The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.

Title

The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.

Publication

London :: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,

1694.

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Subject terms

Cookery, English -- Early works to 1800.

Cookery, French -- Early works to 1800.

Recipes -- Early works to 1800.

Link to this Item

https://name.umdl.umich.edu/A80288.0001.001 content_copy

Cite this Item

"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80288.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024. content_copy

Contents

• title page
• THE EPISTLE TO The Lovers of the Ar OF Cookery.
• How to Boil all sorts of FISH, FLESH and FOWL, according to the latest and most approved experience in COOKERY.
  • FISH boil'd and stewed.
    • Bream stewed.
    • Base boiled to be eaten hot.
    • Carps stewed.
    • Another most excellent way.
    • Cockles stewed.
    • Crabs stewed.
    • Cods head drest after the best manner.
    • Eels boil'd.
    • Eels stew'd.
    • Flounders or Gudgeons boil'd after an excel∣lent manner.
    • Flounders stew'd.
    • Gurnet red or gray, by some called Knowds, how boil'd.
    • Jacks, if small, how to stew.
    • Lobsters stewed.
    • Lamprels boil'd.
    • Mullets boil'd.
    • Musoles stewed.
    • Oysters stewed the best way.
    • Pike boil'd after an excellent manner.
    • Pike stewed. (In the same manner may be stewed Carp, Bream, Barbel, Chevin, Ro∣chet, Gurnet, Conger, Tench, Pearch, Base or Mullet, or the like.)
    • Plaice boil'd.
    • Plaice stewed.
    • Prawns, Shrimps, or Craw-fish stewed.
    • Perches boil'd an excellent way.
    • Salmon boil'd the best w after the City fashion.
    • Salmon stewed.
    • Soals boil'd.
    • Soals stew'd a very good way.
    • Sturgeon boil'd.
    • Smelts stewed.
    • Scollops stewed.
    • Tortoise stewed.
    • Turbet boil'd, or, as some call it, Calvere
    • Trouts stewed.
    • Whitings stewed, and how to make a Broth thereof.
  • Flesh of all sorts (excepting Fowl) boiled or stewed.
    • Breast of Veal boil'd.
    • Breast of Mutton stewed.
    • Beef Collops stewed.
    • Buttock, Rump, Chine, Brisket, Sur-loyn, Rib, Flank or Fillet of Beef powdered how to boil.
    • Calves feet stewed.
    • Calves hed stewed.
    • Haunch of Venison boil'd.
    • Lambs head boil'd.
    • Lambs head stewed.
    • Loyn of Lamb stewed.
    • Leg of Lamb boil'd.
    • Leg of Pork.
    • Legs of Veal and Bacon boil'd.
    • Legs, Necks, and Chines of Mutton boiled.
    • Neats Tongues boil'd.
    • Neats Tongues stewed.
    • Oxe Cheekes boiled.
    • Oxe Cheeks boil'd to be eaten cold with Sallet.
    • Pig sucking boil'd.
    • Rabbets boiled.
    • Shoulder of Mutton boiled.
    • Shoulder of Mutton stewed with Oysters.
    • Tripes drest hot out of the pan.
    • Venison stew'd a quick and frugal way.
    • Venison when tainted how to recover it.
  • Fowl of all sorts, whether wild or tame, Land-Fowl or Sea-Fowl, boil'd or stew'd.
    • Capon boil'd in Rice.
    • Capons boiled and larded with Lemons.
    • Chickens boiled.
    • Chicken peeping to boil after an incomparable manner.
    • Cocks, Bustards, Turkey, Pheasant, Peacock, Partridge, Plover, Heathcocks, Cocks of the wood, Moor-bens, or any Land Fowl how to boil.
