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THE FRENCH COOK.

Preſcribing the way of making ready of all ſorts of Meats, Fiſh and Fleſh, with the proper Sauces, either to procure Appetite, or to advance the power of Digeſtion.

Alſo the Preparation of all Herbs and Fruits, ſo as their naturall Crudities are by art oppoſed; with the whole skil of Paſtry-work.

Together with a Treatiſe of Conſerves, both dry and liquid, a la mode de France.

With an Alphabeticall Table explaining the hard words, and other uſefull Tables.

Written in French by Monſieur De La Varenne, Clerk of the Kitchin to the Lord Marqueſſe of Uxelles, and now Engliſhed by I. D. G.

LONDON, Printed for Charls Adams, and are to be ſold at his ſhop, at the Sign of the Talbot neere St. Dunſtans Church in Fleetſtreet ▪ 1653.

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London, Printed for Cha: Adams at the Talbott in Fleet-ſtreete ouer ag^t S^t. Dunſtans Church

〈1 page duplicate〉

TO THE RIGHT HONOURABLE JOHN Earl of TANNET, &c. My very good Lord.

My Lord,

OF all Cookes in the World, the French are eſteem'd the beſt, and of all Cookes that ever France bred up, this may very well challenge the firſt place, as the neateſt and compleateſt that ever did attend the French Court and Armies. I have taught him to ſpeak Engliſh, to the end that he may be able to wait in your Lordſhips Kitchin, and furniſh your Table with ſeverall Sauces of haut gouſt, & with dainty ragouſts, and fweet meats, as yet hardly known in this Land. I hope your Honour wil forgive my boldneſſe of begging your Lordſhips Patronage, in his behalf, entreating your Honour to conſider, that having firſt ſet out his ſkill in French, under the protection of a French Marqueſs, he now as a ſtranger doth humbly crave to be ſheltred under the luſtre of your honourable name, that ſo with the more credit and confidence, he may impart his ſkill for the publique good, in teaching every body how to continue and prolong comfortably by a well reliſhed diet, the ſweet marriage of Soul and Body. Beſides, my Lord, your former commands are indeed the firſt and chief cauſe of my preſuming thus far, eſteeming it to be a part of my duty, which will never be ſatisfied, untill ſome better occaſion doe furniſh me with a more ſerious ſubject, whereby I may let all the world know, that all my ambition is to deſerve the glorious title of

Your Lordſhips moſt humble Servant Du Freſne.

To the Reader.

Courteous Reader,

I Was deſired by a noble Knight to Engliſh this Book; beſides being ſolicited and intreated about the ſame, by many of my Friends, and perſons of good quality, I have taken the pains to doe it, as punctually and exactly as the matter could give me leave, endeavouring to make it intelligible for every body. As concerning ſome few words which are not Engliſhed, they are words of things which are not in England, or ſome words of art, which you will finde explained in a Table ſet before the Book. I have had all the care poſſible to make it compleat and eaſie, to the end that it may be uſefull, not onely for Noblemen and Gentlemen, but alſo for every private family, even to the Husband man or Labouring man, whereſoever the Engliſh tongue is, or may be uſed. If you doe accept of it for your own uſe, as kindly, as I doe give it heartily to the publick, I am fully ſatisfied for all my labours, wiſhing that you and I may long enjoy the comfortable refreſhments preſcribed therein. Farewell.

FOR THE High and Mighty Lord, Lewis Chaalon Du Bled, Counſellor of the King in both his Counſels of State and Privy-Counſell, Knight of his Orders, Baron of Tenar, Marqueſſe of Uxelles, and of Cormartin, &c.

My Lord,

ALthough my condition doth not afford me a Heroick heart, it gives me nevertheleſs ſuch a one, as not to be forgetfull of my duty. During a whole tenne years imployment in your houſe, I have found the ſecret how to make meates ready neatly and daintily. I dare ſay that I have exerciſed this profeſſion with a great approbation of the Princes, of the Marſhals of France, and of an infinite number of perſons of quality, who did cheriſh your Table in Paris, and in the Armies, where you have forced Fortune to grant to your Virtue ſome Offices worthy of your courage. I think, that the publique ought to receive the profit of this experience of mine, to the end that it may owe unto you all the utilitie, which it will receive thereby. I have therefore ſet down in writing what I have ſo long practiſed in the honour of your ſervice, and have made a ſmall Book of it, bearing the title of the Clerk of your Kitchin. But, as all what it doth contain, is but a leſſon, which the deſire of pleaſing you hath cauſed me to learne, I have thought that it ought to be honoured with your name, and that without ſinning againſt my duty, I could not ſeek for it a mightier prop than yours: It is a token of the paſſion which I have alwaies had, and which I ſhall have all my life time for your ſervice. Therefore, my Lord, uſe your accuſtomed generoſity, doe not deſpiſe it, though it be unworthy of you. Conſider that it is a treaſure of the Sauces, the taſte whereof did once pleaſe you; and, to conclude, that it is the Maſter-peece comming from the hands of him, who will bee all his life time,

My Lord,

Your moſt humble, moſt obedient, and moſt obliged Servant, Francis Peter, (alias) La Varenne.

Friendly Reader,

I Have thought it fitting to give you ſome adviſe concerning the deſign and the uſe of this Book, whereof I am the Author, without vanity. My intention is not to diſpleaſe or offend any body, though I doe not doubt, but that ſome ill-willers, or ſome envious, will ſpeak of it at randome; but my intention is to ſerve and ſuccour them who ſhall ſtand in need of it, whereof many having not the experience, and the memory in readineſs, will not, or dare not preſume to learne what they know not, partly through pride, and partly alſo through ſome other conſideration. Some do beleeve that they wrong themſelves, in taking counſel concerning that thing, which, belike, they ought to be skilfull in. Some others having no acquaintance with thoſe who could teach them, are aſhamed to preſent themſelves without a reward, which their want cannot give them leave to reach to. Therfore becauſe I love dearly them of my calling, I have eſteemed it of my duty to impart unto them that little which I doe know, & ſo to deliver them out of this trouble.

As for the uſe, I have made you up four ſervices; before each of them, you will find the Table, and then the diſcourſe following after; and have divided them according to the ſeveral faſhions of the meals uſed in Fleſh dayes Fiſh dayes, and Lent, and ſpecially Good-friday. I have added many other generall things, whereof you have the tables and diſcourſes. I have intermixed the Table and the making of Paſtry works according to the ſeaſons, and other ſmall houſhold curioſities, uſefull for all ſorts of perſons. If you find ſome Articles in the Tables, which be not in the diſcourſe, blame me not, I have omitted them becauſe they are common, and I have put them in the Tables to put one in mind of them. Laſtly, for a recompence, dear Reader, I do ask you nothing elſe, but that my labour may be profitable and agreeable to you.

The French Stationer to the Reader.

COurteous Reader; This Booke, the matter and the title whereof doe ſeeme new, becauſe the like was not as yet printed, will not be, as I thinck, unfruitfull for you. There hath been many Bookes, and which have been well accepted of, as the charitable Phyſician and others, for remedies and the healing of ſickneſſes with little coſt, and without the uſe of Apothecaries But this booke which tends onely to the preſerving and the keeping of health in a true and conſtant courſe, in teaching how to correct the vitious qualities of meates by contrary and ſeverall ſeaſonings; the ſcope whereof, I ſay, is only to afford unto man a ſolid nouriſhment, well dreſſed, and conformable to his appetites, which are in many the rule of their life, and of their (en bon point) looking well, ought, as I think, to be of no leſſe conſideration, ſince that it is ſweeter by farre to make according, to one's abilitie an honeſt and reaſonable expenſe in ſauces, and other delicacies of meates, for to cauſe the life and health to ſubſiſt, then to ſpend vaſt ſummes of money in drugs, medicinall hearbs, potions, and other troubleſome remedies for the recovering of health. This hath perſwaded me, after many ſollicitations of my friends, to let it ſee the light, and to ſet it forth in this great City, which makes profit of all, rejects nothing, and where what is not fit for one, is uſefull for another. It's author hath told you in his word of adviſe what uſe and profit it may bring; And I dare boldly enhanſe it, and ſay, that it is not only uſefull, but alſo neceſſarie, becauſe that he doth not onely ſet out the fineſt and the daintieſt faſhions of making ready meates, paſtrie works, and other things which are ſerved upon great mens tables, but he gives you alſo the precepts of the moſt common and moſt ordinarie things, which are uſed in the food of houſeholds, which doe onely make a regulated and moderate expenſe, and in the making ready of which, many doe amiſſe in the too much or too little; He doth teach you the faſhions of a thouſand kinds of hearbs (and legumes) and other victuals, which are found plentifully in the country, where the moſt part are ignorant of the meanes of making them ready with credit and contentment: and thus it is cleere, that with great reaſon I have done this good ſervice to the publick, not only for daintineſſe, but alſo for neceſſities ſake: Conſidered alſo, that France carrying it above all other Nations in the world in point of civility, courteſie, and comelineſs in every kind of converſation, is not leſſe eſteemed, becauſe of it's comely and daintie faſhion of feeding. And the City of Paris carrying it farre above all the other Provinces, as the Metropolitan head City, and the ſeat of our Kings, doubtleſs her inferiours will in this follow the eſteeme that ſhe will make of it. And I hope, that ſince that I doe give her the firſt fruits of it, ſhe will accept of them kindly, and others will imitate her: After which other Nations may very well be ſtirred forward to conforme themſelves to her, who as ſhe doth excell in all what belongeth to life, cannot be ignorant of the meanes how to preſerve it contented and peaceable, by the uſe of the things which doe maintaine it, and cauſe it to ſubſiſt. I may aſſure you that for my part I have had a moſt ſpeciall care to ſet it in its luſter, and to enrich a little its matter, which perhaps will ſeeme to ſome Criticks, to be leſſe worthy of precepts; but the moſt judicious will judge otherwiſe, and will conſider, that all the books both ancient and moderne, being for the moſt part for the nouriſhment of the ſpirit: There was a good reaſon, that the body, without the good diſpoſition of which it cannot act, ſhould have a ſhare in it, & ſpecially in a thing ſo neceſſary for its conſervation. Enjoy it, Courteous Reader, whileſt I will ſtudy how to put forth to ſale ſomething which will deſerve your more elevated and more ſolid occupations.

A Table referring to all the particulars contained in this Book.

A Table of the Potages that can be made for to ſerve up in the Fleſh dayes fol. 2
A Table of the ſeverall potages fol. 19
Potage of Entrees (or firſt courſes) which can be made in the Armies or in the Field fol. 24
A Table of the meats which may be ſerved in the ſecond courſe fol. 57
A Table of the Intercourſes (or middle courſes) for the Fleſh dayes fol. 74
A table of the Paſtry-work which is ſerved up all the year long fol. 107
A Table of the lean potages out of Lent fol. 123
A Table of the Entrees (or firſt courſes) of the lean days out of Lent fol. 149
A Table of the Eggs for the Entrees (or firſt courſes) as they are now ſerved up fol. 177
A Table of the ſecond of Fiſh fol. 184
A table of the Intercourſe of the lean daies out of Lent fol. 195
A table of what may be found in gardens, which one may uſe upon occaſion, and ſerve up in the firſt courſes, and intercourſes of the lean daies, and other fleſh daies, or in Lent. fol. 202
A table of the Paſtry work of fiſh for to be eaten warm, containing the Pies and Tourts fol. 210
A Table of things to be ſalted for to keep, ſpecially for a Cook of Paſtry, fol. 230
A Table of the Potages for Lent fol. 235
A Table of the Entrees, or firſt courſes in Lent, without Eggs fol. 241
A Table of the ſecond courſe fol. 249
A Table of the Intercourſe (Entremets) of Lent fol. 250

An Alphabeticall table for the explaining of the hard and ſtrange words contained in this Book.

