Selected quad for the lemma: england_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
england_n	king_n	lord_n	westminster_n	3,206	5	9.6908	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A80290	The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.; English and French cook.		1690 (1690)	Wing C5638B; ESTC R224403	168,090	482

The Compleat ENGLISH and FRENCH COOK DESCRIBING The best and newest ways of ordering and dressing all sorts of Flesh Fish and Fowl whether Boiled Baked Stewed Roasted Broiled Frigassied Fried Souc'd Marrinated or Pickled with their proper Sauces and Garnishes Together with all manner of the most approved Soops and Potages used either in England or France 〈◊〉 the most Experienced Cooks in London and Westminster The second Edition LONDON Printed for William Miller at the Gilded Acorn in St. Paul's Church-yard where Gentlemen and others may be furnished with most sorts of Acts of Parliament Kings Lord Chancellors Lord Keepers and Speakers Speeches and other sorts of Speeches and State matters as also books of Divinity Church-Government Humanity Sermons on most Occasions c. 1690. THE EPISTLE TO The Lovers of the Art OF Cookery WE do here present you with the plainest and best digested Method in the Art of Cookery yet extant for Dressing of all sorts of Flesh Fish Fowl whether Boil'd Baked Stewed Roasted Broil'd Frigassi'd Fryed Marrinated or Sonced with the best Sauces New A-la-mode Soops and Potages It 's full and plain so that from the Maid to the Master Cook all may reap benefit Farewel How to Boil all sorts of FISH FLESH and FOWL according to the latest and most approved experience in COOKERY FISH boil'd and stewed Bream stewed HAving very well scaled your Bream and throughly washt it do not forget to preserve its blood in which you must stew your Bream by adding thereto Claret two slices of Ginger raced the pulp of three quarters of a pound of Prunes boiled and strained into the Broth Vinegar Salt and an Anchovie or two some sweet Herbs with Horse-radish root stamped and strained Let not your Fish have more Liquor than will just cover it being enough take some Butter with a little Vinegar in which the Bream was stew'd and beat them up together then dish up your Fish pouring the Butter thereon and garnish your Dish with Barberries Oranges and Lemons Base boiled to be eaten hot Save the Livers Rows or Spawns of your Base then scale and wash them well having so done boil them up in Water Wine-Vinegar Salt some sweet Herbs Lemons sliced with three whole Onions then take a lear of drawn Butter large Mace whole Cinamon a whole Nut-meg quarter'd with three Anchovies dissolved therein having disht it up pour on your lear and let your garnish be fryed Oysters and Bay-leaves This seasoning will not be improper for Mullet or any other sort of Fish Carps stewed Save the blood of your Carp dress him and take out his Gall then scotch him on the back and put him into a Stew-pan with a quart of White-wine half a dozen blades of large Mace a dozen Cloves three races of Ginger sliced two slit Nutmegs with a Faggot of sweet Herbs three large Onions whole four or five Bay-leaves and some Salt stew all these together but put not your Carp in till the Pan boil and then too with five ounces of sweet Butter Let your fire be a quick Charcoal fire when it is enough dish it in a large dish pouring thereon your Sauce commixed with the Spices laying on Lemon sliced with Lemon-pill or Barberries let your garnish be dried Manchet grated and searsed with carved Sippets laid round the dish At great Festivals garnish the body with stewed Oysters and fried batter made of several colours by the juyce of Herbs as Violets Saffron Spinage c. dissolving therein an Anchovie or two Another most excellent way Take a living Carp and scale it then dry it with a cloath and open the belly taking out the entrails then wash the blood into a Pipkin with a pint of Claret with Vinegar and Water some sweet Herbs two whole Onions half a pound of Butter or more stew these together three quarters of an hour softly then laying your Toasts in the bottom of the Dish serve it up with Sippets pouring some of the broth on and garnishing it with Rosemary Cockles stewed Wash them well with Vinegar and boil them before you take them out of the Shells then put them into a Dish with Claret Vinegar a handful of Capers Mace Pepper Salt a little grated Bread and Tyme minced with the yolks of three Eggs chopped very small stew these together till they are enough then put in a good spill of Butter rubbing the