Veal and Ham. © Your 
 
 Pullets being rofted and difh’d up, the Bards firft 
 taken off, pour the Ragoo uport them, and ferve 
 them for the firft Courfe. 
 
 
 
 Note, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ae 
 a 4 
 ft 
 
 i 
 
 , 
 
 
 
 204 P. The Compleat Court-Cook, 
 
 Note, That we drefs Pullets with Morils or 
 with Mufhroonis in the fame manner. 
 
 To dre{s Pullets with favoury Herbs. 
 
 Having prepared your Pullets asin the fore- 
 going Receipt, fcrape fome fat Bacon, put to it 
 fome lean Ham minced very fmall, together with 
 a little fhred’Parfly, Bafil, and Cives ; feafon the 
 whole with Pepper and Salt, and mix it well-to- 
 gether; then thruft it becween the Skin and 
 Flefh of your Pullets; and having trufs'd the Pi. 
 nions through the Skin of the-Necks of them, 
 bard and roft them as in the laft Receipt ; and 
 ferve them with fome Effence of Ham only. 
 
 To dre{s Pullets with Slices of Hama: 
 
 Farce and roff your Pullets exadly as in the 
 laft Receipt. Cut fome Ham of Bacon in Slices 
 of the Size you think fit; and having beat them, 
 lay them in the Bottom of a Stew-pan, and co- 
 ver it clofe ; then fet it over a gentle Fire; and 
 when the Slices of Ham begin to ftick, moiften 
 them with Veal-Gravy without Salt, and let them 
 fimmer in it. When they are enough, take off 
 the Fat, and pour on them: a Cullis of Veal and 
 Ham. When your Pullets are rofted and iaid ina 
 Difh, garnith them with the Slices.of Ham, pour 
 the Gravy of the’ Ragoo upon’them; and ferve 
 them for the firft'Courfe. 
 
 Another way of drefing Pullets with Slices.of Ham. 
 
 Having .trufs'd’ your Pullets,: ‘cut fome: Slices 
 of a Ham, for each Pullet ones::beat them: 
 lictle, and feafon them with fhred Cives and 
 
 Parfly, 
 4 
 
First 
 
 lst ot Pork 
 
 Hamb é Chackens 
 
 : J 
 ea te 
 ef ala Dobd, Veal . Pre 
 \ 
 
 with Spinnag € ? 
 \ Cc 
 
 leg 
 / 
 
 Hare Co llops Movd lL a 
 c & 
 
 Longue and Udder 
 
 Pe tuffd 
 
 
 
WTC *Slves awe 
 
 Witt! 
 
 wetwilik 
 
 * 
 H 
 ) 
 f 
 
 Parfly, 
 
 
 

 
 
 
 
 
 Ro ted wild Foul 
 18 ar de a = 
 a \ : 
 
 a 
 fe eam bruillre) ef) Pane n Murfte r-Loaves| 
 \ 
 
 | he d f va 5 L Cts 
 Larded 
 
 
 
 
 
 
 
 
 
 
 
 G "a Ls 
 
 
 
 Je 
 Ae gfted Turkte =. va 
 
 and 42 ung Ones 
 
 / 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 

 
 
 
 The Compleat Court-Cook, P. 205 
 
 Parfly. Loofen the Skin of the Pullets Breafts 
 with your Finger, and flide ina Slice of Ham, 
 between the Skin and Flefh: Then blanch your 
 Pullets by laying them before the Fire, wrap 
 them up in Bards of Bacon and roft them. When 
 they are rofted and the Bards taken off, lay them 
 ina Dith, pour on them fome Effence of Ham, 
 and ferve them for the firft Courfe. 
 
 To drefs Pullets with Cucumbers. 
 
 Take a couple of Pullets, raife up the Skin of 
 the Breaft, take out rhe Flefh and the Breaft-bone. 
 Take fome Ham of Bacon, fat and lean, and a 
 piece of a Fillet of Veal blanch’d, fome Mufh- 
 rooms, a little Parfly and Cives, the Yolks of 
 four raw Eggs, and the Crum of a Frencd Roll, 
 foak’d in Cream; feafon all this with Pepper, 
 Salt, a little Spice and favoury Herbs, hafh it all 
 together, and pound it in a Moftar : Then farce 
 your Pullers with it, but keep fome of the Farce: 
 Wrap up your Pullets as in the foregoing Receipts, 
 tie them at the Neck and Rump, run a Skewer 
 through the Legs of them, faften them to the 
 Spit and roft them, Peel four Cucumbers, and 
 with a piece of Wood take out the Seeds ; chen fill 
 them withthe Remainder of the Farce, ftop them 
 with Flower, and blanch them in boiling Water ; 
 then take them out and drain them; lay them in- 
 to a Stew-pan, put to them fome fat Veal-Gravy, 
 and fet them to fimmer overa gentle Fire. Then 
 put into a Sauce-pan half a Ladleful of Cullis of 
 Veal and Ham, with the fame Quantity of Effence 
 of Ham ; into which put your Cucumbers, having 
 firft taken them up and drain’dthem, ‘and let them 
 fimmer in it : Then'take'up your Pullets, pull off 
 the Bards, lay them in a Difh, and the Cucum- 
 
 bers 
 
 
 
 
 
 
 

 
 SET eet en eet 
 
 206 P. Lhe Compleat Court-Cook. 
 
 bers round them» . pour! the Cullis and Effence 
 upon them-and ferve them. 
 
 To drefs Pullets with Onions. 
 
 Raife the Skin of the Breafts, and put in fome 
 {eraped Bacon and favoury Herbs, tie up the 
 Necks and Rumps, parboil, bard, and roft. them. 
 Boil two or three dozen of {mall round Onions, 
 trip off the outmoft Skins, put them into a Sauce- 
 pan with fome Effence of Ham, and let them 
 fimmer in it. Then having difh’d up your Pul- 
 lets, lay the Onions in a Ring round them, pour 
 on them fome Effence of Ham, and ferve them. 
 
 r . 
 Pullets A la Braife 
 
 Are drefs'd in the fame manner as Capons a /a 
 Braife, which fee in Letter C. 
 
 Note, We drefs either Turkeys, Capons or 
 Chickens, all the feveral Ways that we drefs 
 Pullets. 
 
 Pu) Po T: Qo NsS. 
 Tomake a Pupton of Pigeons, See Article Pigeons, p. 171. 
 To make a Pupton in Blood. 
 
 v = two Hares and one Rabbet ; bone them 
 
 ; and lay the Flefh on a Table, with a piece 
 of a Gammon of Bacon, fome Mufhrooms, two 
 raw ‘Trufles, fome Parfly, Cives and a little Ba- 
 fil ; feafon this with Pepper, and all forts of Spi- 
 ees, and but a little Salt becaufe of your Bacon; 
 fhred it all well together, and put toit the Yolks 
 of four raw Eggs. Kill fome young Pigeons and 
 fave 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 The Compleat Court-Cook. P. 20 ; 
 
 fave the Blood, into which put a little Lemon to 
 keep it from turning : Pull the Pigeons without 
 {calding them, draw and trufs them handfomely ; 
 blanch them before the Fire, and put them intoa 
 Sauce-pan with melted Bacon, fome Veal-Sweet- 
 breads and Cocks-combs, Mufhrooms and True 
 fles cut in Slices, a Bunch of {avoury Herbs,-and 
 an Onion ftuck with half a dozen Cloves, fea- 
 fon the whole with Salt and Pepper, and tofs it 
 up together over a Stove; then moiften it with 
 Gravy, ftew it over a gentle Fire ; when it is 
 ftewed, take off the Fat, put in fome Cullis of 
 Veal and Ham, beat up the Yolks of two Eggs 
 in the Pigeons Blood, and pour it into your Ra- 
 goo, taking care not to let it boil for fear it 
 fhould curdle: then take it off the Fire, and fer 
 your Ragoo a cooling. .Takefome Bacon well 
 blanch’d, and cut.it into Lardons, fuch as you 
 lard Pullets with; then cut them ‘again long- 
 ways till each of them -be no bigger than the 
 Head of a large Pin; cut as much Bacon in this 
 manner, as amounts to two Thirds of your hafh’d 
 Hare ; mix it all together, and knead it up asa 
 Pafte. Then place fome Slices of Bacon in the 
 Bottom and round the Sides of a large Sauce-pan; 
 lay over them fome of your forced Hare aboutan 
 Inch.thick ; place your Ragoo of Pigeons in 
 Blood-in the Middle, cover ic with the fame 
 forced Meat; turn down over it the Slices of Ba- 
 con that garnifh the Sides of your Saucepan, and 
 bake it in an Oven, or Baking-cover with Fire 
 over and under it. When it is bak’d-take the Fat 
 clean off, and turn it upfide-down into the Difhin 
 which you intend to ferve it: Make a Hole in 
 the middle of it as big as a Crown-Piece, and fill 
 it with fome Effence of. Ham....Make a Ragoo of 
 fome Slices of a Ham, as is direéted in the Re- 
 ceipt 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 208 P. The Compleat Court-Cook. 
 
 “i 
 & 
 9 
 oo 
 ba) 
 > 
 ae! 
 He 
 joa 
 pa 
 — 
 ~ 
 2) 
 jews 
 Ned 
 o 
 i 
 b 
 oO 
 ‘oe 
 ee 
 oO 
 c 
 Ou 
 = 
 <= 
 pee 
 re 
 ma 
 Ki 
 @ 
 CP 
 
 ces, and pour the Gravy of your Ragoo upon it; 
 fo ferve it hot for the firft Courfe. 
 
 You may likewife ferve this Pupton in Blood, 
 with Snipes or Woodcocks inftead of the Pi- 
 geons, or with all fortsof Ragoos of black Ficth, 
 varying’ it as to that Particular as much as you 
 pleafe. 
 
 To make @ medvre Pupton. 
 iA 
 
 Scale, ‘skin, and bone two or three Carps, lay 
 the Flefh on a Table, with the Flefh of an Eel, 
 fome minc’'d Mufhrooms, Parfly; and Cives,. fea 
 fon’d with Salt, Pepper, a little Bafil, and a lit- 
 tle Nutmeg : Shred all this well together : Pound 
 a dozen Coriander-Seeds, and three or four 
 Cloves, and when they are well pounded, -put 
 the minc’d Fifh into the Mortar, together’ with a 
 convenient Quantity of Butter, and pound it all 
 together. “Set to fimmer ‘over the Srove in Milk 
 or Cream, as big as your Fift of the Crum of 
 Bread ; beat up in it the Yolks of four Eggs, and 
 when it is grown thick, take it off the Stove,’ and 
 fet ica cooling ; then putinto a Mortar the Yolks 
 of four or fiveraw Eggs, and the Bread and Cream 
 when it is‘cold, and pound it all well together : 
 Make a Ragoo as follows : Take fome Milts 
 of Carps, and blanch them over a Stove in 
 Water; when they begin to boil, take chem 
 out and put them into cold Water: Tofs: up 
 in a Sauce-pan with Butter, fome {mall Mufh- 
 rooms, fome Trufles and Morils cut’ in Slices’; 
 moiften them with good Fifh-broth, -feafon the 
 whole with Salt and Pepper, put in a Bunch of 
 Herbs, and fet ic to fimmer over’a flack Fire ; 
 when 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
7 OTE) FY 
 
 The Compleat Court-Cook. P. 408 
 
 when it is half done, put in the Milts of the 
 Carps, fome Tails of Cray-fifh, blanch’d Afpa- 
 fagus-tops when in Seafon, and Artichoke-bot- 
 toms: When dll this is enough done, take off all 
 the Fat, and bind ic with a Cullis of Cray-fifhi, 
 [See how to make it in Letter C. p. 62.] and fet 
 itacooling. Rub a Sauce-pan with frefh Butter j 
 foread fome of the Farce over it an Inch thick of 
 better; beac up an Ege, and rub it over with i¢ 
 to miake the Farce lie the {moother ; place the 
 Ragoo of Miltsin the Bottom, and cover the Pup- 
 ton with the fame Farce ; rub it over with beater 
 Ege, and bake it in dn Oven, ot Baking-cover 
 with Fire over and under it; when it is bak’d, 
 turn it upfide-down into the Difh in which you 
 intend to ferve it, take off the Paper, make a 
 Hole of the Size of a Crown- piece in the middle 
 of it, pour in fome Cullis of Cray-fith, and ferve 
 it hoc for a Dith of the firft Courfe. 
 
 Ages @: 
 
 To make a Pupton of Salmon. 
 
 Take the Flefh of a Salmon and make a Farce 
 of it, as is dire@ted for that of Carps in the fore- 
 going Receipt. Make a Ragoo of Slices of Sal- 
 inon as follows. Take firft fome {mall Mufhrooms 
 and peel them, cut a Slice or two of Salmon ; 
 tub it with melted Butter and broil it: Puta 
 piece of Btitter into a Sauce-pan, and fet it over 
 a Stove: when it is melted put in a little Flower 
 and brown it ; then put in your Mafhrooms, and 
 give them two.or three Turns over the Stove, 
 moiften them with Fifh-broth, and feafon them 
 With Pepper, Salt, and a Bunch of Herbs: When 
 the Salmon is broil’d, take off che Skin, and cut the 
 Fith in long little Slices ; pur them into the Sauce- 
 pan to the Mufhrooms, with fome Tails of ape 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ladi Ob Acres as RN MUI A ale? yor 
 
 
 
 210 Q. The Compleat Court-Cook, 
 fifh andAfparagus-tops blanch ‘d; fo keep ic fimmer- 
 
 ing over a little Fire ; when it is enough; take off 
 the. Fat from your Ragoo, and bind it with a 
 Cullis. of .Cray-fifh ; then take. it- off the Fire, 
 and fet.it a cooling» For the reft, obferve exa@- 
 ly the very fame Directions as are given in the 
 precedent Receipt. 
 
 _A-Pupton of Trouts is made in the fame 
 Manner. 
 
 We likewife make Puptons..of almoft all forts 
 of Fith, as Soles, Perches, Eels, Turbots, Bar- 
 bels.and others, all which we flice as in the 
 above Receipt ;, the fame Farce ferves for all, 
 that isto fay, it is made in the fame manner, tho’ 
 of different Fiflt ; the only Diftinétion is the dif- 
 ferent Ragoos we put into the Puptons, and 
 which always bear the Name of the Fifh of which 
 we makethe Ragoo ; for the Pupton is conftant- 
 ly made in the fame Manner. 
 
 
 
 an 
 
 QO U AILS. 
 To drefs Quails a la Braife. 
 
 Rak CE the Bellies of your Quails with a 
 good Farce, made of the Breaft of a Capon, 
 Beci-Marrow, and the Yolks of raw Eggs, fea- 
 fon'd with Salt, Pepper, and a little..Nutmeg. 
 Stew.themin a Stew-pan, having firft garnifh’d 
 the Bottom of it. with flices of Bacon and Beef, 
 both beaten ; place your Quails upon them, and 
 put in a piece of raw. Ham, minc’d and feafon’d 
 with Salt, Pepper, and a Bunch ef favoury Hes 
 
 Lay 
 

 
 
 
 The Compleat Court-Cook:; Q. 21 i 
 
 Ray over them in like manner fome beaten)Slices 
 of Beef and Bacon: Cover your Stew-pan very 
 clofe and put Fire over andunder it. Whale this 
 is thus ftewirig, maké a Ragoo of Veal or Lamb- 
 Sweetbreads tofs.d up in Butter, with Mufhrooms, 
 Trufles and Cocks-combs; put in the Quails a lie- 
 tle before you ferve, and bind your Ragoo with a 
 good white Cullis, or. with the Yolks of Eggs 
 beaten up in Cream: When you would ferve 
 them with a Brown, moiften the Ragoo with 
 Gravy, and thicken it, with a good Cullisof.a Ham 
 and Veal, if you have not any Cullis of Par- 
 tridges. Take the Quails. out of the Ragoo, lay 
 them.in a Difh, pour ,your Ragoo upon them, 
 and ferve them for the firft Courfe. 
 
 To make a Fricaffee of Quails. 
 
 Tofs them up ina Sauce: pan with a little melted 
 Bacon, fome Mufhrooms, Morils_ and Trufles., 
 with a Slice of Ham well beaten: Let your Sea- 
 foning be Salt, Pepper, Cloves and a Bunch of 
 favoury Herbs. If you have no Cullis, you may 
 put in a little Flowers: give ic two or three Turns 
 over the Stove, moiften it with good Gravy, and 
 add a Glafs of Champaign Win@, and fet it to fim- 
 mer over a flack Fire: When they are almoft done, 
 thicken the Ragoo with a good Cullis ; but if 
 you have none, then lec: your Thickening b 
 or three Eggs beaten up in 2 little Gravy or Ver- 
 juice » fo ferve them. 
 
 
 
 
 
 
 Another way to drefs Quails. 
 
 Slit your Quails along the Back: Make 
 with {craped Bacon, a little of the Lean of a 
 Ham, one Trufle, fome Fowls Livers, and. the 
 P 2 Yolk 
 we oe 2 add 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bat sas’ te eer ale aia FE ORS eT Ae eT hae v— . 
 a OaiD) 1) ASR Na er elinaies fi SRT NBS eR SI Ans i 5 
 
 
 
 212 Q. The Compleat Court-Cook. 
 
 Yolk of a raw Egg; the whole minced and 
 pounded together, and feafon’d with Salt, Pep- 
 per, Nutmeg and favoury Herbs: Farce your 
 Quails with it, then garnifh the Bottom of a 
 Stew-pan with flices of Bacon and fome of Veal 
 over them; then lay in your Quails, the Breafts 
 downwards ; cover them with flices of Veal and 
 Ham, both feafon’d, as well thofe under them as 
 thofe upon them, with Salt, Pepper, favoury 
 Herbs and Spices. Lay a Plate over the Meat, 
 fo as that it may touch it, and a Napkin alt round 
 the Plate ; then cover the Stew-pan with its own 
 Cover: Set it over a gentle Fire, and ftew ic 
 very foftly two Hours: The Moment before you 
 ferve, open the Stew-pan; take out the flices 
 of Veal and Bacon, and fet your Quails over 
 a Stove to brown them ; when they are fine and 
 brown, and the Liquor fticks to the Stew-pan, 
 take them up, lay them in the Difh in which you 
 intend to ferve them; take out all the Fat that 
 remains ir the Stew-pan ;. moiften that which 
 fticks to it With half Broth half Gravy, to loofen 
 it, ftrew in a little pounded Pepper, fqueeze in 
 the Juice of a Lemon, ftrain the whole through 
 a Sieve upon the Quails ; fo ferve them. 
 
 Note, That Pigeons, Chickens.and Partridges, 
 are drefs'd in the fame manner. 
 
 or 
 
 To make a Pupton of Suails. 
 ~~ 
 
 Take, according to the Quantity you would 
 make, fome Veal, Beef-Sewet, and Bacon, with 
 alittle Parfly and Cives, a little of the Lean of 
 a Ham, and a few Mufhrooms ; feafon this with 
 Salt, Pepper, Cloves, Nutmeg, favoury Herbs, 
 anda dozen Coriander-feeds pounded ; add to 
 this the Crum of a French Roll foak’d in seen! 
 and 
 

 
 The Compleat Court-Cook, R. 213 
 
 and the Yolks of four or five raw Eggs; hafh the 
 whole together and pound ic in a Mortar. Gar- 
 nifh the Bottom and Sides of a large Sauce-pan 
 with flices of Bacon, and then with fome of the 
 Farce ; rubbing your Hand with beaten Ege to 
 make the Farce lie the more fmooth and even : 
 Then having made a Ragoo of Quails as directed 
 above, lay them into the Sauce-pan, cover them 
 with the fame Farce, for fear the Sauce of the 
 Ragoo fhould get out, and rub the Farce over 
 with beaten Egg; lay over all fome Bards of 
 Bacon ; then fet it to bake with Fire over and 
 under it. When it is enough done, turn it upfide- 
 down into the Dith in which you intend to ferve 
 it; make a Hole in the Top of it of the Size of 
 a Crown-piece, pour in fome Cullis or other ; fo 
 ferve it for the firft Gourfe, either with Garnith- 
 
 ing or without. 
 
 
 
 R. 
 RABBETS. 
 To make Rabbet-Surprize. 
 
 OST off two or three half-grown Rab- 
 
 bets, according to the bignefs of your Difh; 
 cut off the Heads, clofe by the Shoulders, and the 
 firft Joints of the Hind-Legs ; then take out all 
 the lean Meat from the Back-Bones, ‘and cut it, 
 and tof it up as you are directed for Pullet or 
 Chicken-Surprize, which fee in Letter C. p. 41. 
 Then take the like Quantity of forced Meat and 
 tofs it up likewife,and place it all round each of the 
 Rabbets, leaving a long Trough in the Back open, 
 
 that you think will hold the Meat you cut out, 
 
 P 3 with 
 
 
 
 
 
 
 
ie Race men 
 
 214 -R. Lhe Compleat Court-Cook. 
 
 with the Sauce ; then cover it with the {ame 
 
 for¢d Meat, {mooth’d aswell as you‘can with 
 your Hand and’a raw Egg, fquare at both Ends, 
 throw on them a little graced Bread; then butter 
 a. Mazarine or Patty: ee and take them from 
 your Dreffer, where you form’d them, and place 
 them onit. Bak clehemn's three quartets of'an Hour 
 before you ferve them = they are of -a-brown 
 Colour. Let your Sauce be Butter, Gravy and 
 Lemon, and oy Gans fliced Orange and 
 iry’d Parfly . “So terve it for the firft Courfe. 
 
 ag rg Ly BS Ke 
 To drefs Rabbets a la Saingaraz 
 
 Lard the Rabbets and roft them: Then take 
 forné flices: of a Gammon of Bacon, beat‘ 'therh 
 well, tofs them up with a little melted Bacon and 
 Flower, put to them a Bunch of Herbs and fome 
 e008 Gravy without any salt init ; let all this 
 flew toget Her put to it alittle Vinegar, and bind 
 the Sauce with a good Cullis, cut the Rabbets in 
 @uarters, lay them in a Hare take the Fat off 
 your {lices of Bacon, lay ¢ em —o the Rabbets, 
 
 and pour r che Sauce upon them ; fo ferve ic. 
 \ { ; guard and Pigeons 
 in Quarters 5 
 
 
 
 
 We 44 ry by Z 
 DUC Terry hem whole, 
 
 
 
 
 
 Cut them-in Quarters and keep the Livers: 
 Lard Pieces of Rabbet with large Lardons 
 well:feafon’d..and with the Lean of a Ham of 
 Bacon. Garnith the aioe of a Pan with Bards 
 of Bacon, and {fli ces Of Veal, feafon’d ‘with Salt, 
 ] er, Herbs and | Spices, fli ticed Onions, Carots 
 
 Ci ves and Par fly. . Place the Quar- 
 ters 
 
 
 

 
 
 or TET gy aR nmin i agement et 
 Be < ae 
 
 The Compleat Court-Cook. R. 215 
 
 ters of the Rabbets in ic, feafon and cover them 
 
 ‘nike manner as under them; put them into an 
 
 Oven, or bake them in a Baking-Cover with Fire 
 
 over and under it. Make a Cullis with a piece of 
 
 Veal and Bacon, cut them in flices ; beat them, 
 
 lay them in the Bottom of a Sauce-pan, put to 
 
 them an Onion, Carot and Parfnip cut in flices ; 
 cover your Sauce-pan, and fet it over a gentle 
 
 Fire; when it begins to flick to the Bottom of the 
 Pan, put in a little melted Bacon, drudge it over 
 with Flower, ftir it all together, moiften it with 
 half Gravy, half Broth, feafon ic with fome 
 Mufhrooms and Trufles cut in pieces, a little 
 Parfly, fome whole Cives, and three or four 
 Cloves: Add fome finall Crufts of Bread, and let 
 it all fimmer together: Take the Livers of the 
 Rabbets, pound them in a Mortar, thin them in 
 alittle of the Liquor of your Cullis, and pour 
 them into the Sauce-pan to the Cullis; and heat 
 thema little; then ftrain’ the whole through a 
 Sieve-into another Sauce-pan. When the Rab- 
 bets are baked, take them up and drain them ; 
 put them into the Cullis, and let them fimmer 
 over a little Fire. When you are ready to ferve, 
 lay your Rabbets in a Difh, pour the Cullis upon 
 them, and ferve them hot for the firft Courfe. 
 
 Bak?d Rabbets ferv’d with flices of Bacon. 
 
 Bake your Rabbets as in the above Receipt. 
 Make a Ragoo, otherwile call’d a Saingaraz, with 
 fome fliced Gammon of Bacon; [See the Receipt 
 for making ic above in this Article] take your 
 Rabbets out of the Pan, and lay them a draining ; 
 then put them into the Saigaraz, let them fimme} 
 a little in it, lay them into-a Difh, pour the 
 
 P 4 Sain- 
 
 
 

 
 
 
 
 
 216 R. Lhe Compleat Court-Cook, 
 
 Saingaraz upon them, and ferve them for the. firft 
 Courfe, 
 
 We likewife ferve thefe bak’d Rabbets with 
 Ragoos of Cucumbers and Endive. -See the Re- 
 ceipts to make them in Letter R. Article Ragoo. 
 
 Baked Rabbets with Trufies, or with Mufhrooms. 
 
 Your Rabbets muft be baked as above. Take 
 fome Trufles, or fome Mufhrooms, and tofs them 
 up in a Sauce-pan, with a little melted Bacon; 
 moiften them with Veal-Gravy and fome Effence 
 of Ham, of each an equal Quantity, and let them 
 fimmer in it a Quarter of an Hour, then take the 
 Fat clean off and bind them witha good Cullis ; 
 take up the Rabbets, drain them, and fet them to 
 fimmer in rhe Ragoo, either of Trufles or Muth- 
 rooms; when you are ready to ferve, lay them 
 handfomely in a Difh, pour the Ragoo upon 
 them, and ferye them for the firft Courfe. 
 
 To rot Rabbets with a farce in the Belly. 
 
 Take two Couple of half grown Rabbets, and 
 parboil them. ‘Take the Livers and mince them 
 with one Mufhroom, one Trufle, a little Parfly 
 and a few Cives; the whole feafon’d with Pep- 
 per, Salt and Nutmeg; add to it as big as your 
 fift of {craped Bacon, and pound it all together in 
 a Mortar; cut off the Heads and firft Joints of the 
 Legs of the Rabbets ; ftuff the Bellies wich fome 
 of che above Farce, skewer them together two 
 and two; bard them with flices of Veal, lean 
 Ham and fat Bacon, wrap them up ina fheet of 
 Paper, put them on the Spit and roft them: When 
 they are ready, put fome Cullis or Eilence of 
 
 Bees ' Ham 
 
 
 
or EP Ph ER nite re incomarens 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, R. 217 
 
 Ham into a Difh, then take the Bards off from 
 your Rabbets, lay them in the Dith to your Ef 
 fence, and ferve them hot for the firft Courfe. 
 
 We likewife ferve thefe rofted Rabbets with a 
 Sauce au Ffambon, which fee in Letter S. Article 
 Sauces; but then before we lay them in the Difh 
 we cut them in two in the Middle. 
 