Abbatis, or Abatis.: They are the purtenances of any beaſt viz. the feet, the eares, the tongue, &c. They are alſo the gibblets of any foule. viz. the neck, wings, feet, giſard, liver, &c.
Andovilles.: They are the great guts of porke, or beef, filled up with thinne ſlices of tender meat, or ſmall guts of porke well ſeaſoned with peper, ſalt, fine hearbs, &c. ſome doe call them Chitterlings.
Andovillets.: They are balls, or roundiſh ſmall peeces of minced fleſh well ſeaſoned.
Aricot, or Haricot.: It is mutton ſod, with a few turnips, ſome wine, and toſtes crumbled among; It is alſo made of ſmall peeces of mutton, firſt a little ſodden, then fried in ſeame with ſliced onions; and laſtly boiled in broath with parſley, Iſop, and ſage; And in another faſhion, of livers boiled in a pipkin with ſliced onions and lard, verjuice, red wine, and vinegar, and ſerved up with toſts, ſmall ſpices, and ſometimes chopped hearbs.
Arbolade ▪: It is a kind of French Tanſie.
Alloſe.: Some doe call it a ſhad fiſh.

Beatilles.: They are all kinds of ingredients, that may be fancied, for to be put together into a pie, or otherwiſe. viz. Cock's combes, ſtones or kidnies, ſweet breads of veale, muſhrums, bottoms of hartichocks, &c.
Beatilles of pullets.: They are the gibblets.
Barde.: It is a ſheet of lard or bacon.
To Bard.: It is to lay a ſheet of lard about, or upon any meat.
Barbillons.: They are the ſecond skin of the pallats of beef.
Brignols.: They are a kind of plummes which grow beyond Sea.

Cervelats.: They are a kinde of ſaucidges made beyond ſea.
Chibols.: They are ſives, or young ſmall greene onions.
Cardes. Cardons. Cardeaux.: They are the ribs of beets, of hartichocks, and ſuch like.
Chapiteau.: It is any worke ſet over the lid of a pie.
Coquemare.: It is along braſen pot.
Cornet.: It is a Coffin of paper, ſuch as the groſſers doe put and wrap fruit, or ſpices in.

To endore.: It is to wet, or daube with ſome liquor, as one doth a pie or cake before it be put in the oven.

Fleurons.: They are ſmall peeces of puft paſte fried.
Fricaſlee.: It is a frying with a ſauce.
Farce.: It is any thing made up for to ſtuffe any meat with.
To farce.: It is to ſtuffe, or fill up any meat.

Gaudiveaux.: They are forced meat of veale, that is, meat of veale minced, ſeaſoned, and wrought into ſmall long peeces like chitterlings.
Grattin.: It is that which doth ſticke to the baſon or pipkin, when pappe is made; or elſe a kind of skin which gathereth about, or at the top of the pappe, when it is ſodden enough.

Haſh.: It is minced meat.

Lard.: It is fat bacon.
Lardons.: They are ſmall long ſlices of Lard.
To lard.: It is to ſticke any meat with ſlices of lard.
Meane Lard.: They are ſlices of lard, of a middle ſiſe.
Great Lard.: They are big ſlices of lard.
Litron.: It is a meaſure of one pinte, or a little more.
Legumes.: They are all kinds of pot hearbs, as alſo any fruit growing in a garden, as cowcombers, artichocks, cabbidge, meloens, pompkins, &c.

Morilles.: They are a kind of excellent Muſhrums.
Marrons, or Marons.: They are the biggeſt kind of cheſtnuts.

Pignons.: They are pine-apple kernels.
To Paſſe in the panne.: It is to frie a little, or to parboile in the frying panne.

Ragouſt.: It is any ſauce, or meat prepared with a haue gouſt, or quicke or ſharp taſte.
Ramequin.: It is a kind of toste.

To ſtove or ſoak.: It is to cauſe to boile very ſoftly before, or over the fire, that ſo the juice or liquor may be imbibed, or drunk in by degrees, to the end that the potage, or ſauce, may be well allayed, of a good conſiſtence, or well thickned.
A ſtraining panne.: It is a panne made much after the forme of a warming pan, but that it is without a lid or cover, and that it is round at the bottome, and full of ſmall holes cullender-like.

Trouffles, or Truffles.: They are a kind of Muſhrum.
Tourte.: It is a kind of a great cake.
A Tourte-panne.: It is a panne made of purpoſe for to bake a tourte in.

To Whiten.: It is to ſteep in water, either cold or hot, for to make plump, or white, or both. There are ſome other ſtrange words, but the ſeverall articles doe ſufficiently explaine what they doe ſignifie, ſo that it had been needleſſe to put them in this table.

The French Cook.The manner of making the breath for the feeding of all Po•s, be it of Potage, firſt courſe or intercourſe (middle ſervice.)

TAke knuckles of beef, the hinder part of the rump, a little of mutton, and ſome hens, according to the quantity of broath that you will have, put in meat proportionaly, ſeeth it well with a bundle of parſley, young onions, and thyme tyed together, and a few cloves; keeping alwaies ſome warme water ready to fill up the pot again. Then after all is well ſodden, you ſhall ſtrain them through a napkin for your uſe. And as for roſted meat, after that you have taken the juyce out of it, you ſhall ſet it to boyle with a bundle of hearbs as aboveſaid; ſeeth it well, then ſtrain it, for to make uſe of it at your firſt courſes, or for brown potages.

A Table of the Potages that can be made for to ſerve up in the fleſh dayes.

BIſque of young, Pigeons. 1
Potage of health. 2
Potage of partridges with coleworts (or cabidge) 3
Potage of Ducks with turnips 4
Potage of pullets garniſhed with Sparagus 5
Potage of marbled partridges 6
Potage of fricandeaux 7
Potage of marbled quailes 8
Potage of ſtockdoves garniſhed 9
Potage of profiteokes (or ſmall vailes) 10
Queenes potage 11
Princeſse's potage 12
Jacobin's potage, (or after the Jacobin's faſhion) 13
Potage of young pullets 14
Potage of teal with hypocraſt. 15
Brown potage of Larkes. 16
Potage of young pigeons. 17
Potage of teal with the juice of turnips. 18
Potage of beatills. 19
Potage of pullets with coliflowers. 20
Potage of pullets with ragouſt. 21
Potage of young pigeons roſted. 22
Potage of gooſe with peaſe-broath. 23
Potage of gooſe-gibblets. 25
Potage of gooſe with green-peaſe. 2
Potage of ſalted gooſe with peaſe-broath. 26
Potage of pullets with green-peaſe. 27
Potage of pigeons with green-peaſe. 28
Potage of ſalted pork with peaſe. 29
Potage of young rabbets. 30
Potage of purtenances of lamb. 31
Potage of larks with a ſweet ſauce. 32
Potage of knuckle (or legge) of Veal. 33
Potage of breaſt of Veal. 34
Potage of thruſhes. 35
Potage of tortoiſe. 36
Potage of ſucking-pigge. 37
Potage of minced mutton. 38
Potage of knuckle of beef. 39
Potage of capon with rice. 40
Potage of pullets with rice. 41
Potage of knuckle of beef with tailladin 42
Potage of the great pot. 43
Potage of a calfe's head fried. 44
Potage of fried mutton with turnips. 45
Potage of knuckles of ſhoulders of mutton with ragouſt. 46
Potage of roſted woodcock. 47
Half a biſque. 48
Jacobin's potage with cheeſe. 49

How to make all kinds of Potage.

1. A Bisque of young Pigeons.

Take young Pigeons, cleanſe them well, and truſs them up, which you ſhall doe in making a hole with a knife below the ſtomack, and thruſting the legs through it; Whiten them, that is, put them into a pot with hot water, or with pot broath, and cover them well; then put them in the pot with a ſmall twig of fine hearbs, & fil up your pot with the beſt of your broths, have a ſpeciall care that it may not become black; then dry your bread, and ſtove it in the Pigeon broth; then take up after it is well ſeaſoned with ſalt pepper and cloves, garniſhed with the young pigeons cock's combes, ſweetbreads of veale, muſhrums, mutton juice, and piſtaches; ſerve it up, and garniſh the brims of the diſh with ſlices of lemon.

2. Potage of Health.

Take Capons, cleanſe them well, truſs them up, and put them in the pot with broth, and cover them, leſt the broath doe wax black; ſeaſon them well with ſalt, ſeeth them well with ſtore of good hearbs; in winter, white ſuccorie; then take up and garniſh with your hearbs, viz. with cardes and parſley roots, or ſuccorie, and ſerve.

3. Potage of Partridges with Coleworts.

Cleanſe them well, lard them with great lard, truſs them up, and put them in the pot5 with good broath; put alſo your coleworts in the pot with your Partridges; after they are ſodden, you ſhal paſs into it a little melted lard, and ſeaſon them with cloves and pepper; then ſtove or ſoake your cruſts, garniſh them with ſweet breds of veale, or with Saucidges, if you have any, then ſerve.

4 Potage of Ducks with Turnips.

Cleanſe them, lard them with great lard, then paſs them in the pan with freſh ſeame or melted lard; or elſe roſt them on the ſpit three or foure turnes, then put them in the pot, and take your turnips, cut them as you will, whiten them; flower them and paſs them in freſh ſeame or lard, untill they be very brown; put them in your Ducks, ſeeth all well, and ſtove or ſoak your bread well, to the end that your potage be thickned; If you have capars you ſhall mixe ſome with it, or a little vinegar; take up, and garniſh with Turnips, then ſerve.

5. Potage of Pullets with Sparagus.

After they are well truſſed up, whiten them well, and put them in the pot with a ſheet of lard over them; fill your pot with your beſt broth, & ſeaſon them with ſalt and a little pepper, & ſet them not ſeeth too much, dry you bread & ſtove or ſoak it, and garniſh it with your pullets, with ſparagus fried and broken, muſhrums, combs, or with the giblets of your pullets, with a few piſtaches, and juice of mutton, and garniſh the brim of6 your diſh with lemon, then ſerve.

6. Potage of marbled Partriges.

When your Partridges are well truſſed up, lard them with great lard, and whiten them, then put them in the pot; ſeeth them well, & ſeaſon them with ſalt, then put in your bread and ſtove or ſoak it; garniſh your potage with it, and with muſhrums, boyle them a little on the fire, putting therein ſome white almond broath and ſome mutton juice, piſtaches and lemon, then ſerve.

7. Potage of Quelckchoſes, or Liverings.

Take a fillet of Veale, cut it very thinne, ſtuffe it very well, and cauſe it to take colour in a tourt pan, or between two diſhes; put the ſlices thereof into a ſmall pot with ſome of the beſt broath; ſeaſon them, ſtove or ſoak your bread, and garniſh it with your liverings, muſhrums, truffes, ſparagus, mutton juice, piſſaches, if you will, or lemon, then ſerve.

8. Potage of marbled quailes.

After they are truſted up and whitned, flower them, and paſs them with lard or freſh ſeam, then put them in the pot, ſeeth them well, and ſeaſon them with ſalt; ſtove or ſoak your bread, and garniſh it with your quailes, with truffes, muſhrums, combs, lemon, and piſtaches, then ſerve.

9. Potage of wood pigeons garniſhed.

Take wood pigeons or big pigeons, whiten, and lard them, with middle ſiſed lard, then put them in the pot, and ſeeth them wel7 with ſeaſoning of ſalt, and a twig of time ſtove your your bread, then garniſh it with your pigeons, bottoms of hartichocks, and ſparagus, then ſerve.

10. Potage of ſmall vayles.

Take foure or ſix ſmall loaves, take out of them all the crumme through, a ſmall hole made on the top, take off the top and dry it, with the bread, frie them with freſh ſeam or lard, then ſtove or ſoak your bread with your beſt broath, and beſprinckle it with almond broath, then put your loaves to garniſh your potage, & fill them with combes, ſweetbreads gibblets, truffles, muſhrums, and cover them; put ſome broath therein untill the bread bee ſoaked; before you ſerve, powre on it ſome juice, and what you have then ſerve.

11. The Queens Potage.

Take Almonds, beate them, and boyle them with good broth, a bundle of hearbs, and a peece of the inſide of a lemon, of crums of bread a little, then ſeaſon them with ſalt, have a care they burne not, ſtirre them very often, & ſtrain them. Then take your bread & ſtove or ſoak it with your beſt broath, which you ſhal make thus. When you have taken the bones out of ſome roaſted partridge or capon, take the bones and beate them well in a morter, then take ſome good broath, ſeeth all theſe bons with a few muſhrums, & ſtrain all through a linnen cloath, and with this broath ſtove or ſoak your bread, and as it doth ſtove,8 beſprinckle it with broath of almonds and with juice, then put into it a little of ſome very ſmal haſh, be at of partridge or of capon, and alwaies as it doth ſtove, put in it ſome almond broath untill it be full; then take the fire-ſhovell red hot, and paſs it over it. Garniſh your potage with cockes combes, piſtaches, granates, and juice, then ſerve.

