The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
- Title
- The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
- Author
- Cooper, Joseph, chiefe cook to the late king.
- Publication
- London :: Printed by J.G. for R. Lowndes ...,
- 1654.
- Rights/Permissions
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- Subject terms
- Cookery -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A34445.0001.001
- Cite this Item
-
"The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A34445.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- title page
- dedication
- A Table of the Receipts in the following Treatise.
-
THE ART OF
COOKERY, REFINED AND AUGMENTED.- How to hashe a leg of Mutton.
- How to boyle a shoulder of Mut∣ton.
- How to boyle a neck of Mut∣ton▪
- How to stew a loyne or neck of Mutton.
- Another way for the same.
- How to boyl a breast of Mutton.
- How to farce a knuckle of Veale.
- How to boyle a neck or breast of Veale.
- How to stew a Calves head.
- How to stew a loyne of Lambe.
- How to boyle a joynt of Lamb.
- How to boyl a hanch of Venison▪
- How to boyle a Duck.
- How to boyle a Coney.
- How to stew a Neats Tongue.
- How to boyle a Chicken.
- Another way for the same.
- How to boyle Pi∣geons.
- How to make a grand boyled Meat.
- Another way for the same.
- How to make white Broth.
- How to boyle a Capon or Pullet with French Barley.
- How to make stewed Broth.
- How to boyle a Pike.
- Another way for the same.
- How to stew a Carp.
- Another way for the same.
- How to stew a Bream.
- How to stew an Ele.
- How to stew Oysters.
- How to stew Cockles, being taken out of the Shells.
- How to stew Lobsters.
- How to stew Artechokes.
- How to stew Potatoes.
- How to stew Pippins.
- To pickle Salmon to keep halfe a yeare.
- How to pickle Cu∣cumbers.
- How to souce a Tench with jelly.
- How to souce a Pigg.
-
How to sauce a Ramm
's Head. - How to pickle Oysters.
- To pickle Artechokes.
- How to make a Sallet of Salmon.
- How to keep Beefe three weekes fresh enongh to roast.
- How to reast a shoulder of Mutton with Oysters.
- How to hashe a shoulder or leg of Mutton.
- How to make sauce for any ioynt of roasted Mutton.
- Another way for the same.
- How to make a hashe of a Leg of Lambe.
- How to farce a Leg or Fillet of Veale to roast.
- How to roast a Pig with the skinne off.
- How to roast a Calves head with Oysters.
- How to hashe a Capon.
- A Sauce for a roastest Pullet or Capon.
- For Woodcock, Snipe, &c.
- Another way for the same.
- Partridge sauce.
- How to roast Larkes with Bacon.
- Roasted Quailes, a Sauce for them.
- How to roast Oysters.
- How to make Olaves of Veale.
- How to roast a large Eele.
- An excellent way to roast Pigeons or Chickens.
- How to make a Batter to fry your garnish with.
- How to make a Frikese of a loyne of Veale.
- How to make a Frikese for Chickens.
- Another Frikese of Chic∣kens, Pigeons, and Rabbits, &c.
- How to make a Frikese of Veal or Lamb, Sweet-breads and Stones.
- How to fry Oysters.
- Sauce for fryed Soles.
- How to fry Turbut.
- How to fry Artechokes.
- To fry Skerroots.
- How to fry Mushromes.
- How to fry Beanes.
- How to make a Tansey.
- How to fry Clarie.
- To make Veale-Tostes.
- How to make Fritters.
- How to make Pancakes.
- To fry young Artechokes.
- Scotch Scollops of Veale.
- How to fry Toster.
- How to fry Veale.
- Of Puff-paste.
- Of coole Butter-paste▪
- Paste for thin Bake-meats.
- Of Custard paste.
- For cold Bake meats.
- How to make a steak-Pie of Mutton.
- Another.
- How to make a Pie of a Fillet of Veale.
- Another way.
- How to bake a Loyn of Veale.
- Another way.
- How to make a Lamb-Pie.
- How to make a Tongue Pie.
- How to make a Chicken-Pie.
- Another way.
- How to make a Paris Pie.
- A Pie answerable to the grand boyled Meat.
- Ten other Pies belonging to the first.
-
1 An Oyster-Pie. -
2. A Praune-Pie. -
3. A Bird Pie▪ -
4. An Artechoke-Pie. -
5. Of Cabbidge-Lettuce. - Five minced Pies.
- To make a Pie of the Kidney of a Loyne of Veale be∣ing roasted.
- To make a Potatoe Pie.
- A Lady thistle Pie.
- How to make a Pig pie.
- How to make a Carpe pie.
- Another way.
- How to make a Bacon-Tart.
- A Spinage-Tart.
- To make Cheese-cakes.
- How to make an Almond-Tart.
- How to make a Clarie Pye.
- How to make a Custard without Eggs.
- How to make a White pot.
- How to make little Pasties to serve up six in a dish.
- How to make an Apricock tart.
- How to make a Gooseberry-Tart greene.
- A Codling-Tart.
- How to make a made dish of Puff-paste.
- A Red deere Pye.
- How to make a Pie of a Leg of Pork.
- How to make a Pig-pie.
- How to make a Lampre-Pie.
- A Salmon Pye.
- Instructions for severall Bake meats.
- How to make an Olave pie.
- How to make butter'd Loaves.
- How to make Cheesecakes without Milke.
- How to make an Oxe Palate pie.
- How to make a Rice-pud∣ding baked.
- How to make Bread-puddings.
- How to make French Bar∣ly puddings.
- To make Haggus-puddings.
- A boyled Pudding.
- An Oatmeal-Pudding.
- Another Oatmeale Pudding.
- To make a hasty Pudding in a Bagge.
- To make a shaking Pudding.
- To make Puddings of Wine.
- Bread-puddings.
- To make French-barly-puddings.
- An Oatmeale-pudding.
- A Pudding baked.
- Another boyled.
- White puddings.
- Rice-puddings.
- Puddings of Swine-lights.
- Other Puddings.
- To make Black puddings.
- To make a Pudding.
- To make a posset.
- To make Barley Creame.
- To make Stone-Creame.
- To make Macroones.
- To make a Foole.
- To make Almond-puff.
- A Syllabub.
- Another.
- To make Cream with Snow.
- To make a Rice Florentine.
- To make Cream cabbidge.
- To make Italian Puffs.
- To make a Posset pie.
- An excellent clouted Creame.
- Codling cream.
- Almond creame.
- A quaking Pudding.
- Another.
- To make Apricock chips.
- To dry Apricocks with the full weight of Sugar.
- To dry Apricocks with half the weight of sugar, which is the best way.
- To dry Apricocks another way.
- To candy Oranges with Marmalade in them.
- To make Paste of Oranges.
- To make jelly of John-apples to lay upon Oranges.
- To preserve Pearmaines in slices.
- To make jelly of Raspesses.
- To preserve Pippins in Jelly.
- To drie Pippins.
- To make Snow.
- To make jelly of Raspesses.
- To make Raspes▪cakes.
- To preserve Raspesses.
- To preserve Cherries.
- To make Quince cakes the true way.
- To preserve sweet Lemmons.
- The best way to preserve Oran∣ges, or such like,
- To make jelly of Oranges.
- To candy Oranges.
- How to make Christall jelly.
- To make white Leach of Cream.