 To make an Efclope of Rabbets. 
 
 An Efclope is a fort of Pupton, but. without any 
 Farce. Cut your Rabbets in Quarters and ftew 
 them @ Jaz Braife, as you do feveral other Things : 
 Then make a Ragoo of Veal-Sweetbreads, Fowls 
 Livers, Cocks-combs, Morils, Mufhrooms and 
 Trufles: Tofs them up all together in a Sance- 
 pan, .with melted Bacon; moiften it wich Gravy, 
 and let it fimmer half an hour; then take the Fac 
 clean off, and bind it with a Cullis of Veal and 
 Ham: Take up your ftew’d Rabbets, and put 
 them into your Ragoo, where let them lie till 
 they are cold: Raife a Pie of thin Pafte, and put 
 your cold Ragoo and Rabbets in it, cover it with 
 a Lid of the fame Pafte, and turn down the Edges 
 thar the Top may be as plain’as the Bottom ; fo 
 fet it into the Oven: When it is bak’d, turn it 
 upfide-down into the Difh, make a Hole in it to 
 fee if ic be dry; and if it be, pour in fome good 
 Cullis, and ferve it hot for the firft Courfe. 
 
 We make Efclopes of all forts of Fowls, tame 
 and wild, firft ftew’d @ la Braife, with Ragoos, in 
 the fame Manner as this of Rabbets. 
 
 RAGOOS. 
 The Reader is defired to take Notice, that there are 
 
 many Receipts for Ragoos, fcatter'd up and down in 
 this 
 
 
 
k 
 
 of A 
 Te 
 qf 
 7 
 
 
 
 218 KR. Lhe Compleat Court-C ook, 
 
 this Book, and not particularly mention d in this Ar- 
 
 To make @ Ragoo of flices of a Ham of Bacon. 
 
 (NU T fome little flices of a’Ham of Bacon, 
 
 beat them well, and lay them on the Bot- 
 tom of a.Stew-pan; lay a Difh upon them, and 
 fet them over a Stove with a very flack Fire: 
 When they begin to ftick to the Stew-pan, put in 
 a little Flower, and keep them moving over the 
 Fire ; moiften them with a little Veal-Gravy thae 
 has no Salt in it, feafon them with Pepper and a 
 Bunch of Herbs, and let them fimmer over a lit- 
 tle Fire ; take Care your Ragoo be not too fale, 
 and bind it with a Cullis of Veal and Ham. 
 Setve it in Plates or little Difhes, and ufe it for 
 garnifhing any Difh of the firft Courfe in which 
 there is any Bacon. 
 
 To make a Ragoo of Veal-Soeetbreads. 
 
 Wath the Sweetbreads well, and blanch them 
 in boiling Water , then put them into cold Water, 
 when you take them out, lay them on a linen 
 Cloth, dry them well, put them into a Sauce- 
 pan with a little melted Bacon and a Bunch of 
 Herbs; feafon them with Salt, and Pepper; add 
 to them fome {mall Mufhrooms and fliced Trufles. 
 Having tofs’d up all this over a Stove, moiften 
 it with Gravy, and make it fimmer over a gentle 
 Fire. When they are done enough, take off all 
 the Fat, and bind the Ragoo with a Cullis of Veal 
 and Ham; fo ferve it in Plates or liccle Difhes: 
 We ule iclikewife for garnifhing all Difhes that 
 
 Ty 
 + 
 
 > ee Oy . | s ee \ of” 
 are ttew da la Braife. 
 i 
 
 A 
 

 
 The Compleat Court-Cook. R. 219 
 
 A. Ragoo of Lamb-Sweetbreads is made in the 
 {ame Manner. 
 
 To make a Ragoo of Palates. 
 
 Boil fome Palates of Oxen, take off the upper- 
 moft Skin, clean them ‘all round, ‘cut them in 
 flices, and put them into a Sance-pan with a lit- 
 tle melted Bacon, ‘a bunch of Herbs, and fome 
 Mufhrooms: “Having tofs'd up all this over a 
 Stove, moiften ic with Gravy, feafon it with Salt 
 and Pepper, and {tew it over a gentle Fire. When 
 it is enough, take the Fat clean off, bind ic with 
 a Cullis of Veal and Ham, or elfe of Partridges, 
 and ferve it in Plates or little Difhes. 
 
 To make a Ragoo of Cocks-Combs. 
 
 Pick ‘and clean them well, put them into a 
 Sauce-pan with a little melted Bacon, fome Mufh- 
 tooms and Trufles cut in flices,‘ and ‘a bunch of 
 Herbs : Seafon all this with Salt and Pepper, and 
 having tofs’d it up over a Stove, moiften it with 
 good Gravy, and fet it to fimmer over a flack 
 Fire; ‘when ‘it is enough, take off all the Far, 
 thicken it with a Gullis of Veal-and Ham; fo 
 ferve it in Plates or little Difhes. 
 
 This Ragoo ferves likewife to garnifh all Difhes 
 
 of the firft Courfe, that are ftew’d @ la Braife. 
 To make a Ragoo of fat Livers. 
 
 Take fome fat Livers of Capons or other Fowls, 
 eut off the Galls; and blanch the Livers in boil- 
 ing Water; then put them into cold Water ; next 
 fois up in a Sauce-pan with a lictle melted Bacon, 
 fome Button-Mufhrooms, fome fliced Morils and 
 
 Trufles, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 220 'R. The Compleat Court-Cook. 
 
 Trufles, a Bunch of Herbs; the whole being fea- 
 fon’d with Salt and Pepper. When you have 
 tofs’d them up, wet them with Gravy, and fet 
 them to fimmer as you do other Ragoos: When 
 they are about half done, put in the Livers, and 
 continue to get ready your Ragoo, but take care 
 the Livers be not done too much. At length 
 bind them with a Cullis of Veal and Ham ; then 
 take up the Livers, lay them handfomely in 2 
 Dith, pour the Garnifhing upon them, and ferve 
 them hot in Plates or little Difhes. 
 
 To make a Ragoo of A[paragus-Tops. 
 
 Cut off the green Tops of your Afparagus and 
 blanch them; then put chem into a Sauce-pan 
 with fome thin Cullis of Veal and Ham, toge- 
 ther with a little of the Effence of Ham, and 
 fet them to fimmer over a gentle Fire: When 
 they are done enough, fet the Sauce-pan over a 
 kindled Stove, and when the Cullis is as much 
 wafted away as it ought, throw in the Bignefs of 
 a large Walnut of Butter work’d up with a little 
 Flower; keep it moving till the Butter is melted, 
 then put in a Drop of Vinegar; fo difh it up and 
 ferve it in Plates or little Difhes. 
 
 To make a Ragoo of Cardoons. 
 
 Pick and clean the Cardoons; make a white 
 Water, take a Pot big enough to boil them in, 
 fill it half full of the Water, and fet it over 4 
 kindled Stove with a Lump of Butter work'd up 
 with a little Flower, two or three flices of fat 
 ‘Bacon, an Onion ftuck with Cloves and fome 
 Salt: When it boils put in the Cardoons; and: 
 
 when they are little more than half boil’d, take 
 them 
 
Course 
 
 Cheyn of B ech, 
 
 : Yamb cx Chicker 
 
 and Bacorn 
 
 : = | Pupton 
 Phuillet of Veal of Turkte 
 
 Ste wed 
 
 
 

 
 OTL 
 
 
 
 ” 
 
 oF: 
 it 
 
 
 
 1 Bs 
 
 
 

 
 
 
 
 
 
 See Ol a 
 
 - : 
 Comrstke 
 
 Sturg con 
 c 
 
 
 
 / = 
 [i cops dongues 
 : t 
 and Sweethreads 
 \ 
 
 Tarts 
 
 Oyfter Loaves 
 
 
 
 
 
 
 
 \ a D 1£0 hes 
 | 
 \ 
 
 § Chickens 
 4 fi CALS 
 
 a) 
 
f 
 
 
 

 
 The Compleat Court-Cook. R. ‘22% 
 
 them up and fet them a Draining: Then put 
 them into a Sauce-pan with a thin Cullis of Vea} 
 and Ham, and make them juft fimmer over a 
 flack Fire: When they have fimmer’d fo long as 
 to be thorowly done, fet the Sauce-pan over a 
 quick Fire that the Cullis may boil away; and 
 when it is wafted away as it ought to be, put in 
 as big as a Walnut of Butter, work’d up with q 
 little Flower, and keep it moving ; when the But- 
 ter is melted, difh it up handfomely, and ferve it 
 hot in Plates or little Difhes. 
 
 Note, We make a Ragoo of the Stalks of Car- 
 doons, as alfo of Roman Lettuce, in the fame 
 Manner as we do a Ragoo of Cardoons. 
 
 To make a Ragoo of the Stalks of Pirflain. 
 
 Take the Stalks of Purflain and cut them in 
 Pieces as long as your Finger, pick them well, 
 and half boil them in a white Water in like man- 
 ner as is directed in the above Receipt for Car- 
 doons; when they are well blanch’d, take them 
 up and fet them a draining ; then put them intoa 
 Sauce-pan with a thin Cullis of Veal and Ham, 
 and a little Effence of Ham ; fo make ’em fimmer 
 over a flack Fire. When they are done enough, 
 fet the Sauce-pan over a brisk Fire to diminifh the 
 Cullis; then put in a Lump of Butter, as big as 
 a large Walnut, work’d up with Flower; and 
 when it is melted, add a little Vinegar, and ferve 
 them as in the laft Receipr. 
 
 To make a Ragoo of Sorrel. 
 
 Pick the Sorrel very well and nip off the Stalks, 
 Set over a Stove a Sauce-pari half full of Water ; 
 when it boils, put in the Sorrel to fcald it; take 
 
 rt 
 
 
 
 
 
 
 
anes 
 
 & 
 
 pa aia A 
 
 Wie ae 
 Ra SOE 
 
 
 
 222 Ra The Compleat Court-Cook: 
 
 it out again immediately, and fet it a draining, 
 {queezing it hard as you, do Spinage. When it is 
 well fqueezd, put it into a Sauce-pan, moiften 
 it with a thin. Cullis of Veal and Ham, feafon’d 
 with Salt and Pepper, and fet ic to fimmer over a 
 gentle Fire; when itis done enough, put toit.a 
 little of your Effence of Ham,, and ufe it for all 
 the Difhies of Meat, in the drefling of which you 
 ufe any Sorrel. 
 
 To make a Ragoo of Endive. 
 
 res 
 
 Take the whiteft Endive, pick ic, 
 it in boiling Water; then put it in cok 
 
 y 
 a 
 
 nd blanch 
 
 | WT 
 W: 
 
 
 
 
 
 
 
 
 take it out and {queeze it well; 
 and give it cwo or three Cuts w 
 
 it into a Sauce-pan, moiften it wi 
 of Veal. and Ham, and make it fin 
 flack Fire ; if ic be not thick enough, w 
 ftew’d, add to it a little of the fame C 
 Effence, and ferve it in all the Difhes in which 
 you ufe any Endive. 
 
 To make a Ragoo of Cabbage-Lettuce. 
 
 Take the whiteft Cabbage-Lettuce, and having 
 blanch’d them in fcalding Water, take chem out 
 of it and put them into cold; then fqueezs them 
 as dry as you.can, and take off all the Green; 
 ¢nut them in. {mall flices, and tofs them up in a 
 Sauce-pan with a little melted Bacon, a Bunch of 
 favoury Herbs, and feafon the whole with Salt 
 and Pepper. Put to chem fome Veal-Gravy anc 
 Effence of Ham, and let them fimmer in it; then 
 take off all the Fat, and bind the Ragoo. with a 
 Cullis of Vealand Ham. Ufe them in all forts of 
 
 4 Difhes, 
 
 
 
1 OES FF ti a a ntente 
 Be 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. R. 229 
 
 Difhes, either rofted or ftewed, in. which you 
 have made ufe of Lettuce. 
 
 To make.a Ragoo of. Celery. 
 
 Pick your Celery and put it to boil in a white 
 Water; when it is enough, take.it up, {queeze it 
 well, put it into a Sauce-pan with a thin Cullis of 
 Veal.-and Ham, and make it {immer in it over a 
 gentle. Fire ;, when it is enough, thicken it over 
 a Stove with.as big as. a Walnut.of. Butter, work d 
 up with a little Flower; then put in a Drop of 
 Vinegar and ferve it, in Plates or little Difhes, We 
 ufe it befides in all our great, Difhes in which we 
 employ any Celery. 
 
 To dre[s a Cabbage in Ragoo. 
 
 Cut a Cabbage in. two in the Middle and 
 blanch it; then {queeze out the Water, tic it 
 about with Packthread, and ftew it 42 la Braife. 
 The manner of this-is fo frequently mention’d i 
 the Receipts, that we forbear to repeat it in 
 
 
 
 Cullis and Effence of Ham ; Be) nd {. 
 Dithes of the firft-Courfe, cit! 
 
 or.ftew’d, in which it is proper to ule Cabbage. 
 
 
 
 wy 2 PR ~t. DCryancone 
 To make a Ragoo of Ouions, 
 £00 O) 
 
 fi 
 

 
 224 R. The Compleat Court-Cook. 
 
 fimmering in fome Cullis of Veal and Ham: 
 When your Ragoo is enough done, bind it with 
 {ome Cullis and Muftard, and ferve it in all the 
 feveral Difhes with which it is proper to eat 
 Onions. 
 
 To make a Ragoo of Colly-flowers: 
 
 Pick and clean them well; boil them in white 
 Water, but take care of boiling them too much; 
 for they muft not be too tender; take them up 
 and fet them a draining; then put them into a 
 Sauce-pan, with fome thin Cullis of Veal and 
 Ham, and let them fimmer in it as ufual? When 
 they have fimmerd a while, fet them ona Stove 
 over a brisk Fire; thicken them with a Lump of 
 Butter, as big as a Walnut, work’d up with 2 
 very little Flower ; then fprinkle on them a Drop 
 or two of Vinegar, and ferve them in Plates o: 
 
 little Dithes. 
 To make a Ragoo of Cucumbers. 
 
 Pare half a dozen Cucumbers, cut them in two 
 long-ways, and take out the Seeds; then cut 
 them in little flices, feafon them with Salt, Pep- 
 per, and a little Vinegar, put to them two or 
 three Onions cut in flices, and let them marinate 
 in this for two Hours; then dry them in a Napkin. 
 Take a Sauce-pan with a little melted Bacon, 
 fet it over a Stove, put in the Cucumbers, and 
 having tofs’d them up init, moiften them with 
 Gravy, and fet them to fimmer over a flack Fire. 
 When they are enough, take all the Fat clean off, 
 bind your Ragoo with a Cullis of Veal and Ham; 
 fee it be well relifl’d, and ufe it with all o, 
 
 z 0! 
 

 
 
 
 The Compleat Court-Cook. S$. 225 
 
 of Meats, either rofted or others, in which Cu- 
 cumbers are proper. 
 
 To make a Ragoo of Trufles. 
 
 Having peel’d your Trufles and cut them in 
 flices, wath and drain them well ; put them into 
 a fall Sauce-pan with a little Effence of Ham, 
 and fet them to ftew gently over a flack Fire ; 
 when they are enough, bind them wich a good 
 Cullis, and ferve them in Plates or little Difhes. 
 
 To make a Ragoo of Trufles, for Fifh- Days. 
 
 After having peel’d, cut, wafh’d and drain’d 
 your Trufles, as in the laft Receipt, put them in- 
 toa Sauce-pan with a lictle Fifh-broth, feafon’d 
 with Salt, Pepper, and a Bunch of favoury Herbs, 
 and ftew them over a gentle Fire: When they 
 are enough, bind them with fome Cullis of 
 Cray-fifh, and ferve them in Places or litte 
 Difhes. 
 
 To make a Ragoo of the Milts of Fifh for Flefi-Days. 
 
 Blanch the Miles of your Fifth in boiling Water, 
 then take them out and throw them into cold: 
 Tofs up in a Sauce-pan, with a little melted Ba- 
 con, fome fall Mufhrooms, fome Truffes cut in 
 flices, and a Bunch of Herbs; feafon che whole 
 with Pepper and Salt, moiften it with Veal-Gra- 
 vy, and fet ic to fimmer as ufual. When they are 
 done enough, take the Fat clean off, bind your 
 Ragoo with a Cullis of Veal and Ham; then put 
 in your Milts of Carps, and make them fimmer 
 ever a gentle Fire. See that your Ragoo be well 
 
 ey ' “ selifh’d, 
 
 = 
 
 
 
 
 
ds ee - Oo enone 
 
 226 KR. The Compleat Court-Cook. 
 
 relifh’d, difh it up handfomely, and ferve i¢ in 
 Plates or little Dithes. 
 
 The fame for Fifh-Days. 
 
 When they are blanch’d ‘and thrown into cold 
 Water as in the laft Receipt, put fome Butter in- 
 to a Sauce-pan with a very little Flower and 
 brown it; put into your Brown, fome fmall 
 Mufhrooms and fliced ‘Trufles, and tofs them up 
 over a Stove; then moiften them with good Fifh- 
 Broth, feafon’d with Pepper, Salt, and a Bunch 
 of Herbs,. and let them fimmer over a gentle Fire. 
 This done, take off the Fat, and put in the Milts 
 to fimmer as above; when they are enough done, 
 bind your Ragoo witha Cray-fifh, or. other 
 meagre, Cullis, and ferve it in Plates. or little 
 Dithes. 
 
 To make a Ragoo. of Pikes Livers. 
 
 J 
 
 a 
 ES 
 
 Having cut off the Galls, blanch the Livers and 
 throw them into cold Water: Then having tofs‘d 
 up fome Mufhrooms and Truffles, put in your 
 Livers with fome good Fifh-Broth, and obferve 
 the fame. Directions as in the foregoing Receipt 
 for making a Ragoo of Milts. 
 
 Sd Ssh see SW ee hs 
 
 To make a Ragoo of Movrils, in Cream, for Fifh-Days. 
 2 Jb 3 DE i 
 
 Having taken .off the Stalks of your Morils, 
 cut them in two; and wafh them in feveral, .Wa- 
 ters that they may_not be: gritty... Put a piece of 
 Buttér into a Sauce-pan, fet, it over a Stove, and 
 put in the Morils; feafon them with Salt, Pep- 
 per, a. Bunch of Herbs anda little. fhred. Parfly, 
 and tofs them up over the Stove; then moiiten 
 
 them 
 
 
 

 
 The Compleat Court-C on 
 
 them with fome good Fifh- Broth, nd fet t 
 to fimmer over a flack Fire. Meds while make a 
 Thicke ening with the Yolks of two o Pines Eggs 
 beaten up ia’ Cream ; bind ‘your fa g68 with it, 
 and ferve it hot in Plates or little D hes: Note, 
 That ameagre Ragoo of Mufhrooms is made in 
 the fame Manner: 
 
 To make a Ragoo-of Cardoons for Fifh-Days. 
 
 Pick your Cardoons and boil them in a white 
 Water: Mean while get ready a Sauce as follows: 
 Put a piece of frefh Butter into a Sauce pan with 
 half a Spoonful of Flower, fome Salt, Pepper, 
 
 and a lictle Nutmeg; purto this a Drop or two of 
 Vinegar and a little Water, and half a Ladleful of 
 Cray-fith, or other meagre, Cullis. Take up the 
 Cardoons, drain them well, and put them into 
 the Sauce. pan among the Sauce; keep t 
 ing over the Stove ‘till the: Sauce be thicken’d, 
 then ferve them in Plates of little Dithes. 
 
 Note, We make meagre Ragoos o y- 
 flowers and Celery, of the Stalks of Cardoons and 
 of Roman Lettuce in the fame Manner. 
 
 > 
 i 
 | 
 i 
 
 or ra 
 ce 
 
 em 
 
 - 
 
 - 
 
 } 
 
 To make a meagre Ragoo of Cray-fib. 
 
 When your Cray-fifh are boil'd, pick out 
 Tails, and lay them on’a Plate with fome {mall 
 Muthtdomns and fome Truffles cut in flices 
 them all up in a Sauce ‘pan with a little Butter ; 
 moiften them with good Fifh-Brorch; and when 
 they have fimmerda while, take off the Fat from 
 your Ragoo, thicken it wieh ja Cullis of Cray-fifh, 
 and ferve it in Plates orlitcle Dithes. 
 
 RA- 
 
 
 
 Qr2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3 
 a 
 4 
 
 
 
 228 S. The Compleat Court-Cook 
 
 RAMOLADE 
 
 Tr a certain Sauce that we ferve with any Fifh 
 that are pickled or eaten cold: Ie is compofed 
 of Parfly, Cives, Anchoves and Capers fhred ve- 
 ry {mall, with a little Sale, Pepper, Nutmeg, 
 Oil and Vinegar, or Juice of Lemon, all mixd 
 well together: After we have difh’d up our Fifh, 
 we pour this Sauce upon them. 
 
 
 
 S. 
 To make a SALMIGONDIN. 
 
 AKE two or three Cabbage-Lettuce, or 
 Roman Lettuce, wafh them clean and {wing 
 them, to get out the Water; then begin at the 
 open End, cut them crofs-ways as fine as a 
 Thread, and lay a Bed of it an Inch thick on the 
 Bottom of a Plate or little Difh: Take two cold 
 rofted Chickens or Pullets, and cut the Flefh of 
 the Breafts and Wings in flices, three Inches 
 long, as thin as a Knife, and a Quarter of an Inch 
 broad ; lay ic all round on the Top of your Let- 
 tuce, the one End out to the Brim of your Plate, 
 the other End to the Middle. Take fix An- 
 choves from thé Bones, cut each in eight Slices, 
 and lay them all round betwixt your Fowl; then 
 take the lean Meat of the Legs of your Pullets or 
 Chickens, and cut it in {mall Dice, with a Le- 
 mon cut in Dice likewife: Mince the Yolks of 
 four hard Eggs, a little Parfly, and three or four 
 Anchoves: Make this in a round Heap. in the 
 Middle, like the Top of a Sugar-Loaf; then gar- 
 nifh it with fmall Onions, as big as Yolks of 
 Eggs, 
 
A 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. S. 229 
 
 Eggs, boil’d in a good Quantity of Water, very 
 white and tender; put the biggeft of your Onions 
 on the Middle of your minc’d Meat, on the Top 
 of your Salmigondin, the reft all round the Brim 
 of your Plate, as thick as they can lie one by 
 another. So ferve it for firft or fecond Courfe. 
 Juft as you fend ic up, beat up fome Oil and 
 Vinegar, Pepper, and Salt, and pour all over it. 
 But this is commonly done at Table. You may 
 garnifh this Salmigondin with fome Grapes, jutt 
 {calded, or with French Beans blanch’d, or Stas 
 tion-flowers: or you may put under it, inftead of 
 Lettuce, a litcle {mall Sallading. 
 
 SALMON 
 
 P a Sea-fifh, as well as a River-filh; we drefs it 
 éither whole or in pieces in the following 
 Manners. 
 
 To dre{s a Salm au Court-bouillon. 
 
 After having drawn and clean‘d your Salmon, 
 {core the Sides of it pretty deep, that it may take 
 the Relith of your Court-bouillon the better: Lay 
 iton a Napkin, and feafon it with Salt, Pepper, 
 Cloves, Nutmeg, Onions, Cives, Parfly, fliced 
 Lemon, Bay-Leaf and Bafil. Work up the Quan- 
 tity of about a Pound of Butter with a little 
 Flower, and put it into the Belly of the Salmon ; 
 then wrap the Salmon in the Napkin, bind it 
 about with a Packthread and lay ic in a Fifh-Ket- 
 tle, of a fize proportionable to the Largenefs of 
 your Fifh; put to it a Quantity fufficient to boil 
 it in, of Wine, Water, and Vinegar, and fet it 
 over a quick Fire: When it is done enough, take 
 
 it off, and keep it fimmering over a Stove, till 
 Q 3 you 
 
 me SEEN 
 
 
 

 
 230 S. The Compleat Court-Cook, 
 
 you are ready to ferve ; then take up the Salmon, 
 unfold che Napkin it isin, and lay another in the 
 Pith in which you intend to ferve it, place che 
 Salmon upon it, garnifh with green Parfly, and 
 ferve it for the firtt Conrfe. 
 
 To dre{s a whole Salmon, or pieces of it dla Braife. 
 
 Yard it with large Lardons, well feafon’d, and 
 bind it abourwith Packthread. Take two or three 
 Pounds of a Fillet of a Veal, cut ic in flices, and 
 lay it with fome Bards ‘of Bacon on the Bottom of 
 a Stew-pan; cover the Pan, and fer ic overa flack 
 Fire. When the Meac.begins to flick, powder it 
 with a handful of Flower, and give it feven or 
 eight. Turns over the Stove, keeping it always 
 moving: Then moiften it with good Broth and a 
 few Spoonfuls of Gravy. Lay the Salmon into 
 an oval Stew-pan; pour the Liquor of your Braife 
 upon it, and lay over it your flices of Veal; put 
 in a Bottle of Champaign or White Wine; fee that 
 there be Liquor enough; ftrew in a feafoning of 
 Pepper, Salt, Spices and favoury Herbs, Cives, 
 Parfly, and fome flices of Onion and Lemon; add 
 a Lump of Butter, and lay fome flices of fat Ba- 
 con over all of ir; {0 fet it to ftew over a gentle 
 Fire 5. when it is enough done, take it off the 
 Fire, and lec it fland a couple of Hours in the L1.- 
 quor to give it a Relifh; but let the Pan be al- 
 ways coverd to keep it warni. heh you are 
 ready to ferve, take it up, drain it, untie the 
 Packthread, lay ic in the Difh you intend to 
 ferve it in, pour upon it a Ragoo of Cray-fith 
 made with Gravy, of elfe a Ragoo of Veal- 
 Sweetbreads, Cocks-combs, ce. and ferve it hot. 
 
 The 
 

 
 
 The Compleat Court-Cook. S: 
 
 
 
 
 
 
 
 
 
 _ “ 
 Lire et eee —~ iA <i 4 
 ue > een = COLT fe fe) cond — hh Cour 2s T/ a aa Be Se 
 Pe ee ey ta ry Fhird 7 
 ; os \ ~ ie a ONS aS ra x Ra 
 / : NY / Vi ‘\ < mn 
 with gre me fau 
 . er 
 
 A Sharps fauce 
 
 [sips Crawfish 
 
 Prke akec ‘arps Stewed ge [ ra 
 Ses / | \ S = / | eS : ~ 
 / \ -— - \ : — Bey 
 Parco Duck r. \ i fole o} Salmon / \\ J A \ 
 ] WA x \ and Oifter fauce vA ‘ 3 g if VI Dah \ 
 \ eo e / ‘ee heks 
 ie ‘ Xe pid 4 \ \ i rown 
 
 A 
 
 / ey J 
 / 2 Pullets NX 7 lait s eee \ ee 
 
 
 
 ee ee = / { Tell Boy ld \ ~ fs 
 <a ee 
 
 
 
 
 
 
 ~ 
 
 mongit at; rub thc ulces OF amon. wath: this 
 Butter, at d broil the sm over.a flack Fire. . Make 
 e fome Bu utter and 
 2 pinch of Flower 
 and a couple of yes, having firft 
 
 them and i he Bones: Add fome 
 ers and a whole Leek; feafon all this wich 
 
 Pep- 
 
 
 
 
 
 
 
 
 a4 Saul 
 
 put it into < 
 
 
 
 
 
230 °S. “Phe Compleat Court-Cook, 
 
 
 
 SS. eee 
 Packthread, lay at im the Difh you intend 
 ferve it in, pour upon it 4 Ragoo of Cray-f 
 made with Gravy, of elfe a Ragoo of Ve 
 Sweetbreads, Cocks-combs, ec. and ferve ic he 
 
 7 
 
 
 

 
 
 
 The Compleat Court-Cook. S. 231 
 
 The fame, dref{s'd meagre for Fifh- Days. 
 