12. Princeſſe's Potage.

Take of the ſame Broth of the Queen's Potage taken out of the roſted bones, ſtove a loaf of bread with the cruſt, and after a ſmal haſh of Partridges, which you ſhall ſtrew upon your Bread, ſo thin as it may not appear: ſtove it and fill it by little and little, Garniſh it with the ſmalleſt Muſhrums, Combes, Stones, or Kidneis, Piſtaches, Lemon, and much Iuice, then ſerve.

13. Jacobin's Potage.

Take Capons, or Partridges, roſt them, take our the bones, and mince the brain of them very ſmall, take alſo the bones of them, break them, and ſeeth them with Broth in an earthen Pot, with a bundle of Herbes, then ſtrain them through a linnen cloth, ſtove your Bread, lay on it a bed of Fleſh, or of Cheeſe, if you will, a bed of Almond Broth, and boil it well, and fill it byd egr•s, then Garniſh it with the ſmall ends of Wings, without bones at one end; take three Eggs, with a little or Almond Broath, if you have any, or of other, beat9 them together, and powre them on your Potage; paſs the fire-ſhovell over it, then ſerve.

14. Potage of Cockerels.

Droſs and whiten them, ſteeping them a while in freſh Water, or in Broath, then put them in the Pot with ſome other Broath well ſeaſoned with Salt; Take up, and Garniſh them with all that you have remaining of Garniſh, upon a loaf ſtoved, and ſerve.

15. Potage of Teales with Hypocraſt.

Take Teales, dreſs and cleanſe them well, whiten them as above ſaid, and being ſticked within with ſome Lard, frie them a little with Lard or freſh Seam, then put them in the Pot; When they are almoſt ſodden, you ſhall throw in it ſome Brignolls, with a piece of Sugar, and ſhall Garniſh your Potage with the Teales and Brignolls:

16. Brown Potage of Larkes.

Take Larkes, and draw them, whiten them, flower them, and paſs them in the pan with Butter, Lard, or freſh Seam, untill they be very brown, then put them in the Pot with good Broth and a bundle of Herbs, and ſeeth them; Stove well a loaf, which you ſhall Garniſh with your Larks, Beef Pallats; Mutton juice, and Lemon, then ſerve.

17. Potage of young Pigeons.

Take young Pigeons, ſcald them well, and put them in the Pot with good Broath and a10 bundle of Herbs; Seeth them well with a sheete of Lard, then take them upon a ſtoved loaf, and Garniſh them with Hartichokes and Sparagus fried, green Peaſe or Lettice•hen ſerve.

18. Potage of Teal with the juice of Turnips.

Take Teales, and roſt them, then put them in the Pot with good Broath, next take ſome turnips, whiten them, flowre them, and paſs them in the pan, ſo that they be very brown, put them with your Teal and ſeeth them together, and when you will take up, ſtrain the Turnips through a linnen Cloath for to take out the juice of them, wherewith you ſhall Garniſh your Potage, together with your Teal, and with Pomgranats, then ſerve.

19. Potage of Beatilles.

Take your Beatilles, ſcald them well, paſs them in the pan as a Fricaſse of Pullets, put them in the pot with good Broath, and let them conſume well, ſtove a loaf which you ſhall garniſh with your beatills, with much juice of Mutton and Rams-ſtones, then ſerve.

20. Potage of Pullets with Coliflowers.

Put them in the Pot with with good Broath, ſeeth them with a bundle of Herbs, and ſeaſon them well with Salt, Clove, Pepper; And grate a little Nutmegge or cruſt of Bread, when you are ready to ſerve, Garniſh with them your loave ſtoved with Coliflowers, and Mutton juice, and ſerve.

21. Potage of Pullets in Ragouſt.

11When they are roſted, cut them into quarters, then put them between two diſhes after the manner of a Ragouſt, with ſome Broath from the Pot; Stove your Bread in cruſt, and Garniſh it with your Pullets, putting about a few Muſhrums and Sparagus, then ſerve.

22. Potage of young Pigeons roſted.

Put them in the Pot with good Broath well ſeaſoned with ſalt and clove, ſeeth them: then ſtove your cruſts and garniſh them with your pigeons, and what you ſhall have to put in it; have a care that your potage be brown, then ſerve.

23. Potage of Gooſe with Peaſe-Broath.

Take Geeſe or other, as you will, put them in the Pot and ſeeth them well, then take your Peaſe and ſeeth them well, then paſs them through a ſtrainer very fine, & put your Peaſe Broath into a Pot with a bundle of herbes, paſs a little Lard in the pan, and when it is melted, throw it into the Pot, and when you will ſerve, ſtove your Bread with your Geeſe-Broath, then powre your Peaſe-Broath over it; Which to make green, you muſt not let your Peaſe to ſeeth outright, but when they are half ſodden, ſtamp them in a Morter, and ſtrain them with good Broath; or if it is in winter, take Peetes or Sorrell; ſtamp and ſtrain it, and power the juice about your Potage when you are ready to ſerve.

24. Potage of Gooſe-giblets.

Whiten them well, and put them in the pot12 with broath, a bundle of herbes and a ſheet of lard; ſeeth them well, ſo that being ſodden they may ſhow white, ſtove your bread, and garniſh it with your giblets, which you ſhall whiten if you will, and put on them a few minced capars, then ſerve.

25. Potage of Geeſe with Peaſe.

Put your Geeſe in a pot with Broath, after you have dreſſed and whitened them well; Seeth and ſeaſon them well; Frie your Peaſe a little in the pan, then put them into a ſmall Pot with a little Broath, and when they are well ſ•dden, ſtove your Bread, and Garniſh it with your Geeſe and with their Giblets, and with your Peaſe whole or ſtrained, then ſerve Garniſh'd with Lettice.

26. Potage of Salt-Gooſe with Peaſe-Broath.

Your Gooſe being well ſalted, and cut into four quarters, if it be too much ſalted, make it freſher, then Lard it with great Lard, and ſeeth it well; When your Peaſe are ſod, paſs them through a ſtrainer as Peaſe Broath, and ſeaſon it well according to your Palate; Boil your Gooſe a very little in this Peaſe-Broath, ſtove your Bread with other broath if you have any in another Pot, and over the Peaſe-Broath you ſhall powre a little Mutton juice for to Marble it, then ſerve.

27. Potage of Pullets with green Peaſe.

After your Pullets are well ſcalded and truſſed up, put them in the Pot with good Broath, and ſcum them well; Then paſs your13 Peaſe in the pan with Butter or Lard, and ſtove them with ſome Lettice whitened, tha is, which you have ſteeped in freſh Watert Stove alſo your Bread, and then Garniſh i•with your Pullet, Peaſe, and Lettice, then ſerve. and ſerve.

28. Potage of Pigeons with green Peaſe.

It is made like that of Pullets, but that, if you will, you need not ſtrain your Peaſe into Peaſe-Broath.

29. Potage of ſalt meat with Peaſe.

Seeth well your ſalt meat, be it Pork, or Gooſe, or any other; take up and powre your Peaſe-Broath over it, then ſerve.

30. Potage of young Rabbets.

When they are well dreſſed, whiten them, and paſs them in the pan with Butter or Lard, then put them in the Pot with good Broath, and a bundle of Herbes, and ſeeth them as it is fitting, ſtove well your Bread, and Garniſh it with your young Rabbets, Muſhrums and Truffles, and with what you have, then ſerve,

31. Potage of Abatis of Lambs.

After your Abatis are well whitened, put them in the Pot with good Broath, a bundle of hearbs, & a ſheet of Lard, that is a ſheet of fat Lard or Bacon, ſeeth them well, and ſtove your Bread, and when you are ready to ſerve, powre a white Broath over it that is, yolks of Eggs and Verjuice, then ſerve.

32. Potage of Larks with a ſweet Sauce.

Plume them, and draw them, then flower them, and paſs them in the pan with Lard or freſh Seam, then put them in the Pot with good Broath, half a pint of white Wine, and half a pound of Sugar, and ſeeth them well; ſtove your Bread, Garniſh it with your Larks, and ſerve.

33. Potage of Knuckle of Veal.

Put your Knuckle of Veal in the Pot with good Broath, Seeth and ſcim it well, put therein ſome white Succorie; Stove your Bread, Garniſh it with the Knuckle, Succorie and Muſhrums, then ſerve.

34. Potage of a Breaſt of Veal.

Whiten it in freſh Water, then put in the Pot with good Broath, ſeeth it, and put therein ſome good Herbs, and a few Capars, and all being well ſeaſoned, take up on your ſtoved Bread, then ſerve,

35. Potage of Mav•s, or Thruſhes.

Truſs them up, and draw them, then flower them, and paſs them in the pan with Butter or Lard, then put them in the Pot with good Broath, and ſeeth them well with a bundle of herbes; Stove your Bread, and Garniſh it with your Thruſhes, Beef-Pallats, and Muſhrums, then ſerve.

36. Potage of Tortoiſe.

Take your Tortoiſes, cut of the Head and Feet, ſeeth them in Water, and when they are neer ſodden, put a little white Wine15 therein, ſome fine Herbes, and ſome Lard. When they are ſod, take them out of the ſhell, and take out the Gall, cut them into peeces, and paſs them in the pan with good Butter, then ſtove them in a diſh, as alſo your Bread, with ſome of your Broath, Garniſh it with your Tortoiſes well ſeaſoned, with Sparagus cut, with juice and with Lemon, then ſerve.

37. Potage of ſucking Pigge.

After you have dreſſed him neatly, cut it into five peeces, whiten them in ſome Broath or freſh Water, and put them in the Pot with good Broath, put ſome fine Herbes to it, and a peece of Lard, but have a care they do not boil drie; Stove your Bread, and Garniſh it with your Pigge, the Head in the midſt of the quarters, and the Purtnances or Abatis round about the diſh, then ſerve.

38. Potage of mine'd Mutton.

Take a joint of Mutton, mince it with beef ſuet, or Marrow, and ſtove it in a Pot, ſtove alſo your Bread in a diſh with the beſt of your Broaths; After this, Garniſh it with your Ach•s, or minc'd meat, together with juice, Combes, Beat•lles filled with dry Bread, otherwiſe Tailladins, that is, peeces of Bread of the length and bigneſs of a finger, in the ſhape of Lardons, which you ſhall paſs in the pan with good butter, untill they be brown, and as it were roſted, and ſtove it well alſo, then ſerve.

39. Potage of Knuckle of Beef.

Smother it well in a Pot, untill it be almoſt boiled to peeces, and well ſeaſoned with a bundle of herbes, Cloves, Capers, Muſhrums, Truffles; Then ſtove your Bread, and Garniſh it with your Knuckle and it's implements.

40. Potage of Capon with Rice.

Take a Capon, dreſs it well, and put it in the Pot with good Broath well ſeaſoned, take your Rice well pickt, waſh and dry it before the fire, then ſeeth it by degrees with good Broath; Stove your Bread, put your Capon on it, and Garniſh it with your Rice; if you will, you may put ſome Saffron to it, and ſerve.

41. Potage of Pullets with Rice.

It is made after the ſame way as the Capon; Dreſs them, truſs them up, put them in the Pot, and ſeaſon them alike; Make your Rice ready the ſame way, your Bread being ſtoved and Garniſhed as above ſaid, ſerve.

42. Potage of Knuckle of Beef with Tailladins.

Whiten your Knuckle, ſeeth and ſeaſon it well, and with the Broath ſeeth alſo your Tailladin; You ſhall put with it an Onion ſtuckt with Cloves, and a little thin, then ſtove your Bread, and Garniſh it with the Knuckle and with your Tailladins, which are peeces of Bread of the length and bigneſs of one finger, paſſed and fried in the17 pan with Butter, or Lard, as above ſaid, in the 38th. Article; If you will, you may put ſome Saffron in it, then ſerve.

Capon with Tailladin, and all other meat is done the ſame way, and being made ready thus, it ſhall be called ſuch meat with Tailladin.

43. Potage of the Boyler, or great Pot.

Stove ſome cruſts of brown Bread with ſome good broath of your boyler, great pot or beefe pot, ſeaſoned with pepder, ſalt, and a little minc'd parſley, then ſerve; the firſt cuttings of loafes are ſerved in the like manner, without parſley or pepper if you will.

