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.

To boil a Leg of Mutton divers wayes.

I.

STuff a leg of Mutton with Parsley, being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.

II.

Otherwayes: boil it in water and salt, not stuffed, and being boiled, stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it,

make sauce with the Gravy and beaten butter, with Lemon and grated Nutmeg.

III.

Otherwayes, boil it in water and salt, being stuffed with Parsley, and make sauce with large Mace, Gravy, chopped Parsley, Butter, Vinegar, Juyce of Orange, Goosberries, Barberries, or Grapes, and Sugar: serve it on sippets.

To boil a leg of Mutton otherwayes.

IV.

Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef∣suet, some salt and nutmeg.

Then being almost boiled, take up some of the broth in∣to a pipkin, and put to it some large mace, a few corrans, a handful of French capers, and a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; and being finely boiled, dish it on carved sippets, broth it, and run it over with beaten butter, and le∣mon shread small.

V. Otherwayes.

Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine-vinegar, salt-butter and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't le∣mon.

Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg.