The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
About this Item
Title
The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
Author
May, Robert, b. 1588.
Publication
London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
1660.
Rights/Permissions
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Subject terms
Cookery, English
Link to this Item
http://name.umdl.umich.edu/A88977.0001.001
Cite this Item
"The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed June 15, 2024.
Pages
A Bill of Fare for Christmas Day, and how to set the Meat in order.
Oysters.
1 A coller of Brawn.
2 Stewed Broth of Mutton Marrow bones.
3 A grand Sallet.
4 A pottage of Caponets.
5 A Breast of Veal in Stof∣fado.
6 A boild Partridge.
7 A Chine of Beef, or Surloin roste.
8 Minced Pies.
9 A Jegote of Mutton with Anchove sauce.
10 A made dish of Sweet∣bread.
11 A Swan roste.
12 A Pasty of Venison.
13 A Kid with a Pudding in his Belly.
14 A Steak Pie.
15 A hanch of Venison ro∣sted.
16 A Turkey roste and stuck with Cloves.
17 A made dish of Chickens in Puff-paste.
18 Two Brangeese rosted, one larded.
19 Two large Capons one larded.
20 A Custard.
The second course for the same Mess. Oranges and Lemons.
1 A young Lamb or Kid.
2 Two couple of Rabits, two larded.
3 A Pig soust with Tongues.
4 Three Ducks, one larded.
5 Three Pheasants, 1 larded.
6 A Swan Pie.
7 Three brace of Partridge, three larded.
8 Made dish in puff-paste.
9 Bolonia Sausage, and An∣chove, Mushrooms, and Caviare, and pickled Oy∣sters in a dish.
10 Six Teels, three larded.
descriptionPage [unnumbered]
11 A Gammon of West∣falia Bacon.
12 Ten Plovers, five larded.
13 A Quince Pie, or Warden Pie.
14 Six Woodcocks, 3 larded.
15 A standing Tart in puff∣paste, preserved fruits, Pippins, &c.
16 A dish of Larks.
17 Six dried Neats Tongues.
18 Sturgeon.
19 Powdered Geese.
Jellyes.
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