44. Potage of a Calfs-head fry'd.

When it is ſodden, take out the bones, and cut it into as many peeces as you will, then flower it and fry it with butter or lard, then ſtove your bread, and garniſh it with what you have fry'd; ſerve the diſh well filled and garniſhed, as with muſhrums, pom-granats, or ſliced lemons, and juice of lemons.

45. Potage of fryed Mutton with Turnips.

Take the upper ends of the breſts of mutton, fry them, and ſeeth them well, untill they be fit to receive the turnips, which after you have cut them into ſlices or peeces, and alſo well fried, you ſhall put with your mutton well ſod, & ſeaſoned with clove, ſalt, and a bundle of hearbs; ſtove your bread, and take up; If your potage is not thick enough, fry a little flowre into the broth for to thicken18 it, and mixe with it ſome white pepper and vinegar, then ſerve.

46. Potage of the handles or knuckles of ſhoulders with Ragouſt.

When your handles or knuckles are whitened in freſh water, floure them, & paſs them in the pan with butter or lard, ſeeth them in an earthen pan with al the implements which can abide ſeething, as ſparagus, muſhrums truffles, ſtove your bread or cruſts with good broath, and garniſh it with your handles or knuckles, ſparagus, muſhrums, and all what you have, then ſerve.

47. Potage of roſted Woodcocks.

After they are roſted, put them in the pot with good broath and a bundle of hearbs, & ſeeth them well; then ſtove your bread ▪ and garniſh it with your woodcocks, and all what you have, then ſerve.

You may alſo doe in the ſame manner, as of the marbled partridge.

48. Halfe a Bisque.

Take pigeons ſomewhat big, open them, and ſeeth them as the Biſque, whereof you will eaſily finde the making, if you have recourſe to the table, garniſh and ſeaſon them alſo the ſame way, ſo that it may be as good as the biſque, if you can, then ſerve.

49. Jacobin's potage with cheeſe.

Take a Capon garniſhed with his bones fitted, as wings and legs, & ſome cheeſe, whereof you ſhall make as many beads as of fleſh, and19 you ſhall beſprinkle all with almond broath, if you can; If it be not thick enough, allay two or three egs, and give it colour with the fireſhovell. Now to make your broath the better, ſtamp the bones, and boyle them with the beſt of your broaths, well ſeaſoned; ſtove your bread, which you may garniſh with piſtaches, lemons or pomgranats, then ſerve.

A Table of the farced Potages.

POtage of farced capons. 1
Potage of young pullets without bones farced. 2
Potage of pullets farced. 3
Potage of young pigeons farced. 4
Potage of farced ducks. 5
Potage of knuckles (or leggs) of veal farced 6
Potage of breaſt of veal farced. 7
Potage of calfe's head without bones farced. 8
Potage of lamb's heads without bones farced 9
Potage of joint of mutton farced. 10
Potage of farced gooſe. 11
Potage of farced partridges. 12
Potage of turkie farced. 13

2. How to make Farced Potages.

1. Potage of Capons farced.

After they are well dreſſed, take out the bones at the necke, and fill them up with all kind of beatilles, as young pigeons, the fleſh of capon well minced with beefe or mutton ſuit, and when they are well ſeaſoned and truſſed up, put them in the pot with good broath, ſeeth them, and ſtove your bread, which you ſhall garniſh with your capons, and all ſorts of beatills, and ſerve.

2. Potage of farced cockerels without bones.

After they are dreſsed, take out the ſtomack bone, fill them with godiveaux, which you ſhall make with the fleſh of veale minced with raw yolkes of Egs, chibbals, parſley, pepper, or ſpices according to your taſt, all ſeaſoned with ſalt, and after they are trus'd up and whitened, put them in the pot, and garniſh them with good ſeaſoning, then ſtove them well, take up, and garniſh with what you have, and ſerve.

3. Potage of pullets farced.

When they are well dreſſed, whiten them in freſh water, take up the skin of them with the finger, and fill them with a farce made of veal or brawn of capon, with ſuet and yolks of egs, all well minced and mixt together, truſs them up, and put them in the pot with good broath; ſtove your bread, garniſh it with your pullets, hartichoks, bottoms, and ſparagus then ſerve.

4. Potage of young pigeons farced.

After they are well ſcalded, dreſſed, the skin taken up, and filled as the pullets, whiten them in freſh water, and put them in the pot with good broath, ſeeth them proportionably, and ſeaſon them with a ſheet of lard, then ſtove your bread, and garniſh it with your pigeons with their livers and wings with the juice of a leg of mutton roſted at the ſpit, and ſerve.

5. Pottage of Ducks farced.

Draw them at the neck, fill them up with all the good things you have, as young pigeons, muſhrums, trufles, ſweet-breads, and other like, make your farce of a leane peece of freſh pork, minced with raw yolkes of egs, parſley, chibols, pepper or ſpice, as you like beſt; ſow your Ducks up again, whiten them in freſh water, and put them in the pot with good, broath, ſeeth and ſeaſon them well; allay a little flower with broth for to thicken your potage, then ſtove your bread, and garniſh it with your ducks, and all what you hare, then ſerve.

6. Potage of legs of veale farced.

Cut theſe legs as farre as the loyne, take up the skin of them very neatly, and truſs up the end of the handle or knuckle, then ſteep them in freſh water; take the fleſh of them and take out the ſinewes, mince it with beefe or mutton ſuet, lard, yolks of egs, and fine hearbs; when all is well minced & ſeaſoned, fill them,22 and put them in the pot with good Broath, ſeeth them, and put in ſome Herbes according to the ſeaſon, or a little white Succory; ſtove your Bread, and Garniſh it with theſe leggs, which you ſhall whiten with yolks of Eggs, and Verjuice if you will, then ſerve.

7. Potage of a farced breaſt of Veal.

Take a breaſt of Veal, open it at the nether end, make a farce with a little meat and ſuet, the crum of a loaf, and all kinds of good Hearbes, mince and ſeaſon all; whiten this breaſt, and put in the pot with good broath; Seeth it with Capers, Succory or Hearbes minced, ſtove your Bread, Garniſh it if you will, and ſerve.

8. Potage of a Calfe's head farced without bones.

After it is well ſcalded, take up the skin thereof, ſeeth it, and when it is ſodden, take out the bones, take out the brains and the eyes, for to ſet them in their place again; mince well the fleſh with Beef-ſuet or Marrow, and raw yolks of Eggs, for to thicken the farce, then ſet the brains and the eyes into their room again; When it is farced, ſow it neatly up again, whiten it well in freſh water, and put it in the pot with good Broath; ſeeth it well; and next, take ſome Calfe's feet, and frie them into Ragouſt, ſeeth them half in water, cleave them in the middle, and paſſe them in the pan with Butter or Lard, put them into your pot with ſome Capers;23 then ſtove your Bread, Garniſh it with this head and feet with the Capers, and ſerve.

9. Potage of Lamb's heads without bones farced.

Do as with the Calfe's head; after they are well ſcalded, take up the skin, ſeeth them, and when they are ſodden, take the meat of them, and mince it with ſuet and Lard well ſeaſoned according to your likeing; Farce them with a piece of Liver, and of lights of Lamb, Beef-ſuet or Marrow, raw yolks of Eggs, parſley and fine Herbes, all well minced together, and whiten it, then put it in the pot with good Broth; ſeeth them well, and ſeaſon them with fine Herbs; Stove your Bread, and Garniſh it with the heads and Purtenances, which you ſhall whiten if you will with yolks of Eggs allayed with Verjuice, and ſerve.

10. Potage of a joint of Mutton farced.

Take a joint or two of Mutton, take out the bones, and mince the fleſh very ſmall with ſuet and Lard, then farce the skin with it, and ſow it up very neatly, ſo that the end of the knuckle be very clean, and all well ſeaſoned with ſalt and ſpice according to your taſt; put it in the pot, and ſeeth it well with a bundle of Herbes, Capers, and Turnips; Stove your Bread, take up, and Garniſh it with your Turnips, then ſerve.

11. Potage of Geeſe farced.

After they are dreſt, take out the brisket, and farce them with what farce you will, then flowre them, and put them in the pot with good Broath; Stove your Bread and Garniſh it with your Geeſe, with Peaſe, Peaſe-Broath, or what you will and ſerve.

12. Potage of Partridges without bones, farced.

Take out the brisket, and take ſome Veal or ſome Capon-fleſh, mince it, and ſeaſon it according to your liking with Salt and Spice, or fine Herbes; Farce your Partridges with it very neatly, put them in the pot with good Broath, and ſeeth them well with a bundle of Herbes, ſtove your Bread, and Garniſh it about the diſh with Sparagus, and bottoms of Hartichoakes, then ſerve.

13. Potage of Turkie farced.

After it is well dreſſed, take out the briſket, and take ſome Veal and ſome Suet, which you ſhall mince very ſmall; thicken your farce with Eggs, & mix with it ſome Beatilles, or young Pigeons, raw yolks of Eggs, put it in the pot with good Broath, and ſeeth it well: put ſome Cheſnuts in it, Muſhrums, and Truffles; ſtove one loaf of Bread, and Garniſh it with what is in your pot, then ſerve.

For to make the bundle of Herbes, take Chibals, Parſley and Thime, and tie them together.

Potage of Entrees (or firſt courſes) which can be made in the Armies, or in the field.

TƲrkie with rasberies. 1
Joint of mutton after the Cardinal's way 2
Knuckle (or legge) of veal after the Epigramme. 3
Loin of veal with pickle. 4
Ducks with ragouſt. 5
Young pigeons with ragouſt. 6
Young hennes with ragouſt 7
White pudding 8
Saucidges of brawne of partridges 9
Andouilles Chitterlings 10
Servelats 11
Pickled pullets. 12
Knuckles of ſhoulders after the Olivier 13
Peece of beefe after the Engliſh way 14
Breaſt of Veal after the Eſtoffade. 15
Roſted partridges with ragouſt. 16
Neats tongue with ragouſt. 17
Porcks tongue with ragouſt. 18
Tongue of mutton with ragouſt. 19
Rump of mutton with ragouſt. 20
Ioynt of mutton after the Daube. 21
Turkie after the Daube 22
Cive of hare. 23
Breſt of mutton with aricot. 24.
Lamb with ragouſt. 25
Surloin of veale with ragouſt 26
Peece of beefe after the Daub 27
Joynt of mutton after the Legats way 28
Peece of beefe after the Marotte 29
Rump of mutton roſted 30
Peece of beefe and rumps of mutton after the naturall 31
Pigge after the Daub 32
Geeſe after the Daub 33
Geeſe with ragoust 34
Teale with ragouſt 35
Turkie with ragouſt 36
Pigge with ragouſt 37
Loine of Veale with ragouſt 38
Larks with ragouſt 39
Liver of veale fried 40
Veals feet and trotters with ragouſt 41
Fat tripes with ragouſt 42
Fried pullets 43
Young pigeons fried 44
Fricandeaux 45
Veale fried (or a fricaſſe of veale) 46
Fillet of veale with ragouſt 47
Shoulder of veale with ragouſt 48
Shoulder of mutton with ragouſt 49
Breſt of veale fried 50
Loyne of roe-buck (or wild-goate) with ragouſt 51
Small ribbs (or ſteakes) of mutton with ragouſt 52
Beefe after the mode 53
Beefe after the Eſtoffade 54
Young rabits with ragouſt 55
Loyne of pork with ſauce Robert 56
Partridge after the Eſtoffade 57
Capon with oiſters 58
Young duck with ragouſt 59
Tongue of mutton fried 60
Liver of veale with ragouſt 61
Stewed pullets 62
Calfs head fryed 63
Liver of veale ſticked 64
Purtnance (or giblets) of turkie 65
Shoulder of wild boare with ragoust 66
Legs of roebuck (or kid) 67
Joynt of mutton after the Legates waie 68
Farced pig 69
Sheeps trotters fryed 70
Tongue of mutton roſted 71
Haſh of roſted meate 72
Attereaux haſlets 73
Haſh of raw meate 74
Poupeton 75
Tourte of lard 76
Tourt of marrow 77
Tourt of young pigeons 78
Tourt of veale 79
Pie of Capon without bones 80
Pie of gaudiveau 81
Pie of aſſiette 82
Pie after the marrotte 83
Pie after the Engliſh 84
Pie after the Cardinals way 85
Pullets with ragouſt in a bottle 86
Slice of beefe very thin with ragouſt 87

3. The way of making meat ready for the firſt courſes.

1. Turkie with Raſpis.

When it is dreſſed, take up the brisket, and take out the fleſh, which you ſhall mince with ſuet and ſome little of Veal-fleſh, which you ſhall mix together with yolks of Eggs & young Pigeons, & all being well ſeaſoned, you ſhall fill your Turkie with it, and ſhall ſeaſon it with Salt, Peper, beaten Cloves and Capers, then you ſhall ſpit it, and turn it very ſoftly; When it is almoſt roſted, take it up, and put it into an Earthen pan with good Broath, Muſhrums, and a bundle of Herbs, which you ſhall make with Parſley, thime, and Chibols tied together; for to thicken the ſauce, take a little Lard ſliced, paſs it in the pan, and when it is melted, take it out, and mix a little flower with it, which you ſhall make very brown, and ſhall allay it with a little Broath and ſome Vinegar; then put it into your Earthen pan with ſome Lemon-juice, and ſerve.