 Lard it with Anchoves and the Flefh of Eels, 
 bind it about with Packthread, and put it into 
 an oval Stew-pan, or Fifh-kettle, of the Size of 
 your Fifh. Puta Lump of Butter, as big as your 
 Fift, into a Sauce-pan; fet it over a Stove, and 
 when it is melted, throw in a handful of Flower, 
 and brown it, keeping it always moving: Then 
 put to it fome Fifh-Broth, and pour the whole in- 
 to the Stew-pan to your Salmon; to which put 
 likewife a Bottle of Champaign or White Wine; fo 
 that there may be Liquor enough to flew it in. 
 Seafon it with Salt, Pepper, favoury Herbs and 
 Spices, Onions, Cives, Parfly, and flices of Le- 
 mon; fo get it ready over a flack Fire. When it 
 is enough done, let it ftand a couple of Hours in 
 its Liquor, that ic may have the Relifh of it; 
 then take it up, unbind and drain it; lay it in 
 the Difh you intend to ferve it in, and pour up- 
 on it, either a Ragoo of Milts, Mufhrooms and 
 Trufles, or one of Cray-fifh Tails, and its.Gar- 
 nithings; fo ferve it. You will find the Ways of 
 making thefe Ragoos in Letter R. p. 226,227, 
 
 To broil Salmon, with a white Sauce: 
 
 Having cut the Salmon in lices, melt fome 
 Butter in a Sauce-pan, and put a little Sale a- 
 mongft it; rub the flices of Salmon with: this 
 Butter, and broil them over a flack Fire. . Make 
 a white Sauce as follows: Take fome Butter and 
 put it into a Sauce-pan with a pinch of Flower 
 and a couple of minced Anchoves, having fir ft 
 wath’'d them and taken out the Bones: Add fome 
 Capers and a whole Leek ; feafon all this with 
 Q4 Pep- 
 
 
 
 
 
ey 
 
 
 
 4 5 
 E 
 . 
 =e 
 | 
 re} 
 % 
 
 232. & The Compleat Court-Cook, 
 Pepper, Salt and Nutmeg ; put in a little, Water 
 and a Drop of Vinegar. When the Salmon is 
 broil’d on one Side, turn it on the other and put 
 frefh Fire under it. Keep turning the Sauce over 
 a Stove, and when it is of a due Thicknefs, put it 
 into the Difh in which you defign to ferve the 
 Salmon, take out the Leek, lay in the flices of 
 Salmon, and ferve them warm. 
 
 To broil Salmon, with a brown Sauce. 
 
 Broil your flices of Salmon as in the above Re- 
 ceipt. Put into a Sauce-pan the Bignefs of an 
 Eee of Butter, and fet it over a Stove: When 
 the Butter is melted, put in half a Spoonful of 
 Flower, and keep moving it till “tis brown, then 
 put in fome good Fifh-Broth and a Glafs of White 
 Wine: Seafon it with Pepper, Salt, an Onton 
 ftuck with Cloves, a Bunch of Herbs, and a little 
 fhred Parifly. When the flices of Salmon are 
 broil’d, put them into this Sauce, and let them 
 finmer in it. When the Sauce is wafted away as 
 much as you would have it, take out the flices of 
 Salmon, lay them in a Difh, make a Thickening 
 wirh one or two Yolks of Eggs beaten up in a 
 Jitrle Verjuice, and bind the Sauce withit; chen 
 
 pour ic on your flices of Salmon and ferve them 
 hot. 
 
 Broil’ d Salmon with a Cullis of Cray-fifh. 
 
 Prepare and broil your flices of Salmon as 
 above, and make the following Sauce. Take a 
 piece of Butter, and put it into a Sauce-pan with 
 a pinch of Flower, 2 whole Leek, and one An- 
 chove, feafon’d with Salr, Pepper and Nutmég ; 
 add a little Water and a little Vinegar, and keep 
 
 moving 
 

 
 
 
 The Compleat Court-Cook. §. 233 
 
 moving it over the Stove: When it is come to be 
 of a due Thicknefs, put in half a Ladleful of Cyl 
 lis of Cray-fifh, fet it again over the Stove to heat 
 it: Then take out the Leek, pour it into a Dith, 
 lay your broil’d Salmon in it, and ferve ic. 
 
 Broil’d Salmon with Mulbrooms. 
 
 Having cut your Salmon in flices, broil it as 
 above; then lay it in a Difh, and pour a Ragoo 
 of Mufhrooms upon it. You may find the way of 
 making it in Letter M4. Article Adufhrooms p, 120. 
 We likewife ferve this broil’d Salmon with a Ra- 
 goo of Trufles, or Morils. See p. 123, 225. 
 
 To dre{s Salmon in Champaign Wine, 
 
 Cut the Salmon in flices and take off the Skin; 
 then take out the middle Bone and cut each flice 
 afunder: Place them in a Sauce-pan and feafon 
 them with Salt, Pepper, an Onion ftuck with 
 Cloves, a Bunch of Herbs, and half a Bay-Leaf ; 
 add a piece of frefh Butter, a little grated Bread, 
 fome ‘Trufles and Mufhrooms; then pour in. half 
 a Bottle of Champzign Wine, and fet the Sauce- 
 pan on a Stove over a well kindled Fire ; when 
 the Liquor is wafted away to the Degree it ought, 
 bind ic with a Cray-fifh Cullis ; difh it up hand- 
 fomely, and ferve it warm for the firft Courfe. 
 
 To dre{s Salmon with favoury. Herbs. 
 
 Cut and bone your Salmon as in the laft Re- 
 ceipt. Lay fome frefh Butter on the bottom of a 
 Difh or Pafty-pan: Let your feafoning be Salt, 
 Pepper, a little Nutmeg, all forts of favoury 
 Herbs, two or three ‘whole Leeks, and fome 
 minced 
 
 
 

 
 234 5. The Compleat Court-Cook, 
 
 minced Parfly: Lay this upon the Butter, and 
 your flices of Salmon upon it, and feafon them 
 over asunder; melt fome Butter to fprinkle over 
 them, and drudge them with very fine Crums of 
 Bread; then fet them in an Oven, or bake them 
 in a Baking-Cover with Fire under and over 
 them. Mean while make a Sauce as follows: 
 Take fome raw Truflés, peel them, wafh them 
 well, and cut them in fmall flices ; put them into 
 a Sauce-pan with a little frefh Butter, and tofs 
 them up over a Stove ; moiften them with a lit- 
 tle Fifth Broth, feafon them with Salt, Pepper, 
 and a Bunch of Herbs, and make them fimmer 
 over a gentle Fire; bind yout Ragoo with a 
 brown Cullis, and when the Salmon is baked to a 
 fine brown Colour, pour your Ragoo into a Dihh, 
 lay the flices of Salmon over it ; fo ferve.it for the 
 
 firft Courfe. 
 
 Salmon marinated and fry d. 
 
 Having cut your Salmon in flices as before, put 
 them into a Sauce-pan and feafon them with Sale, 
 Pepper, a Bay-Leaf, a little Bafil, an Onion cut 
 in flices, fome whole Cives, a little Parfly, half 
 a dozen Cloves, the Juice of three or four Le- 
 mons, or elfe a little Vinegar; mix all this toge- 
 ther, and let your Salmon lie in it a couple of 
 Hours; ‘then take ic out, dry it between two 
 Napkins, drudge it well with Flower, and fry it 
 in clarify’d Butter ; make it very brown ; lay a 
 Napkin in a Difh, place your flices of fry’d Sal- 
 mon upon it; let your garnifhing: be only fry'd 
 Parfly ; fo ferve it in Plates or little Difhes. 
 
 To 
 

 
 
 
 The Compleat Court-Cook, §. 23x 
 
 To make a Salmon-Hafflet. 
 
 Skin your Salmon and cut it in Dice about the 
 Size of a little Walnut.’ Take fome fmall Skewers 
 of about a Fingers Length, and put three or four 
 of your bits of Salmon upon a Skewer; we call 
 each Skewer a Haftlet. Make two dozen of thefe 
 Haftlets, put them into a Sauce-pan with melred 
 Butter, feafon them with Sale, Pepper, favoury 
 Herbs, minc’d Cives and Parfly, and Juice of Le- 
 mon; heat all this one moment, then drudge your 
 Haftlets with Bread crumm’d very fine, arid lay 
 them to broil on a Gridiron over ‘a little Fire ; 
 when they are broil’d on one fide, turn them and 
 put frefh Fire under them. When they are broil’d 
 very brown, lay a Napkin in a Dith, place a Por- 
 ringer with a Ramolade in the Middle of ir, lay 
 the Haftlets round it, and ferve them for Plates or 
 little Difhes. 
 
 Note, We garnith our largeft Difhes of the firft 
 Courfe with thefe Haftlets. 
 
 To farce flices of Salmon. 
 
 Cut ‘three or four flices of Salmon an Inch 
 thick andtake off the Skin; then cover them with 
 the fame Farce you ufe for a Pupton of Salmon, 
 which fee in Letter P. p. 209. Whén they are far- 
 ced rub them ovér with beaten Eee and meleced 
 Butter. Lay a little Butcer in a Difh or Pafty- 
 pan, feafon it with Salt, Pepper, ‘a litrle favoury 
 Herbs and Spices, fome whole Cives and minced 
 Parfly, then place in your farced flices.of Salmon 
 and fer them into the Oven; when they are 
 baked, and of a fine Colour, put a Ragoo of 
 Cray-fifh in the Difh in which you defign to ferve 
 
 oe It, 
 
 
 
 
 
 
 
 
 
 

 
 236 S. The Compleat Court-Cook. 
 
 it, and lay your flices of Salmon upon it, fo ferve 
 them warm. To make the Ragoo, fee Letter Re 
 Article Ragoosy p. 227. 
 
 To make a SALPICON. 
 A Salpicon is a fort.of Ragoo fo calld, and 
 
 that we ufe in our greac Difhes of Roft- 
 meat, which we ferve in the firit Courfe, fuch as 
 Chines of Beef or Mutton, Barons of Beef, and 
 Quarters of Mutton or Veal, ec. We make it as 
 follows: Take fome Cucumbers, cut them in two, 
 and take out the Seeds: Then cut them in dice, 
 and lay them in a Difh to marinate in Vinegar, 
 Pepper, Salt, and an Onion or two cut in flices ; 
 cut fome of the Lean of a Ham of Bacon in Dice; 
 take fome Mufhrooms and Trufles, the Breafts of 
 Pullets, fat Livers and Veal-Sweetbreads. Squeeze 
 the Cucumbers, tofstnem up in a Sauce-pan over 
 the Stove with a little melted Bacon; moiften 
 them with Gravy and let them fimmer in it over 
 a gentle Fire; then take the Fat clean off. Set 
 over a Stove another Sauce-pan with a little melt- 
 ed Bacon, into which put the Ham you had cut 
 in Dice, a few Cives and a little Parfly. Mince 
 the Mufhrooms, Truffles, and Sweetbreads, and tofs 
 up all thefe Ingredients together, and then moi- 
 ften them with fome Gravy, feafon them with 
 Pepper, Salt, and a Bunch of Herbs, and when 
 they have fimmer’d a while in it, take off all the 
 Fat. When they are done almoft enough, put to 
 them the fat Livers, and the Breafts of your Pul- 
 lets cut in Dice; then bind your Salpicon with 
 fome Cullis of Veal and Ham, and fome Effence 
 of Ham. When the Cucumbers are ready, bind 
 them likewife with the fame Cullis, and put the 
 whole into the fame Sauce-pan, that is to fay, 
 put 
 

 
 The Compleat Court-Cook, S. 237 
 
 put the Ragoo of Cucumbers into the Salpicon. 
 Make a hole in your piece of Roft-meat, in the 
 part of it you think moft convenient; for exam- 
 ple, if it be a Quarter of Veal; or Mutton, make 
 it in the Leg; and having taken out the Fleth 
 that may ferve you for fome other'ufe, put the 
 Salpicon in the Room of it. 
 
 a You may likewife ferve the Salpicon by it 
 felf. 
 
 SALT-FISH. 
 To drefs Salt-fih 4 la Montizeur. 
 
 ry I AKE the Fifh of a Carp from the Bones 
 
 and Skin, mince it {mall, put ic on the Fire 
 in a ftewing Difh, with a good deal of Butter, 
 and fix whole Onions; when the Butter is melted, 
 add the mine’d Fifh,with Pepper and Nutmeg, and 
 ftir ic over the Fire: Your Sale-fith being boil’d, 
 take it from the Skin and Bones, and mince it as 
 the other frefh Fith, wich four Rolls, foak’d in 
 Milk very thick; mix all thefe together, with 
 Nutmeg and a piece of frefh Butter ; this being 
 done, {pread your Cod as long as your Dith is in 
 Bignefs, lay on your Difh fome of your minced 
 Fifh. So place your whole Fifh in the middle of 
 your Difh, putting fome of your minc’d Fifh in 
 about it, bue none on che Top; put a little mele- 
 ed Butter and Oifters over it, and a little grated 
 Bread; fo bake ic in a Oven or baking Cover. 
 Make the Sauce of Butter, Milk, and Nutmeg , 
 bake ic in the Difh you ferve it in. Serve the 
 Sauce in a Porringer to the Table, with a little 
 over che Fifh. 
 
 
 
 To 
 
 
 
228 S. The Compleat Court-Cook. 
 To fry Sal f-fifh. 
 
 Take a Tail of Salt-fifh and. water it till it is 
 very frefh : Either leave it whole or cut it in fli- 
 ces as you think fic: Dry it well and drudge it 
 with Flower; fry it brown with clarify’d Butter, 
 and ferve it dry with fry’d Partly. 
 
 Frv'd Salt-filh with a Sauce Robert. 
 5) Jy 
 
 Your Salt-fith being fry’d as in the laft Receipt, 
 make a Sauce Robert as follows. Cut fome 
 Onions in Dice; tofs them up in a Sauce-pan 
 with a Morfel of Butter ; when they are brown, 
 drudge them with Flower, moiften them with 
 Fifh-broth, and fet them to fimmer over a gentle 
 Fire: When they are enough done, put the fry’d 
 Salt-fith into the Sauce, and let it fimmer init; 
 put in fome Maftard and a little Vinegar ; andif 
 your Sauce be not thick enough, bindit with a 
 Cullis; then take up your Sale-fifh, lay ic ina 
 Difh, and pour your Sauce-Robert upon it. It is 
 proper only for the firtt Courfe. 
 
 Note, You may ferve it without making it-fim- 
 mer in the Sauce: To this.end, when the Sauce 
 is ready, pour it into the Difh, and place your 
 flices, of fry’d Salt-fifh handfomely upon it. ‘Take 
 Notice, That when we ferve it in this manner, 
 we always cut the Salt-fifh in flices before we fry 
 it; and that we ferve it in Plates or little Difhes: 
 
 Note likewife, That we often ferve this fry’d 
 Sale-fith, whether in one entire Piece, or cut in 
 Slices, either with a Ragoo. of Cucumbers. or 
 of Endive, made as is directed in Letter R. Arti- 
 cle Ragoos, p.224. fave only that inftead of 
 
 Gravy; 
 
 % 
 oe) 
 se 
 
 5 
 % 
 
 
 

 
 
 
 
 
 The Compleat Court-Cook. S. 239 
 
 Gravy, Bacon and Cullis there mention’d ,we make 
 
 ufe of Fith-broth;Buttenand a.Cullis of Cray-fiths 
 
 
 
 
 
 
 
 
 Att ————— Course Second P a — Ba Third oe eae 
 i B orefwoy @ Zz | Duckhings 
 \ white / } 
 : \ / _— <— = a 
 = 
 
 
 
 
 
 
 eee 
 
 
 
 
 
 
 
 
 
 
 Se ae - 
 | | Chicken fruacy a rofted 
 
 7 
 
 
 
 inesbrown Guiours then» iecve <rttor: che: frit 
 Courfe. < 
 Obferve, That. when you bake it in a-Paftys 
 pan, you-muft lay-under ic dittle flices of Bread; 
 cut very thin, to hinder it from fticking to the 
 Pan, and that you may the-better flide it off into 
 
 the Difh you ferve. it ini 
 To 
 
238 S. The Compleat Court-Cook. 
 
 scorer at io ye cohaan Coda CA. 
 
 
 
 te svar trae wererve Tl IM Plates vfs Dunes? 
 Note likewife, That we often ferve this fry’d 
 Sale-fifh, whether in one entire Piece, or cut in 
 Slices, either. with a Ragoo of Cucumbers or 
 of Endive, made as is directed in Letter R. Arti- 
 cle Ragoos, p.224. fave only that inftead of 
 Gravy; 
 
 r 
 
 
 

 
 The Compleat Court-Cook. S. 239 
 
 Gravy, Bacon and Cullis there mention’d,we make 
 ufe of Fifh-broth, Butter and 4 Cullis of Cray-fith. 
 
 To farce a Tail of Salt-fih. 
 
 Take the Flefh ef a Carp and half as much Eel, 
 fome Mufhrooms, a French Roll foak’d in Cream, 
 and the Yolks of three or four raw Eggs; feafon 
 it with Parfly, Cives, Salt, Pepper, favoury 
 Herbs and Spices; mince all this well together, 
 and pound it in a Mortar, with fome frefh But- 
 ter in proportion to the Quantity, of your Fifh, 
 Boila Tail of Sale-fith; pull off the Fleth in Flakes, 
 keep the Bone, -and let the End of the Tail hang 
 toit.. Tofs up in a Sauce-pan fome. Mufhrooms 
 and Trufles, in a Brown made of Butter and 
 Flower, moiften this Ragoo with Fifh-broth, fee 
 it to fimmer as ufual, and take off all the Far, 
 then put to it fome Milts of Carps, together with 
 the Flakes of your Salt-fifh ; bind it with a Cray- 
 fith or other Cullis, and fet ic by acooling. Lay 
 the Bone of your Salt-fifh with the Tail hanging 
 toit, in a Silver Difh or a Pafty-pan; place in 
 your Farce in the Form of a Tail of Salc-fith ; 
 make round it a Rim three Inches high, pour in 
 your Ragoo, and cover it with the fame Farce; 
 Dip a Kuife in a beaten Egg, to fmooth it over 
 and make it lie very even: Melt a Piece of freth 
 Butter and pour it over it, drudge, it with very 
 {mall Crums of Bread, and bake. it-till i¢. be of a 
 fine brown Colour; then férveit for: the. firit 
 Courfe. 
 
 Obferve, That. when you bake it in a Pafty-. 
 pan, you muft lay under it, Jittle flices of ,Breadj 
 cuc very thin, to hinder. it from fticking to. the 
 Pan, and that you may the-berter flide it off into 
 the Difh you ferve. it ini 
 
 To 
 
 
 
 
 
neat es ere eS " 
 1D i SREY GAGE IRN Tbs 
 
 gh RRR 
 
 
 
 
 
 240 S. The Compleat Court-Cook, 
 
 To drefs Salt-fifh 4 la Sainte-Menhout. 
 
 Put a couple of Tails of Salt-fith into boiling 
 Water; when they are boil’d, pull them to Pieces 
 in Flakes as large as youcan. Make a Sauce with 
 frefh Butter, a Pinch of Flower, fome minced 
 Parfly, Trufles and Mufhrooms, fome Capers, 
 Pepper, Nutmeg, and Cream, put in your 
 Flakes of Salt-fith, and fet them to fimmer in 
 it over 2 Stove; then fet it by to cool. Make 
 a Hath of Carp in the manner direéted in Letter 
 H. p. 98. and put it into a Difh: garnifh the 
 Brims all round with your Salt-fith, but lee them 
 not cover the Hath that is in the middle of it ; 
 ftrew' over the whole fome Bread crumm’d very 
 fine, and fet it in an Oven to brown it; then, 
 ferve it for the firft Courfe. 
 
 SAUCES. 
 
 To make a Leer of Fifh-Sauce; in which is contain’d a 
 Receipt for drefing a Cod’s Head, or any other large 
 Fifh, after the Englifh way. 
 
 OR aCod’s Head blanch off a Quart of 
 Oifters, buc fave their Liquor; wafh them 
 
 in Water, cleaning them from the Beards and 
 Shells. But inftead of the Oifters, you may 
 take two or three Lobfters, and cut them in 
 large Dice; place either of them im a Sauce- 
 pan: If your Cod’s Head is large, you muft put 
 two Pound of Butter to it, if fmall,one Pound. 
 You muft put to each Pound of Butter, the 
 Yolks of three Eggs, three Anchoves taken from 
 the Bones, and minc’d fmall, one Lemon, 2 
 {craped Nutmeg, a little beaten Pepper, a whole 
 Onion, a Bunch of {weet Herbs, tyd up 42 
 2 ther 
 
(ae adite Sus sieeeiemenmanieminata 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. S. 241 
 
 ther with Packthread. Let your {weet Herbs be 
 a Sp of Thyme, half a Bay-Leaf, and a little 
 
 arfly: If you make ufe of Oifters, put their 
 own Liquor to them that you fav’d when they 
 were fec off; but if you have Lobfters, take the 
 Spawn, or Red out of the Body; or if they have 
 neither Spawn nor Red, take the {mall Claws, 
 and pound them in a Mortar, and ftrain it out 
 with five or fix Spoonfuls of White Wine or 
 Gravy, and puticto your Butter and other above- 
 mention’d Ingredients. Your Sauce being thus 
 ready in a well tinn’d Sauce-pan ; get your Cod’s 
 Head clean, ‘and in order, cut according to the 
 Bignefs of your Difh ; tie it with two Yards of 
 Packthread or Tape, but not very ftrait, becaufe 
 your Packthread will be apt to cut your Fifh, un- 
 iefs you have Splinters of Wood betwixt that and 
 your Fifh, which muft not be of Fir. Then 
 place your Cod’s Head in a Sauce-pan or earthen 
 Pan; put over the Fire in another Sauce-pan, @ 
 Pint of Vinegar, and a Spoonful of whole Pep- 
 per and Cloves, a green Lemon Peel, two Bay- 
 Leafs, three or four Onions in Slices, and two 
 Handfuls of Salt. Let all this boil up together, 
 and pour it over your ©od’s Head. Let it lie in 
 this Pickle an Hour before you boil it, and turn 
 it frequently, that ic may take the Tafte of the 
 Pickle ; then boil it over the Fire in a Pan of 
 Water; if your Cod’s Head is tolerably big, 
 it will take an Hour’s foft boiling. Put it in 
 with a Fifh-Plate under it, if you have one ; if 
 not, you may put a Mazarine under it, and boil 
 the Pickle with it, adding a Handful or two of 
 Salt, as you find Occation, according to your 
 Diferetion: | Take care you take it up witha 
 good ftrong Skimmer undér your Mazarine, with- 
 out Breaking. Put it a draining ona Cullender. 
 
 >? 
 
 RK At 
 
 
 

 
 242 S. Tbe Compleat Court-Cook, 
 
 At the fame Time, draw up your above Sauce 
 over a gentle clear Fire, ftirring it with a wooden 
 or well-tinn’d Ladle, as you do to draw up But- 
 ter: Let ic be thicker than a Cream. If you 
 find it is too thin, fhake a little Flower on your 
 Ladle, and if it is too thick, add a Spoonful or 
 two of White Wine or Gravy then take out the 
 Bundle of fweet Herbs, and the whole Onions, 
 and {queeze in a Lemon; place fome Sippets 
 about your difh, and fome in the Bottom; then 
 flide in your Cod’s Head, being firit well drain d, 
 with the Back up; You may pour a litcle of your 
 Fifh-Sauce on your Cod’s Head while it 1s a 
 draining, to make the Water go from it. Let 
 your Garnifhing be fcrap’d Horfe-Radifh, and 
 pickled Barberries or Lemon; your Sauce being 
 very hot, pour itover. So ferve it. Bucif you 
 have Plenty of Fifh, you may garnifh ic wich 
 fry'd Smelts, or Sparlings turn’d round, or you 
 may ule Whitings fry'd, and Parfly betwixt them. 
 Dip your Fifh that isto fry into two raw Eggs, 
 and then drudge them with fine grated Bread, and 
 a little Salt, and fry them in clarify’d Butter or 
 Hog’s Lard. Ihave been the more particular in 
 this Receipt, becaufe you may drefs any other 
 ftrong Fith after the fame Manner; for Example, 
 Salmon, Pike, Trout, or whatever you have. 
 If Salmon or Trout, ufe no Vinegar, becaufe ic 
 takes the Colour away. 
 
 To make a Sauce with Weftphalia Ham, 
 
 Cut three or four flices of it, beat them, put 
 them into a Sauce-pan and fet them over a Stove: 
 When they begin to ftick to the Pan, drudge 
 them with a little Flower, keeping them always 
 moving, omoiften them with Gravy, put in a 
 
 Bunch 
 

 
 
 
 Bunch of Herbs and Pepper, and em fim- 
 mer gently over the Fis re. If def chance 
 not to be es Loy as you defire to have it, bind ic 
 with a lictle Cullis of Veal and Gan Strain it 
 through a Sst and ule it for all forts of Roft- 
 
 meat of white Flefh. 
 
 The Compleat ae Cook. a 243 
 d 
 
 To make green Sauce. 
 
 
 
 Take fome green Whe yt and pour in @ 
 Mortar with a Cruft of Bread ; feafon it with 
 
 Pepper and Salt; mot iften ic with Vea Geayy 
 
 3 
 and Vinegar ; then put it into a Sieve and ftrain 
 
 it. This Sauce is proper for Lamb. 
 
 To make a Sauce for Ducks, Teals, 8c. 
 
 
 
 Take fome Veai-Gravy, 5 
 per and Salt, fqueeze in the 
 ple of Oranges, and fer\ 
 Fowl. 
 
 To make @ Sauce fo + Woodcocks: 
 
 Having rofted your Woodcocks, take 
 Guts and Livers, bruife them to pieces’ 
 pan, feafon them with Pepper anc 
 them with red Wine 5 cut up 
 in the Sauce, and if it be not 
 it with two or three Spoontuls o s of Veal 
 and Ham; make it hot, fqueeze in the Juice of 
 
 two Oranges and ferve it. 
 
 
 
 
 To make a Sauce for roffed Mutton. 
 