    • Duck wilde boiled.
    • Otherways thus:
    • Duck tame how boiled.
    • Another excellent way.
    • Goose tame boiled.
    • Goose Gibblets or Swans Gibblels boiled.
    • Land or Sea fowl how to boil, as a Swan, Hopper, Crane, Wild or tame Goose, Sho∣veller, Curlew, Hern, Bittern, Duck, Mal∣lard, Widgeon, Teal, Gulls, Pewits, Puf∣fins, Barnacles, Sheldrakes, &c.
    • Land-fowl of any sort how to dress after the Italian fashion.
    • Land-fowl of the smaller sort, as Ruffs, Brewes, Godwits, Knots, Doterels, Streats, Pewits, Ollines, Gravelens, Ox-eyes, Red∣shankes, &c. how to boil.
    • Otherways how to boil small Land-fowl, as Quails, Plovers, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Spar∣rows, Martins, &c.
    • Sea-fowl of any sort how to boil.
    • Veldifers, Woodcocks and Snites how boiled.
  • Fish, Flesh and Fowl of all sorts, roasted, boiled, frigassied or fryed.
    • Cockles frigassied.
    • Carp roasted with an excellent Sauce.
    • Carp broiled.
    • Conger roasted.
    • Conger broiled.
    • Conger fryed.
    • Crabs broil'd.
    • Crabs frigassi'd.
    • Crabs fryed.
    • Eels roasted, or a Spitch-cock Eel.
    • Eels roasted the best way.
    • Eels broil'd.
    • Eels broil'd after the best fashion.
    • Ling fryed.
    • Lobsters roasted.
    • Lobsters broiled.
    • Lobsters fryed.
    • Lump fryed.
    • Lump roasted.
    • Mullets fryed.
    • Mullets broiled.
    • Maids fryed.
    • Muscles fryed.
    • Oysters roasted.
    • Oysters broil'd an excellent way.
    • Another very good way to broil Oysters.
    • Oysters fryed.
    • Pike roasted.
    • Pike fryed.
    • Tike broiled.
    • Pilehards, Herrings or Sprats broiled.
    • Plaice or Flounders broiled.
    • Plaice or Flounders frigassi'd.
    • Salmon roasted whole.
    • Salmon in pieces roasted.
    • Salmon frigassi'd.
    • Salmon fryed.
    • Selmon broiled.
    • Soals roasted.
    • Sturgeon roasted.
    • Sturgeon broil'd.
    • Sturgeon fryed.
    • Turburt and Holyburt fryed.
    • Shrimps, Prawns, Periwinkles and Craw∣fish frigassied.
    • Scollops broiled.
  • Flesh Roasted, Broiled, Frigass and Fryed.
    • Brawn broil'd.
    • Bacon broil'd.
    • Calves head broiled.
    • Calves feet or Trotters fryed.
    • Calves head roasted with Oysters.
    • Calves feet roasted.
    • Calves feet or Sheeps trotters roasted, after the most approved manner.
    • Deer red how to roast.
    • Fillet or leg of Veal roasted.
    • Hare roasted.
    • Legs of Pork broil'd.
    • Lambs head roasted.
    • Lamb or Kid whole how to roast.
    • Leverets and Rabbits roasted.
    • Mutton, a shoulder roasted the best way with Oysters.
    • Mutton, shoulder roasted without Oysters.
    • Mutton, a Jegget how to roast.
    • Neats tongue roasted.
    • Neats feet frigassied.
    • Neats feet roasted.
    • Oxe-Pallets, &c. roasted after an incompara∣ble manner.
    • Pig roasted with the skin off.
    • Pig roasted with the hair on.
    • Pig roasted after the usual English fashion.
    • Rabbets frigassied.
    • Scotch Collops fryed or broiled made of Mutton.
    • Scotch-Collops of Veal.
    • Sheeps Tongues, Deers Tongues, or Calves Tongues fryed.
    • Steaks of Pork broiled.
    • Veal, the breast roasted with a Pudding in it.