If it be in the Raſpis ſeaſon, you ſhall put a handfull of them over it, if not, ſome Pomgranate.

2. Joint of Mutton after the Cardinal's way.

Take a Joint of Mutton, beat it well, and Lard it with great Lard, then take off the skin, flowre it and paſs it in the pan with29 ſome Lard, and ſeeth it with good Broath, a bundle of parſley, thime and Chibols tied together, Muſhrums, Truffles or Beatiles well fried, and let the ſauce be well thickned, then ſerve.

3. Legs Or Knuckles of Veal Epigramme way.

After they are well whitned in freſh water, flowre them and paſs them in the pan with melted Lard or freſh Seame; then break them and put them in a pot well ſeaſoned with Salt, Peper, Cloves, and a bundle of Herbs; put an Onion with it, a little Broath and a few Capers, then flowre them with ſome paſt, and ſmother them with the Pot-lid, ſeeth them leiſurely thus covered for the ſpace of three hours, after which, you ſhall uncover them, and ſhall reduce your Sauce untill all be the better thereby; put ſome Muſhrums to it, if you have any, then ſerve.

4. Loin of Veal with Pickle.

Beat it well, and Lard it with great Lard, Pickle it with Vinegar, Peper, Salt, Spice, Clove, Lemon, Orenge, Onion, and Roſemary, or Sage; after that, ſpit it and roſt it, and baſte it with the ſauce untill it be roſted; When it is roſted, ſtove it in the ſauce, which you ſhall thicken with Chipings or clean flowre allayed with Broath, and ſhall Garniſh your diſh with Muſhrums, Beef palats, or Sparagus, then ſerve.

5. Ducks wiih Ragouſt.

Lard them with great lard, and paſs them in the pan, then put them into an earthen pan or into a pot, and put therein ſome good ſeaſoning with ſalt, beaten ſpice, chiboles, and parſley according to your pallat; ſeeth them well, and garniſh with what you ſhall finde to come neereſt to the colour, then ſerve.

6. Young Pigeons with ragouſt.

Plume them dry, draw them, and paſs them in the pan with lard, or freſh ſeame, put them in the pot with good broth, and ſeeth them with a bundle of hearbs; when they are ſodden, garniſh them with their livers, and with ſweetbreads of veale, let all be well ſeaſoned with ſalt and ſpice, then ſerve.

7. Young Henns in ragouſt.

Take them after they are well mortified, and lard them with great lard, then paſs them in the pan, after you have cut them into halfes, put them in the pot with good broath and a bundle of hearbs; ſeaſon and ſeeth them well with truffles, muſhrums, or ſome ſmall peeces of roſted meat, to wit of mutton or freſh porke, for to give them ſavour; garniſh them with their livers, piſtaches, or lemon, then ſerve.

8. White puddings.

Take the gutts of mutton, and ſcrape them ſo that they be very cleere, then take foure pounds of freſh porke ſuet, and mince it very ſmall; take alſo the brawne of two capons,31 mince them as duſt, and mixe them with your Suet, next put to it fifteen raw Egs, one pint of Milk, the crum of half a white loaf, ſeaſon all well with the ſpice of Saucidges, and a little Anisſeed; the ſpice for Saucidges is prepared thus; Take Peper, Cloves, Salt, and Ginger, beat them well together, then powre all into the guts with a braſſe or white lattin inſtrument made for that purpoſe, and whiten them in milk & roſt them on the Gridiron with a fat paper under them, then ſerve.

9. Saucidges with the brain of Partridges.

After your Partridges are roſted, take the brain out of them, and mince it very ſmall, take ſome freſh porck ſuet, four times as much as of minced meat, mix all together, well ſeaſoned as the white pudding, put alſo ſome milk to it proportionably, and powre all into ſome mutton guts, as the white pudding, which you ſhall alſo whiten in milk, and ſhall tie them at the ends; roſt them leaſurely upon ſome fat paper. If you will, you may powre it into the guts of a ſucking Pig, or Turkie, then ſerve.

10. Andovilles, Chitterlings.

Take Chaldrons of Veal, and mince them (or cut them ſmall) with ſome Pork ſuet, ſome Lard, and ſome Porks fleſh, ſtove them all together in a pot; it being ſodden and cold, you ſhall mix with it a little Milk, and ſome raw Egs, then you ſhall powre it into the great gut of a Hog, with the ſame ſeaſoning33 as the white pudding: Make ſome with half milk and half water; when it is made, roſt it on the gridiron with a fat paper, and ſerve.

11. Servelats.

Take a Beefs gut, and ſcrape it well, take ſome lard, ſome pork, or mutton fleſh, or any other you will, and after you have minced it well, ſtamp it with peper, ſalt, white wine, clove, fine herbs, onion, and a little of freſh porks ſuet, then powre your implements into this gut, cut into peeces according to the length of a Servelat, which you ſhall tye at the end, and ſhall hang it on the chimney. When you ſhall uſe them, ſeeth them in water, and about the latter end, put into it a little wine, and ſome fine herbs; when they are ſodden, you may keep them one moneth. Serve.

12. Pullets pickled.

Take your Pullets, cut them in two, and beat them, then ſteep them in Vineager, well ſeaſoned with ſalt and ſpice. When you will ſerve, flowre them, or elſe make for it a ſmall paſte with two raw egs, and a little flowre allayed with theſe egs; fry them with melted lard or freſh ſcame; and after they are fryed, put them in their pickle to ſtove a little, then ſerve.

Knuckles, or Handles of Shoulders, Oliveir way.

Break them, and whiten them in freſh water,33 and wipe them, after they are flowred, paſſe them in the panne with lard, or freſh ſeame. When they are well fryed, put them in the pot with very little broath, and put a bundle of herbs with it, a little onion fryed with muſhrums, capers, ſtones, and beefs palats, all well ſeaſoned with ſalt, ſpice, or peper; cover them with the lid, and make a piece of ſoft paſte for to cloſe up the pot, leſt it doth take vent, put it on ſome few coals, and ſeeth them leaſurely, then ſerve.

14. Peece of Beef after the Engliſh, or Chalon faſhion.

Take a peece of beef, of the breaſt, and ſeeth it well; when it is almoſt ſodden, take it up, and lard it with great lard, then ſpit it, with a pickle under it in the dripping pan. The pickle is made as for the loyn of veal; with this pickle you ſhall baſte it with a bundle of Sage, if it ſticks not faſt to the ſpit, take ſome ſticks, and tie it at both ends. After it is roſted take it off, and put it into an earthen pan, then ſtove it with its pickle, untill you are ready to ſerve. Garniſh it with what you will, with capers, or turnips, or with both together; or with beef palats, or parſley, or with the pickle it ſelf, ſo that it be well thickned, then ſerve.

15. Breaſt of Veal after the Eſtoffade.

Let it be of a Veal very white and fat, put it in the oven in an earthen panne, and underneath34 ſome ſheets of lard, and ſeaſon it, then cover it, untill it hath taken colour, and that it be more than half baked: Afterwards fry into it ſome muſhrums, palats of beef, capers, and ſweet breads, ſo that they may mixe, and make an end of baking together.

16. Partridges with ragouſt.

Dreſſe them, and ſtick them with three or four Lardons of great lard, then flowre them, and paſſe them in the pan with lard or freſh ſeame, then ſeeth them in an earthen pan, let them conſume well, and ſeaſon them wel with ſalt and ſpice. When you will ſerve, take ſome lard, and beat it in a mortar, mixe it with your ragouſt, and ſerve.

17. Neats tongue with ragouſt.

Lard it with great lard, then put it in the pot, ſeeth it, and ſeaſon it with a ſharp ſauce; when it is almoſt ſodden, let it coole, ſtick it, ſpit it, and baſte it with its ragouſt, untill it be roſted, and after you have taken it off, ſtove it in its ſauce with a little onion ſtamped, a little lard, and a little vineager, then ſerve.

18. Porks tongues with ragouſt.

Take them freſh, and paſſe them in the pan with lard, then ſeeth them well in a pot, and ſeaſon them with a haut gouſt; when they are almoſt ſodden, you ſhall mixe into them an Onion ſtamped, truffles, dry meale, and a little white wine, and ſhall ſtove them35 in their own broath; when they are ſod, ſerve.

19. Tongue of Mutton with ragouſt.

Take many of them, and after they are well ſodden, flowre them, and paſſe them in the panne, ſtove them with good broth, and paſſe in them a little onion, muſhrums, truffles, and parſley, all together, well ſeaſoned with ſalt and peper according to your own palate, with a little verjuice and vineager, then ſerve.

20. Loin of Mutton with ragoust.

Take it ſticking to the joint, lard it all over with great lard, and ſeeth it with a peece of beef; when it is half ſodden, take it up, flowre it, and paſſe it in the panne, then put it into an earthen panne with good broth, and ſeaſon it well with muſhrums, capers, beef palats; cover it, and let it ſeeth well, then ſerve.

21. Joint of Mutton after the Daube.

Lard it well with great lard, th•n put it in the pot, and ſeaſon it well; when it is almoſt ſod, put to it ſome white wine proportionably, and make an end of ſeething of it with fine herbs, lemon or orange peele, but very little, by reaſon of their bitterneſſe; when you will ſerve it, garniſh the brims of the diſh with parſley, and with flowers.

22. Turkie after the Daube.

It is done after the ſame way as the joint of Mutton, except that you muſt bind it faſt36 before you ſet it a ſeething, plentifully garniſhed with ſalt, and all kind of ſpice, the ſame ſeaſoning, white wine, &c, Serve it with parſley.

23. Cive of Hare.

Take a Hare, cut it into peeces, put it in the pot with ſome broth, ſeeth it well, and ſeaſon it with a bundle of herbs when it is half ſodden, put a little wine to it, and fry into it a little flowre with an onion, and a very little vineager; ſerve with a green ſauce, and readily.

24. Breaſt of Mutton into an aricot.

Paſs it in the pan with butter or melted lard, then put it in the pot with broth, and ſeaſon it with ſalt; when it is half ſodden, paſſe alſo in the pan ſome turnips cut in two, or otherwiſe, mixe them together, without forgetting a little lard, fryed with a little flowre, an onion minced very ſmall, a little vineager, and a bundle of herbs, ſerve with a ſhort ſauce.

25. Lamb with ragouſt.

Roſt it, then put it into an earthen pot with a little broth, vineager, ſalt, peper, clove, and a bundle of herbs, a little flowre, a little onion ſtamped, capers, muſhrums, lemon, orange peele, and all being well ſtoved together, ſerve.

26. Surloine of veale with ragouſt.

Cut it into ribbes, flowre them, and paſſe them in the panne with lard, then put them37 in the pot, and ſeeth them with a little broth, capers, ſparagus, truffles, and when all is well ſtoved, ſerve.

27. Peece of beef after the daube.

After it is half ſodden, lard it with great lard, and put it to ſeeth again with the ſame broth if you will; then after it is well ſodden and ſeaſoned, not forgetting the wine, ſerve as the leg (cut ſhoulder wiſe.)

