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.

Bills of FARE for every Season in the Year; also how to set forth the MEAT in order for that Service; as it was used before Hospitality left this Nation.

A Bill of Fare for All Saints Day, being Novemb. 1.

Oysters.

• 1 A Coller of Brawn and Mustard.
• 2 A Capon in stewed Broth with Marrow-bones.
• 3 A Goose in Stoffado, or two Ducks.
• 4 a Grand Sallet.
• 5 A Shoulder of Mutton with Oysters.
• 6 A Bisk Dish baked.
• 7 A roste Chine of Beef.
• 8 Minced Pies or Chewits of Capon, Tongue, or of veal.
• 9 A Chine of Pork.
• 10 A Pasty of Venison.
• 11 A Swan or 2 Geese rost.
• 12 A Loin of Veal.
• 13 A French Pie of divers Compounds.
• 14 A roast Turkey.
• 15 A Pig roast.
• 16 A forc't Dish baked.
• 17 Two Brangreese roasted, one larded.
• 18 Souc't Veal.
• 19 Two Capons roasted, one larded,
• 20 A double bordered Cu∣stard.

Second Course for the same Mess. Oranges and Lemons.

• 1 A souc't Pig.
• 2 A yong Lamb or kid roast.
• 3 Two Shovelers.
• 4 Two Herns, one larded.
• 5 A Potatoe Pie.
• 6 A Duck and Mallard, one larded.
• 7 A souc't Turbut.
• 8 A couple of Pheasants one larded.
• 9 Marinated Carp, or Pike, or Bream.
• 10 Three brace of Partridge, three larded.
• 11 Made Dish of Spinage, Cream baked,

• 12 A roll of Beef.
• 13 Two Teels rosted, one larded.
• 14 A cold Goose Pie.
• 15 A soust Mullet and Bace.
• 16 A Quince Pie.
• 17 Four Curlews, 2 larded.
• 18 A dried Neats Tongue.
• 19 A dish of Anchoves.
• 20 A jole of Sturgeon.

Jellyes and Tarts Royal, and Ginger-breads, and other Fruits.

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.

• 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.

A Bill of Fare for Newyears Day.

Oysters.

• 1 Brawn and Mustard.
• 2 Two boild Capons in stewed Broth, or white Broth.
• 3 Two Turkies in Stoffado.
• 4 A hash of twelve Partrid∣ges, or a Shoulder of Mut∣ton.
• 5 Two brand Geese boild.
• 6 A forst boild meat with Snites or Ducks.
• 7 A Marrow Pudding bak't.
• 8 A Surloin of roste Beef.
• 9 Minced Pies, 10 in a dish, or what number you please.
• 10 A Loin of Veal.
• 11 A Pasty of Venison.
• 12 A Pig roste.
• 13 Two Geese roste.
• 14 Two Capons, one larded.
• 15 Custard.

A second Course for the same Mess. Oranges and Lemons.

• 1 A side of Lamb.
• 2 A soust Pig.
• 3 Two couple of Rabits, two larded.
• 4 A Duck and Mallard, one larded.
• 5 Six Teels, three larded
• 6 A dish made, or a Battalia Pie.
• 7 Six Woodcocks, 3 larded.
• 8 A Warden Pie, or a dish of Quails.
• 9 Dried Neats Tongues.
• 10 Six tame Pigeons, three larded.
• 11 A soust Capon.
• 12 Pickled Mushrooms, pick∣led Oysters, and Anchoves in a dish.
• 13 Twelve Snites, six larded.
• 14 Orangado Pie, or a Tart Royal of dried and wet Suckets.
• 15 Sturgeon.
• 16 Turky, or Goole Pie.

Jelly of five or six sorts, Lay Tarts of divers colours, and Ginger Bread, and other Sweet Meats.

A Bill of Fare for February.

• 1 Eggs and Collops.
• 2 Brawn and Mustard.
• 3 A Hash of Rabits, four.
• 4 A grand Fricase.
• 5 A grand Sallet.
• 6 A Chine of roste Pork.

A second Course.

• 1 A whole Lamb roste.
• 2 Three Widgeons.
• 3 A Pippin Pie.
• 4 A Jole of Sturgeon.
• 5 A Bacon Tart.
• 6 A cold Turky Pie.

Jellyes and Ginger Bread, and Tarts Royal.

A Bill of Fare for March.

Oysters.

• 1 Brawn and Mustard.
• 2 A fresh Neats Tongue and Udder in Stoffado.
• 3 Three Ducks in Stoffado
• 4 A roste Loin of Pork.
• 5 A Pasty of Venison.
• 6 A Steak Pie.

A second Course.

• 1 A side of Lamb.
• 2 Six Teels, three larded.
• 3 A Lambstone Pie.
• 4 200 of Asparagus.
• 5 A Warden Pie.
• 6 Marinate Flounders,

Jellyes and Ginger Bread and Tarts Royal.

A Bill of Fare for April.

Oysters.