    • Veal, a chine or neck roasted.
    • Veal Olives how roasted.
    • Veal, Fillet farced and roasted.
    • Veal, a Chine broiled.
    • Venison that is fat, how to broil.
    • Venison, a Hanch roasted.
    • Venison in Collops.
  • Fowl of all sorts, both Land and Sea Fowl Roasted, Fryed, Broiled, Fri∣gassied.
    • Capon roasted with Oysters and Chesnuts.
    • Capons frigassied.
    • Chickens frigassied.
    • Duckling frigassied.
    • Ducks or Wigeons frigassied.
    • Ducks roasted.
    • Goose frigassied.
    • Hen roasted.
    • Larks roasted with Bacon.
    • Plover roasted.
    • Partridges roasted.
    • Partridges frigassied.
    • Pullets roasted.
    • Pigeons roasted.
    • Qails roasted.
    • Rabbets roasted.
    • Snipe roasted.
    • Turkey carbonado'd.
    • Woodcocks roasted.
  • Fish, Flesh and Fowl of several sorts baked in Pan, or put into paste made after several forms and fashions.
    • A Batilly Pye of Fish.
    • Cockles and Muscles in Paste.
    • Carp Pye.
    • Carp baked otherways.
    • Otherways.
    • Carp minced Pyes.
    • Crab Pye.
    • Eel Pyes.
    • Eel minced Pyes.
    • Eets baked the common way.
    • Eel Pyes otherways.
    • Flounder Pye.
    • Herring minced Pyes.
    • Haberdine or Stock-fish Pyes.
    • Lamprey Pye.
    • Otherways to be eaten cold.
    • Lump Pye.
    • Lump baked otherways.
    • Ling Pye made of a Jole of Ling.
    • Another excellent way.
    • Lobster Pyes.
    • Mullet Pye.
    • Muscle Pye.
    • Oyster Pyes.
    • Oysters baked with other compounds.
    • Oyster Pyes otherways.
    • Another very good way.
    • Oyster minced Pyes.
    • Pike baked.
    • Pike baked to be eaten cold.
    • Prawn or Shrimp Peteets.
    • Salmon Pye.
    • Or thus:
    • Salmon minced Pyes.
    • Salmon baked to be eaten cold.
    • Sturgeon Pyes to be eaten hot.
    • Sturgeon Pyes to be eaten cold.
    • Sturgeon minced Pyes.
    • Sturgeon Lumber Pye.
    • Stock-fish baked.
    • Tench baked with a pudding in his belly.
    • Turbut baked.
  • Flesh of all sorts (excepting Fowl) baked in Pan or Pastry.
    • Battalia or Bisk-Pyes to be made according to each season of the whole year through∣out.
    • Another very good way.
    • Brawn baked to be eaten cold.
    • Beef either Buttock, Brisket, Fillet or Sur∣loyn larded, or not, baked Red Deer fa∣shion.
    • Beef minced Pyes.
    • Beef how to Coller.
    • Calves head Pye or Pasty.
    • Calves head Pye made otherways.
    • Calves feet Pye.
    • Calves Chaldron baked.
    • Calves Chaldron minced Pyes.
    • Coney Livers baked.
    • Fawn or young Roe.
    • Fawn baked to be eaten cold.
    • Goat Pasty.
    • Gammon of Bacon Pye.
    • Hot compounded baked meat.
    • Hare Pye.
    • Otherways.
    • Hare minced Pyes.
    • Hares baked a-la-mode de France.
    • Hares baked to be eaten cold.
    • Lumber Pye.
    • Another very good way.
    • Lamb Pye.
    • Lamb Pasty.
    • Leg of Pork Pye.
    • Marrow Pyes.
    • Mutton minced▪ Pyes.
    • Minced Pyes of Beef.
    • Minced Pyes of Veal.
    • Mare-maid Pye, alias Pig-pie.
    • Neats tongue baked.
    • Neats Tongue Pye otherways.
    • Neats Tongue minced Pyes.
    • Neats Tongue baked in a dish.
    • Olive Pye.
    • Oxe-cheek Pye.
    • Oxe-cheek Pye otherways.