28. Joint of Mutton after the Legate's way.

After you have choſen it well, beat it well, take off the skin and the fleſh off the knuckle, whereof you ſhall cut off the end; lard it with mean lard, flowre it, and paſſe it in the panne with lard or freſh ſeame. When you ſee it very brown, put it in the pot with one ſpoonfull of broth well ſeaſoned with ſalt, peper, clove, and a bundle of herbs; you may put in it capers, muſhrums, truffles; ſmother it with a lid cloſed up with flowre, neither too ſoft, nor too hard, allayed in water, and ſeeth it on a few coales the ſpace of three houres. When it is ſodden uncover it, and garniſh it with what you have to put to it, as ſtones, bottomes of Artichoaks, ſweetbreads, and a ſhort ſauce, and about the diſh lay cut lemon, or pomegranate.

29. Peece of beef after the Marrotre.

When it is almoſt ſodden, lard it with great lard, then make a paſty of brown paſte of the bigneſs of your peece of beef, well ſeaſoned of all what you will, and garniſhed alike with38 capers. After it hath been ſeething a very long while with broth, paſſe into it onion and garlick ſtamped, then ſerve.

30. Loine of Mutton roſted.

After it is well roſted, take off the skin, cover it with ſalt, crummes of bread, and minced parſley; then paſſe it in the panne before, not on the fire, then ſerve with verjuice and parſley about the diſh.

31. Peece of Beef, and Loine of Mutton after the naturall.

Take a peece of Beef from the Shambles, powder it with a little ſalt, not too much, leſt you may have occaſion to uſe the broth; ſeeth it well, and take off what hath been ſalted, as the skins: If you will, ſalt it again, and powder it with ſmall ſalt; ſerve with parſley, or fryed bread about the diſh, and ſometimes with ſmall pyes, or ſome thickning of ragouſt.

The Loyne of Mutton after the natural is done as the peece of Beef; when it is well ſodden, take off the skin, powder it with ſalt, garniſh the diſh about with parſley, and ſerve it warm.

32. Pigge after the Daube.

After it is well dreſſed, cut it into five parts, then paſſe on it a little of great lard, and put it with broth, white wine, fine herbs, onion, and being well ſeaſoned with ſalt, and other ingredients, ſerve with parſley about the diſh.

39The ſhort ſauce remains with it into a gelee to ſerve cold; you may put to it ſome Saffron if you will.

33. Gooſe after the Daube.

Lard it with great lard, and ſeeth it well, then put to it a pint of white wine, and ſeaſon it wel with all what is fitting for a Daube. If you will paſſe it on the gridiron, and ſerve cut into four, with a Sauce Robert over it, you may.

34. Gooſe with ragouſt.

Take a Gooſe, cut it into four; after it is well beaten, flowre it, and paſſe it in the pan, then ſeeth it with ſome broth, ſeaſon it with all kinds of ſpice, and with a bundle of herbs, garniſh it with all its Abatis, or Giblets, which are the liver, giſard, wings, and neck; let the ſauce be ſhort and thickened, with yolkes of egges allayed in verjuice, then ſerve.

35. Teales with ragoust.

After they are dreſſed, lard them with middle laid, paſſe them in the panne, and ſtove them with well ſeaſoned broth, then put them again with a little lard and flowre, onion, capers, muſhrums, truffles, piſtaches, and lemon peele all together, then ſerve.

36. Turkey with ragouſt.

Cleave it, and beat it, then ſtick it, if you will, with great lard, flowre it, and paſſe it in the panne, and then ſtove it in an earthen panne with good broth, well ſeaſoned and40 garniſhed with what you will; ſeeth it to a ſhort ſauce, and ſerve.

37. Pigge with ragouſt.

After it is dreſſed, take off the skin if you will, then cut it into four, flowre it, paſſe it in the panne, being well ſeaſoned for the taſte; garniſh it with capers, truffles, muſhrums, and ſerve with a ſhort ſauce.

38. Loyn of Veal with ragouſt.

After it is well beaten, lard it with great lard, and ſp•t it, then when it is half roſted, ſtove it with good broth, and make a ſauce with flowre and onion fryed, garniſh with muſhrums, artichocks, ſparagus, truffles, and its kidney ſliced, ſerve.

39. Larks with ragouſt.

After they are dreſſed, draw them, cruſh down their ſtomachs a little, flowre them and fry them with lard; after they are very brown, ſtove them, and ſeaſon them with capers and muſhrums; you may put in them ſome lemon peele, or ſome juice of a legge of Mutton, or ſome orange, or a bundle of herbs; take off the fat, and ſerve with what you have to ſerve.

40. Liver of Veale fried.

Cut it into very thinne ſlices, then paſſe them in the panne with lard or butter, well ſeaſoned with ſalt, peper, onion minced very ſmall, and one drop of broth, vineager, or verjuice of grapes; and for to thicken the ſauce, put therein ſome chippings of bread41 well fryed; you may ſerve it without ſtoving, leſt it ſhould harden, with capers, muſhrums, and garniſhed about the diſh with what you have.

41. Calf, and Sheeps trotters with ragouſt.

After they are well ſodden flowre them, and paſſe them in the panne with lard, or freſh ſeame; then ſtove them with a little broth, a little verjuice, a bundle of herbs, a peece of lemon, and ſome flowre fryed, all well ſeaſoned, and the ſauce ſhort, mixe ſome capers with it, and ſerve.

The Sheeps trotters are done the ſame way, after they are well ſodden, and the worm taken away, flowre and fry them with lard or freſh ſeame, and ſtove them with a little broth and verjuice, a bundle of herbs, a peece of lemon, and flowre fryed, all well ſeaſoned, and a ſhort ſauce, mixe ſome capers with it, and ſerve.

42. Fat tripe with ragouſt.

After it is very white, and well ſodden, cut it very ſmall, fry it with lard, parſley, and chibols, and ſeaſon it with capers, vineager, flower fryed, and an onion; ſtove it, and ſerve.

You may alſo another way, mixe with it yolkes of egges and verjuice for thickning.

Another way.

Take it very fat, cut it and powder it with ſalt, and crummes of bread, roſt it on the42 gridiron, and ſeaſon it with verjuice of grapes, or vineager, or juice of orange, or of lemon, then ſerve.

43. Pullets fryed.

After they are dreſſed, cut into peeces, and well waſhed, boyl them in good broth, and when they are almoſt ſodden drain them, and then fry them. After five or ſix turnes, ſeaſon them with ſalt and good herbs, as parſley, chibols, &c. allay ſome yolkes of egges for to thicken the ſauce, and ſerve.

44. Young pigeons fryed.

After they are well ſcalded, cut them into peeces, and paſſe them in the panne with lard and butter, half one, half other; when they are well fryed, throw into it chibols, parſley, ſparagus, peper, ſalt, beaten cloves, beſprinkle them with broth well ſeaſoned, and ſerve them whitened, or not.

45. Fricandeaux.

For to make them, take ſome veale, cut it into ſmall ſlices, and beat them well with the knife hart, mince all kinds of herbs, beef, or mutton ſuet, and a little lard, and when they are well ſeaſoned, and allayed with raw eggs, rowle them among thoſe ſlices of fleſh, for to ſeeth them in an earthen or tourtie panne; when they are ſodden, ſerve them with their ſauce.

46. Fricaſſe of Veale.

Take ſome veale, and cut it into thinne ſlices, flowre them a very little, and paſſe43 them in the panne, and ſeaſon them with ſalt, with an onion ſtuck with cloves, then ſtove them with a little broth, and the ſauce being thickned, ſerve.

47. Fillet of Veale with ragouſt.

Lard it with great lard, ſpit it, and roſt it a little more than half; ſtove it with a little broth, and a bundle of herbs, and cover it well; when it is ſodden, ſerve with a ſauce thickned with chippings of bread, or with flowres and an onion; ſerve it garniſhed with truffles and muſhrums.

48. Shoulder of Veal with ragouſt.

Whiten it, and flowre it, then paſs it in the panne, when it is very brown, ſtove it in an earthen panne when it is almoſt ſodden, ſeaſon it with a bundle of herbs, all kinds of beatilles, muſhrums, fry into it a little flowre, a little onion minced, and a little vineager, then ſerve.

49. Shoulder of Mutton with ragouſt.

Beat it well, and take off the skinne, then flowre it, and paſs it in the panne with butter or melted lard, then ſtove it with good broth, a bundle of herbs, and a good ſeaſoning, garniſh it with what you have, among other things, with capers, and ſerve.

50. Breaſt of Veale fried.

After it is whitened, ſeeth it in a great braſſe pot, or in another pot; it matters not if it doth ſeeth with other meat; after it is ſodden, open it between, and make a liquid44 paſte with a little flowre, egges, ſalt, and a little parſley, then wet it with this ſeaſoning; next, fry it with freſh ſeame, or melted lard; when you have taken it out, throw over it one handfull of very green parſley, and very dry, that is, paſſed in the panne with butter very hot, and very brown, ſerve.

50. Loine of Roebuck with ragouſt.

When it is well ſtuck, ſpit it, and when it is half roſted, baſte it with peper, vineager, and a little broth; thicken the ſauce with ſome chippings of bread, or allayed chippings, then ſerve.

52. Small ribs of Mutton with ragouſt.

Slice them, then beat and flowre them, then paſſe them in the panne, after they are fried, put them with good broth and capers, and all being well ſeaſoned, ſerve.

53. Beefe a la mode.

Beat it well, and lard it with great lard, then ſeeth it in a pot with good broth, a bundle of herbs, and all kind of ſpices, and when all is well conſumed, ſerve with the ſauce.

54. Beef after the Eſtoffade.

Cut it into very thinne ſlices, and being well beaten, flowre them, and paſſe them in the panne with lard; then put them in an earthen panne, or in a pot with good broth, all well ſeaſoned, ſerve with a ſharp ſauce.

55. Young Rabbits with ragoust.

You may fry them as Pullets, or paſſe them45 in the panne with a little flowre mixed with the butter, then ſtove them with good broth, and ſeaſon them with capers, juice of orange or lemon, and a poſie, or chibol; ſerve.

Another way.

After they are roſted, cut them into peeces, paſſe them in the panne, and ſtove them in a diſh with juice of orange, capers, a few chippings of bread; let the ſauce be of haut gouſt, and ſhort; ſerve.

56. Loine of Fork with a ſauce Robert.

Lard it with great lard, then roſt it, and baſte it with verjuice and vineager, with a bundle of ſage. After the fat is fallen, take it for to fry an onion with, which being fryed, you ſhall put under the loyn, with the ſauce wherewith you have baſted it. All being a little ſtoved together, leſt it may harden, ſerve. This ſauce is called ſauce Robert.

57. Partridges after the Eſtoffade.

Lard them with great lard, and paſſe them in the panne with butter or melted lard; when they are very brown, put them in the pot with good broth, and ſeeth them well ſeaſoned. For the garniſh, you ſhall have truffles, muſhrums, fried ſparagus, wherewith you ſhall ſtove them, ſerve with lemon and piſtaches. If the ſauce be not thickned enough, take a little flowre, or of your thicknings, and do not thicken it too much, left it be too thick.

58. Capon with Oyſters.

After your Capon is dreſſed, and barded with lard, and with butter'd paper over it, roſt it, and as it roſteth, put under it a driping panne; after you have well clenſed your Oyſters, you ſhall whiten them, if they are old: when they are well clenſed and whitened, paſſe them in the pan with what is fallen from your Capon, and ſeaſon them with muſhrums, onion ſtuck, and a bundle of herbs. After they are well fryed, you ſhall take out the bundle of herbs and the reſt, you ſhall put it into the body of the Capon, which you ſhall ſtove with a few capers, then ſerve.

59. Young Ducks with ragouſt.

After they are dreſſed, paſs them in the panne with butter or lard, then ſtove them in an earthen panne with good broth, and a bundle of herbs, all well ſeaſoned; when they are well ſodden, and the ſauce wel thickned, put in it capers, muſhrums, truffles, and ſerve.

60. Tounges of Mutton fryed with ragouſt and fritters.

Take your Tongues, cleave them in the midſt, then paſſe them in the pan with butter or melted lard, and ſeaſon them well, then put them into a diſh with verjuice and nutmegge; afterwards take a little flowre and allay it with an egge, and the ſauce which is under your tongues, which you ſhal powre into theſe47 implements; fry it with melted lard, or freſh ſeame; after it is fryed, throw into the pan one handfull of parſley, and have a care that it may remaine very green; ſerve them dry, or with a pickle, and the reſt of your ſauce.

