The Compleat Cook - Expertly Prescribing the Most Ready Wayes, Whether Italian, - Spanish or French, for Dressing of Flesh and Fish, Ordering - Of Sauces or Making of Pastry
M., W.
English
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Below is a summary of The Compleat Cook - Expertly Prescribing the Most Ready Wayes, Whether Italian, - Spanish or French, for Dressing of Flesh and Fish, Ordering - Of Sauces or Making of Pastry
Proofreading Team from scans from Biblioteca de la Universitat de
Barcelona
Note: This book is part of the W. M. volume The Queens Closet Opened.
THE COMPLEAT COOK.
Expertly prescribing the most ready wayes,
Whether, { _Italian_,
{ _Spanish_,
{ or _French_
For dressing of _Flesh_, and _Fish_, Ordering of _Sauces_ or making OF
PASTRY.
LONDON:
Printed by _E.B._ for _Nath. Brook_, at the Angel in _Cornhill_, 1658.
THE COMPLEAT COOK:
Expertly prescribing the most ready wayes, whether _Italian, Spanish_,
or _French_, for dressing of _Flesh_ and _Fish_, &c.
_To make a Posset, the Earle_ of Arundels _Way._.
Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on
the fire, and let it boyl a little while, and as it is boyling take a
Pot or Bason, that you meane to make your Posset in, and put in three
spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,
then set it over the coles to warm a little while, then take it off and
let it stand till it be almost cool, then put it into the Pot or Bason
and stir it a little, and let it stand to simper over the fire an hour
or more, for the longer the better.
_To boyle a Capon larded with Lemons._
Take a fair Capon and truss him, boyl him by himselfe in faire water
with a little small Oat-meal, then take Mutton Broath, and half a pint
of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,
put Marrow, Dates, season it with Sugar, then take preserved Lemons and
cut them like Lard, and with a larding pin, lard in it, then put the
capon in a deep dish, thicken your broth with Almonds, and poure it on
the Capon.
_To Bake Red Deere._
Parboyl it, and then sauce it in Vinegar then Lard it very thick, and
season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with
good store of sweet butter, and let it bake, when it is baked, take a
pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,
little Vinegar, poure it into the Pye in the Oven and let it lye and
soake an hour, then take it out, and when it is cold stop the vent hole.
_To make fine Pan-cakes fryed without Butter or Lard._
Take a pint of Cream, and six new laid Egs, beat them very well
together, put in a quarter of a pound of Sugar, and one Nutmeg or a
little beaten Mace (which you please) and so much flower as will thicken
almost as much as ordinarily Pan-cake batter; your Pan must be heated
reasonably hot & wiped with a clean Cloth, this done put in your Batter
as thick or thin as you please.
_To dresse a Pig the French manner._
Take it and spit it, & lay it down to the fire, and when your Pig is
through warme, skin her, and cut her off the Spit as another Pig is, and
so divide it in twenty peeces more or lesse as you please; when you have
so done, take some White-wine and strong broth, and stew it therein,
with an Onion or two mixed very small, a little Time also minced with
Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a
very little sweet Butter, and Gravy if you have it, so Dish it up with
the same Liquor it is stewed in, with French Bread sliced under it, with
Oranges and Lemons.
_To make a Steake pye, with a French Pudding in the Pye._
Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a
Tray then take a piece of the leanest of a Legg of Mutton and mince it
small with Suet and a few sweet herbs, tops of young Time, a branch of
Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,
sweet Cream, Raisins of the Sun; work altogether like a Pudding, with
your hand stiff, and roul them round like Bals, and put them into the
Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
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