• 1 A Bisk.
• 2 Cold Lamb.
• 3 A Hanch of Venison roste.
• 4 Goslings four.
• 5 A Turky Chicken.
• 6 Custard of Almonds.

A second Course.

• 1 Lamb, a side in joynts.
• 2 Turtle Doves eight.
• 3 Cold Neats Tongue Pie.
• 4 8 Pidgeons four larded.
• 5 Lobsters.
• 6 A Coller of Beef.

Tanseys.

A Bill of Fare for May.

• 1 Scotch Pottage, or Skink.

• 2 Scotch Collops of Mutton.
• 3 A Loin of Veal.
• 4 An Olive Pie, or a Pallat Pie.
• 5 Three Caponets, 1 larded.
• 6 Custard.

A second Course.

• 1 Lamb.
• 2 A Tart Royal, or Quince Pie.
• 3 Gammon of Bacon Pie.
• 4 A Jole of Sturgeon.
• 5 Artichock Pie hot.
• 6 Bolonia Sausage.

Tanseys.

A Bill of Fare for June.

• 1 Shoulder of Mutton hasht.
• 2 A Chine of Beef.
• 3 Pasty of Venison, a cold Hash.
• 5 A Leg of Mutton roste.
• 4 Four Turky Chickens.
• 6 A Steak Pie.

A second Course.

• 1 Jane or Kid.
• 2 Rabits.
• 3 Shovelers.
• 4 Sweetbread Pie.
• 5 Olives, or Pewit.
• 6 Pigeons.

A Bill of Fare for July.

Musk-millions.

• 1 A Pottage of Capons.
• 2 Boild Pigeons.
• 3 A hash of Caponets.
• 5 A grand Sallet.
• 4 A Fawn.
• 6 Custard.

A second Course.

• 1 Pease, or French Beans.
• 2 Gulls four, two larded.
• 3 Pewits eight, four larded.
• 4 A Quodling Tart green.
• 5 Portinggale eggs, 2 sorts.
• 6 Buttered Brawn.

Selsey Cockles broild.

A Bill of Fare for August.

Musk-millions.

• 1 Scotch Collops of Veal.
• 2 Boild Breast of Mutton.
• 3 A Fricase of Pigeons.
• 4 A stewed Calves head.
• 5 Four Goslings.
• 6 Four Caponets.

A second Course.

• 1 Dotterel twelve, six larded.
• 2 Tarts Royal of Fruit.
• 3 Wheatears.
• 4 Pie of Heath Pouts.
• 5 Marinate Smelts.
• 6 Gammon of Bacon.

Selsey Cockles.

A Bill of Fare for September.

Oysters.

• 1 An Ollio.
• 2 Breast of Veal in stoffado.
• 3 Twelve Partridge hashed.
• 4 Grand Sallet.
• 5 Chaldron Pie.
• 6 Custard.

A second Course.

• 1 Rabits
• 2 Two Hearns, one larded.
• 3 Florentine of Tongues.
• 4 8 Pidgeons roste, 4 larded.
• 5 Pheasant Pouts, 2 larded.
• 6 A cold Hare Pie.

Selsey Cockles broild after.

A Bill of Fare for October.

Oysters.

• 1 Boild Ducks.
• 2 A Hash of a Loin of Veal.
• 3 Roste Veal.
• 4 Two drand Geese roste.
• 5 Tart Royal.
• 6 Custard.

A second Course.

• 1 Pheasants, Pouts, Pidgeons.
• 2 Knots twelve.
• 3 Twelve Quails, six larded.
• 4 Potato Pie.
• 5 Sparrows roste.
• 6 Turbut.

Selsey Cockles.

A Bill of Fare formerly used on Fasting Dayes and in Lent.

The first Course. Oysters if in season.

• 1 Butter and Eggs.
• 2 Barley Pottage, or Rice Pottage.
• 3 Stewed Oysters.
• 4 Buttered Eggs on Toasts.
• 5 Spinage Sallet boild.
• 6 Boild Rochet, or Gurnet.
• 7 A Jole of Ling.
• 8 Stewed Carp.
• 9 Oyster Chewets.
• 10 Boild Pike.
• 11 Roste Eeels.
• 12 Hadducks, fresh Cod, or Whitings.
• 13 Eel, or Carp Pie.
• 14 Made dish of Spinage.
• 15 Salt Eels.
• 16 Soust Turbut.

A second Course.

• 1 Fryed Soles.
• 2 Stewed Oysters in Scollop Shells.
• 3 Fryed Smelts.
• 4 Congers head broild.
• 5 Baked dish of Potatoes, or Oyster Pie.
• 6 A Spitch-cock of Eels.
• 7 Quince Pie, or Tartsroyal.
• 8 Buttered Crabs.
• 9 Fryed Flounders.
• 10 Jole of fresh Salmon.
• 11 Fryed Turbut.
• 12 Cold Salmon Pie.
• 13 Fried Skirrets.
• 14 Soust Conger.
• 15 Lobsters.
• 16 Sturgeon.