The Project Gutenberg EBook of The Compleat Cook, by Nath. Brook

This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever. You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.net

Title: 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

Author: Anonymous, given as "W. M."

Release Date: December 23, 2003 [EBook #10520]

Language: English

Character set encoding: ASCII

*** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLEAT COOK ***

Produced by David Starner, Linda Cantoni and the Online Distributed
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 pour