61. Liver of Veale with ragouſt.

Lard it with great lard, and put it in the pot well ſeaſoned with a bundle of herbs, orange peele and capers; and when it is well ſodden, and the ſauce thickned, cut it into ſlices, and ſerve.

62. Stewed Pullets.

Cut them very ſmall, and ſeeth them with a little broth, white wine, and very new butter, ſeaſon them with chibols, and parſley minced together; when they are ſod, allay ſome yolks of egges, with ſome verjuice for to thicken the ſauce, and ſerve.

63. Calfes head fryed.

After it is dreſsed and ſod, you ſhall take out the bones, then you ſhall make a liquid paſte with egges well ſeaſoned; dippe this head into it, and fry it with freſh ſeame; after it is well fryed, powder it with ſalt, juice of lemon or verjuice; then ſerve it with fryed parſley.

64. Liver of Veale ſticked.

Stick it very thick with Lardons, then ſpit it, and make a pickle under it, wherewith you ſhall baſte it as it doth roſt, to the end that the pickle may turn it ſelf into a ſauce; after it is roſted, ſtove it with capers, and ſerve.

48You may uſe Veale liver for to thicken ſauces; and at other times for to make Gray pudding.

65. Abbatis, or Purtenances, or Giblets, of Turkie.

Whiten them in freſh water, and ſeeth them with good broth, when they are almoſt ſod, paſs them in the panne with lard, and good ſeaſoning; let the ſauce be ſhort, and ſerve.

66. Shoulder of Wildboare with ragouſt.

Lard it with great lard, then put it into a kettle full of water, with ſalt, peper, and a bundle of herbs; take heed you doe not ſeaſon it too much, becauſe the broth muſt be reduced to a ſhort ſauce: When it is more than half ſod, you ſhall put to it a pint of white wine, clove, and a leaf of laurel or bay, or a twigge of roſemary; then when it is well ſod, and the ſauce ſhort, you ſhall thicken it, which for to doe, you muſt melt ſome lard, and fry a little flowre into it, then put to it an onion minced very ſmall, give a turne or two in the pan, and powre it into your ſauce, which you ſhall ſtove with capers, and muſhrums, after all is well ſeaſoned, ſerve.

67. Legs of Roebuck, or Wild-goate.

They may be done as the ſhoulder of Wild-boare; as alſo the loyne and the ſhoulder; or elſe after you have larded them with great lard, you may paſs them in the panne, likewiſe with ſome lard and flowre, after which49 you ſhall ſeeth them with broth, and ſhall thicken the ſauce alike.

68. Pigge farced.

Take him from under the ſow, blood him in water ready to boyl, ſcald him, cut him between the thighs, take up the skinne, the tayl, the feet, and the head, then let them ſteep till you have uſe for them; let the body alone, you will finde it afterwards well enough; for to farce it take ſome veale and beef ſuet, rufle them well after the way of Gaudiveaw, then fill the skinne with it, with muſhrums paſſed in the panne, young pigeons, ſweetbreads, a bundle of fine herbs, and with all what you have, untill it hath the ſhape of a pigge, ſowe up what is open, truffe it up, and whiten it in water, ready to ſpit it. An houre and an half before dinner ſpit it through the head, wrap it up with buttered paper, and tie it at both ends with ſplinters of wood, and as it is roſting baſte it with butter. When it is roſted, take off the paper and the thread, ſo that it may not ſeem to have been farced, then ſerve.

The body of this Pigge being dreſſed, whiten it but very little, ſtick it well, and roſt it as if it were whole, or like a Lamb; when it is roſted, you may ſerve it with a green ſauce.

69. Calfes feet fried.

After they are well ſod, cut them very ſmall, and paſs them in the panne with lard or butter;50 after three or four turnings, put to it chibols, and parſley minced together. Immediately after put into it a very little of b•oth, and ſeaſon all well. When it is ready to ſerve, allay ſome eggs proportionably to your meat; as for four feet, three eggs, with verjuice of grapes, or common verjuice; you may uſe Gooſeberries inſtead of verjuice of grapes; then your ſauce being ſhort, mixe your thickning with it, and ſerve.

Sheeps trotters are done the ſame way, take them very white, and well ſod, cut them very ſmall, and take out the worm which is in them, then fry and ſeaſon them with parſley and chibols minced together; make your thickning as aboveſaid, mixe it, and ſerve.

70. Mutton tongues roſted.

Dreſſe them and cut them in the midſt, then beſtrew them that ſome crums of bread, and ſmall ſalt may ſtick on them, and put them on the gridiron; make a ſauce with little broth, new butter, chibols and parſley whole, a few chippings, ſalt, peper, nutmegs, all paſſed together in the panne, then ſtove the tongues with the ſauce; when you are ready to ſerve, garniſh your plate or diſh, if it is in winter, with capers, lemon juice, or muſhrums, then ſerve.

Another way.

After they are ſod, ſeaſon them, and cut them in the middle, then fry them with a liquid paſte. Serve with lemon juice, and fried parſley, then garniſh.

Another way with ragouſt.

Clenſe them well, take off the palats, and cut them in the midſt, put alſo on them crums of bread, and ſmall ſalt, roſt them, and after they are roſted, put them in the dripping-panne under the roſt meat; make a ſauce with parſley, chibols, or onion minced ſmall, freſh butter, and verjuice of grapes, and when you are ready to ſerve, allay the yolkes of eggs in your ſauce, and powre it on your tongues, then ſerve readily.

Another way.

Take your Tongues half ſod or roſted, dreſs them, then ſtove them in a pot with ſome broth, and paſs them in the panne with melted lard, a little meal, ſome minced onion, all well ſeaſoned, ſerve them garniſhed with what you have, among the reſt, with minced capers, with a ſhort ſauce.

Another way.

After your Tongues are roſted and ſticked, ſerve them ſtoved in a ſhort ſauce, thickned as above; or elſe you may ſtove them with a ſweet ſauce.

71. Achis of rost meat.

The Achis of roſted meat, be it Gallimaffree, or other, is thus made. After you have taken up the skinne, cut the ſhoulder near the handle, take out the bones out of the handle, and put the skinne before the fire; you ſhall alſo take out the ſpade bone, and mince the meat very ſmall with capers and52 parſley; which being done, ſtove it with a chibol or an onion ſticked, all well ſeaſoned; and to the end that your Achis be the more dainty, put in it a little crummes of bread and new butter, if you will; put it into a diſh or on a plate, and beſprinckle it with its juice, or with ſome other, and the skinne over it, then ſerve; you may garniſh it with pomgranate, lemon, or ſod bread.

The Achis of Partridge is done the ſame way, except that you may feed it with juice, and garniſh it with what you will think fit.

72. Haſlets.

Take a fillet of Veal, cut it into very thinne ſlices, where there is no ſtrings; ſtick your ſlices with lardons, and bake them in a tourtre panne covered, then ſtove them with a little broth, thicken your ſauce, and ſerve them garniſhed.

73. Achis of raw meat.

Take what meat you will, take out the ſtrings, and mince it well, whitened or not, mince with it twice as much of beef ſuet near the Kidney, having taken out the fillet; then, when all is well minced, and well ſeaſoned, allay it with broth, and ſtove it, you may garniſh it with Cheſnuts, or what you ſhall have fit to garniſh with; when it is ſod, ſerve with fat.

74. Poupeton.

Take ſome fleſh of veale, and beef ſuet, or53 mutton ſuet, mince them well together, and ſeaſon them, mixe ſome eggs with it for to allay the farce, and then cut three or four bards of lard, over which you ſhall ſpread your minced fleſh, which you ſhall cover with young Pigeons, b•atilles, ſweetbreads, ſparagoes, muſhrums, yolks of egges, ſtones, combes, hartichoaks, and over all that, you ſhall yet put ſome fleſh, and all being well ſeaſoned, bake it, then ſerve.

75. Tourte of lard.

Take ſome Lard, cut it, and melt it between two diſhes, ſeaſon it like the Marrow tourte, which you ſhall find in the next article; when it is baked, ſerve.

76. Tourt of Marrow.

Take ſome Marrow, and melt it, after it is melted, fry it, and mixe it with ſugar, yolks of eggs, piſtaches, or almonds ſtamped; next make a very thinne ſheet of fine paſte, on which you ſhall lay your implements, binde it if you will; bake it, and ſerve it ſugred.

77. Tourte of young Pigeons.

Make your paſte fine, and let it reſt; then take your young Pigeons, clenſe and whiten them; if they are too big, cut them, and take gaudiveaux, ſparagoes, muſhrums, bottoms of hartichoaks, beef marrow, yolks of eggs, cardes, beef palats, truffles, verjuice of grapes, or gooſeberries; garniſh your Tourte with what you have, without forgetting the ſeaſoning, then ſerve.

78. Tourt of Veale.

Take a peece of Veal, whiten it, and mince it with twice as much of beef ſuet, after it is well ſeaſoned, make a ſheet of fine paſte, put your meat on it, in the middle of which you ſhall put what you have, as beatilles, &c. Sugar it if you will, and when it is baked, ſerve.

79. Pie of Capon without bones.

After you have taken out the bones, farce it within with all kinds of beatilles, and ovillets, muſhrums, truffles, marrow, capers, cardes, ſweetbreads, and gaudiveaux, when it is farced, dreſſe it up on fine paſte, binde it with buttered paper, tye it with a thread, and cover it well ſeaſoned, when it is baked, ſerve.

80. Pie of Gaudiveau.

Dreſſe up your paſte into an ovall, garniſh it with your Gaudiveaux, in the midſt of which you ſhall put all kinde of garniſh, as muſhrums, the livers of fat capons, cardes, yolks of hard eggs, ſweetbreads, and ſeaſon all wel, binde it at the top with paſte, and when it is baked, ſerve with a ſauce of verjuice, yolks of egs and nutmegs.

81. Pie of Aſſiette.

Take ſome fleſh of Veal and Beef, or Mutton ſuet, make with them a kind of gaudiveaux, then dreſſe up your paſte very neatly half a foot high, and fil it with a bed of fleſh, and over it another bed of muſhrums, another of cardes or cardeaux, or of young Pidgeons,55 beef palats, ſtones, and yolks of egs, ſo that the upper bed be of your gaudiveaux, cover and ſeaſon it, then ſerve.

82. Pie after the Marotte.

Take ſome Rye flower, which you ſhall ſalt, make your paſte with it, and dreſſe it up in the ſhape of a pie, then take a hare or two, or two joints of mutton with a little beef ſuet, which you ſhall mince together very ſmall, and ſeaſon it, then make up your pie, on the top of which you ſhall leave a vent; after it hath been baking three houres, take it out, and fill it with good broth, put it into the oven again, and when it is quite baked, ſerve.

83. Pie after the Engliſh.

Take a young Hare, or a Hare, mince it well with beef, or mutton ſuet, or even with the brawn of Capon, mixe wel all together, and ſeaſon it, put in it, if you will, capers and ſugar. Make your paſte thus; after it is flowred, ſpread it, and plate it into three or four doubles, as a napking, laying ſome new butter on each bed of the paſte, ſo that to one pound of paſte, there be half a pound of butter proportionably. After it is thus made, let it reſt a while, and then make up your pie, which you ſhall garniſh at the outſide with butter'd paper; bake it well, endore it with the yolk of an egge, and ſerve.

84. Pyes after the Cardinal's way.

Make up your Pies very high and very narrow,56 fill them up with gaudiveaux, and covr them ſo, as the lid be alſo very high; then ſerve them, ſpecially for a garniſh to a peece of beef, or upon a plate.

85. Pullets with ragouſt in a bottle.

Take all the bones out of a Pullet, put the skinne thereof into a bottle without of•er, and leave without the overture or hole of the neck, which you ſhall tie to the neck of the bottle, then make what farce you will, with muſhrums, truffles, ſweetbreads, young pidgeons, ſparagus, and yolks of eggs, wherewith you ſhall fill up the Pullet or Capons skinne, which you ſhall tye up, and let ſlip into the bottle, which muſt be ſtopt with paſt; ſeeth your Ragouſt well ſeaſoned in the great pot, out of which you ſhall take it, a little before you ſerve, and ſtove it before the fire, and when you are ready to ſerve, cut this bottle with a diamond, ſo that the bottome may remain full and whole, then ſerve.