 Peel fome Shalots and: mince them very {mall. 
 put them into a Difh with mS Salt, and Veal 
 R 2 or 
 
 
 

 
 244 S. The Compleat Court-Cook. 
 
 or Mutton Gravy. We likewife ufe this Sauce 
 fot rofted Fowls. 
 
 To make Anchove-Sauce. 
 
 When your Anchoves are wath'd, take out the 
 Bones, mince them fmall, and put them intoa 
 Sauce-pan with a little thin Cullis of Veal and 
 Ham, feafon’d with a little Pepper ; make it hot, 
 then put ina Drop of Vinegar, and ufe ic with 
 your Difhes of Roft-meat. 
 
 To make Caper-Sauce. 
 
 Take fome Effence of a Weftphalia Ham, and 
 putit into a Sauce-pan with fome Capers cut in 
 three or four Pieces each ; putin a little Pepper, 
 and ferve it hot in whatever Difhes you think fit 
 to ufe it. 
 
 To make a Sauce with Trufies. 
 
 Peel your Truffles, wafh them clean and mince 
 them ; ptit them into a Sauce-pan with fome thin 
 Cullis of Veal and Ham ; feafon this with Pepper 
 and Salt, then make it fimmer over a gentle Poe: 
 Serve it hot with any Difhes of Butchers Meat 
 rofted or boil'd. 
 
 Note, We make Sauces of Morils and Mufh- 
 rooms the fame Way. 
 
 To make an Onion-Sauce. 
 
 Take fome Veal-Gravy and fet it to fimmer in 
 
 a Sauce-pan with a couple of Ouions cut in fli- 
 
 ces, feafon it with Pepper and Salt, ftrain it 
 through a Sieve, and ufe it hot. 
 
 Ti 
 
TOT aR mein 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. S. 245 
 
 To make a Sauce called a Poivrade. 
 
 Put fome Vinegar into aSauce-pan with a litele 
 Veal-Gravy, one whole Leek, an Onion cut in 
 flices, and two or three flices of Lemon; feafon 
 it with Pepper and Salt, and when it is boil’d, 
 ftrain it through a Sieve, pour ic into a Porringer, 
 and ferve it hot with the feveral Difhes directed 
 
 in the Receipts. 
 To make a {weet Sauce. 
 
 Put into a Sauce-pan fome Vinegar, one Bay- 
 Leaf, a ftick of Cinnamon, fome Sugar, and 
 make it boil; when it is wafted away toa due De- 
 gree, {train it through a Sieve, and ferve it hot with 
 all Difhes where it is proper to ufe a {weet Sauce. 
 Inftead of the Vinegar you may make ufe of Wine. 
 
 Ty make a Sauce with Fennel and. green Goosberries. 
 
 Put a little Butter into a Sauce-pan and mele it, 
 then put to it a Pinch of Flower, and brown it; 
 add a few minc’d Cives, and moiften your Sauce 
 with fome Fifh-broth, feafon’d with Pepper and 
 Salt. When it boils, put in two or three Sprigs 
 of young Fennel; and fome well-pick’d Goof 
 berries: Keep it fimmering till your Goosberries 
 are enough done, then bind it with a Cullis, and 
 ferve ic hot where proper. 
 
 To make a Sayce-Robert. 
 
 Cut fome Onions in Dice, tofs them up in a 
 Sauce-pan with a little melted Bacon, keeping 
 them always moving ; when they are halt 
 
 brown’d, pour off the Far as clean as you can, 
 R 3 moiften 
 
 
 

 
 246 S. Lhe Compleat C ourt-Cook, 
 
 moiften them with Gravy, and let them fimmer 
 over a gentle Fire, having firft feafon’d them 
 with Pep pper and Salt: When ney are done 
 enough, bind them wit th oe Cullis of Veal and 
 Ham; pat in Oey ae f 
 
 and iifé it when 
 larly for rotted 
 
 Jomake SAUCIDGES. 
 
 AKE fome Hogs Fliefh, of the beft and 
 tendereft Pieces, an equal Quantity. of 
 the Fat arid Lean; you may mix alittle Veal 
 with it ; mince it all. well together with a little 
 Shalot ; feafon it ' with Salt, Pepper, a very little 
 {weet eb. and fome Spi ces of all Sire add to 
 it as big as ogg of Bread crumm’d very {mall : 
 Take the fi fins Hogs Guts, and h Hing prepard 
 them as in th tions for Marrow -Puddings, 
 p. 190. fill them’ with thefe Ingredients in the 
 fame n ick the Guts from Time. to 
 Time v to let out the Wind as 
 to make ter: eal they are full, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 {mooth the vith your Hand; tie them 
 of the Lens tld 4 have the m, and. broil 
 
 
 
 I 
 them over a 2 . Serve them for Hors- 
 a Oe UWOTES 5 or Cnem for Garaithings 
 
 Note, We make Veal Saucidges in the fame 
 manner, only making ufe of the Lean of a Fillet 
 Veal initead of that of Pork, and as much of 
 the Fat of Hogs Flefh as of the Lean of Veal. 
 As to all the reft we obferve the fame Direétions. 
 
 To make a Saucidge- Royal. 
 Take fome Flefh of Partridges, fome of a Pul- 
 
 let or Capon, fome Gam nmon of Bacon, and a 
 little 
 

 
 
 
 
 
 The Compleat Court-Cook.. S247 
 
 little of a Leg of Veal, all of it raw ;: add to 
 
 Fir-/ t fa Courfe 
 ae 
 
 
 
 
 
 
 
 
 5 
 SaAVOU 
 o 
 
 5 
 pPuUpe 
 
 4 Teals 
 
 
 
 \ 
 
 Yambh and Chickens 
 
 with Co leflowers | 
 
 
 
 
 
 down through the middle ; then lay ca 
 crofs-ways, and cut it in flices crols-ways 
 
 an Inch thick. 
 
 R 4 
 
 
 
 H Aving skinn’d them on both Sides, cut 
 BR cwo Sides from the Body, -and each Sid 
 wcn 
 
 When you come up toward 
 
 \ 
 
 \ 
 4. Le 
 oes = oe : \ 
 
 Pudding 
 z 
 
 Phillet Of Beef \ \ 
 
 fa , } 
 
 und Gtyqget of Matton \ 
 e¢ ‘ / 
 / 
 
 \Pattsr Goo a 
 fs 
 
 NaS ae 
 
 Bacon 
 
 BY 
 
 Calves head oe y, 
 
 CIIS 
 
 (* Pai rida: 
 
 NA 
 
 wy and 
 
 / 
 
 \ 
 
 \ 
 
 / 
 
 roftcd / - t 
 AEX / ‘a \ 
 \ V 
 } SS df[paragra, 
 6 \ 
 Rhye NAG 3 
 
 | 
 ie 
 
 (ream } 
 
 
 
 } 
 
 \ 
 
 
 
 
 
 
 
 
 
 

 
 Oe ee a heme rm See ae ——— ea 
 
 
 
 246 §S. The Compleat Court-Cook. 
 
 moitten thetaawieh CQ eavicr and lasek : “mmer 
 
 DS Cc naa te Ee EES CLI 106% 
 To make a Saucidge- Royal. 
 Take fome Flefh of Partridges, fome of a Pul- 
 
 apon, fome Gammon of Bacon, eee 
 little 
 
 
 
SET Ti aR enter mieatntet 
 
 
 
 The Compleat Court-Cook. S.) 2g7 
 
 little of a Leg of Veal, all of it raw; addto 
 this fome Parfly, Cives, Trufles and Mufhrooms, 
 two whole Eggs, the Yolks of three or four 
 more, and aSpoonful or two of Cream; feafon 
 all this with fine Spices of all forts, fome: Salr, 
 Pepper and a very little Garlick ; fhred it all to- 
 gether: Then rowl up this Farce in large Rolls, 
 according to the Quantity you have of it ; and 
 to make it hold together in the drefling, cut 
 fome very thin flices of a Fillet of Veal, and 
 lay them flat upon a Table, rowl up this Farce in 
 them, and make each Saucidge at leaft as big as 
 your Wrift, and. of a reafonable Length. Ha- 
 ving thus prepared your Saucidges, take an oval 
 Sauce-pan, cover it thick at Bottom with Bards of 
 Bacon, and place your Saucidges upon them, fo as 
 to touch one another ; cover them firft with flices 
 of Beef, and then with flices of Bacon, and 
 ftew them @/z Braife, taking care that the Fire be 
 not too violent. They muft ftew eight or ten 
 Hours; then take them off the Fire, and fet 
 them to cool in the fame Sauce-pan, When you 
 are ready to ferve, take off the Fat with your 
 Hand; take out your Saucidges, being careful 
 not to break them; take off the Veal flices in 
 which you rowl’d them up; then with a fharp 
 Knife cut them in Slices, lay them handfomely in 
 a Dith or Plate, and ferve them cold. 
 
 Todres SC ATE or THORNBACK, the 
 : Dutch or. Englith away. 
 
 ¥ ¥Aving skinn’d them on both Sides, cur the 
 h # cwo Sides from the Body, and each Side 
 down. through the middle ; ‘then lay cach Halt 
 crofs-ways, and cut it-in flices crois-ways, hal 
 an Inch thick. When you come up towara th 
 
 R 4 thick 
 
 
 
 
 
 
 

 
 248 S. The Compleat Court-Cook, 
 
 thick Part, cut it thinner’; throw ic in cold Wa- 
 er with the Liver, an Hour or two before you 
 boil it. If your Fith is frefh, ic will make it cur- 
 dle and turn crimp. ‘Then boil it in a Brafs- Difh, 
 with Water, Salt, and Vinegar ; skim ic well in 
 the Boiling ; put your Liver a boiling two or 
 three Minutes before you: put in your cut Fifh, 
 which will be boil’d in a quarter of an Hour ; 
 take up your flices carefully, that you break them 
 not; for they will be turn’d round like a Hoop, 
 and very tender ; drain them well and flip them 
 into your Dith, with fome Sippets under them. 
 Let yout Sauce be a Pound of Butter, a Spoon- 
 ful of Vinegar, two Spoonfuls of Water, a little 
 Duft of Flower, the Yolks of two Eggs, fome 
 {crap’'d Nutmeg, a little beaten Pepper, and 
 minc’d Anchove; draw this up together to the 
 thicknefs of a Cream; then put in a good Spoon- 
 ful of Muftard, and half a Lemon ; pour it hot 
 over your Fifh, and lay the Liver upon it. Let 
 your Garnifhing be a little pick’d Parfly, clean 
 wath’d. So ferve it. 
 
 This Sauce is proper for boil’d Smelts, or Spar- 
 lings ; or for boil’d frefh Herrings. 
 
 To dre{s a Scate or Thornbackau Court-Bouillon. 
 
 Gut it and wafh it well in Water; then boil 
 it in Water, with Vinegar, Salt, Pepper, Cloves 
 and favoury Herbs. When it is almoft boild, 
 throw in the Liver to boil a Moment ; then take 
 the Fifh off the Fire, and let it ftand in its own 
 Liquor. When it is almoft cold, take it up, skin 
 it and pick out the Thorns; having clean d it 
 well, lay it in a Difh, and ferve it with a brown 
 Sauce, made of oil’d Butter and Parfly tofs’d up 
 in it, with a Dropat Vinegar. 
 
 I Fe 
 

 
 
 
 The Compleat Court-Cook. S. 249 
 
 To dre{s Scate with Anchove-Sauce. 
 
 The Scate being boil’d as in the laft Receipr, 
 fet ic ftand to cool, then skin ic and take out the 
 Thorns in like manner ; lay it handfomely in the 
 Difh you intend to ferve ic in, and fet ic over a 
 Chafing-Difh of Coals : Mean while prepare the 
 following Sauce. Put into a Sauce-pan fome 
 frefh Butter and a Pinch of Flower; feafon it 
 with Salt, Pepper and Nutmeg, moiften ic with 
 a liclle Vinegar and Water. Wafh a couple of 
 Anchoves, mince them and put them into the 
 Sauce, and turn it over the Stove ; when the 
 Sauce is thicken’d, pour it on your Scate and 
 ferve it for the firft Courfe. 
 
 Atanother Time you may ferve it with Capers 
 ina white Sauce, or with a Cray-fifh Cullis in 
 white Sauce likewife, and pour it on your Fifh. 
 
 To fry Scate, with a brown Sauce. 
 
 Gut your Scate, cut it in two in the middle, 
 and blanch it in {calding Water, take off the Skin 
 and the Thorns, and fet it a cooling ; then 
 drudge it with Flower, and fry it in clarify’d But- 
 ter ; when itis fry’d, take ic up, drain it and put 
 it into a Sauce-pan. Make a brown Sauce as fol- 
 lows. Mince fome Cives and Parfly; fer a 
 Sauce-pan over a Stove with a Lump of frefh But- 
 ter and melt ic; then put ina little Flower and 
 brown it; when it is brown’d put in the Cives 
 and Parfly, together with fome Fifh-broth or 
 Juice of Onions, feafon it with Salt and Pep- 
 per; let it fimmer a while, then put it into the 
 Sauce-pan to your Scate, with fome mined Ca- 
 pers, and let ic all fimmer together ; take up 
 your Scarce, and having laid itina Difh, bind your 
 
 oauce 
 
 
 

 
 2go 8. The Compleat Court-C ook, 
 
 
 
 Sauce with a Cray-fifh or other good Cullis, pour 
 it on your Scate and ferve it. 
 
 At other ‘Times the Scate being , and ha- 
 ving fimmer’d in the brown Sauce as above, we 
 dith it up, pour on it a Ragoo of Cray-fifh, or 
 
 of Milts, or of Mufcles.. See the manner of ma- 
 king them in their re{pe@ive Articles. 
 
 a 
 
 SHAD 
 
 Ee a Sea-fifh, which neverthelels often comes 
 into frefh Water; where having continued fome 
 
 Time, it becomes much better than when it is 
 taken in the Sea. 
 
 To broil a Shad. 
 
 over with Butter, ftrew it with Salr, and broil it 
 brown upon a Gridiron over a {mall Fire: Serve 
 it with a Sauce of Sorrel and Cream: To the 
 Sorrel add fome Parfly, Charvil, Cives, Salt, 
 Pepper, Nutmeg and good Butter. Or elfe you 
 may ferve it with a Ragoo of Mufhrooms ; or 
 with a brown Sauce with Capers: Or laitly, 
 with a Sauce made of frefh Butter, mined Parfly 
 and Cives, together with fome Capers, all tofs'd 
 up ina Sauce-pan with the ufual Seafonings, and 
 the Liver of the Shad bruifed in the Sauce to 
 thicken it ; otherwife you may bind it with a 
 Cray-fifh or other meagre Cullis. 
 
 Scale it and fcore it onthe Sides; then rub it 
 a 
 ] 
 
 3 
 , 
 i 
 
 To drefs a Shad au Court-Bouillon. 
 
 _ Having {caled and {cored it, boil it in White 
 Wine with a little Vinegar, Salt, Pepper, Bay- 
 Leaf, Onions ftuck with Cloves, flicesof Lemon, 
 
 and 
 

 
 
 
 The Compleat Court-Cook. S. 251 
 
 and a lump of Butter ; when it is boil’d ; ferve it 
 dry on a Napkin for a Difh of the firft Courfe. 
 
 T fy SMELTS. 
 
 AY them to marinate in Vinegar, Salt, Pep- 
 per, Bay-Leafs, and Gives, then dry them 
 well with a linen Cloth, drudge them well with 
 Flower and fry them. So ferve them hot with 
 
 fry’d Parfly. 
 To dre{s Smelts in Ragoo. 
 
 Put them into a Sauce-pan with Butter, a little 
 White Wine, fcraped Nutmeg,  fliced» Lemon, 
 and fry’d Flower; when they are almoft enough, 
 add fome minc’d Capers and ferve them. 
 
 To dre{s Smelts au Court-Bouillon. 
 
 Put them into a Stew-pan with White Wine, 
 fliced Lemon, Pepper, Salt and Bay-Leaf; when 
 they are enough, ferve them on a Napkin with 
 green Parfly, or elfe with the Ramolade, for 
 which you have the Receipt in Letter R. p. 228. 
 
 To drefs SNIPES in Ragoo. 
 
 LIT them in two, but take out nothing from 
 .) their Bellies ; tofs them up with melted Bacon, 
 feafon them with Salt and Pepper, the Juice of 
 Mufhrooms, and when they are enough, {queeze 
 in fome Lemon and ferve them. 
 
 To make a Suttout of Snipes. 
 
 Take the Breafts of Pullets, Chickens and Par- 
 tridges ; mince them with fome blanch’d Bacon, 
 fome 
 
 
 

 
 an2 S. The Compleat Court-Cook. 
 
 fome Veal-Sweetbreads, fome Trufles and Mufh- 
 rooms, fome Beef-Marrow, the Crum of two 
 French Rolls foak’d in Milk; all forts of fweec 
 Herbs, a little Cream-Cheefe , and as much 
 Cream as you judge convenient; all this being 
 well minc’d and feafon’d, put in the Yolks of 
 four or five Eggs and one or two of the Whites ; 
 make round Balls of fome of this Farce as big as 
 Walnuts, row! them in beaten Eggs, and then in 
 Bread crumm’d very fine. Lay a Rim of them 
 round the Dith in which you intend to ferve your 
 Sartout. Then, your Snipes being rofted and 
 cold, make a Salmigondin of them, [for which fee 
 the Receipt,’ p. 228 ] and lay it in the Difh ; co- 
 ver it with the Remainder of your Farce,fmoothit 
 over with beaten Egg, drudge it with fine Crums 
 of Bread, and bake it in an Oven till ic is of a 
 fine brown Colour, then ferve it warm for the 
 firft Courfe. 
 
 To fy SOLES. 
 
 Having gutted and wafh’d your Soles, dry 
 them well, drudge them with Flower and fry 
 them in clarify’d Butter till they are of a fine 
 brown colour ; then drain them dry, and having 
 laid a Napkin in the Difh you intend to ferve 
 them in, place them upon it with fry'd Parfly, 
 and ferve them forthe firft Courfe. We generally 
 eat them with Salt, Pepper, and the Juice of 
 Orange or Lemon. 
 
 To drefs Soles in Champaign Wine. 
 
 Take fome middle-fiz’d Soles, and having gut- 
 ted and {caled them, cut off the Head, the Tail, 
 and the Fins all round them ; lay chem in a Stew- 
 
 pan 
 

 
 The Compleat Court-Cook, S. 253 
 
 pan, feafon them with Salt, Pepper, an Onion 
 ftuck with Cloves, a Bunch of {weet Herbs, fome 
 whole Cives, minc’d Parfly, and flices of Lemon: 
 Pour on them a Pint of Champaign Wine, and 
 a little Fifh-broth, to which add a Lump of But- 
 ter, and fome Crum of Bread grated very fine ; 
 fet all this over a Stove with a quick Fire. When 
 the Soles are enough ftew’d, and the Liquor is 
 wafted away as it ought, thicken it with a brown 
 Cullis, or with one of Cray-fifh ; lay the Soles 
 handfomely in a Difh, pour the Sauce upon them, 
 and ferve them warm for the firft Courfe. 
 
 Fryd Soles with a brown Cullis. 
 
 Having gutted, fcal’d, wafh’d and dry’d your 
 Soles, flit them along the Back, and fry them ; 
 when they are fry’d, cut off the Head, and the 
 End of the Tail; fer a Sauce-pan over a Stove 
 with a litcle bit of Butter, put in it a little fhred 
 Cives and Parfly ; when ic is fry’d alittle, moiften 
 it with Fifh-broth, feafon ic with Salt and Pep- 
 per, let ic fimmer a while, then putin fome Ca- 
 pers, bind your Sauce with a brown Cullis, put 
 in the Soles to fimmer in it; then lay them in a 
 Difh, pour the Sauce upon them.and ferve them. 
 
 Soles svith Cucumbers. 
 
 When your Soles are fry’d as in the laft Receipt, 
 fet them to drain. Take three or four Cucum- 
 bers, cut. them in two, take out the Seeds, and 
 cut them in Dice; lay them to marinate two 
 Hours with an Onion cut in Slices, Pepper, Sale 
 and a little Vinegar ; turn them in it from Time 
 to Time; then dry them in a Napkin; melt 
 fome Butter in a Sauce-pan, “put in the Cucum- 
 bers 
 
 
 
 
 

 
 25a S. Lhe Compleat Court-Cook, 
 
 bers and brown them, then moiften them with 
 Fifh-broth, and keep them fimmering over a gen- 
 tle Fire ;. when they aredone enough, take offal! 
 the Fac, and bind them with a brown Cullis, or 
 elfe with a Brown made of fry’d Flower : Put 
 your fry’d Soles into the Sauce-pan to your Cu. 
 cumbers, and when. they have fimmer’d a while 
 among them, difh them up, pour the Ragoo upon 
 them and ferve them. 
 
 To dre{s Soles en Fricandeaux. 
 
 Gut your Soles and f{crape them ; then having 
 wath’d and dry’d them, cut off the Heads, Tails 
 and all the Fins quite round them ; then flay off the 
 upper Skin, lard them with the {malleft Lardons ; 
 and drudge them with a little Flower. Put fome 
 melted Bacon into a Sauce-pan, fet it over a Stove, 
 and when it is very hot, lay in the Soles one by 
 one, and brown them: When they are of.a 
 fine Colour take them up. Mince fome Trufles 
 or fome Mufhrooms very {mall, and lay them in 
 a Difh, with fome Effence of Ham, and fome 
 Cullis of Veal and Ham, of each an equal Quan- 
 tity: Then place your Soles in the Difh, the 
 larded Side upmoft, cover them with another 
 Dith, and fet them to fimmer over a gentle Fire; 
 when they are done enough, take out the Soles, 
 pour the Cullis into the Difh you intend to ferve 
 them in, {queeze in the Juice of. a. Lemon, lay 
 your Soles in the fame Difh and ferve them warm. 
 
 Soles fared, with aRagoo of Cray-fifb. 
 
 ‘Take fome:- Soles, and having gutted, {crap’d, 
 wath’d and dry’d them, cut off the Heads and 
 the Tails ; flic them along the Back, and take out 
 
 I the 
 

 
 
 
 
 
 as S 
 / ae 
 
 
 
 
 
 
ee 
 
 eee ne ee 
 . ene rte a 
 
 D hes, é 12, Hors-c ceuvres. 
 
 
 
 
 

 
 
 
 The Compleat Court-Cook, S. 258 
 
 the Bone. Take a {mail Sole and bone it; lay 
 the Flefh on a Table, with a little Parfly and 
 fome Cives, fome Mufhrooms, the Yolks of three 
 or four raw Eggs, the bignefs of an Egg of Bread 
 foak’d in Cream, and frefh Butter in proportion. 
 Seafon this with Salt, Pepper, {weet Herbs anda 
 little Spice, mince it all well together and pound 
 it in a Mortar; then farce your Soles with it. 
 Rub the Bottom of a Difh or Pafty-pan over with 
 
 {weet Herbs, and minced Parfly, together with a 
 couple of whole Leeks; then turn in the Soles, 
 the farced Side down-moft, and feafon the up- 
 moft Side of them with Salt, Pepper and Nut- 
 meg; fprinkle them over with melted Butter, 
 drudge them flightly with Bread crumim’d very 
 fine and fet them to bake in an Oven or under. a 
 Baking-Cover, when they are done enough and 
 of a fine brown Colour, lay them in a Difh, and 
 pour a Ragoo of Cray-fifh upon them. We like- 
 wife ferve them with a Ragoo of Oifters, or of 
 
 Mufhrooms, or of Trufles. 
 
 
 
 Farced Soles, with Anchove Sauce, 
 
 Farce and drefs your Soles as in the laft Re- 
 ceipt. ‘Make a white Sauce as follows: Put fome 
 freth Butter into a Sauce-pan, with a pinch of 
 Flower, and fome Salt, Pepper, and a little Nut- 
 meg; to which put a Spoonful of Water and a 
 Drop or two. of Vinegar. Wath a Couple of 
 Anchoves, take out the Bone and mince them ; 
 put them into the Sauce with fome whole Cives, 
 and a flice or two of Lemon; keep turning the 
 Sauce over a Stove ; and when it is thickend, 
 put in a little brown Cullis, or elfe fome Cullis of 
 Cray-fifh, pour it into the Difh in which you in- 
 
 tend 
 

 
 as6 S. The Compleat Court-Cook. 
 
 tend to ferve your Soles, which having fry’d of a 
 fine brown Colour, lay them on the Sauce and 
 ferve them. 
 
 We fometimes ferve thefe farc’d Soles dry, lay- 
 ing them on a Napkin with a Garnifhing of fry'd 
 Parfly. 
 
 To drefs Soles 4 1a Sainte-Menehout. 
 
 Having gutted, fcraped, wafhd and dry’d the 
 Soles, cut off the Fins. Pat a Quart of Milk in- 
 to a Sauce-pan, and make it boil ; then pour it 
 snto another Sauce-pan and put the Soles to it, 
 with a piece of Butter as big as your Fift; let 
 your feafoning be Salt, Pepper, {ome fliced O- 
 nions, fome whole Cives, fome Bay-Leafs, Par- 
 fly, Bafil, and {weet Spices: Stew your Soles in 
 thefe Ingredients, and when they are enough, fet 
 them to cool in their own Liquor; when they 
 are cold take them out, rub them over witha 
 Vittle of the Fat of the Liquor, drudge them with 
 very fine Crums of Bread, and lay them to broil 
 over a flack Fire; when they are broil’d finely 
 brown,lay a Napkin in the Difh you meanto ferve 
 them in, place the Soles upon it, and ferve them. 
 You may fet in the middle of the Dith a Saucer 
 with fome of the Ramolade for which you have 
 the Receipt in Letter R, p. 228. 
 
 We likewife drefs fliced. Soles in the fame Man- 
 ner. And if you would fry them, you need on- 
 ly, when they are ftewed as above, take them 
 out of their Liquor, dip them in beaten Eggs, 
 drudge them witn Bread crumm’d very fine, and 
 having fry’d them brown, drain them well and 
 ferve them on a Napkin with fry’d Parfly. 
 
 To 
 

 
 
 
 The Compleat Court-Cook, S. 257 
 
 To make a Surtout of Soles. 
 
 Make a Farce of the Flefh of a Carp and an 
 Eel as follows: Mince ic ona Table with fome 
 Mufhrooms, Parfly and Cives; feafon the whole 
 with Salt, Pepper, a little {weet Herbs and Spice; 
 and put itin a Mortar, Take the bignefs of two 
 Eggs of the Crum of Bread, put it into a Sauce- 
 pan with fome Cream or Milk, and boil it over a 
 Stove ; when it comes to be half thicken’d, put 
 in the Yolks of two Eggs, ftir them well about in 
 it,.and when it is boil’d very thick, take ic off 
 and fet it a cooling: Mean while the Farce being 
 well pounded, add to it as much Butter as your 
 Difcretion thinks fit, three or four Yolks of raw 
 Eggs, and the Bread-Cream ; pound the whole 
 again together; then take it out of the Mortars 
 Fry two or three Soles, and when they are fry'd, 
 raife up the Flefh in long Flakes or Slices ; fet a 
 Sauce-pan over a Stove with a Lump of Butter, 2 
 handful of {mall Mufhrooms, and fome Trufles 
 cut in flices; tofs them up, moiften them with 2 
 little Fith-Broth, feafon the whole with Salt, 
 Pepper, and a Bunch of {weet Herbs, and boil it: 
 When it is enough boil’d, take the Fat clean off ; 
 and having bound the Sauce with a brown Cullis, 
 or one of Cray-fith, put in the flices or flakes of 
 your Soles, and let them fimmer over a gentle 
 Fire, then take them off and fet them a cooling. 
 Take a filver Dith, fpread the Botrom of it with 
 fome of the Farce round ic. When your Ragoo of 
 Soles is cold, pour it into the Difh, and cover it 
 over with fome of che fame Farce.’ -Dipa broad 
 Knife in beaten Eggs, and rub it gently over the 
 Farce to make it lie fmooth; lay all round it fome 
 thin 
 
 te 
 
 
 
 
 

 
 258 S. Ihe Compleat Court-Cook, 
 
 thin flices of Bread, fprinkle it over with melted 
 Butter, drudge it with very fine Crums of Bread, 
 and fet itto bake in an Oven; when it is baked 
 and of a fine Colour,take ic out of the Oven, clear 
 it well of che Fat, wipe the Brims of the Difh ve- 
 ry clean, and ferve it hot for the firft Courfe. 
 Note, We make all forts of Surtouts of Fifh in 
 the fame Manner; that isto fay, always with the 
 fame Farce; ’tis only the Ragoo you put in, that 
 makes the Difference, and gives the Name to it. 
 
 Soles with Fennel. 
 
 Take the largeft Soles you can get; and after 
 you have gutted, fcraped, wafh’d and dry’d them, 
 cut off the Heads and the Tails ; mele fome But- 
 ter, into which put a little Pepper and Salt, and 
 rub the Soles in it; lay fome green Fennel on a 
 Gridiron, place the Soles upon it, and broil them 
 over a flack Fire; when they are broil’d on one 
 fide, turn them on the other, and put frefh Coals 
 under the Gridiron. Mean while make a Sauce 
 as follows: Mince fome Cives and Parfly, put it 
 into a Sauce-pan with a little Butter and fet it 
 over a Stove; keep it in motion from Time to 
 Time, and moiften it with a little Fifh-broth; 
 when it is wafted away as much as it ought to be, 
 put in two minced Anchoves, with a few Capers, 
 bind it with a good brown Cullis, and put it into 
 the Difh you intend for your Soles; take them off 
 from the Gridiron, pick off any of the Fennel that 
 may chance to {tick to them, lay them in the 
 Difh to your Sauce, and ferve them. 
 
 Nete, We drefs Trouts, flices of Salmon and 
 {mall Barbels in the fame Manner. 
 
 4 Soles 
 

 
 The Compleat Court-Cook. S. 289 
 
 Soles with faeet Herbs. 
 
 Having clean’d your Soles, cut off the Heads 
 and Tails, flit chem along the Back; rub a filver 
 Difh or a Patty-pan with Butter; feafon with 
 Salt, Pepper, a very few {weet Herbs, fome fhred 
 Parfly and whole Cives; then lay in your Soles, 
 feafon them above as under, fprinkle them with 
 melted Butter, drudge them with very fine Crums 
 of Bread, and fet them into an Oven ; when they 
 are bak’d, and of a fine brown Colour, draw 
 them out of the Oven, take off all the Fat, pour 
 a Sauce of Anchoves under them, and ferve them 
 for a Dith of the firft Courfe. 
 
 Soles with Lettuce. 
 
 Farce and drefs your Soles in the fame Manner 
 as is directed above in the Receipt, Soles farced, 
 with a Ragoo of Cray-fib. Take two or three do- 
 zen Hearts of Cabbage-Lettuce, and having 
 blanch’d them in fcalding Water, throw them in- 
 to cold; take them out, fqueeze them, and cue 
 them intwo, tofs them up in a Sauce-pan with a 
 little frefh Butter, moiften them with Fifh-broth, 
 feafon them with Salt, Pepper and a Bunch of 
 fweet Herbs; fet them to fimmer over a gentle 
 Fire, and when they are done, take off the Fat, 
 bind them with a brown Cullis, fee that your 
 Ragoo be well relifh’'d, and put it into the Difh 
 in which you intend to ferve your Soles, which 
 being baked and of a fine brown Colour, lay 
 them on your Lettuce and ferve them warm for 
 the firft Courfe. 
 
 SOOPS. 
 
 
 
 
 
 
 
260 S. The Compleat Court-Cook. 
 
 SOOPS. 
 To make Soop de Sante, rhe French Way. 
 
 UT over twelve Pound of Beef, feafon’d 
 moderately with Spices and Salt; boil ic till 
 your Broth is ftrong,, ftrain it out to a good 
 Knuckle of. Veal blanch’d; then boil it up a fe- 
 cond Time, putting your Pullet to it that you 
 defign to ferve in the Middle of your Soop; let 
 it boil till ic comes to the ftrength of a felly; put 
 to it in the boiling a bie of Bacon, that is not 
 rufty, ftuck with fix Cloves. Your Broth being 
 thus ready, at the fame Time make a Pan of 
 good Gravy, thus. Take a Stew-pan or brafs 
 Difh, place in the Bottom of it a Quarter of a 
 Pound of Bacon, cut in flices, clean from Ruft, 
 likewife. the Bignefs of half an Egg of Butter; 
 take five or fix Pounds of a Fillet of Veal, and 
 cut it in flices, twice as thick as you do for Scotch 
 Collops, and place it on your Bacon in your 
 Stew-pan, covering all the Bottom over. If you 
 have no Veal, ufe Buttock-Beef. Set it over a 
 clear Fire, not very hot, and let it colour by de- 
 grees. Give it an Hour and a half to colour. 
 When it begins to crack, puta little of the Fat of 
 your boiling Broth to it; ftir it as little as pofli- 
 ble becaufe it makes ic thick, and throw in three 
 or four flic'd Onions, one Carot, two Turneps, 
 a little Parfly, a {prig of Thyme, a little whole 
 Pepper, and Cloves. All chefe Ingredients being 
 fry’d together till you think ic comes to a good 
 Colour, if in Summer, a few Mufhrooms will give 
 it a good Taft. When it is of a good Colour, add 
 to it your boiling Broth from your Knuckle of 
 Veal, leaving fome to keep your Veal and Pullet 
 white, 
 
 
 
ST ap aR mt npr 
 : “ sh ras reer ee emcee nema 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. 5. 261 
 
 white, to foak your Bread with it for your Soop, 
 and other ufes in the Kitchen. Your Broth and 
 Gravy being in Readinefs, take fuch Herbs as the 
 Country where you are will afford ; fuch as Ce- 
 lery, Endive, Sorrel, a little Charvil or Cab- 
 bage-Lettuce well pick’d and wafh’d; mince 
 them down with your Mincing-knife, and {queeze 
 the Water from them; place them in a little Pot, 
 or deep Sauce-pan; put to them fo much of 
 your Broth and Gravy, as will juft cover them ; 
 let them boil tender ; then take the Crufts of two 
 French Rolls, and boil them up with three Pints 
 of Gravy, and ftrain ic thro’ a Strainer or Sieve, 
 and put it ro your Herbs: If you have no French 
 Bread to thicken it with, take the Bignefs of an 
 Egg of Butter, a {mall Handful of Flower, and 
 brown it over the Fire, and a little minc’d Onion, 
 if the Eaters be Lovers of it; if not, let the O- 
 nion that was in your Gravy ferve. Add to your 
 Brown fome Gravy, and boil it, and {train it thro’ 
 a Sieve to your Herbs, inftead of French Bread. 
 Let your Herbs be pretty tender, before you put 
 your Thickening in: Boil all together half an 
 Hour, and skim off the Fat. Place in the Bottom 
 of your Difh that you intend to ferve your Soop 
 in, fome French Bread in flices, or the Cruft dry’d 
 before the Fire, or in an Oven ; boil it up with 
 fome of your Broth; fo put your Fow] and Herbs 
 on the Top of it. Let your Garnifhing be a Rim 
 on the Outfide of it, of Celery or Endive tender 
 boil’d in good Broth, and cut in pieces about 
 
 three Inches long ; if you cannot fpare Herbs, 
 
 take a Bit of forc’d Meat and boil’d Carot to gare 
 nifh it. So ferve it hot. Take care there is no 
 Fat onic. This is a Summer, OF a Winter Soop, 
 
 where ycu can have Herbs. This is the Soop the 
 aa French 
 

 
 ‘262 S. Ihe Compleat Court-Cook, 
 
 French call Soupe de Santé, 7. e. healthful or whole- 
 {ome Soop. 
 
 To make Soop de Santé, the Englifh Way. 
 
 Your Broth and Gravy being ready as in the 
 above Receipt, inftead of Herbs, take Carots and 
 Turneps, and cut them in fquare Slices, an Inch 
 long, and the Bignefs of a Quill ; blanch them 
 off in boiling Water, but blanch the Carots more 
 than the Turneps, the laft only two or three 
 Boils, and ftrain them out in a Cullender from 
 the Water they were blanch’d in; then take two 
 Quarts of Gravy, the Cruft of two French Rolls, 
 and boil ther as before direéted, ftrain it thro’ a 
 Strainer or Sieve, and put to ic the Carots and 
 Turneps; let them boi! gently in ic over the Fire 
 till they are tender; your Bread being foak'd in 
 your Difh, putin the Middle of it a Knuckle of 
 Veal, or a Pullet or Chicken. Let your Garnifh- 
 ing be Carot or Turnep cut in {mall Dice, and 
 boil’d tender ; skim off the Fat. So ferve ic. 
 
 To make a meager Soop de Santé for Fifh-days. 
 
 Provide your Herbs as in the Receipt for the 
 Soop dé Santé after the French Way ; tofs them up 
 in Butter and a little Onion, take off all the Fat; 
 put to chem fome Water from boil’d Peafe, or fair 
 Water boiling hot, and boil them very tender: 
 Whin you are ready to ferve, put to them 4 
 Brown of Flower, prepar’d as above p. 232. Lay in 
 the middle ‘of your Difh a French Roll fry’d, the 
 Crum being taken out at the Bottom; cover the 
 Bottom of your Difh’ with the Cruft of Freach 
 Rolls, lay your Herbs upon it, then fill the Difh 
 with the Soop, let it fimmter a while over a Srove 
 

 
 
 

 
 
 
 
 
 
 
 
 
 
 “S 
 
 “ae 0 
 et C 
 AC see 4 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 The Compleat Court-Cook, S. 263 
 
 to foak the Bread, garnifh ic with Carots and 
 Tarneps; fo ferve ic. 
 
 To make a white Soop for Fifh-Days. 
 Take fix Heads of Endive, a handful of Sorrel, 
 
 a little Charvil, Parfly, and Onion, wafh them 
 all clean and mirice them finall; then ftew them 
 down in a Sauce-pan, with a Quarter of a Pound 
 of Butter, for a Quarter of an Hour; then add 
 two Quarts of boiling Water, or Water from 
 boil’d Peafe: Your Herbs being boil’d tender 
 skim the Fat off, and thicken them with the Yolks 
 of ten or twelve Eggs, according to the Bignefs 
 of your Difh ; fcrape in a Nutmeg, and add the 
 Juice of half a Lemon, if your Sorrel is not fharp 
 enough. Your Bread being foak’d in your Dith 
 put in the middle of ic a French Roll fry’d. Let 
 your Garnifhing be eight or ten poach’d Eggs, 
 and fry’d Bread betwixt “em, on the Outfide of 
 rour Rim on the Difh, cut in fmall Dice; you 
 may put a poach’d Egg on the Top of your French 
 Roll in the middle of your Soop, being juft 
 thicken’d up with your Eggs hot over the Fire. 
 Take your Dith off the Fire and fet it on the Ta- 
 ble, before you fill ic up, that your Eggs may not 
 curdle in your Soop. So ferve it. 
 
 To make Peafe-Soop, or Purée, as the French call it. 
 
 Take fome good Broth, made of Veal, Fowl, 
 and Beef, as in the firft Receipt; if in Summer, 
 cake Green-Peafe; if they be very young, give 
 them but alittle boil in Water, {train em out, 
 and pound them in a Mortar ; make a Cullis ina 
 Sauce-pan with the Things following. A Quar- 
 ter of a Pound of Butter, half a Quarter of a 
 S 4 Pound 
 
 
 
 
 

 
 264 S. Ihe Compleat Court-Cook. 
 
 Pound of Bacon cut in {mall Dice, two Onions 
 flic'd, a {prig of Thyme, a little Parfly, the Cruft 
 of a French Roll, a little whole Pepper and Cloves: 
 Fry all thefe over the Fire gently, till your Bread 
 is pretty crifp, but take care you burn not your 
 Herbs. This being done, add to it two or three 
 Quarts of Broth, according to the Quantity of 
 your Peafe, and Bignefs of your Difh; fo boil it 
 up, and skim the Fat off, before you put in your 
 beaten Peafe ; then mix your Peafe in your Cullis 
 over the Fire, and let them boil up together, fo 
 ftrain them thro’ a Strainer or Sieve ; this being 
 done, and your Bread foak’d in your Difh, you 
 may put in your Difh a Duck or Ducklings, a 
 green Goofe, or Pigeons, or a Knuckle of Veal. 
 Let your Garnifhing be Cucumbers fplit, and the 
 Cores taken out, boil’d tender in good Broth, 
 round a Rim of Pafte or fore’d Meat. If your 
 Peafe be very young, you may put a few whole 
 ones in your {train’d Purée, being firft tender 
 boil'd in Water or {mall Broth. So ferve it. In 
 the Winter-time, you may take blue Peafe, and 
 boil them firft tender in Water, and then ftrain 
 them out from it, and put them into your Cullis 
 of Broth and Ingredients above-mentiond, only 
 colouring it with a little Juice of Spinage, in- 
 ftead of Green-Peafe ; in your ftrain’d Purée, you 
 may ufe the Tops of Afparagus, cut in Bits and 
 tender boil’d. Your Garnifhing, Afparagus ; you 
 may ftew a little Sorrel in this Puree. So ferve it. 
 
 To make a Peafe- Soop for Fifb-Days. 
 
 Provide and order your Peafe according to the 
 Direétions in the laft Receipt, only inftead of the 
 Broth and other Ingredients of Fleth, make ufe of 
 the meager Broth, for which we have given Di- 
 
 rections 
 

 
 
 
 The Compleat Court-Cook. S. 266 
 
 rections p. 29. and inftead of the Fowl in the mid- 
 dle of your Soop, put a French Roll fry’d in Butter. 
 Your Purée muft be of the Thicknefs of Cream; 
 and forget not to make your Bread fimmer and 
 foak well in the Difh. Let your Garnifhing be a 
 Rim of Pafte and cut Lemon round it. 
 
 To make Sosp au Bourgeois. 
 
 Having good Broth and Gravy in Readinefs, 
 take four Bunches of Celery, and ten Heads of 
 Endive, wafh them clean, and take off the Out- 
 fide ; cut them in pieces an Inch long, and fwing 
 them well from the Water. This Soop may be 
 made Brown or White: If you intend it Brown, 
 put your Herbs into two Quarts of boiling Gravy, 
 having firft blanch’d them in boiling Water five or 
 fix Minutes; then take the Cruft of two French 
 Rolls, boil it up in three Pints of Gravy, {train it 
 thro’ a Strainer or Sieve, and put it to the Herbs, 
 when they are almoft ready} for that is to be 
 minded in all Saops, that your Thickening is not 
 to be put in, till your Herbs are almoft tender: 
 You may put in the middle of your Soop a Pullet, 
 or Chickens. Let your Garnifhing be a Rim, and 
 on the OGutfide fome of your Celery cut in pieces 
 three Inches long, your Bread being foak’d in 
 fome good Broth or Gravy, and your Herbs boil- 
 ing hot. So ferve it. ‘This is what the French call 
 Soupe au Bourgeows : 4. e- The Citizens Soop. 
 
 To make Soop au Bourgeois in the Spring, when there 
 is no Gelery nor Endive. 
 
 Take twelve Cabbage-Lettuce, fix green Cu- 
 
 cumbers, pare them and take the Cores oe 
 Aw oth 
 
 
 

 
 266 S. The Compleat Court-Cook. 
 
 both Cucumbers and Lettuce in little Bits about 
 an Inch long, {cald’em off in boiling Water, and 
 pur them to clear, ftrong Broth; let em boil ten- 
 der with a Handful of Green Peafe. The Fowl 
 that you intend to put in the Middle of your 
 Soop, you may boil with your Herbs ; skim the 
 Fat off, boil your Bread with fome of the fame 
 Broth. Let your Garnifhing be Cucumbers and 
 Lettuce. Ufe no Thickening in this Soop. So 
 ferve it. 
 
 To make a Turnep- Soop. 
 
 Having good Veal-Gravy in Readinefs, take 
 fome good Turneps, pare them and cut them in 
 Dice, one or two Dozen, according to their Size, 
 and the Bignefs of your Difh; fry them of a 
 brown Colour in clarify’d Butter or Hogs Lard. 
 Take two Quarts of good Gravy, and the Crufts 
 of two French Rolls, boil’d up together and ftrain’d 
 thro’ a fine Strainer. Your Turneps being ftrain’d 
 from the Fat they were fry’d in; put them toge- 
 ther, boil them till tender. You may roft a Duck 
 to put in the Middle. Let your Garnifhing be a 
 Rim, on the Outfide of it fome fmall dic’d Tur- 
 neps boil’d white in Broth, and betwixt every 
 Parcel of them, a piece of fry’d Turnep, in fhape 
 of a Cocks-comb. Soak your Bread in fome good 
 Fat and Gravy ; and ferve it. 
 
 To make a Soop of Savoys or Cabbage. 
 
 Let your Savoys be cut in four pieces, and 
 three Parts boil’d in fair Water; then fqueeze 
 them when cold, with your Hand, clean from- 
 the Water; place them into a large Sauce-pan or 
 Hietle brafs Dith, fuch a Quantity as your sa 
 
 Ww 
 

 
 
 
 The Compleat Court-Cook. S. 269 
 
 will hold: There muft be Room betwixt each 
 piece of Savoy to take up Soop with a large 
 Spoon. Put them a boiling with as. much Broth 
 or Gravy as will cover them. Set them a Stew- 
 ing over the Fire two Hours before Dinner. At 
 the fame time, take a Sauce-pan with a Quarter 
 of a Pound of Butter, put it over the Fire with a 
 Handful of Flower, keep it ftirring till it is 
 brown ; put to it two minc’d Onions, and ftir ic 
 a little afterwards; then put to it a Quart of Veal- 
 Gravy, boil it a little, and pour it all over your 
 Savoys. You may force Pigeons betwixt the Skin 
 and the Body with good forc’d Meat, made of 
 Veal; or you may take a Duck or Ducklings, 
 being trufs'd up for boiling; then fry them off, 
 and put ’em a Stewing with your Savoys. Leta 
 little Bacon; ftuck with Cloves, be put in with 
 them to ftew. Let your Garnifhing be a Rim, 
 and on the Outfide of it flices of Bacon, a little 
 Savoy betwixt each Slice. Taking the Fat clean 
 off, foak your Bread in your Difh, with fome 
 good Broth or Gravy ; place your Savoys at a 
 due Diftance, and your Fowl in the Middle. So 
 ferveit. 
 
 To make Soop with Vermicelly. 
 
 Take two Quarts of good Broth made of Veal 
 and Fowl, put to it about Half a Quarter of a 
 Pound of Vermicelly, a bit of Bacon ftuck with 
 Cloves ; take the bignefs of Half an Egg of But= 
 ter, and rub ic together with Half a Spoonful of 
 Flower, and diffolve it in a little Broth to thicken 
 your Soop: Boil a Pullet or Chickens for the 
 Middle of your Soop. Let your Garnifhing be a 
 Rim, on the Outfide of it cut Lemon, foak your 
 Bread in your Difh with fome of the fame Broth. 
 Take 
 
 
 
 
 

 
 268 S. The Compleat Court-Cook. 
 
 Take the Fat off, and put your Vermicelly in 
 your Difh. So ferve it. : 
 
 You may make a Rice-Soop the fame Way, on- 
 ly your Rice being firft boil’d tender in Water, 
 and it muft boil an Hour in ftrong Broth, but half 
 an Hour will boil the Vermicelly. 
 
 To make Soop-Lorraine. 
 
 Having very good Broth made of Veal and 
 Fowl, and ftraind clean, take a Pound of Al- 
 monds, and blanch them, pound them in a Mor- 
 tar very fine, putting to them a little Water to 
 keep them from Oiling as you pound them, and 
 the Yolks of four Eggs tender boil’d, and che Lean 
 of the Legs and Breaft of a rofted Pullet or two. 
 Pound all together very fine; then take three 
 Quarts of very good Veal-Broth, and the Cruft 
 of two French Rolls cut in flices; let them boil up 
 together over a clear Fire, then put to it your 
 beaten Almonds, let them juft boil up together, 
 ftrain it thro’ a fine Strainer to the Thicknefs of a 
 Cream, as much as will ferve the Bignefs of your 
 Difh: mince the Breafts of two rofted Pullets, 
 and put them into a Loaf as big as two French 
 Rolls, the Top cnt off, and the Crum cut out; 
 feafon your Hath with a little Pepper and Salt, 
 a {craped Nutmeg, and the Bignefs of an Egg of 
 Butter, together with five or fix Spoonfuls of your 
 firain'd Almonds: Let the Bread that you put in 
 the Bottom of your Soop be French Bread dry d 
 before the Fire, or in an Oven. So foak it with 
 clear Broth, and a little of your ftrain’d Soop 5 
 place your Loaf in the Middle, put in your Hafh 
 warm; you may put four Sweetbreads, tender 
 boil’d, about your Loaf, if you pleafe. - Let your 
 Garnifhing be a Rim, and flic’d Lemon. So ferve it, 
 
 8 
 
on . 
 I Aa same = — 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. S. 269 
 
 To make a Cray-fifh Soop. 
 
 Your Cray-fith being boil’d, pick the Shells off 
 of the Tails of em, and leave the Bodies, Tails 
 and Legs together, prepare two Dozen in this 
 manner to garnifh your Difh: If your Dith is 
 large, you ought to have a hundred Cray-fith. 
 Pick ithe Tails out of the reft from the Shells; 
 put them in a Sauce-pan; then you'll find a little 
 Bag at the End next the Claws, which is bitter 
 like Gall, that you muft take care to throw away ; 
 likewife you muft throw away any thing that is 
 white and woolly in the Belly. ‘Then put the Shells 
 in a marble or wooden Mortar, and pound them 
 to a Pafte. While your Shells are thus pounding, 
 put in a large Sauce-pan or Stew-pan, three Quar- 
 ters of a Pound of Butter, the Cruft of two French 
 Rolls, three or four Onions flic’d, two Dozen 
 Corns of whole Pepper, one Dozen of Cloves, a 
 Sprig of Thyme, and a Handful of Parfly; fry 
 thefe Ingredients foftly over the Fire half a Quar- 
 ter of an Hour, till your Bread is crifp, but take 
 care you do not burn your Herbs. At the fame 
 time, take care to prepare your Fifh for your 
 Stock, which is to be two Carps, two Eels, and 
 a Thornback ; if you cannot have Carp, you mutt 
 ufe Whitings or Flounders, in the place of Carp, 
 with your Eel and Thornback; skin the Carps 
 and Eels, and cut the thick Fifh from the Back of 
 your Carp, and fave it to make a forcd Meat of: 
 ‘And likewife fave the Head and Bones of your 
 Carp as you can, in order to be forc‘d in the Mid- 
 dle of your Soop. Then chop your Eel to pieces, 
 and skinn’d Thornback or what other frefh Fith 
 you have, to the Quantity of four or five pound 
 Weight ; and put them to your above-mention’d 
 In- 
 
270 «6S. The Compleat Court-Cock. 
 
 Ingredients, fet them a fiewing over the Fire, and 
 let them f{tew half an Hour together, ftirring 
 them now and then, that they burn not to the 
 Bottom. When the Rawnefs is fry’d off of the 
 Fifh, then pour in four or five Quarts of boiling 
 Water or Broth, and feafon it moderately with 
 Sale; let it boil half an Hour, then skim all the 
 Fat off, and take up, with a Skimmer, all the 
 Cruft of Bread that was fry’d, from the Fifh, and 
 two Quarts of your Fifh-Broch, and put to your 
 pounded Cray-fifh; boil ic over the Fire with 
 your Fifh-Broth, and ftrain it thro’ a fine Strainer, 
 to the Thicknefs of a Cream: If your Strainer is 
 not fine, your Soop will prove gritty with the 
 Shells. To prevent that, let it {ftand a little in 
 the Dith you ftrain it in, and pour it foftly intova 
 Sauce-pan; fo the Grit will ftay behind. Pur the 
 Remainder of your Shells that is in your Strainer, 
 to your fry’d Fifh, and the Remainder of your 
 Stock, ftirring it together ; ftrain ic into another 
 Sauce-pan, and fave it to foak your Bread with; 
 for it will be thinner, and not of fuch a high Co- 
 Jour as the former. Your Stock being thus get- 
 ting in Readinefs, caufe the Fifh thar you cut off 
 the Back of your Carp, to be minc’d fine, and 
 add toit, three or four butter'd Eggs, the Crum 
 of a French Roll, boil’d in Milk or Cream, a 
 boil’d Onion, and a little Parfly mine’d fine, the 
 Bignefs of an Ege of Butter, a little Pepper and 
 Sale, {crape ina Nutmeg, and fqueeze in half a 
 Lemon: Mince all thefe together to a Patte, 
 then force the Bodies of your Carps, where you 
 cut your Fifh off into the fame Shape as they 
 were, {moothing them over with your Hand and 
 a beaten Ege; pour over a little melted Butter, 
 ftrew over it a little Handful of grated Bread ; 
 then bake it three Quarters of an Hour before 
 
 you 
 
 
 

 

 
be = _ 
 ll Toy SET rare tet ss = = 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook S. 29, 
 
 you have Occafion for it, buttering the Bottom of 
 your Pan or Mazarine you bake it in. Let your 
 Bread be cut in thin flices, and dry’d before the 
 Fire, or in an Oven, and foak’d in fome of your 
 thin Stock: Then take your Carp up from the 
 Fat, and place ic in the Middle: of your Difh; 
 then put the Tails of your pick’d Cray-fith into 
 your beft Stock; boil itup only over the Fire, be- 
 fore you fend it away {queeze in half a Lemon, 
 then pour it round your bak’d Carp in your Pot~ 
 tage-Difh. Let your Garnifhing be a Rim of the 
 fame fore’d Meat, or if ic is f{carce, take lean 
 Pafte, and lay on the Outfide of it the two Dozen 
 of Cray-fifh, mention’d in the Beginning of the 
 Receipt, having firft heated them in a little of 
 your Stock; fo ferve it. 
 
 I would not have been fo large in this Receipt ; 
 but you are to take Notice, to make the Stock 
 for any other Fifh-Soop, the fame Way as you do 
 for this, and likewife the forc’d Meat. Al the 
 Difference will be in the Middle, in the Garnifh- 
 ing, and likewife in the Colour, for only Cray- 
 fh or Lobfter-Soop can be of a red Colour. 
 
 To make a Lobfter-Soop. 
 
 Make a forc’d Meat of Fith as in the laft Re- 
 ceipt,only inftead of Carps,you may take Tenches, 
 Pikes, Trouts, or Whitings and Flounders ; or what 
 other frefh Fifth the Country where you are, can 
 afford, to the Value of four or five pound Weight. 
 Make your Stock of it as you are directed in the 
 preceding Receipt, keep your forc’d Meat as Clean 
 from Bones as poflibly you can, and make it up in 
 Bignefs of a double French Roll, being hollow in 
 the Middle, and open on the Top; bake ic half 
 an Hour before you ufe it, place it in the Mid- 
 dle 
 
 
 
 
 

 
 nn 4 
 
 272 S. The Compleat Court-C ook, 
 
 dle of your Soop. At the fame Time pound the 
 Spawn of your Lobfters, [being two or four of 
 them, according to the Bignefs of your Dith,] 
 and ftrain it with your Cullis, as you did your 
 Cray-fith Soop; and take the Meat of your Lob- 
 fters, and cut it in large Dice; warm it up ina 
 Sauce-pan with a little of the Cullis, a little Pep- 
 per and Salt, fqueeze in a Lemon, and add a lit- 
 tle Butter ; put it in your forc’d Loaf in the Mid- 
 dlé of your Soop. Your Bread being foak’d, and 
 your Cullis hot, fqueeze in a little Lemon; and 
 dith it up. Let your Garnifhing be a Rim of 
 Pafte, and on the Outfide of it lay fome cut Le- 
 mon. So ferve it. 
 
 To make a Mufcle-Soop. 
 
 Take a Quantity of Mufcles, make them clean, 
 boil them and pick them out of che Shells ; then 
 wafh them again and put them into a Sauce-pan: 
 Take three or four Pounds of frefh Fifh and a 
 Cullis, as for the Cray-fifh-Soop, and ftrain it 
 thro’ a Sieve to the Thicknefs of a Cream ; -put a 
 lictle of it to your Mufcles; cut off the Top of a 
 French Roll, take out the: Crum, and fry it ina 
 licele Butter; place it in the Middle of your Soop, 
 your Bread being foak’d with fome of your Cul- 
 lis. Let your Garnifhing be a Rim of Pafte; lay 
 the Mufcle Shells round the Outfide of it ; chick- 
 en up your Mufcles with the Yolk of an Egg, as 
 you do a Fricaflee, and put one or two in each 
 Shell, round your Soop; likewife fill up the Loaf 
 in the Middle, the Cullis being boiling hot, 
 {queeze into that, and on the Mutfcles, a little Le- 
 mor. So ferve it. 
 
 You may make a Cockle-Soop the fame Way. 
 
 To 
 

 
 
 The C ompleat Court-C ook. Si 2973 
 
 To make a Scate or Thornback-Soop. 
 
 Make. your Stock or Cullis as you did for your 
 Cray-fith-Soop; only you have no Shells to putin 
 it for colouring: Your Scate or Thornback being 
 skin’d, take half a Pound of the beft of the Fifth 
 from the, Bones, cut 1t to pieces, and throw itinto 
 your Cullis, with fome other frefh Fifh, fuch as 
 the Country affords. Your Cullis being {train’d 
 off ready, as for your Cray-fifh-Soop, to the 
 Thicknefs of a Cream, mince the lean Parc of the 
 Fifth you cut from the Bones, and put it over the 
 Fire ina little Sauce-pan with a little Butter, Pep- 
 per,and Salt, ftirring it till the Raw is off of it ; 
 then mince it with your Knife on a clean Table 
 the fecond Time, and put it in your Sauce-pan 
 again: If it is good Fifh, it will eat as tender asa 
 Chicken hafh’d.; put a little Lemontoit, and place 
 it in a French Roll in the Middle of your Soop ; 
 your Cullis being hot, and your Bread foak'd in 
 the Bottom of your. Difh, fqueeze in fome: Le- 
 mon, Let your Garnifhing be a Rim on the Ont- 
 fide. . So ferve 1t. 
 
 To make Soop de Profitrolle. 
 
 Make fome good Broth and Gravy in the fame 
 Manner as is directed in the Receipt for making 
 Soop de Santé the French Way, p. 260. Hf your Dith 
 is large, take four Partridges; if fmall, two: If 
 you have no Partridges, take two Pheafants, and 
 roft thent; when they are rofted, take the Lean 
 of the Breafts of one of the Pheafants, or of two 
 of the Partridges, and make a Hafh of it; put it 
 
 EE oJ a I. Ce oa bbe ee le 
 fn the Middle of a French Roll, the Top takenon, 
 
 the Crum taken out and fry’d ; feafon your Hafh 
 
 5 with 
 
 
 
 
 
 
 
 
 

 
 
 
 274 $8. The Compleat Court-Cook. 
 
 with a little Broth, a Bit of Butter, Pepper and 
 Salt, a {craped Nutmeg, and the Juice of a Le- 
 mon; fave the Breafts cut from the Back of two 
 of your Partridges or one of your Pheafants 
 whole, and take off the Skin of ’em, take befides 
 two whole Sweetbreads; place the Loaf in the 
 Middle of your Difh with the Hafh, and let the 
 two Breafts and two Sweetbreads be plac'd over 
 apainft one another; put the Bones of your Par- 
 tridges or Pheafants in a Mortar and pound them, 
 keeping out the Rumps, if they are ftale, or talte 
 of the Green Corn. Make your Cullis of a 
 Quarter of a Pound of Butter, the Crutts of two 
 French Rolls, two Onions flic’d, and a little whole 
 Pepper and Cloves; fry all this gently over the 
 Fire a Quarter of an Hour ; then add to it 
 two Quarts of Veal-Gravy, boil it up, and skim 
 the Fat-off; put to it your pounded Bones, boil 
 all up together and ftrain it thro’ a fine Strainer, 
 rubbing it with your Ladle to the Thicknefs of a 
 Cream; warm your Sweetbreads and Breafts of 
 Partridges in the fame Cullis. Let your Garnifh- 
 ing be a Rim and Lemon; all things being made 
 boiling hot, {queeze a little Lemon into the Cullis, 
 and ferve it. 
 
 To make Soop-Julienne. 
 
 Roft a Leg of Mutton, take off the Fat and the 
 Skin + put ic into-a Pot of a Bignefs anfwerable to 
 the Quantity of Broth you intend to ufe, and thac 
 may be fufficient to boil the following Ingre- 
 dients, which you are to put to your Leg of Mut- 
 con, viz. three or four Pounds of a Buttock of 
 Beef, half a Fillet of Veal, one Capon, two Ca- 
 rots, two Parfneps, two Turneps, fome Roots of 
 Parfly, fome Celery, and two large Onions nee 
 
 wit 
 

 
 
 
 Vhe Coimpleat Court-Cook. S. 476 
 with Cloves: Let all this boil together a great 
 while that your Broth may be very ftrong ; boil 
 in another little Pot three or four Bunches of Af- 
 paragus, fome Sorrel and Charvil, to which you 
 muft give two or three Cuts with your Knife ; 
 boil this with fomeof the Broth taken out of your 
 other Pot. Take care to foak your Bread very 
 well, lay your Afparagus, Sorrel and Charvil up- 
 on it, and your Capon inthe middle ; fo ferve it 
 without any Garnifhing. 
 
 We likewife fometimes make this Soop-Fulienne 
 with a Breaft of Veal, Pigeons and other Meats 
 which, having firft blanch’d them off, we boil in 
 good Broth, with a Faggot of {weet Herbs, toge- 
 ther with the Roots and Herbs mention’d above, 
 and the Green of the Stalks of Afparagus, cutin 
 Pieces no bigger than large Peafe, wich which 
 we garnifh the Soop. 
 
 To drefs SORREL with Eggi. 
 
 OR 4 Plate, take two Handfuls of Sorrel; 
 well pick’d and wafh’d, put it into a Sauce- 
 pan with a little bit of Butter, and a Duft-of 
 Flower, a little Pepper and Salt, ferape in a Nut- 
 mep amongft it, flew it.a quarter of an Hour be- 
 fore you ufe it ; pour on it two or three Spoon- 
 fuls of drawn Butter. Garnifh ic with hard Eggs 
 cut in Quarters, one End on the Sorrel, and the 
 other End on the Side of the Difh, the Yolk 
 Side up; fo ferveit. It is propereft for Supper, 
 or fecond Courfe at Dinner. 
 
 T 2 SPL 
 
 
 
 
 
S:P DN A‘G-E, 
 To make Spinage Rofolis. 
 
 ri AKE: fora Plate the bignefs of two Eggs of 
 "T boil’d Spinage, fqueeze it well. from the 
 Water; mince it fine, and put to ic. the bignefs of 
 a Yolk of an Egg,:of Sugar, as big as half a 
 Yolk, of Butter, and two Spoonfuls: of Cream ; 
 mince an Ounce of Cordicitron very {mall, with 
 the Yolks of two hard Eggs ; take a little Salt, a 
 {craped: Nutmeg, and a little beaten Cinnamon ; 
 warm all thefe Ingredients over the Fire in a 
 Sauce-pan; fet it to cool, and make a Pafte as 
 follows. “Fake two raw Eggs, two Spoonfuls of 
 Milk; alittle Sale, the bignefs of a Nutmeg of Su- 
 gar; work this to a Pafte of Flower, and roll it 
 up as thin as for a Tart, or rather thinner : Cut 
 your Pafte in fquare Pieces, as big as the Palm of 
 pour Hand, and lay on each Piece a Spoontul of 
 your above-mention’d Ingredients, wetting your 
 Pafte round the Spinage.. Turn half the Pafte 
 over the Spinage, and pinch it handfomely round, 
 Half:Moon Fafhion, clofe ic well with your Fin- 
 , that it open, not in Drefling; cut it round 
 with a Runner or Jagg. You may fry them in 
 Hog’s Lard or clarify’d Butter, as you do Fritters; 
 or yow may boil them in boiling Water; a quar- 
 ter of anHour will boilthem. If they are boild, 
 when you difh themoup, you. may throw over 
 them a little grated Bread and Cheefe ; if they 
 are fry’d, grate only a little sugar over them, fo 
 fervethem. ‘They are proper for fecond Courfe 
 in a lictle Dith or Plate ; or for Supper. 
 
 
 

 
 
 
 The Compleat Court-Cook, S. 277 
 
 To dre{s Spinage with, or without Eggs: 
 
 Your Spinage being well pick’d and wath’d, 
 blanch it off a quarter of an Hour in boiling 
 Water, then ftrain it out, fqueeze it, well from 
 the Water, and mince it fine ; if it is as big as 
 a French Roll when it is minced, -you may put to 
 it half a Pint of Cream, a quarter of aPound of 
 Butter, a little Pepper and Sale, and .a.{craped 
 Nutmeg; ftew it over the, Fire a quarter of an 
 Hour before you ufe it, then put it in your 
 Plate or little Dith, and ftick round about at a 
 French Roll, cut in bits like: your Finger, and 
 fry’d brown; lay on the Top of it fix poach’d 
 Fees ; foferve it for fecond Courfe,. or for 
 
 Supper. 
 To make Spinage-Toafts, 
 
 Your Spinage being prepar’d as in the laft Re- 
 ceipt, put it into: a Marble Mortar, with four 
 Speonfuls of Apples boil'd to a Marmelade, two 
 coarle Biskets foak’d im;Cream, three raw Eggs, 
 four Yolks of Eggs hard, boil’d, a little’ Sugar 
 and Salt; pound all thefe fine together, then take 
 ic up ina Plate, put.co it a {mall Handful of Gur- 
 rans, pick’d and wafhd clean, and four Spoon- 
 fuls of melted Butter; then put it on handfome 
 Toafts, four Inches long, and two broad.» Let 
 the Toafts and Spinage be about an Inch high, 
 wet it over withthe White of an Egs, and'put them 
 on a Mazarine or Patty-pan, the. Bottom ‘being 
 butterd. Oryoumay form your Toafts without 
 Bread under them, About: half an Hour > will 
 bake them, a Dozen for a Plate; {crape over 
 them a little Nutmeg, and {queeze upon them 
 
 Tz3 half 
 
 a 
 7 
 
 
 
 
 
278 S. The Compleat Court-Cook, 
 
 half an Orange. So ferve them for fecond Courfe 
 Or Supper. 
 
 SWEETBREADS. 
 To dre{s Veal-Saweetbreads 4 1a Dauphine. 
 
 TE AKE the largeft you can get, and having 
 SS blanch’d them in hot ‘Water, throw them 
 into cold ; then flit them in two fide-ways; make 
 Holes in them, and farce them with fome of the 
 forced Meat, for which you have theR eceiprtin Let- 
 ter F. p. 84. Garnith the Bottom of a Sauce-pan with 
 Bards of Bacon and flices of Veal, feafon’d with 
 Salt, Pepper, {weet Herbs andSpices, fome whole 
 Cives, a little mined Parfly, anda flic’d-Onion; 
 Lay in your farced Sweetbreads, feafon and co- 
 ver them over as under, fo fet them to ftew 4 /z 
 Braife. Mean while take a dozen large Cox- 
 combs, and having pick’d them very clean, flit 
 them down with the Point of your Knife, farce 
 them with fome of the fame forc’d Meat, tofs 
 them up'ina Sauce-pan with a little melted Bacon, 
 fome {mall Mufhrooms, fome fliced Trufles, and 
 a Bunch of {weet Herbs ; feafon them with Sale 
 and Pepper, put to them fome good Gravy, and 
 ftew them foftly init. When they are enough, 
 take off the Fat, and bind your Ragoo with a 
 Cullis of Veal and Ham. When your Sweet- 
 breads are ftew'd, take them up and drain them; 
 then lay them handfomely in a Dith, garnith 
 them with a Rim of the Cocks-combs, pour on 
 them the reft of the Ragoo, and ferve them hot 
 tor the firft Courfe. 
 
 _ sometimes, inftead of the above Ragoo, we 
 
 ter 
 
 tetve them with one of Cray-fith, or of Oifters. 
 
 To 
 
 
 

 
 
 
 The Compleat Court-Cook. S. 279 
 
 To roft Veal-Saveetbreads. 
 
 Lard them with fmall Lardons, run a Skewer 
 through them, faften them to a Spit and roft them 
 till hey are very brown ; then lay them ina Difh, 
 in which you have put fome Effence of a Ham, 
 or good Gravy, fo ferve them. 
 
 To fry Veal-Sweetbreads. 
 
 After having blanch’d and cut each Sweetbread 
 sn three or four Pieces, lay them in a Difh with 
 an Onion cat in Slices, fome whole Cives, and 
 a Bay-Leaf, Salt, Pepper, two Or three Cloves, 
 and Juice of Lemon; let them marinate in this 
 for two Hours: Mean while make a Batter as 
 follows. Put into a Pan one Handful of Flower 
 and 2 little Salt; beat ic into a Batter with fair 
 Water, and one Egg ; melt as big as a Walnut of 
 Butter, and add to it: Take care it be not too 
 thick nor too thin: Take the Sweetbreads out of 
 the Marinade, and having dry’d them well be- 
 tween two Napkins, put them into the Batter ; 
 heat fome Hogs Lard in a Frying-pan, and put 
 in your Pieces of Sweetbread one by one, drain- 
 ing them well from the Batter ; when they are 
 fry’d brown, take them up and drain them ; then 
 fry fome Parfly ; lay a Napkin in a Difh, place 
 your Sweetbreads upon it, and the fry’d Parfly in 
 the middle, fo ferve them for Plates or lictle Difhes: 
 
 
 
 Ti 
 To make an Almond-T ART. 
 
 AISE an excellent good Pafte, fix Cor- 
 
 : \ ners, and an Inch deep, and take fome 
 h Rofe- 
 Water 
 
 blanch’d Almonds, very finely beaten wit 
 T m 
 
 - eye 
 
 
 
 
 
28a T.. Lhe Compleat C ourt-C ook, 
 
 Water ; take a.Pound of Sugar to a Pound of 
 Almonds, fome grated Bread, Nutmeg, a litle 
 Cream, with ftrain’d Spinage, as much as will 
 colour the Almonds’green. So bake it with a 
 gentle, hot Oven; not P Tha eeirie the Door. Draw 
 
 at, ‘and ftick it with Orangeé-Citron. 
 Io make a Cow/lip-Tart. 
 
 Take the Bloffoms of a Gallon of Cowllips, 
 pine them. exceeding {mall, and beat them in 
 
 Mortar; put.to chem a handful or two of grated 
 Naples- Bisker, and. about a Pint and: a half. of 
 Cream, boil them a little over the’ Fire,: then 
 take chem off, and beat them in eight Eggs with 
 a little Cream; if it does not thicken, put it over 
 again till it does ; 3 take heed that it do not curdle. 
 Seafon it with Sugar, Rofe-water, and a little 
 Salt 5 ; bake at in a Difh or little open Tarteft. Ie 
 is beft co let your Cream: be cold before you ftir 
 Itie bees. 3. 5.33 At § : 
 
 or 
 
 To make a Chocolate-Tazt. 
 
 Put. a Spoonful of Rice, Flower and a little 
 Salt into .a.Pan, together, with the Yolks of five 
 Eggs, a little Milk, ‘and mix them well together 3 
 then add a Pint of Cream, and Spgar according 
 to your Dilcretion ; fer it all to boil over a Stove, 
 
 taking Care that it do not curdle: Mean while 
 #rate “fome Choc solaté into a Plate, dry ita little 
 before the Fire, and when your Cream is boil’d, 
 take it off the Fire, mix‘your Chocolate well with 
 and fet ic by a cooling ; fheet a Tart-pan, put in 
 ia tr Greamand bakeics when it is bak’d, glaze it 
 a powder d Sugar and a red-hat Shor vel ; fo 
 CIV igh : 
 
 Notes 
 
 
 
VY 
 
 4 
 
 = 
 
 ja 
 ee ca 
 
 : 
 
 \\ 
 / 
 C 
 
 ee 
 — / 
 
 \ 
 “J 
 wey 
 
 / 
 \ 
 | \ / 
 } ae / 
 fj 
 
 
 
 wm 
 v 
 4 
 z 
 = 
 = 
 8 
 2 
 ~ 
 54 
 2) 
 eet 
 jolt 
 bs 
 ay 
 sé 
 UV 
 = 
 yy 
 es 
 NS . 
 f 
 lent 
 + 
 baa ed 
 Ss 
 ed 
 3S 
 » 
 ~ 
 Q) 
 SY) 
 PS 
 o 
 DS 
 oy 
 
 
 
 . / 
 / 
 sae, 
 ee if / 
 ero 
 
 Fi gag 
 ee NN SAN 
 eee Wa VW 
 J] 4 HN 
 
 \ é ilsg 
 
 A Table for Ea Perfons 
 
 
 

 
 cq 
 PAE) Difhes, & 24 Hors-d cuvres, 
 
 1O.GG xo5 
 DoOr oe 
 a) ©) IO Oc 
 
 net 
 pr 
 
 tir 0 -& 
 a 
 7. 
 a 
 x 
 \) / 
 1 
 Bs = 
 sc 
 ” \ 
 }) 
 a 
 a 
 
 
 
 ny, 
 

 
 The Compleat Court-Cook, T. 281 
 
 Note, We make a Cinnamon-Tart in the fame 
 manner, only ufing grated Cinnamon inftead of 
 the Chocolate. 
 
 To fy TENCHES. 
 
 () UT them into boiling Water, and ftir them 
 about in ic; then take them out, rub off the 
 Slime, and dry them very well, flic chem along 
 the back, drudge them with Salt and Flower, fo 
 fry them brown, and ferve them dry with fry’d 
 Parfly. 
 
 Zo make a Fricaffee of Tenches with a white Sauce. 
 
 Have taken off the Slime as before, gut them 
 and cut off their Heads; flic them in two, and 
 cut each half in three Pieces. Melt fome Butter 
 in a Sauce-pan, and put in your Tench, together 
 with a few Mufhrooms. Let your Seafoning be 
 Salt, Pepper, a Bunch of fweet Herbs, and an 
 Onion ftuck with Cloves : Tofs up all this toge- 
 ther, and then add'to ita little boiling Water and 
 a Pinch of Flower. Make a Pint of White Wine 
 boiling hot, and put it into the Fricaffee; when 
 it is wafted away as ic ought to be, prepare a 
 Thickening with the Yolks of three or four Eggs, 
 beat up in a lirtle Verjuice or boil’d White Wine, 
 and bind your Fricaflee with it, as you do one 
 of Pullets ;. put ina little minced Parfly and a 
 little -fcraped Nutmeg, fo ferve it. 
 
 To make a Fricaffee of Fenches with brown Sauce. 
 
 Having prepar'd-your Tenches .as in the laft 
 Receipt, put fome Flower and Butter into: a 
 Sauce-panand brown it; then pue in-your Tench 
 with 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 282. T. The Compleat Court-Cook, 
 
 with Mufhrooms and the Seafoning laft above- 
 mention d ; when you have tofs'd them up, moi- 
 ften them with a little Fifh-broth or Juice of 
 Onion ; and having boil’d a Pint of White Wine, 
 put it into your Fricaflee ; when it is enough, 
 bind it with a brown Cullis and ferve it. When 
 Afparagus and Artichoke-bottoms are in Seafon, 
 ae ufe them in this Fricaflee, having firft blanch’d 
 them. 
 
 To farce Tenches. 
 
 Take off the Slime, and flic the Skin along the 
 Back of your Tenches, and with the Point of 
 your Knife raife ic up from the Bone ; then cut 
 the Skin crofs-ways at the Tail and Head, and 
 ftrip it off ; then take out the Bone. This done, 
 bone a Tench or a Carp; put to the Flefh of it, 
 fome Mufhrooms, alittle Parfly, and fome Cives; 
 Seafon it with Salt, Pepper, fweet Spices, anda 
 very little fweet Herbs ; then having minced it 
 all well together, pound it in a Mortar, put to it 
 aPiece of Butter, the Yolks of three or four raw 
 Eggs, the bignefs of a couple of Eggs of the 
 Crum of Bread foak’d in Cream, and pound it 
 all well together ; then farce you Tenches with it 
 and few them: up. Set a Pan over a Stove with 
 fome clarify’d Butter, and when it is hot fry the 
 Tenches in it one by one till they are brown, 
 and then take them up. Melt the bignefs of 
 two Eggs, of Burter in a Sauce-pan, then put 
 to it a little Flower and keep moving it ‘ull 
 "tis brown; moiften it with a little Fifh-broth, 
 and a little White Wine boiling hot ; lay your 
 fry’d Tenches into this Brown, add _a feafoning 
 of Salt, Pepper, a Bunch of fweet Herbs and an 
 Onion ftuck with Cloves ; fo keep them fimmer- 
 
 ing 
 

 
 
 
 The Compleat Court-Cook, 'T. 283 
 
 ing if it over a gentle Fire. When they are 
 enough, lay them in a Difh, pour on them a Ra- 
 goo of Milts, and ferve them. 
 
 At other Times we ferve them with a Ragoo 
 of Cray-fifh or of Oifters. 
 
 You may likewife broil thefe farc’d Tenches, 
 rubbing them firft over with melted Butter and 
 Salt ; and when they are broil’d of a fine brown 
 Colour, ferve them with a Ragoo of Trufles or 
 
 Mufhrooms, 
 To bake Tenches: 
 
 Prepare and farce you Tenches as above. Rub 
 a Silver Difh or a Pafty-pan with Butter ; over 
 which lay a Seafoning of Salt, Pepper, {weee 
 Herbs and Spices, an Onion cut in Slices, fome 
 whole Cives and a little minced Parfly ; then 
 lay in your Tenches: Lay fome of che fame 
 Séafoning over them, fprinkle them with melted 
 Butter, drudge them with very fine Crums of 
 Bread, and bake them in an Oven. We ferve 
 them with Ragoos of all Sorts of Legumes, 
 which we lay under them; or with a Cullis of 
 Cray-fifh, or with an Anchove-Sauce, and fome- 
 times dry. 
 
 To makea TERRINE. 
 
 “w+ AKE a fmall Quantity of all the Ingre- 
 
 dients mention’d in the Olio, p. 137. and 
 ftew them down after the fame manner ; then 
 place them in your Difh that you intend to ferve 
 it in, orin a Terrine-Difh, if you have one. A 
 Terrine-Difh, ar Court, is made of Silver, round 
 and upright, holding about fix Quarts Englifh 
 Meafure, or three Pints and a half Scorch Mea- 
 fure ; with two Handles like thofe of a fmall Ci- 
 itern. 
 
 
 

 
 284 T. Lhe Compleat Court-Cook, 
 
 ftern. Ifyou have a Terrine-pan, you mutt 
 ftew it init an Hour, after you have ftewd ic 
 down in a Sauce-pan ; and whereas you put your 
 foak’d Bread. under your Olio, you muft foak it 
 in fome of the fame Broth, and put ition the 
 Topof your Terrine, your Bread muft be the Up- 
 per Cruft of French Rolls; then it will look like 
 the upper Part of a Brown Loaf; but you muft 
 be fure to take the Fat off before you put your 
 Bread in, and thicken your Broth a little with 
 green Peafe, firaind with a little good Broth, 
 in the fame manner as you do for Peafe-Soop, 
 not quite fo thick as Cream ; or you may thicken 
 ic with a Cullis. Send it away boiling hot off 
 the Fire ; remember to turn up the Breaft of your 
 Fowl before you put in your Bread ; you may 
 put a larded Sweetbread in the middle, under your 
 Cruft; do not lee your Terrine-pan be fill’d up 
 quite to the Top, becaufe your Cullis ought to 
 {wim as high as your Bread. The Butcher's 
 Meat for your Terrine muft not be cut in fuch 
 great Pieces as for your Olio, and put in but few, 
 Herbs and Roots, You may. difh it up after the 
 fame manner, if you have no Terrine-Difh, with 
 a good Rim to hold the Liquor in: Let not your 
 Meat be much higher than your Rim, becanfe it 
 will look too much; like an Olio, only the Bread 
 being on the Top makes it another Thing. To 
 make an Alteration, you may bake it in-an 
 Oven, half an Hour before you ufe it, till your 
 Bread and Cullis comes to a Cruft on the Top of 
 it. We do not ufe to bake it at Court now, but 
 only pour our Cullis hot over the Top of it 
 when we ferve it; but baking is the good old 
 way, therefore I leave either of them ¢0. your 
 Difcretion. Be fure clean the Outfide of your 
 Terrine-Dith. So ferve it hor, Summer or Win- 
 cer. ee To 
 

 
 
 
 The Compleat Court-Cook, ‘T. 28% 
 
 To make TOASTS. of a Kidney of Veal. 
 
 AKE the Kidney of a rofted Loin of Veal, 
 . fat andall,fome Parfly, fome Lemon-peel and 
 a little Sugar, mince it all well together and 
 pound it it a Mortar: Then fpread fome of this 
 Farce on Toafts of Bread handfomely cut, four 
 Inches long and two broad: Butter the bottom of 
 a Tart-pan, place the Toafts all over it, and bake 
 them in an Oven ; when they are baked, ftrew 
 fome Sugar over them, glaze them with a red-hot 
 Fire-fhovel, and either ferve them in Plates or 
 little Difhes, or ufe them for Garnifhings, 
 
 To make Toafts for Fifh-days. 
 
 Take the Flefh of a Carp, feafon’d with a 
 little Salt, fome Parfly, Lemon-Peel, fome Bif- 
 kets of bitcer Almonds, and fome frefh Butter : 
 Mince’ all this well together, and put it into a 
 Mortar with a little Sugar, the Yolks of three or 
 four Eggs, and a little of the Crum of Bread 
 foak’d in Cream ; when all this is well pounded 
 together, {pread it upon Toafts, and obferve the 
 {ame Directions for the reft as in the laft Receipt. 
 
 Spinage-Toafts. See p. 277. 
 
 To make a Ragoo of Sheps TONGUES. 
 
 ASH them in feveral Waters; blanch them 
 in boiling Water, and throw theminto cold. 
 
 Take two Pounds of Buttock-Beef, cut itin flices, 
 lay them on the Bottom of a Sauce-pan with fome 
 Bards of Bacon, cover it and fet it over a Stove. 
 When it begins to ftick to the Sauce-pan, throw 
 ina Handful of Flower,and ftir it all together over 
 the Fire for fome Time; then put it as much Water 
 4 and 
 
 
 
 
 

 
 286 T. The Compleat Court-Cook. 
 
 and Broth, of each an equal Quantity, as will 
 juft ferve to cover your Tongues ; which having 
 plac’d in a Stew-pan, pour the above Ingredients 
 upon them; feafon the whole with Pepper, Sale, 
 {weet Herbs and Spices, Onions, Parfly, Cives, 
 Carots, Parfnips and Lemon-Peel, fo ftew them 
 in it ; then take them up and peel off the Skin, 
 flit them in two, dip them ina little of the Fat 
 in which they were ftew’d, drudge them with 
 very fine Crums of Bread ; broil them, and ferve 
 them with a hafh’d Sauce; which fee in Page 13. 
 Sometimes we ferve them with fome Effence of a 
 Ham in the Bottom of a Difh, and the breil’d 
 Tongues laid round it : and at other Times only 
 with Verjuice, Sale and Pepper. 
 
 To farce Galves Tongues. 
 
 Cut a Hole in the Tongues with a very {mall 
 Knife, at the End next the Throat, then thruft 
 your Finger the whole Length of them, as if it 
 were a Gut, taking care not to break the Skin in 
 any Part of the Tongues: Then make a Farce 
 with the Breafts of Fowls, a little bit of a boil’d 
 Ham of Bacon, fome Mufhrooms, Parfly, Cives, 
 Pepper, Salt, Nutmeg, a little blanch'd Bacon, 
 a Piece of Beef-Sewet, and a little of the Crum 
 of Bread foak’d in Cream; add the Yolks of 
 three or four Eggs, hafh all chefe Ingredients well 
 together and pound them ina Mortar; then farce 
 your Tongues with it, and fet them to ftew ala 
 Braife; when they are about half ftew’d, put ina 
 Ladleful of Beef-Gravy ;, and continue to ftew 
 them. Serve them with a Ragoo of Veal-Sweet- 
 breads, for which you have the Receipt, p. 218. 
 ‘They are proper for the firft Courfe. At other © 
 Times we ferve them with a Ragoo of a Ham of 
 
 Bacon, 
 
OF YF ag nem rR epg int at a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, .T 287 
 
 Bacon, or of Cucumbers, or of Endive, or laftly, 
 with a hafh’d Sauce, all which fee in their pro- 
 per Places. 
 
 To roft Calves Tongues. 
 
 When they are half ftew’d @ Jz Braife, take them 
 up, peel them and lard them with {mall Lardons, 
 run a Skewer through them ; tie them ona Spic 
 and roft them till they are of a fine Colour. 
 Serve them in Plates or little Difhes with fome 
 Effence of a Ham of Bacon, or with a Poiv- 
 rade. 
 
 Tobroii TROUT S. 
 
 FTER having gutted, wafh’d and dry'd 
 A them with a Napkin, we bind them about 
 with Packthread, {prinkle them over with melted 
 Butter and Salt; then broil them over a gentle 
 Fire and keep turning them from Time to Time. 
 We ferve them with a white Sauce made of But- 
 ter, a Pinch of Flower, Salt, Pepper, Nutmeg, 
 fome Capers, one Anchove, and a very little 
 Warer and Vinegar: We keep turning the Sauce 
 over the Stove till it come to a due Thicknefs, 
 then having laid che Trouts in a Difh, pour the 
 Sauce upon them and ferve chem. 
 
 We ferve them too with a Ragoo of Mufh- 
 rooms or of Cucumbers, which fee in their pro- 
 per Places; and fometimes ufe a Cullis of Cray- 
 fifh to bind the Sauce, but in this Cafe we put no 
 Capers in it. 
 
 Note, We broil only the middle-fizd Trouts, 
 
 To 
 
 
 

 
 283 T. The Compleat Court-Cook: 
 
 Zo fry Trouts. 
 
 After having gutted, wafh’d, and dry’d them* 
 we {core them on the Sides, ftrew them over with 
 Salt, drudge them with Flower, and fry them in 
 élarify'd Butter, fo ferve them dry with fry’d 
 Parfly. 
 
 We likewife drefs Trouts all the feveral Ways 
 that we do Salmon, viz. with Champaign Wine, au 
 Court-Bouillon, fared, Ore. 
 
 To drefsa TURBOT au Court-Bouilllon. 
 
 Aving gutted, wafh’dand dry’d your Turbot, 
 } A fold it up in a Napkin, and lay it into a large 
 round Sauce-pan. Put as much Sale and Water 
 into another Sauce-pan as will be fufficient to boil 
 it, ftir ic about frony Time to Time, till the Sale 
 is melted ; then let it ftand a-while, and {train it 
 through a linen Cloth into the Sauce-pan, to the 
 Turbot. When it is enough, take off the Sauce- 
 pan, and fer it over live Embers ; put in two 
 Quarts of Milk; and let it ftand till you are 
 ready. to ferve; then take up the Turbot, lay it 
 on a Napkin folded in a Difh. Let your Gar- 
 nifhing be green Parfly, fo ferve it for the firft 
 Courfe. 
 
 To -dre[s a Turbot with Veal-Gravy. 
 
 Having prépar’d your Turbot, lay it into a 
 large round Sauce-pan with a feafoning of Sale, 
 Pepper, two Bunches of fweet Herbs, two Onions 
 ftuck with Cloves and one Bay-Leaf. Lay into 
 another Sauce-pan, two or three Pounds of a Fil- 
 fet of Veal cut in flices, and fome Bards‘of Bacon ; 
 
 cover 
 

 
 
 
 The Compleat Court-Cook: T. 289 
 
 cover the Sauce-pan and fet it over a Stove’with 
 a flack Fire: When the Meat begins to ftick, put 
 in a piece of Butter, and a {mall Handful of 
 Flower: Stir ic about over the Stove with a 
 wooden Spoon; and when it is brown, moiften 
 it with good Broth, and fcrape off with the 
 Spoon all that fticks to the Sauce pan; cover the 
 Turbot with flices of Bacon; make a Bottle of 
 Champaign or White Wine boiling hot, pourit on 
 the Turbot with the Veal-Gravy, and lay. the 
 flices upon it; fo fet it a Stewing, and when it is 
 enough dorie, let it ftand in the ‘Liquor a couple 
 of Hours over live Embers, that it may have the 
 Relith of it. Then ferve it for the firft Courfe 
 with a Ragoo of Sweetbredds, Cocks-combs, 
 Trufles and Mufhrooins: Or with a Ragoo of 
 Cray-fith. 
 
 We likewife drefs a Turbot for Fith- -days in the 
 fame Manner; only that inftead of the above In- 
 gredients of Fl efh, we ufe Butter and Fifh-Broth; 
 and ferve it with a Ragoo of the Milts of Carps, 
 or with any other meagre Kagoo. 
 
 To bake a Turbot. 
 
 Lay fome Butter in a filver Dith of the Size of 
 your Turbot, and fpread it all over it; let your 
 feafoning | be ‘Sale, Pepper, a lictle e {craped Nut- 
 
 ce} fome minced Parfly, fome whole Cives, 
 near.a Pint of Champaign or White Wine: Cut-off 
 the Head and ‘Fail of the Turbot, and having 
 laid it in the Difh, feafon it above as under, rub 
 it over with inetred Butter, drudge it well with 
 Bread crumm’d very {maill, and bake. it in an 
 Oven; take care it be very brown, and ferve it 
 with a Cray-fifh Cullis, or ‘with a , Sance of An- 
 choves. We fometimes too ferve it dry. 
 
 aa 
 U Le 
 
 
 
 
 

 
 
 
 290 TI. Ihe Compleat Court-Cook. 
 
 To dre/s a TURKEY or Goole in Ragoo. 
 
 Owing the Goofe or Turkey, beat it down with 
 a Cleaver, flat iton a Dreffer, blanch it off 
 in boiling Water, and when it is cold, lard ie 
 with Lardons, as big as two Quills: but firft fea- 
 fon them with Pepper, Salt, Nutmeg, and beaten 
 Cloves; then feafon your Turkey or Goofe, Oute 
 fide and Infide, as you do for a Pie, and place it in 
 the Bottom of your brafs Difh or great Sauce-pan, 
 with a pound of Sewet, and half a pound of Ba- 
 con, both cut in flices: Flower the Breaft of your 
 Fowl, turn it down in your Sauce-pan: fet it a 
 ftewing two Hours before you want it, over a 
 clear Fire ; put into ic, at firft, half a Pint of 
 fat Broth or Gravy, then let it ftew foftly till ie 
 comes to a good Colour; put to it two whole O- 
 nions, two Bay-Leaves, and a fprig of Thymes 
 Cover it with a Baking-Cover, and put a little 
 clear Fire over the Top ; you muft look on it fre- 
 quently that ic burn not. When the Breatt is of 4 
 Brownefs to. your Mind, then turn the Back 
 down, adding to it a little Broth or Gravy, till it 
 is {tew’d tender. Ac the fame Time, put over 
 the Fire, in another Sauce-pan, a Quarter of a 
 pound of Butter, a little Handful of Flower, and 
 two Onions ; rub it foftly till ic comes to a good 
 Brown, then put to it a Quart of good Gravy. If 
 in Winter-time, your Ragoo may be Carots, Tur- 
 neps and Onions, cut the Bignefs of the Yolk of 
 an Egg, fry’d in Hogs Lard, or clarify’d Butter. 
 But firft half-boil them, to take away the Over- 
 ftronenefs of your Roots and Onions, and boil 
 them tender in your above Sauce; then put it 
 over your Goofe or Turkey, firft taking the Fat 
 off, and fqueezing in half a Lemon ; boil it up 
 
 ta 
 
FY Tn RR enti iS a A a Na os cneneRlesananstts 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, V. 5 gr 
 
 to a moderate Thicknefs, a little thicker than a 
 Cream: If your Fow! be of a good Colour, put - 
 your Ragoo under it, but none over. Let your 
 Garnifhing be fry’d Bread, cut in {mall Bits, and 
 fry’d Parfly betwixce. 
 
 You may Ragoo any Fowl after the fame man. 
 ner, or Butchers Meat. This Ragoo is properly 
 for a Rump of Beef, or a Surloin, an Ox-head, 
 or a Giggot of Mutton, or Breaft of Veal; bug . 
 not for {mall Fowl, if youare ina Country where 
 you can have any thing elfe. .Yet for a Change, 
 take for {mall Fawl, Morils, green or dry’d 
 Mufhrooms, according to the Seafon of the Year, 
 Afparagus cut Inch long, or Chefnuts. All, or 
 any of thefe, may ferve ata Time, as the Coun- 
 try can afford, or you may ufe a few forc’d Meare 
 Balls, ftew’d off in your Sauce. Let your Gare 
 nifhing be according to your Fancy. So ferve ie 
 for the firft Courfe. 
 
 
 
 V. 
 VEAL. 
 To drefs Veal a la Bourgeoife. 
 
 “\U T fome thick flices of Veal, and lard them 
 with {mall Lardons, feafon’d with a little 
 minced Cives and Parfly, Salt, Pepper, and Spi- 
 ces of all Sorts: Then having laid fome Bards of 
 Bacon into a Stew-pan, place your flices of Veal] 
 upon them; the Fire ought to be very moderate 
 at firft, juft to keep the Meat {weating ; bue when 
 it has been kept fo a little while, increafe the Fire 
 to brown it on both Sides; then put in a little 
 Flower, and when that x brown likewife, — 
 3 the 
 
 
 

 
 292 V. The Compleat Court-Cook, 
 
 the whole with good Broth, and ftew it foftly ; 
 when it is enough, take off the Fat, bind it with 
 the Yolks of two or three Eggs beaten up in Ver- 
 juice, place it in a Difh and ferve it. 
 
 To deefs a Loin of Veal X 1a Braife. 
 
 Parboil your Loin of Veal, and lard it with 
 jarge Lardons, feafon’d as in the laft Receipt. 
 Garnifh the Bottom of an oval Sauce-pan with 
 flices of Bacon and Veal, feafon’d with Salt, Pep- 
 per, {weet Herbs and Spices, minc’d Parfly, flices 
 of Onions, Carots, Parfnips and Lemon: Then 
 lay in your Loin of Veal, the Kidney fide upper- 
 moft, feafon it over as under, cover it in like 
 manner with flices of Veal and Bacon; fo, having 
 cover'd your Sauce-pan very clofe, ftew it with 
 Fire over and under it. When it is enough, drain 
 it well, then lay ic in a Difh, pour upon it a Ra. 
 goo of Veal-Sweetbreads, Cocks-combs, Muth- 
 rooms, Morils and Trufles, or of Cucumbers, or 
 of Lettuce: So ferve ic for the firft Courfe. 
 
 A Breaft of Veal is drefs’d and ferv’d in the 
 fame Manner. 
 
 To marinate a. Quarter, or a Loin of Veal. 
 
 Having parboil’d and larded it as above, lay it 
 into a large deep Difh, put to it a fufficient Quan- 
 tity of Vinegar, together with Salt, Pepper, fome 
 flices of Lemon and Onion, Bay-Leafs and whole 
 Cives, and let ic marinate in it three or four 
 Hours; then put it on a Spit, bard it with  flices 
 of a Ham and Bards of Bacon, wrap ic round 
 with Paper, and lay it down to the Fire: Put in- 
 to the Dripping-pan a pound of Butter together 
 with the Pickle in which you marinated the by 
 
 an 
 
ee ee ea: le Ta To 
 
 oes 02900985 80000090050. G06 
 O 
 
 “6, Aan e0000000% 
 LOM OOOOCO 36000). 
 
 Oo OOO00: OOO0O © 
 
 a) I 
 
 ee 
 ze. 
 
 HAor/e Shoe 
 Perfons, servi. with 4114, Dofh 
 
 ae 
 
 
 
 Horg- qd cuvres. 
 
 = 
 2 
 
 SA Table, in form of 
 
 5 120 
 e 
 and § 
 
 
 
 
 
 306600 COOOCE 
 
 Oe “OOO 500 300 9) 
 ~OO000c OO0G C OC 
 
 OODQOODOOD0OO0C000O 0200000 
 
 
 
 
 
— ws oe 
 
 er ee 
 
 
 

 
 
 
 The Compleat Court-Cook. V. 293 
 
 and bafte ic with it from Time to Time as it is 
 rofting ; when it is enough, take off the Paper 
 and flices of Bacon, brown it well with a brisk 
 Fire ; fo ferve it with fome Effence of Ham under 
 
 it, and garnifh’d with fry’d Veal-Cutlets. 
 To make a Fricaffee of Veal. 
 
 Take the lean End of a Loin of Veal rofted 
 and cold; cut it in little flices. Put fome Butter 
 into a Sauce-pan, and fet it over a Stove ; when 
 it is meleed, put ina pinch of Flower, fome minced 
 Cives and Parfly ; keep this moving over the Fire 
 a Minute or two, then putin the Veal; feafonic 
 with Salt and Pepper, give it two or three Turns 
 over the Stove, moiften it with a little Broth, 
 and let it boil a little ; then bind it with the Yolks 
 of three or four Eggs beaten up in Cream with a 
 little fhred Parfly amongft it; keep: moving it 
 over the Fire till-ic is thicken’d, then ferve it. 
 Sometimes we make the Thickening with Ver- 
 juice inftead of Cream. 
 
 To make VENISON- Semey. 
 
 Oil the Venifon, and take it up, make a {weet 
 Pafte of a brown Loaf, grated {mall, an O- 
 range-Peel minced very fmall, two pound of Sugar, 
 a Pint of White Wine; feafon ic with Nutmeg 
 and Salt, and mix all together with your Hand, 
 and lap it about your Venifon; bake it an Hour; 
 then ferye it with a little White or Rhenifh Wine, 
 boil’d up with Spice and Sugar; and Sugar over it. 
 
 To dre{s Venifon a la Royale in Blood. 
 
 Half roft it, then ftew it, and make.a Ragop 
 3 to 
 
 
 
 
 
 
 
 

 
 204 V. The Compleat Court-Cook. 
 
 to it of Cucumbers, Sweetbreads, and Afparagus. 
 So ferve ic garnifh’d with Petits and crifp Parfly. 
 
 To roft a Shoulder or other Foint of Venifon. 
 
 Lard it with big Lardons, feafon’d with Salt, 
 Pepper, Nutmeg and pounded Cloves; then lay 
 it a marinating three or four Hours in White 
 Wine, Verjuice, Salt, a Bunch of {weet Herbs, 
 fome flices of green Lemon, and three or four 
 Bay-Leafs. Roft ic at a flack Fire; while it is 
 rofting, bafte ic with its own Pickle; and when 
 it is rofted, lay it into its own Dripping, bind the 
 Sauce with a good Cullis, and juft before you 
 ferve it, put in fome Capers, Vinegar, Verjuice, 
 or Juice of Lemon, and white Pepper. 
 
 We likewife roft Venifon without marinating 
 i¢: And-in this Cafe we lard it with very {mall 
 Lardons; wrap it up in Paper, and when it is 
 rofted, ferve it with a Sauce made of fome good 
 Cullis, fome Effence of a Ham, Capers, An- 
 choves, Salt, Pepper, and a Drop of Vinegar: 
 Or elfe with a {weet Sauce as follows. Take fome 
 Sugar, a little Salt, three or four whole Cloves, 
 fome Cinnamon and a few flices of green Lemon : 
 boil all this in a Glafs of Vinegar, and ferve it un- 
 der your Venifon. 
 
 To dre{s Venifon in Ragoo. 
 
 Lard a piece of Venifon with large Lardons, 
 feafon’d with Salt and Pepper; tofs ic up ina 
 Sauce-pan with melted Bacon; then fet it to ftew 
 in good Broth or boiling Water, and two Glaffes of 
 White Wine, the whole feafon’d with Sale, Nut- 
 meg, a Bunch of fweet Herbs, three or four Bay- 
 Leafs, and fome flices of Lemon. It requires ge- 
 
 2 nerally 
 

 
 
 
 The Compleat Court-Cook. W. 295 
 
 nerally three or four Hours ftewing, but fome- 
 times lefs, according as it is more or lefs tender. 
 When it is done enough, bind the Sauce with a 
 good Cullis, and juft before you ferve add fome 
 Capers and fqueeze in the Juice of a Lemon. 
 
 
 
 W. 
 WEAVERS 
 
 RE an excellent Sea-fifh, which we drefS 
 in th. feveral Ways following: 
 
 To fry Weavers. 
 
 Having gutted, wafh’d and clean’d your Wea- 
 vers, {core them on the Sides, drudge them with 
 Flower, and fry them brown in oil’d Butter; then 
 drain them, and ferve them with fry’d Parfly, for 
 a Difh of the firft Courfe. 
 
 We alfo ferve thefe fry’d Weavers with a Ca- 
 per-Sauce as follows: Having melted the bignefs 
 of rwo Walnuts of Butter in a Sauce-pan, put ina 
 pinch of Flower and brown it; then add fome 
 Cives, Parfly and Mufhrooms minced very {mall; 
 put to it a little Fifh-broth, feafon’d with Sale 
 and Pepper; then lay in your fry’d Weavers to 
 fimmer in it. When it is fufficiently diminifh’d, 
 take up your Weavers, lay them ina Difh, puta 
 (inall Handful of Capers into the Sauce, bind it 
 with a brown Cullis or with one of Cray-fifh, pour 
 it on the Weavers and ferve them. 
 
 We likewife ferve them with a Ragoo of Cu- 
 cumbers. ‘To this End, peel three or four Cu- 
 cumbers, cut them in two, take’ out the Core, 
 then cut them in Dice, and lay them to marinate 
 
 U with 
 
 
 
 
 

 
 296 W. Ibe Compleat Court-Cook. 
 
 with Sale, Pepper Vinegar, and a fliced Onion; 
 when they h qave lain thus for two H ours, fqueeze 
 them in a Napkin; mele fome Butter in a Sauce- 
 pan, put in your Cucumbers, and brown them ; 
 then moiften them with Fifh-brorh, and make 
 them fimmer over a flack Fire; when they are 
 enough, take off the Fat, bind tl hent with a br own 
 Culke lay the Weavers to fimmer with the Cu- 
 cumbers: Then difh them up, pour the Ragoo of 
 Cucumbers upon them; fo ferve t them. 
 
 Having gutted, wafh’d and dry’d them in a 
 Napkin, {core them on the Sides: Then rub them 
 over with melted Butter and Salt, and broil them 
 over a flack Fire, turning them from Time to 
 Time to give them a good Colour. Take the 
 Hearts of a dozen Lettuce, and having blanch’d 
 them in hot Water, throw them i into cold; then 
 iqueeze them one oy one. Melt in a Sauce. pan 
 the bignefs of an Ege of Butter, put to it a pinch 
 of Flower and keep it always moving till it is 
 brown: Then having cut the Lettuce in two,. put 
 them into the Sauce- -pan, give them four or five 
 Turns, moiften them with Fifh-broth, feafon the 
 whole with Salt, Pepper, a Bunch of {weet Herbs, 
 and let it fimmer over a gentle Fire. When the 
 Lettuce are enough ftew’d, take off the Fat, bind 
 them with a Cray-fith Cullis, and having pour'd 
 
 this Ragoo into a Dith, lay the broil’d Weavers 
 handfomely upon it, {o ferve them.’ 
 
 We likewife ferve thefe broil’d Weayers with a 
 
 Ragoo of Trufles or of Mufhrooms; as alfo with 
 an Anchove-Sauce, or wich a Cullis of Cray-fith, 
 all whi ich h fee j in their refpective Places. 
 
 Zo 
 
7 hat, a. speeiemmentieetine agendas eee 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook, W. 297 
 
 Tp drefs Weavers with Oifters: 
 
 Having gutted and prepar’d your Weavers, 
 place them in a Sauce-pan of a convenient Size, 
 and feafon them with Salt, Pepper, Spices, a cou- 
 ple of Onions, a Bay-Leaf, a little Parfly, and’a 
 flice or two of Lemon; put to them a Pint of 
 White Wine, with a little Fifh-broth and Butter: 
 Melt a piece of Butter in another Sauce-pan, and 
 make a Brown with a little Flower ; pour into this 
 the Liquor from your Weavers, and when it has 
 juft boil’d, pour it all back again upon them 
 and ftew them in it. When they are enough, 
 drain them well, and having laid them in a Difh, 
 pour upon them-a Ragoo of Oifters, which’ you 
 muft have ready for that purpofe according tothe 
 Receipt p. 134. and ferve them. 
 
 We likewife ferve them with a Ragoo of Milts, 
 for which fee the Receipt, p. 226. 
 
 To make a Fricaffee of Weavers. 
 
 Having prepard your Weavers, cut them in 
 pieces ; and having melted in a Sauce-pan a piece 
 of frefh Butter, put them in it wich fome Muth: 
 rooms and Trufles, feafon’d with Salt, Pepper, 
 and a Bunch of {weet Herbs. Tofs up all this to- 
 gether over a brisk Fire, putin a pinch of Flower, 
 taking care that it do not ftick to the Sance-pan ; 
 moiften the whole wich a lictle Fith-broth and 
 White Wine, that you have made boil before, and 
 let it ftew over a gentle Fire. When it is thus 
 ftewing, prepare a Thickening wich the Yolks of 
 three or four Eggs beaten up in Verjuice and a 
 little minced Parfly:.The Fricaflee being boil’d 
 away as it ought to be, put in the Thickening, 
 ws i keep 
 

 
 298 W. Fhe Compleat Court-Cook. 
 
 keep moving it over the Stove, taking care that 
 it do not curdle. Then difh it up, and ferve it. 
 
 To farce Weavers. 
 
 Having gutted, wafh’d and dry’d them, make a 
 Farce as follows: Bone a Weaver, lay the Flefh on 
 a Table together with fome Mufhrooms, a little 
 minced Parfly and Cives, feafon’d with Sale, 
 Pepper, and a little Nutmeg; mince all this to- 
 ther, put to ic a piece of frefh Butter, the Yolks 
 of two raw Eges, the Crum of a French Roll 
 foak’d in Cream, and pound it all together in a 
 Mortar: Then take out your Farce upon a Plate, 
 farce your Weavers with it by the Gills, and place 
 them in a Sauce.pan. Take a Carp, fcale it, gut 
 it, and cut it in Pieces: Set over a Stove a piece 
 of Butter in a Sauce-pan, peel half a dozen O- 
 nions, and cut them in flices: The Butter being 
 melted put them into the Sauce-pan, with a Cas 
 rot and a Parfnip cut likewife in flices, and ftir 
 them about with a Spoon. When they are half 
 brown, put in fome Flower, and continue to 
 brown them, keeping them always moving. When 
 they are full brown, put in the pieces of Carp, 
 give ic two or three Turns over the Stove, moi- 
 ften it with thin Peafe-Soop, to which add a 
 Pint of White Wine ; feafon the whole with Salt, 
 Pepper, fweet Herbs and Spices, Parfly, Cives, 
 and fome fliced Mufhrooms: Stew all this toge- 
 ther, and when it is enough, ftrain ic througha 
 Sieve, fqueezing the Fifh with a wooden Ladle. 
 ‘Take fome of this Liquor, pour it on the farced 
 Weavers that are in the Sauce-pan, and fet them 
 to ftew in it. When they are enough, drain 
 them well, and having laid them in a Dith, 
 pour over them a Ragoo of Mufhrooms, or of 
 
 green 
 
Nalin a 2 neeeemaenaiehah lane hetmumaiee tide rae tiie 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 The Compleat Court-Cook. W. 2 99 
 
 green Trufles, or any other that you think con- 
 Venient. 
 
 To bake Weavers. 
 
 Having farced them inthe manner dire@ed in 
 the laft Receipt, fcore them on the Sides : Then 
 garnifh with Butter the Bottom of a Pafty-pan, 
 lay in a Seafoning of Sale, Pepper, Nutmeg, a 
 very little {weet Herbs, fome whole Cives, and 
 a little minced Parfly : Lay in the Weavers upon 
 this, and ftrew over them fome Salt, Pepper, 
 grated Nutmeg and fhred Parfly ; pour in half a 
 Pint of Champaign Wine, fprinkle them over with 
 melted Butter, drudge them with very {mall 
 Crums of Bread, and fet them to bake in an 
 Oven. When they are all well baked and brown, 
 take off the Fat, pour on them a little Cray-fith 
 Cullis, or an Anchove-Sauce, and ferve them, 
 
 We likewife ferve them with all Sorts of Ra- 
 Boos ; that is to fay, we pour a Ragoo into a 
 Difh, and lay the baked Weavers upon it, 
 
 To roft Weavers. 
 
 Lard them with bits of Eels and Anchoves; 
 thruft a Skewer through each Weaver, and tie 
 them to the Spit: Put into the Dripping-pan, 
 which muft be very clean, a little Vinegar, a 
 quarter of a Pint of Fifh-broth, fome whole 
 Cives, fome Onions, cut in flices, fome flices of 
 Lemon, together with Sale and Pepper ; lay 
 down your. Weavers, and bafte them with this 
 Pickle while they are rofting. Mean while make 
 a hafh’d Sauce as follows, Mince one raw Truffle 
 and a couple of Mufhrooms, a little Parfly and 3 
 Cives, all upon a Plate by themfelves ; iat (f 
 Ittié 
 
 
 

 
 300 -W. The Compleat Court-Cook. 
 
 little bit of Butter in a Sauce-pan, to which put a 
 Pinch of Flowerand brownic; then put to ie firft 
 the Cives, thentheParfly, and next the Trufle and 
 Muthrooms; give all this together three or four 
 Turns over the Stove, moiftenit with a little Fifh- 
 broth, feafon’d with Pepper and Salt, and make 
 it fimmer over a flack Fire: When it is wafted 
 away as it ought, put in an Anchove and fome 
 Capers, and bind it with a good Cullis. Then 
 having taken up the Weavers and laid them in a 
 Dith, pour this Sauce upon them, and ferve 
 them. 
 
 Or elfe you may lard them with Bacon, and 
 roft them as above, bafting them with the follow- 
 ing Pickle: Put into the Dripping-pan a little 
 Vinegar, with a little Effence of a Weftphalia 
 Ham, fome Pepper, a little Salt, fome Onions 
 cut in Slices, fome whole Cives, fome fliced Le- 
 mon and a-Piece of Butter ; while the Weavers 
 are. rofting, bafte them with this Pickle; and 
 when you have difh’d them up, pour on them an 
 Effence of a Ham, and ferve them. 
 
 To drefs Weavers with a Ragoo of a Weltphalia: Ham. 
 
 Having gutted, wafh’d and dry’d the Weavers, 
 feafon them with Salt, Pepper, Spices, a very 
 little fweet Herbs, and an Onion ; then lay 
 them in a Sauce-pan of a Size juft to hold them: 
 Take a Pound and half of a Fillet of Veal, cut 
 it in Slices, and lay it on the Bottom of a Sauce- 
 pan, and fet it to fweat over a Stove; when it 
 begins to ftick as when you make Veal-Gravy, 
 put to it a little meleed Bacon, and a Spoonful of 
 Flower, ftir it about with a Spoon over a Stove ; 
 and when it is brown moiften it with Broth and 
 Gravy, of each an equal Quantity : Set over the 
 
 e 
 
 of =) 
 £iLG 
 
 
 

 
 
 
 The Compleat Court-Cook, W. 30% 
 
 Fire a Pint of Champaign or White Wine, and make 
 it boil, then pour it into the Sauce-pan to your 
 Weavers, as likewife the Veal-Gravy, and keep 
 them fimmering. in it over a flack Fire. Mean 
 while make a Ragoo as follows. Cut fome flices 
 of a Weftphalia-Ham, and beat them; then cut 
 them in very {mall fliees and lay them into a 
 Sauce-pan, cover it and fet it over a Stove ; 
 when they begin to ftick to the Bottom of 
 the Sauce-pan, moiften them with Gravy, put 
 to them fome {mall Mufhrooms, and make them 
 fimmer over a flack Fire: When the Gravy is 
 pretty well wafted away, bind your Ragoo with 
 a Cullis of Veal and Ham, and fet it over live 
 Embers. When the Weavers are enough done, 
 take them out of their Liquor and drain them, 
 then lay them.in a Difh, garnifh them with your 
 flices of Ham, pour the Liquor of the Ragoo up- 
 on them, and ferve them for the firft Courfe. 
 
 To make a WESTPHALIA-HAM. 
 
 “wAAKE a Peck of Bay-Salt, four Ounces of 
 
 Salt-Petre, and fix Ounces of brown Sugar; 
 put as much Water to it as will bear Eggs, and 
 then. put in your Hams, fo asthe Liquor may 
 be about an Inch thick over them. Let them lie 
 in this Pickle three Weeks, then take them out 
 and dry them with a Cloth, and hang them up in 
 a Chimney: ten Days. This»Pickle will laft a 
 Quarter of a Year. 
 
 To drefs WOODCOCKS for the firft Courfe. 
 UT your Woodcocks in four Pieces, and 
 fave the Entrails to make a ‘Ehickening for 
 
 the Sauce. Then put the Quarters of the Wood- 
 cocks 
 

 
 302 W. The Compleat Court-Cook. 
 
 cocks into a Sauce-pan, with fome fliced Trufles, 
 fome Veal-Sweetbreads, and fome Mafhrooms: 
 Tofs up all this together with melted Bacon, and 
 moiften it with good Beef-Gravy: Seafon the 
 whole with Salt, white Pepper and Cives, and 
 put to it a couple of Glaffes of Wine. Boil it 
 all well together, and when ict is enough, mix 
 amonegft the Sauce the Enrrails you faved, to 
 thicken it: Or elfe you may for that Purpofe 
 make ufe of a Cullis of Woodcocks, or fome 
 other good Cullis; but remember firft to take off 
 the Fat very clean. You may befides, add -to it 
 one Spoonful of the Effence of a Ham. So lay 
 your Woodcocks in a Difh, pour the Ragoo upon 
 them, fqueeze in the Juice of an Orange, and 
 ferve them as above. 
 
 To make a Salmi of Woodcocks. 
 
 When your Woodcocks are half rofted, cut 
 them in Pieces, and put them into a Sauce-pan 
 with a Quantity of Wine proportionable to that 
 of your Woodcocks. Put to them fome minced 
 
 rufles and Mufhrooms, a little Anchove and 
 fome Capers, and ftew the whole together, but 
 without boiling ; before you ferve, take off the 
 Fat ; bind the Sauce with fome good Cullis, 
 fqueeze in the Juice of an Orange and ferve 
 them. 
 
 Note, We make a Surtout of Woodcocks in the 
 fame manner we do one of Pigeons, which fee 
 in Letter P. p. 180. See likewife the Receipt for 
 making a Woodcock-Pie; p. 156. 
 
 The END of the Receipts. 
 

 
 
 
 A Bill of Fare for every Seafan in the Year, 
 
 Chine of Mutton, with Pice 
 
 For January. kles 
 Dith of Scot¢b-Collops 
 Firft Courfe. Dith of Salmigondin. 
 Ollar of Brawn Second Courfe. 
 Bifque of Fifh 
 Soop with Vermicelly Fat Chickens and tame Pie 
 Orange-Pudding, with Pat-; geons 
 
 
 
 ties Afparagus and Lupins 
 Chie and Turkey Tanzy and Fritcers 
 Lamb-Pafty Dith of Frait of forts 
 Rofted Pullets with Eggs Dith of fry’d Soles 
 Oifter-Pye Difh_of Tarts, Cuftards and 
 Rofted Lamb in Joints Cheefecakes. 
 
 Grand Sallad, with Pickles. 
 
 For March. 
 Second Courfe. 
 Firft Courfe. 
 Wild-Fow] of all Sorts 
 Chine of Salmon, broil’d with Ith of Fith of forts 
 Smeits Soop de Santé 
 Fruit of all forts Weftphalia~Ham and Pigeons 
 
 Batelio Pye 
 Pole of Ling 
 Dith of rofted Tongues and 
 
 Jole of Sturgeon 
 Collar’d Pig 
 Dry’d Tongues, with fale 
 
 
 
 
 
 Sallads Udders 
 Marinated Fith. Peafc-Soop 
 Almond Puddings of forts 
 For February. Olives of Veal @-la-mode 
 
 Dith of Mullets boil’d, 
 Firft Courfe. 
 
 Second Cour, 
 Oop-Lorraix 
 oer oid with Of |Broit'a Pike 
 ters and Shrimps Dith of Notts, Ruf, and 
 Grand Patty Quails 
 
 Skerret Pye 
 
 Dith of Jellies of forts 
 
 Difh of Fruit of forts 
 
 Dith of creamed Tarts. 
 
 Hen-Turkeys wich Eggs 
 Marrow-Puddings 
 
 Stew'd Carps and broil’d Eels 
 Spring-Pye 
 
 
 
 For 
 
 
 
 
 
ate arian sal aks 
 
 ee eee 
 
 pee ees 
 
 ¥ 
 g 
 f 
 
 
 
 ‘A Bill of Fare for 
 For April. Second Courfe. 
 
 Firft Courfe. Dith of young Turkeys lard- 
 ed, and Quails 
 and 
 
 | Eftphalia - Ham Dith of Peafé 
 
 Chickens Bifque of Shell-fith 
 Dith of hafh’d Carps Rofted Lobfters 
 Bifque of Pigeons Green Geefe 
 Lumber-pye Difh of Sweetmeats 
 Chine of Veal Oringado-pye 
 Grand Sallad | Dith of Lemon and Chocolate 
 Beef a-la-mode 1 Creatns 
 
 Dith of collar'd Eels, with 
 Cray-fith. 
 
 Almond Florentinies 
 
 Fricaffee of Chickens 
 
 Dith of Cuftards. . 
 For June. 
 
 Second Courfe. | . 
 
 Firft Cotrfe. 
 
 Green Geefe and Ducklings | 
 
 Butter’d Crab, with Smelts! [) Ofted Pike and Smelts _ 
 
 fry’d | \. Weftphalia-flam and 
 Dith of fucking Rabbets young Fowls 
 Rock of Snow and Sillabubs | Marrow-Puddings 
 
 Dith of fouc’d Mullets Haunch of Venifoni rofted 
 Butter’d Apple-pie Ragoo of Lamb-ftones and 
 March Pain. Sweetbreads 
 Fricaflee of young Rabbets, 
 For May. Ore 
 Umble Pyes 
 Firft Courfe. Dith of Mullets 
 Rofted Fow!ls 
 Ole of Salmon, ée. 8 of Cuftards. 
 Cray-fifh Soop 
 Dith of Sweet Puddings of Second Courfe, 
 Colours | 
 
 Dith of young Pheafants.. . 
 Dith of fry’d Soles and Eels 
 Potato-pye 
 
 jJole of Sturgeon 
 
 'Dith of Tarts and Cheefe~ 
 
 Chicken- pye 
 Calves-Head hafh’d 
 Chine of Mutton 
 Grand Sallad 
 
 Rofted Fow]s 4 la daube 
 
 
 
 Rofted Tongues and Udders cakes 
 Ragoo of Veal, Ge. Dith of Fruit of forts 
 Sillabubs. 
 
 
 

 
 
 
 boery Seafon of thé Year. 
 
 
 
 White Fricaffees of. Chickens 
 for July. Rofted Turkeys larded 
 : Almond Florentines 
 Firft Gonrfe. Beef a-la. mode, 
 
 
 
 g Ock Salmon, with btit- Second Courfe. 
 
 ter'd Lobfter 
 
 Duth of Scotch-¢ollops Difh of Pheafants and. Pats 
 
 Chine of Veal tridges 
 
 Venifon. pafty Rofted Lobfters 
 
 Grand Sallad Broil’d Pike 
 
 Rofted Geefe and Ducklings | Creamed Tart 
 
 Patty Royal Rock of Snow and Sillabubs 
 
 Rofted Pig larded Dith of Sweétméats 
 
 Stew’d Carps’ Salmigondin. 
 
 Dith of Chickens boil’d with 
 
 Bacon, ¢e. For September. 
 
 Second Courfe. Firft Courfe. 
 
 Oil’d Pullets with Oif- 
 
 Dith of Partridges andQuails 
 ters, Bacon, &é. 
 
 Dith of Lobfters and Prawns 
 
 
 
 
 
 Difh of Ducks and tame Pi- | Bifque of Fith 
 geons Batelio-Pie* 
 
 Dith of Jellies Chine of Mutton 
 
 Dith of Fruit Dith of Pickles 
 
 Difh of marinated Fifh Rofted Geefe 
 
 Dith of Tarts of forts, Lumber-Pie . 
 
 Olives of Veal with Ragoo 
 For Augutt. [pi of boil’d Pigeons with 
 Bacon. 
 
 Firft Cour(é. 
 
 Second Course, 
 ‘NK 7Eftphalia- Ham and 
 
 
 
 
 
 Chickens Dith of Ducks and Teal 
 Bifque of Fifh Dith of fry’d Soles 
 Haunch of Venifon rofted | Butter’d Apple: Pie 
 Wenifon-pafty Jole of Sturgeon 
 Rofted Fowls 4 la dante Dith of Fruit 
 Umble-Pies March Pain. 
 
 x 
 
 
 
UR g 
 
 PT AAS BES TOR i a nse een 
 
 
 
 A. Bill of Fare for, &c. 
 
 
 
 For O&ober. Second Conr{e. 
 Firft Courfe. Chine of Salmon and Smelts 
 Wild Fowl! of Sorts 
 7Eftphalia- Ham and | Potato-Pie 
 Fow]s Slic’d Tongues with Pickles 
 Cods-head with Shrimps and} Dith of Jellies 
 Oifters Dith of Fruit 
 Haunch of Doe with Udder | Quince-Pie. 
 a la Force. 
 Minc’d Pies 
 Chine and Turkey For December. 
 Bifque of Pigeons 
 Rofted Tongues and Udders { Firft Coarfe. 
 Scotch-Collops : 
 Lumber-Pie. | Eftphalia- Ham. and 
 
 Fowls 
 | Soop with Teal 
 }Turbot with Shrimps and 
 
 Second Courfe. 
 
 Wild Fow] of Sorts Oifters 
 
 Chine of Salmon broil’d Marrow-Pudding 
 Artichoke-Pie Chine of Bacon and Turkey 
 Broil’d Eel and Smeles pints 
 
 Salmigondin Rofted Tongue and Udder, 
 
 Dith of Fruit | and Hare 
 
 Difh of Tartsand Cuftards 'Pullets and Qifters, Sau- 
 cidges, &e: 
 
 Minc’d Pies 
 
 Cods-Head with Shrimps. 
 
 For November. 
 
 
 
 Fer ft Courfe, 
 ¢ 
 Second Gourfe, 
 
 } Oil’d Fowl]s with Savoys, } 
 
 
 
 ; Baton, Ce. Rofted Pheafants’ and Par- 
 
 Dith of ftew’d Carps. and-!  tridges 
 {collop’d Oifters Bifque of Shell.fith: 
 
 Chine of Veal and Ragoo Tanfy 
 Sallad and Pickles | Difh of rofted. Ducks and 
 Venifon-Pafty Teals 
 Rofted Geefe Jole of Sturgeon 
 Calves-Head hath’d Pear.T art cream’d 
 Dith of Gurnets Dith of Sweetmeats 
 Grand Patty Dith of Fruit of Sorts. 
 Rofted Hen - Turkey wie] 
 
 Oifters, 
 
 A 
 

 
 
 
 A Table of fuch Receipts only as 
 are not placed alphabetically. 
 
 A. 
 4 make Almond-Milk, Page 117 
 
 Amlets. Zo make a Sugar-Amlet, 82. A Bacon- 
 Amlet, 82. An Amlet of a Veal-Ridney, 83. “An 
 Amlet-Robert, 83. ° To fierce an Amlet, 83 
 
 Afparagus. To make a Ragoo of A[paragus-Tops, 220 
 
 B. 
 
 Barbel. Zo make a Pupton of Barbels, 210 
 
 Beef. To dre/s a Rump, or a Surloin of Beef, or an 
 Ox-head in Ragoo, 291 
 
 Black-Caps, How to make thems, 3 
 
 Bunting. Zo make a Pupton of Buntings, 17% 
 
 C. 
 
 Cabbage. To dre/s a Cabbage in Ragoo, 223 
 
 Capon. To dre/s a Capon with Anchoves, 47. With 
 Olives, 71,201. With Oiffers, 202,220, 226. To 
 make a Capon-Cullis, 57. A Capon-Pie, 160 
 
 Cardoons. To make a Ragoo of them, 220,226 
 
 Carp. To hafhCarps, 98. To farce Carps, 184. To 
 make a Carp-Pie, 162 
 
 Celery. To few Celery, 109. To make a Ragoo of 
 st, 223 
 
 Chicken. To drefs Chickens with Olives, 71, 20% 
 With fweet Herbs, 36: With Qiffers, 201. To 
 marinate Chickens, 114. To make a Chicken-Pie, 
 156, 159. To dre{s Chickens 4 la Sainte-Mene- 
 hout, 379 
 
 x 2 Cho- 
 
 
 

 
 ‘A Table of fuch Receipts only 
 
 Chocolate. Zo make a Chocolate Tart, 280 
 
 Cinnamon. To make a Cinnamon-Tart, 280 
 
 Cockles. To make a Soop of them, 272 
 
 Cocks-combs. Jo make a Ragoo of them, 219 
 
 Cod-fith. To drefs frefh Cods the Dutch Way, 182. 
 To drefs a Cod's Head, 240 
 
 Colly-flowers. Several ways of drefiing them, 32. To 
 make a Ragoo of them, 224 
 
 Cowllips. To make @ Cowflip Tart, 280 
 
 Cray-fifh. Jo make a Bifque of Cray-filh, 23. To 
 make a Culles of Cray-fifh, 62. To make a Ragoo of 
 Cray-fifh, 80, 8%, 227 
 
 Cucumbers. To make a Ragoo of them, 13, 224 
 
 D. 
 
 Duck. To dyefs Ducks with feet Herbs, 36. With 
 farced Olives, 222. To make a Cullis of Ducks,58. 
 To make a Duck-Pie, to be eaten warm, 160. The 
 fame to be eaten cold, 164: 
 
 E: 
 
 Eel. To make a Pupton of Eels, 210. To make an 
 
 _ Ecl-Pie, 163 
 
 Endive. Zo flew Endive, 109. To make a Ragoo of. 
 
 Hy 222 ecg — foe! 
 
 Gammon.To make a Pafty of aGammon of Bacon, 166, 
 
 ‘ To make a Ragoo of it, 218, 300 | 
 
 Goofe. To dre/s a Goofe in Ragoo, 290, Ta drefs 
 
 “green Geefe ala Daube, 67 .. 
 H. 
 
 Hate. To make Civet of a Hare, 48 
 
 Jelly. To make the Felly call d Blanc-manger, 74- 
 ' Lo colour Fellies red or yellow, 24  L. Lamb. 
 

 
 
 
 
 as are not placed alphabetically. 
 
 L. 
 
 Lamb. To dre/s a Quarter of Lamb, 128. To make 
 a Lamb-Pie, 161 
 
 Lark. To make a Lark-Pie, 156. To make a Pup- 
 ton of Larks, 17% 
 
 Lettuce. To make a Ragoo of Cabbage Lettuce, 222 
 
 Liver. To make a Ragoo of Fowls Livers, 219 
 
 Lobfter. To make a Lobfter-Patty, 154 
 
 M. 
 
 Milts of Fifh. To make a Ragoo of them, 225,226 
 
 Moril, Several Ways of drefing them, 123. To make 
 a Ragoo of them, 226 
 
 Mufhroom. To make a Patty of Mulbrooms, 154 
 
 Mutton-Cutlets. Several Ways of drejfing them, 64, 
 65,66. Tomake a Hafh of Mutton, 97. To drefs 
 a Giggot of Mutton in Ragooy 291% 
 
 O. 
 
 Oifter. To make an Oifter-Pie, 150. To make Petty- 
 Pattys of Oifters, 167 
 Qnions. To make a Ragoo of them, 223 
 
 P, 
 
 Palates. To make a Ragoo of Ox-Palates, 219 
 
 Partridge. To drefs Partridges with foveet Herbs, 36. 
 With Anchoves, 47. With Olives, 71, 202. To 
 make a Cullis of Partridges, 57. A Marinade of 
 Partridges, 114. A Hah of Partridges, 98. A 
 Pupton of Partridges, \71. A Partridge-Pie, 155 
 
 Perch. 7o make a Pupton of Perches, 210 
 
 Lheafant. To make a Pheafant-Pie, 156. To arels 
 Pheafants with [weet Herbs, 36 
 
 Pigeon. To make a Bifque of Pigeons, 21. A Cullis 
 of Pigeons, 58. A Pigeon-Pie, 156; 198. To dre 
 Pigeons with faeet Herbsy 36. To dre{s them ala 
 
 paingaraz, 214. Pike. 
 
 
 
i 
 | 
 y nf 
 fs 
 
 
 
 
 
 
 
 A Table of fuch Receipts only 
 
 Pike. Zo make a Ragoo of Pikes Livers, 226. To 
 dre{s.a large Pike, 240. To make a Pike-Pie, 164 
 
 Pippin. To make a Pippin-Fraife, 3. To flew Pip- 
 pins, 3 
 
 Plum-cake, bow to make one, 33 
 
 Pullet. “ To make a Bifque of a Pullet, 21. A Pullet- 
 Surprize, 4%. A Pullet-Pie, 160. To drefs 2 
 Pullet with Anchoves, 47. With Olives, 71. With 
 Mujhrooms, 204 
 
 Purflain. To wake a Ragoo of Purflain-Stalks, 22% 
 
 QO, 
 
 er 
 Quail. To make a Bifque of Quails, 22. A Quail- 
 
 Pie, 156. To drefs Quails with Anchoves, 47 
 With farced Olives, 202 
 
 R. 
 
 Rabbet. Zo make a Rabbet-Pie, 157 
 Rofolis, Of Marrow, 116. Of Spinage, 276 
 
 Ss 
 
 Salmon. To make a Salmon-Pie, 152. To drefs Sal- 
 wson the Dutch Way, 182. The Englith Way, 240 
 
 Sale-Pith. Yo make 4 Salt-Fifh Pie, 152 
 
 Sauce. To make a hah d Sauce, 13,95. An Onion 
 Sauce, 244. Anchove-Sauce, 244.  Caper- 
 Sauce, 244. A white Sauce, 11,133. A green 
 Sauce, 74,243. A brown Sauce, 26: A faeet 
 Sauce, 91,245. A Carp-Sauce, 149 
 
 Seed-Cake, how to make one, 33 
 
 Sheeps Rumps. Several says of ‘dreffing them, 130, 
 I31, 132 : 
 
 Sole. To drefs Soles the Dutch way, 96. To make a 
 
 _ Sole-Pie, 163 
 
 Sorrel, To make a Ragoo of it, 22% 
 
 sweetbreads. To make Ragoos of Veal or Lamb-Srveet- 
 breads, 22534, 42, 218. 
 
 T. Fart 
 

 
 
 
 as are not placed alphabetically. 
 
 a GA 
 
 Tart: Yo make a Cream-Tart, 53. A Marrow- 
 Tart, 115 
 
 Teal. To drefs Teals with Olives, 71, 202 
 
 Tench. To farce Tenches, 184 
 
 Toafts. To make Cream -Toafts;. $2. Spinage- 
 Toafts, 277 
 
 Tongues. Several ways of dreffing Neats or Calves 
 Tongues, 18, 19 
 
 Trotters. Several ways of dreffing Sheeps-Trotters, 
 132, 133 
 
 Trout. To farce Trouts, 184. To make a Troute 
 Pie, 165 
 
 Trufles: Several Ways of making Ragoos of them,225 
 
 Turbot. To make a Turbot-Pie, 164 
 
 Turkey. To make a Pie of young Turkeys, 160. To 
 dre{s a Turkey with Oifters, 20%.) 
 
 V. 
 
 Veal. To drefs a Fillet of Veal with Anchoves, 47. 
 To make a Pie of a Fillet of Veal, 162. To drefs a 
 Breaft of Veal in Ragoo, 291. To make a Mari- 
 nade of Veal, 114. Several ways of dreffing Veal- 
 Cutlets, 64, 65, 66. Several ways of drefing a 
 Galf’s Liver, 110,111,112. To make a Patty of 
 Calves Brains, 155 
 
 Venifon. To make Civet of Venifon, 47. 
 
 W. 
 Whiting. To dre/s Whitings the Dutch Way, 96 
 Woodcock. To make a Woodcock-Pie, 156. To drefs 
 
 Woodcocks with farced Olives, 202 
 Wood-Pigeon. Jo drefs them with farced Olives, 202 
 
 FINI S 
 
 
 

 
 my! he Consens of the Tables 3 ,with Di 
 2 rections for the Book- binders where 
 to place them. 
 
 Coronation- Dinner Page r 
 
 he Queen’s Dinner, Feb. 6, 1704. 8, 
 
 The fame, 1705. Tab. 22: 16 
 The King’s Dinner at the Lord Ranelagh’s, 
 
 May 20, 1700. 30 
 
 The fecond Courfe . 
 The Ladies Table at dn Inftalment at Windfor 37 
 The Duke of Newcaffle’s Feaft at Windfor 44. 
 The Lady Arran 5 Daughter’ s Wedding-Supper es 
 A Din ner at Mr, Hill’s at Teddington’ 
 
 
 
 
 
 Table 16, A Wedding- Supper Se | 
 A Corc snation- Dinner 74, 
 Wedding-Supper, all cold, Plate 26, 81 
 Tab. 3 Page 90 Tab. # 
 : S| at 190 
 ; 1OSy Pie 
 6 ek 30 ae 
 gt 120 ee 220 
 9 ti) 33% 230 
 10 eel 34. 238° 
 Ir 140| ae 246 
 12 T4SUY * S96, 254 
 A Supper, ‘Tab. 18 156 ray 263 
 23 A 38 271 
 24 16 39 280 
 25: 176|~ . 40 292 
 
 
 
PILE iY CL yt) (PPL rH Ss Cade: (ot 
 
 Len’ PALM 9M Wa. : 
 Bont of feapors "Say Ay Ap 
 he 1 Lot 49 ROOVE ov fle sy Ue ba 
 
 
 

 
 
 

 

 
 okt 
 
 
 
T.&M.MKIRDY 
 
 3s Marine Drive, Rottingdean 
 
 Senaet, BN2 THA, Englont