To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies

Appears in

The Accomplisht Cook

The Accomplisht Cook

Published 1660

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To carbonado a Chine of Mutton

To carbonado a Shoulder of Mutton

To carbonado a Rack of Mutton

To carbonado a Leg of Mutton

To broil a chine of Veal

To broil a Leg of Veal

To carbonado a Rack of Pork

To broil a Flank of Pork

To broil Chines of Pork

To broil fat Venison

To fry Lambs or Kids Stones

To carbonado Land or Water Fowl

To dress a dish of Collops and Egg the best way for service

To broil Bacon on Paper

To fry an Egg as round as a Ball

To make the best Fritters

Fritters in the Italian Fashion

Otherways in the Italian Fashion

Fritters of Spinage

To make Stock-Fritters or Fritters of Arms

Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fashion

Little Pasties, Balls, or Toasts fried

Otherways Pasties to fry

To fry Paste out of a Syringe or Butter-squirt

To make Pancakes

To make a Tansie the best way

A Tansie for Lent

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