A note of the meats which may be ſerved in the Second.

THe pheaſant 1
The Wood-henne 2
The Rouge 3
The Turtle dove 4
The young Hare 5
The Quaile 6
The partridge 7
The Capon 8
The young pidgeons 9
Cramm'd pullets 10
Turkey 11
Young Ducks 12
Wood-pidgeons 13
Young pullets 14
Lamb 15
Teale 16
Gooſe 17
The young Wild-boare 18
Young rabbits 19
Thruſh 20
The Raile 21
Young partridges 22
Young Quailes 23
Young Turkies 24
Plouvers 25
Loine of Stag 26
Filet of ſtag 27
Loine of Roebuck (or of Wild-goat) 28
Ortolans 29
Fieldfares 30
Woodcocks 31
Snipes 32
Stockdoves 33
Loine of Veale 34
Pigge ſticked 35
Wild-gooſe 36
Tame gooſe 37
Water-hennes 38
Capon with watercreſſes 39
Sucking pig after the natural 40
Cus blanes (white blanes) 41
Heron 42
Chine of Hare 43
Shoulder or loine of Wildboare 44
Tame pork 45
Fawn of a Hinde 46
Fawn of Roebuck 47
Fillet of Roebuck 48
Breaſt of Veale farced 49
Surloine of Mutton 50
Loine of Mutton 51
Ribbe of Beefe 52
Neats tongue freſh 53
Joint of Mutton after the Kingly way (a la royale 54
Joint of mutton farced 55
Fat young Hen 56
Bauters de pavé 57
Shoulder of Veal roſted 58
Liver of Veale 59
59
Larks 60
Wild-duck 51

The way of dreſſing and ſerving meat for the ſecond Courſes.

1. The Pheaſant.

WHiten it on the fire, that is, plump it on the Gridiron, and leave it one wing, the neck, the head, and the taile, ſtick it with lardons, and wrap up what hath feathers with butter'd paper; roſt it, ſerve, and unwrap it.

The Henne, and the Rouge are done the ſame way.

2. The Turtle dove.

When it is dreſſed, ſtick it, and ſpit it.

3. The young Hare.

After it is dreſſed, whiten it on the fire, endore it with its blood, ſtick it, and ſpit it; when it is roſted; ſerve with a Poiurade, or with a ſweet ſauce.

4. The Quaile.

After it is dreſſed, whiten it on the fire, and barde it with a barde of lard, which you ſhall cover with vine leafs in their ſeaſon; when it is roſted, ſerve.

5. The Partridge.

After it is dreſſed and whitened on the fire, you muſt ſtick it well, roſt it, and when it is roſted, ſerve.

6. The Capon.

After it is dreſſed, if it be exceeding fat, barde it with a fat paper, and put into it an onion ſtuckt, ſome ſalt and a little peper, when it is roſted, ſerve.

7. Young Pidgeons roſted.

As they come out of the Dovecoat, blood them in water, then ſcald and dreſſe them; you may barde them if you will with Vine leafs over them, or ſtick them; when they are roſted, put a poivrade under them, and ſerve.

8. Pullets fed with corn, or cram'd Pullets.

You muſt plume them dry, dreſſe them and whiten them on the fire, then ſtick or barde them, roſt them, and ſerve.

9. Turkie.

It muſt likewiſe be plumed dry, whiten it on the fire, roſt it, and ſerve.

10. Young Ducks.

Dreſſe them, and whiten them on the fire, and if you will, ſtick on them four little roſes of lardons upon the four joints; when they are roſted, ſerve with a Porvrade.

11. The Wild-pidgeons.

After it is well dreſſed, ſtick it, ſpit it, and ſerve.

12. Cockerels.

Dreſſe them, and whiten them on the fire, then ſtick and roſt them, and ſerve.

You may ſerve them dry, or with a ſauce made with water, ſalt, peper, and chibols minced.

You may alſo ſerve them with ragouſt, as the Sea-henne, of which hereafter.

13. Lamb.

If it is fat, after it is roſted, throw on it the crums of bread with a little ſalt and parſley, if you will, and ſerve.

14. Teales.

After they are well dreſſed, ſpit them, and when they are roſted, ſerve them with Orange.

15. Gooſe.

As it comes from the mother ſcald and dreſs it, cut off the neck cloſe to the body, and the legs, and after it is whitened on the fire, and truſſed up, ſet it a roſting, and make a farce to put under it, with its liver, and ſtore of good herbs minced together, which you ſhall paſſe in the panne with lard or butter, and ſome yolks of eggs, all well ſeaſoned, and ſerve.

16. Young Wildboare, or Grice.

Take off the skinne as farre as the head, dreſs it, and whiten it on the fire, cut off the four feet, ſtick it with lardons, and put in the body of it one bay leaf; or ſome fine herbs; when it is roſted, ſerve.

17. Young Rabbits.

Dreſſe it, whiten it on the fire, ſtick and roſt it with verjuice under it, and ſerve.

After it is roſted, you may put ſome ſalt, a little peper and juice of orange in the body of it, and ſtirre all well together, then ſerve.

18. The Thruſh.

After it is pulled, truſs it up, and whiten it, ſtick it and ſpit it; put a toſt under it, and a ſauce with verjuice, a little vineger, onion, and orange peele, then ſerve. So is done the Fieldfare.

19. The Rayle.

It is done as the Thruſh, without drawing it, ſerve.

20. Young Partridges.

Dreſſe them and whiten them on the fire, ſtick them with lardons, roſt it with verjuice under it, then ſerve.

21. Young Quailes.

They muſt be barded with vine leafs in the ſeaſon.

22. Young Turkies.

Pull them warm, let them mortifie, then dreſs them, and whiten them on the fire, ſtick them and roſt them, then ſerve.

23. Plover.

After it is pulled, truſs it up, and whiten it, then lard it, and roſt it; ſerve with a ſauce and a toſt under it.

24. Loyne of Stagge.

Take off all the skinnes, ſtick it, and63 ſpit it, ſerve with a Poivrade.

The Fillet is done up like the Loyne with Poivrade.

The Loine of Roebuck is alſo done the ſame way.

25. Ortolan.

After it is dreſſed, truſs it up, and barde it with lard, and vine leavs over it in the ſeaſon; In the Spring it muſt be drawn; after it is roſted, ſerve.

26. The Woodcock.

When it is pulled, truſſe it with its bill, which is inſtead of a prick, whiten it on the fire, and ſtick it; roſt it with a toſt under it, in the way of a Poivrade, with juice of orange, then ſerve.

The Snipe is done after the ſame way.

27. Another way for the Snipe.

Dreſs it as the Ortolan, only that ſome do draw them, which is very fitting at any other ſeaſon but Winter, becauſe theſe birds, in the Spring, Summer, and Autumn, live on nothing but Caterpillars, Ants, Lice, Herbs, or Leaves of trees; but howſoever, drawn or not, barde it with vine leaves in the ſeaſon, ſpit it and roſt it, ſo that it be not too dry, and ſerve.

28. The Stockdove.

After it is dreſſed, whiten it on the fire, ſtick and roſt it, with a Poivrade under it, and ſerve.

29. Loyne of Veale.

After it is mortified, and whitened, ſtick it very thick, roſt it, and make a ragouſt with verjuice, a little water, a little vinegar, orange peele, and chippings of bread, then ſerve it well ſeaſoned.

30. Pigge ſticked.

Take off the skinne, cut off the head, and the four feet, whiten it in warm water, and ſtick it, or if you will, barde it half; when it is roſted, ſerve with crums of bread, and ſalt upon it.

31. Wild-gooſe.

After it is dreſſed, whiten it on the fire, and lard it onely on the quarters like a little roſe, roſt it and ſerve.

The tame Gooſe is done the ſame way.

32. Water-henne.

After it is pulled, draw it, whiten it on the fire, ſtick and roſt it with a Poivrade under it.

33. Capon with Watercreſſes.

Barde it with lard, and roſt it, ſeaſon your Creſses with ſalt and vinegar, or otherwiſe, dead it

TO THE RIGHT HONOURABLE JOHN Earl of TANNET, &c. My very good Lord.

To the Reader.

FOR THE High and Mighty Lord, Lewis Chaalon Du Bled, Counſellor of the King in both his Counſels of State and Privy-Counſell, Knight of his Orders, Baron of Tenar, Marqueſſe of Uxelles, and of Cormartin, &c.

The French Stationer to the Reader.

A Table referring to all the particu­lars contained in this Book.

An Alphabeticall table for the explaining of the hard and ſtrange words contai­ned in this Book.

The French Cook.The manner of making the breath for the feeding of all Po•s, be it of Potage, firſt courſe or inter­courſe (middle ſervice.)

A Table of the Potages that can be made for to ſerve up in the fleſh dayes.

How to make all kinds of Potage.

1. A Bisque of young Pigeons.

2. Potage of Health.

3. Potage of Partridges with Coleworts.

4 Potage of Ducks with Turnips.

5. Potage of Pullets with Sparagus.

6. Potage of marbled Partriges.

7. Potage of Quelckchoſes, or Liverings.

8. Potage of marbled quailes.

9. Potage of wood pigeons garniſhed.

10. Potage of ſmall vayles.

11. The Queens Potage.

12. Princeſſe's Potage.

13. Jacobin's Potage.

14. Potage of Cockerels.

15. Potage of Teales with Hypocraſt.

16. Brown Potage of Larkes.

17. Potage of young Pigeons.

18. Potage of Teal with the juice of Turnips.

19. Potage of Beatilles.

20. Potage of Pullets with Coliflowers.

21. Potage of Pullets in Ragouſt.

22. Potage of young Pigeons roſted.

23. Potage of Gooſe with Peaſe-Broath.

24. Potage of Gooſe-giblets.

25. Potage of Geeſe with Peaſe.

26. Potage of Salt-Gooſe with Peaſe-Broath.

27. Potage of Pullets with green Peaſe.

28. Potage of Pigeons with green Peaſe.

29. Potage of ſalt meat with Peaſe.

30. Potage of young Rabbets.

31. Potage of Abatis of Lambs.

32. Potage of Larks with a ſweet Sauce.

33. Potage of Knuckle of Veal.

34. Potage of a Breaſt of Veal.

35. Potage of Mav•s, or Thruſhes.

36. Potage of Tortoiſe.

37. Potage of ſucking Pigge.

38. Potage of mine'd Mutton.

39. Potage of Knuckle of Beef.

40. Potage of Capon with Rice.

41. Potage of Pullets with Rice.

42. Potage of Knuckle of Beef with Tailladins.

43. Potage of the Boyler, or great Pot.

44. Potage of a Calfs-head fry'd.

45. Potage of fryed Mutton with Turnips.

46. Potage of the handles or knuckles of ſhoulders with Ragouſt.

47. Potage of roſted Woodcocks.

48. Halfe a Bisque.

49. Jacobin's potage with cheeſe.

A Table of the farced Potages.

2. How to make Farced Potages.

1. Potage of Capons farced.

2. Potage of farced cockerels without bones.

3. Potage of pullets farced.

4. Potage of young pigeons farced.

5. Pottage of Ducks farced.

6. Potage of legs of veale farced.

7. Potage of a farced breaſt of Veal.

8. Potage of a Calfe's head farced without bones.

9. Potage of Lamb's heads without bones farced.

10. Potage of a joint of Mutton farced.

11. Potage of Geeſe farced.

12. Potage of Partridges without bones, farced.

13. Potage of Turkie farced.

Potage of Entrees (or firſt cour­ſes) which can be made in the Armies, or in the field.

3. The way of making meat ready for the firſt courſes.

1. Turkie with Raſpis.

2. Joint of Mutton after the Cardinal's way.

3. Legs Or Knuckles of Veal Epigramme way.

4. Loin of Veal with Pickle.

5. Ducks wiih Ragouſt.

A Table referring to all the particulars contained in this Book.

An Alphabeticall table for the explaining of the hard and ſtrange words contained in this Book.

The French Cook.The manner of making the breath for the feeding of all Po•s, be it of Potage, firſt courſe or intercourſe (middle ſervice.)

Potage of Entrees (or firſt courſes) which can be made in the Armies, or in the field.

14. Peece of Beef after the Engliſh, or Chalon faſhion.