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

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.
Expertly prescribing the most ready wayes,
Whether, { Italian , { Spanish , { or French
For dressing of Flesh , and Fish , Ordering of Sauces or making OF PASTRY.
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658.
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.