    • Oxe-Pallate Pye.
    • Pallates otherwise baked.
    • Pig Pye.
    • Or thus:
    • Pig-pye after the newest fashion.
    • Pork baked to be eaten cold.
    • Rabbets baked to be eaten cold.
    • Red Deer baked.
    • Another very excellent way to bake Red Deer.
    • Steak-pye of Mutton.
    • Steak-pye with a French Pudding in it.
    • Otherways.
    • Sweet-breads baked.
    • Sheeps Tongues baked.
    • Tongue Pye.
    • Veal a Breast, Rack, or Loyn how to bake.
    • Veal (Fillet) Pye.
    • The same to be eaten cold.
    • Ʋmble Pye made of a Lambs head and Pur∣t'nance.
    • Venison Pye.
    • Venison Pasty of a fallow Deer to eat hot or cold.
    • Otherwise in the best manner.
  • Land-fowl▪ or Sea-fowl of all sorts baked in Pan or Pasty.
    • Brand-geess baked to be eaten cold.
    • Chicken Pye.
    • Chicken Pyes for Winter.
    • Chicken Pyes for the Summer.
    • Chickens baked with Grapes.
    • Capon baked in Pasty-pan.
    • Curlew or Hernshaw baked.
    • Crane, Bustard or Peacock baked to be eaten cold.
    • Hen baked to be eaten cold.
    • Hen baked in Pasty-pan.
    • Herns baked to be eaten cold.
    • Heath-pouts, Pheasant-pouts, or Pea-chikens baked.
    • Larks or Sparrow Pyes.
    • Mallard Pyes.
    • Partridge minced Pyes.
    • Pigeons, Stock-doves, Qails or Rails baked to be eaten cold.
    • Sea-fowl of all sorts baked, a Swan, Whop∣per, &c.
    • Swan Pye to be eaten cold.
    • Otherways.
    • Turkey baked in the French fashion.
    • Turkey baked to be eaten cold.
    • Wild or tame Goose-pye.
  • All sorts of Fish, Flesh and Fowl marinated, pickled or souced.
    • Carp marinated.
    • Conger marinated.
    • Conger souced.
    • Conger pickled.
    • Caveer pickled.
    • Eels collar'd.
    • Eels souced otherways.
    • Flounders, Plaice or Soals marinated.
    • obsters, Prawns, Shrimps or Craw-fish pickled.
    • Lobsters marinated.
    • Lobsters pickled otherways.
    • Lumps souced.
    • Mullets souced.
    • Mullet marinated.
    • Oysters pickled.
    • Another way.
    • Oysters marinated.
    • Pike souced.
    • Salmon how to pickle to keep six months or longer.
    • Salmon pickled in Collers.
    • Soals souced.
    • Soals souced and Coller'd.
    • Sturgeon pickled.
    • Sturgeon souced a better way to keep a long time.
    • Sturgeon marinated.
    • Smelts marinated.
    • Otherways marinated white or red.
    • Turbut souced.
    • Tench souced.
  • All sorts of Herbs, Roots, &c. pickled, with Sallets and Grand Sallets.
    • Artichokes.
    • Another very good.
    • Ashen-keys pickled.
    • Alexander-buds pickled.
    • Bogberries pickled.
    • Broom-buds pickled.
    • Burdock-roots pickled.
    • Barberries pickled.
    • Broom-capers.
    • Cucumbers how to pickle.
    • The best way is thus:
    • Caper-rowlers of Radish-cods.
    • Cucumbers otherways pickled.
    • Clove-Gilliflowers pickled.
    • Cowslips pickled.
    • Currans red and white pickled.
    • Cabbidge stalks pickled.
    • Charnel pickled.
    • Dill or Fennel pickled.
    • Elder tops pickled.
    • Or thus:
    • Elder-buds pickled.
    • Or thus:
    • Endive curled.
    • Flowers of any kind pickled.
    • Grapes and Goosberries pickled.
    • Green Figs pickled.
    • Hop-buds pickled.
    • Kit-keys, Crucifex, Pease or Purslane pickled.
    • Lemons pickled.
    • Lemon or Orange-pill pickled.
    • Marsh-Mallow-stalks pickled.
    • Mallagatoons pickled.
    • Mushroms pickled.
    • Purslain pickled.
    • Or thus:
    • Quinces pickled.
    • Otherways.
    • Red Cabbidge pickled.
    • Reddish tops pickled.
    • Sparagrass to keep all the year.
    • Samphire pickled green.
    • Otherways.
    • Stalks of Sherdowns or Thistles pickled.
    • Shampinions pickled.
    • Sleep-at-noon pickled.
    • Tarragon pickled.
    • Turnip tops pickled.
  • All manner of Sallets and Grand-Sallets.
    • A grand Sallet for the Spring.
  • TARTS.
    • Almond Tart.
    • Damsin Tart.
    • Strawberry Tart.
    • Cherry Tart.
    • Medler Tart.
    • Pine-apple Tart.
    • A Spring Tart.
    • Taffety Tart.
    • Cowslip Tart.
    • Cream Tart.
    • Florentine of Potatoes and Artichokes.
    • Florentine of Barberries.
    • Florentine of Marrow.
    • Florentine of Rice.
  • JELLIES.
    • Jellies of John-Apples.
    • Jellies for soust meats.
    • Crystal Jelly.
    • Or thus a much better way.
    • Almond Cream the best away.
    • Goosberry Cream.
    • Otherways.
    • Rice Cream.
    • Rice Milk or Cream otherways.
    • Clowted Cream.
    • Another rare Cream.
    • Another.
    • An extraordinary clowted Cream.
    • An excellent boiled Pudding.
    • Cream Puddings.
    • Green Puddings of Herbs.
    • Another excellent boiled Pudding.
    • Almond Pudding in a Dish.
    • Almond Puddings in guts.
    • Cinamon Puddings.
    • Haggus Puddings.
    • Another very good way.
    • Chiveridge Puddings.
    • Swan or Goose-pudding.
    • Veal pudding.
    • Bread Pudding in guts.
    • Bread Puddings green or yellow.
    • An Italian Pudding.
    • French Pudding.
    • Puddings of Swines Lights.
    • A very good Pudding.
    • White Puddings the best way to make them.
    • Another approved way.
    • Cambridge Pudding.
  • All sorts of Forcings or Farcings for any Roots, Land-fowl, Sea-fowl, or any other joynts of Meat.
    • Roots, as Mellons, Pompions, &c.
    • Farcings or Stuffings for any sort of Fowl.
    • Another excellent Farcing for any sort of Fowl.
    • Otherways.
    • Farcings of Livers of Poultry.
    • Fareings for Turkeys, Pheasants, and the bet∣ter sort of Fowl.
    • Farcings for Sea-fowl boiled or baked.
    • Farcings for Mutton.
    • Farcings for Lamb.
    • Farcings for Veal.
    • Farcings for Venison.
    • Another good Farcing.
    • A Farced Pudding.
    • A grand farced or forced Dish.
  • CUSTARDS.
    • Almond Custard.
    • Custard without Eggs.
  • CHEESE-CAKES.
    • Otherways.
    • Or thus:
    • Otherways.
    • Cheese-cakes in the French fashion.
    • Otherways after the French fashion.
    • The best way of making Cheese-cakes.
  • White-pots and Fools.
    • White-pots the French fashion.
    • Rice White-pot.
    • White-pot after the Devonshire fashion.
    • A Norfolk-fool.
    • A Westminster Fool.
  • Possets, Wassels, Syllabubs and Bla∣mangers.
    • A Sack Posset.
    • Another excellent Sack-posset.
    • A Sack-posset without Milk or Cream.
    • A French-Posset.
    • A Covent-Garden-Posset.
    • A Worcester Syllabub.
    • Another very good Syllabub.
    • A Wassel.
    • Blamangers.
    • Blamanger in the French fashion.
    • Blamanger after the Italian fashion.
    • Blamanger after the English fashion.
  • Potages, Soops, Cawdles, &c.
    • How to make broth for the feeding of all Pots for Potages, whether English or French fashion.
  • Potages for Flesh-days.
    • Potages of Partridges with Coleworts.
    • Potages of Ducks and Turnips.
    • Potage for a grand boiled Meat.
    • Potage called Skink.
    • Potage of Pullets and Sparagus.
    • Potage of Liverings.
    • A most excellent Potage, called Le Potage blanck de Lyon.
    • Potage of Quails.
    • Potage restorative orstrengthning.
    • Potage of Wood-Quests.
    • Potage of Venison.
    • The Queens Potage.
    • Potage in the Italian fashion.
    • Potage of Mutton, Veal or Beef in the Eng∣lish fashion.
    • Otherways.
    • The Dukes Potage.
    • The Princes Potage.
    • Potage of Teals with Hypocrast.
    • Potage without the sight of Herbs.
    • Potage of Larks.
    • Potage of young Pigeons.
    • Potage of Pullets with Colliflowers.
    • An excellent Potage to cleanse the blood.
    • Potage of young Pigeons roasted.
    • Potage of green Geese with Pease-broth.
    • Potage of Goose—gibblets.
    • Potage of Pullets with green Pease.
    • Potage of young Rabbets.
    • Potage of Lambs Purtenances.
    • Potage of Larks.
    • Potage of Veal.
    • Potage of Thrushes.
    • Potage of Tortoise.
    • Potage of a sucking Pig.
    • Potage of minced Mutton.
    • Potage of Beef.
    • Potage of Capons and Pullets with Rice.
    • Potage of a Calves head fryed.
    • Potage of breasts of Mutton with Turnips.
    • Potage of Wood-cocks roasted.
  • Farced Potages for Flesh-days.
    • Potage of Capons farced.
    • Potage of young Cocks.
    • Potage of Pullets farced.
    • Potage of young Pigeons farced.
    • Potage of Ducks farced.
    • Potage of a Leg or Breast of Veal farced.
    • Potage of a Calves head farced.
    • Potage of Lambs head farced.
    • Potage of Leg of Mutton farced.
    • Potage of Geese farced.
    • Potage of Partridges.
    • Potage of Turkey farced.
  • All manner of Potages for Lent.
    • Almond broth.
    • Fish-broth.
    • Pease-broth.
    • Potage of Cabbidge or Coleworts with Pease∣broth.
    • Potage of Pumpkin.
    • Otherways.
    • Potage of Turnips with White-broth.
    • Potage of fryed Turnips.
    • Potage of Pease-broth.
    • Potage without Butter.
    • Potage of small Vails.
    • Potage of Muscles.
    • Potage of Frogs.
    • Potage of Salmon.
    • Potage of Bran.
    • Potage of Frogs with Saffron.
    • Potage of Frogs with Almonds.
    • Potage of Hops.
    • Potage of Parsnips.
    • Potage of Leeks with Milk.
    • Potage of Sparagus.
    • Potage of Colliflowers.
    • Potage of Rice.
    • Potage of Barnicle.
    • Potage of Burts.
  • A Catalogue of those things that are usually served up on Good-Friday, with some Dishes that are only pro∣per for that day.
    • The first course for Good-Friday.
  • Other Dishes to be served on Good-Friday.
    • Potage of Health.
    • Pease-Potage.
    • Potage of Loaves.
    • Potage of Sprouts of Coleworts.
    • Another very good Dish made of Barley.
    • Fryed toasts.
    • Another very good dish proper for Good∣friday.
    • Another.
    • Another for any Friday.
  • All manner of Potages for Fasting days out of Lent.