Dish with a clove of Garlick Crawfish Shrimps or Prawns may be done the same manner making what variety of garnish you please with the shells only Crabs stewed Take Crabs and boil them till they are enough then take the meat out of the shells and having put it into a Pipkin some Claret Wine-Vinegar minced Tyme Salt grated Bread Pepper sweet Butter Capers large Mace and the yolks of four Eggs boiled hard and chopt very small stew these together till they are enough then rubbing the Dish with a clove of Garlick serve them up Cods head drest after the best manner Cut yout Head so large beyond the Gills that you may have a pretty quantity of the Body with it then boil it in Water and Salt then have in readiness a quart of Cockles with the shell'd meat of two or three Crabs put these into a Pipkin with almost half a pint of White-wine a bunch of sweet Herbs two Onions a little large Mace a little grated Nutmeg and some Oyster liquor then boil it till the liquor is wasted then add to it two ladlefuls of drawn Butter then dish up your Cods head on Sippets draining it first very well over a Chafingdish of coals Then cut your Pease or Spawn in thin slices and the Liver in pieces take likewise the Gill and pick out the bones and cut it as you did the other dish up your Spawn round about the Cods head and some on the top and put all over it the Gill and Liver then pour your lair on it with some drawn Butter upon that again sticking all your Gill-bone with Oysters fryed in Butter and stick them on the Spawn also then grate on Nutmeg and dish it up very hot garnishing your Dish with Lemon and Bay-leaves Eels boil'd Take them and draw fley and wipe them clean having cut them in pieces boil them in White wine Water Oyster liquor large Mace three or four Cloves bruised Salt Spinage Sorrel Parsley grosly minced an Onion Pepper and an Anchovie dish them up on Sippets broth them with their own broth beating up a lear with good Butter yolks of Eggs with slices of Lemon and some Lemon-pill Eels stew'd Draw your Eels and fley them and cut them into pieces four inches long then put them into a Stew-pan with as much Claret as will just cover them mingled with some Water strip some Tyme and put to them with sweet Marjoram Savory pickled Parsley and large Mace be sure to stew them enough then serve them on Sippets stick Bay-leaves round the Dish garnish the Meat with slic'd Lemon and the Dish with fine

of damsins p. 240 Tarts of Strawberries Ibid. Tarts of Cherry Medler and Pine-apple p. 242 Tarts for the Spring p. 243 Taffety Tarts p. 243 Tarts of Cowslips and Cream p. 244 Tarts of green Pease and Prunes p. 245 Of Goosberries p. 246 Of Puff-paste p. 247 Of Rice Wardens and Pippins p. 248 Of Quinces Wardens Pears and Pippins p. 249. Of Spinage Ibid. Tarts after the French fashion p. 251 Tarts of Bacon p. 251 Of Clary p. 252 Of Apricocks p. 253 V Venison stewed p. 37. Roasted p. 100 Pasty to make p. 174. Coller'd p. 236 Venison when tainted to recoves it p. 38. Bak'd to eat cold p. 174. Coller'd p. 236 Veal Fillet and Leg to roast p. 80. 98. The breast with a Pudding in it p. 96. Chine or Neck roasted p. 97 98. Broil'd p. 99. in Pye p. 172. Breast souc'd p. 236. Leg souc'd p. 238 Vmble Pye p. 173 Vinegars of all sorts p. 419 420 421 W Whiting stewed and broth p. 21 Woodcocks roasted p. 113 Widgeons souc'd p. 238 White-Pots p. 337. Of Rice p. 338 Devonshire White-Pot p. 339. Norfolk Ibid. Westminster fool p. 340 Worster Sullabub p. 343 A Wassel p. 345 Books Printed for or Sold by Simon Miller at the Star at the West-end of St. Paul ' s. Quarto BIshop White upon the Sabbath The Pragmatical Jesuit a Play by Richard Carpenter The Life and Death of the Valiant and Renowned Sir Francis Drake his Voyages and Discoveries in the West-Indies and about the World with his Noble and Heroick Acts By Samuel Clarke late Minister of Bennet-Fink London The Life and Death of William the Conquerour King of England and Duke of Normandy by Samuel Clarke Bagshaw of Christ and Antichrist Astrology Theologiz'd Shewing by the Light of Nature what influences the Stars have upon mens bodies and how the same may be diverted and avoided Large Octavo The Rights of the Crown of England as it is established by Law by E. Bagshaw of the Inner Temple Esquire An Enchiridion of Fortification The English Horseman and complete Farriar directing all Gentlemen and others how to breed feed ride and diet all kind of Horses whether for War Race or other service with a discovery of the Causes Signs and Cures of all Diseases both Internal and