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._