    • Potage of Craw-fish.
    • Potage of Snails.
    • Potage of Carp.
    • Potage of Tenches.
    • Potage of French Barley.
    • Potage of Carps farced.
    • Potage of roasted Carps.
    • Gruel Potage.
    • The Queens Potage.
    • The Dutchess of Anjou's Potage.
    • Potage of Tortoise.
    • Potage of Wheat.
    • Potage of Mushromes farced.
    • Potage of Rice.
    • Potage of Soals farced.
    • Potage of Milk.
    • Potage of Ellicksander.
    • Potage of Smelts.
    • Potage of Pease.
    • Potage of Sparagus.
    • Potage of old dry Pease.
    • Potage of Fish-harslets.
    • A very good Potage.
    • Potage of Lettuce farced.
    • Potage of Cabbidge.
    • Potage of Onion.
    • Potage of Pumpkin.
    • Potage of Almonds.
    • Potage of Turnips.
    • Potage of green Pease.
    • Potage of Cucumbers farced.
    • Potage of Oysters.
    • Potage of Salmon.
    • Potage of Frogs with Saffron.
    • Potage of Bran.
    • Potage of Hops.
    • Potage of Rasberries.
    • Potage of Parsnips.
    • Potage of Leeks.
    • Potage of Barnicle farced.
    • Potage of Eel-pouts.
    • Potage of broken Sparagus.
    • Potage of Colliflowers.
    • Another very good Potage.
    • Potage of Rice.
    • Potage of green Pease-broth.
    • Potage of common Pease served green.
    • Potage of Barnicle with Turnips.
    • Potage of Leeks with Pease-broth.
    • Potage of Burt.
    • Potage of Herbs garnished with Cucumbers.
    • Potage of Onion and Milk.
    • Potage of Vives or Sea-dragons.
    • Potage of Mushromes farced.
  • Cawdles, Soops, Drinks, &c.
    • Almond Cawdle.
    • Oatmeal Cawdle.
    • Egg Cawdle.
    • Sugar-Sops.
    • Aleberry.
    • Butter'd-Ale.
    • An excellent Gruel.
    • Another as good as the former.
    • Punnado.
    • Lemon Cawdle.
    • Barley Gruel.
    • Pearmain Cawdle.
    • A Coventry Posset.
    • Lemonade a-la-mode de France.
    • White and Red Hypocrast.
    • Vinegar several ways to make it.
    • Ale-eager.
    • Rose-Vinegar, or Elder-Vinegar.
    • Pepper-Vinegar.
    • Wine-Vinegar in balls.
    • Verjuyce.
    • How to draw Gravy.
    • How to draw Butter.
    • How to recover Butter when it is turn'd to Oyl.
    • Another way in case of necessity.
  • Ancient and Modern terms of Art for Carving Fish or Flesh.
  • Particular Instructions how to Carve according to these terms of Art.
    • Thigh a Woodcock.
    • Break a Sarcel.
    • Ʋnjoynt a Bittern.
    • Dismember a Heron.
    • Display a Crane.
    • Wing a Partridge or a Quail.
    • Sauce a Capon.
    • Ʋnlace a Coney.
    • Ʋnbrace a Mallard or a Duck.
    • Dismember a Heron.
    • Cut up a Turkey or Bustard.
    • Lift a Swan.
    • Rear a Goose.
  • Bills of Fare, as well for great Feasts as ordinary Services through the whole year.
    • A Bill of Fare for Summer, for Flesh▪ days.
    • A Bill of Fare for Fish-days in Summer.
    • Bills of Fare for Autumn.
    • A Bill of Fare for Winter▪ Quarter.
  • From these Bills of Fare you may know what is proper to every sea∣son, and may make any Bills from these forms, either for great Fe∣stivals, or private entertainments. A prudent Cook ought to have always by him these things pickled or preserved.
• The TABLE.
• Books Printed for, or Sold by Simon Miller at the Star, at the West-end of St. Paul's