External incident to Horses Alphabetically digested with the Humours of a Smithfield Jockey By Robert Almond a well known and skilful Farrier of the City of London practising therein above forty five years The Loyal Prophet a Sermon preached at the Summer Assizes at York in anno 1668. by William Bramhall Rector of Gouldsbrough and one of his Majestie 's Chaplains Small Octavo The Midwives Book or the whole Art of Midwifry discovered directing Child-bearing Women how to behave themselves in their Conception Bearing Breeding and Nursing of Children In six Books viz. 1. An Anatomical Description of the Parts of Men and Women 2. What is requisite for Procreation Signs of a Woman being with Child and whether it be Male or Female and how the Child is formed in the Womb. 3. The Causes and hinddrance of Conception and Barrenness and of the pains and difficulties of Child-bearing with their Causes Signs and Cures 4. Rules to know when a Woman is near her Labour and when she is near Conception and how to order the Child when born 5. How to order Women in Child-birth and of several Diseases and Cures for Women in that condition 6. Of Diseases incident to Women after Conception Rules for the choice of a Nurse her Office with proper Cures for all diseases incident to young Children By Mrs. Jane Sharpe practitioner in the Art of Midwifry above thirty years Merry Drollery complete in two parts or a Collection of Jovial Poems Merry Songs Witty Drolleries intermixt with pleasant Catches collected by W. N. C. B. R. S. I. G. Lovers of Wit Natural and Artificial Conclusions Daphnis and Chloe a pleasant Romance Boteler of War Ramsey of Poyson Shephard of the Regulation of the Law Knowls Rudiments of the Hebrew Tongue Herbert's Child-bearing Woman or Devotions Meditations and Prayers for Women in that Condition The Rebellion of the rude Multitude under Wat Tyler parallel'd with the late inhumane Rebellion against K. Charles the First The Rebels Arraignment Conviction and Execution in three Sermons By Jo. Brookblanke The Death of Charles the First lamented and the Restauration of Charles the Second congratulated by William Langley The King of Spain's Cabinet Council divulged A Description of Jerusalem as it flourished in the time of Christ Observationes Experientiae de Febribus Authore Gulielmo Drageo Medico Nonnihil de Febribus Authore Gulielmo Statholmo Medico Divine Poems by A. Nasmyth The Life of Dr. Tho. Morten late Bishop of Duresme Morison on the Covenant The Miraculous Visions of R. Wortley Minister of Edgworth in Bedford-shire A Discourse of the Piety and Charity of elder Times and Christians parallel'd to the Members of the Church of England by E. Water-house Esquire Large Twelves The English and French Cook describing the best and newest ways of ordering and dressing all sorts of Flesh Fish and Fowl whether boiled baked stewed roasted broiled frigassied fryed souced marrinated or pickled with their proper Sauces and Garnishes together with all manner of the most approved Soops and Potages used either in England or France By T. P. J. P. R. C. N. B. and several other approved Cooks of London and Westminster The Moral Practice of the Jesuits demonstrated by many remarkable Histories of their Actions in all parts of the World Collected either from Books of the greatest Authority or most certain and unquestionable Records and Memorials by the Doctors of the Sorbon Oxford Jests Refined and Enlarged Smith's Practice of Physick The Duty of every one that will be saved being Rules Precepts Promises and Examples directing all Persons of what degree soever how to govern their Passions and to live vertuously and soberly in the World The Spiritual Chymist or six Decads of Divine Meditations on several Subjects with a short Account of the Authors Life by William Spurstow D. D. sometime Minister of the Gospel at Hackney near London Witty Apothegms delivered at several times by K. James K. Charles I. the M. of Worcester the Lord Bacon and Sir Tho. More Mans Master-piece or Contemplations of Meditations on several occasions by Sir Peter Temple Small Twelves A new Method of Preserving and Restoring of Health by the Vertue of Coral and Steel A Help to Prayer The Understanding Christian Duty worthily to commemorate the Death of Christ in the blessed Sacrament of the Lord's Supper prest from 1 Cor. 11. 28. The Pious Prentice or Advice to the Apprentices of London concerning their behaviour to God their Masters and themselves By A. Jackson The King Triumphant or the Rebels ruin'd by Capt. N. Foster FINIS