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 Veal.

1. STuff it with Beef-suet and sweet Herbs chopped, nutmeg, salt, and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded bacon, two or three whole Cloves, pieces of pears and some artichock∣suckers boiled, and put in beaten butter, boil'd marrow and mace: Then before you dish it up, have sorrel, sage, pars∣ley, time, sweet marjoram coursly minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it into your broth to make it green, and give it a walm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some gooseberries, or barberries, beaten butter and lemon.

2. To boil a Leg of Veal otherwayes.

Stuff it with beef-suet, nutmeg and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being al∣most boil'd, take up some of the broth in a pipkin, and put to it some mace, raisins of the sun, gravy; stew them well toge∣ther & thicken it with grated bread strained with hard eggs; before you dish up your broth, have parsley, time, sweet mar∣joram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a walm, and dish up your leg of veal on fine carved sippets, pour on the broth, and run it over with beaten butter.

3. To boil a Leg of Veal otherwise with Rice, or a Knuckle.

Boil it in a pipkin, put some salt to it, and seum it; then

put to it some mace and some rice finely picked and wash∣ed, some raisins of the sun and gravy; and being fine and tender boild, put in some saffron, and serve it on fine carved sippets, with the rice over all.

4. Other wayes with paste cut like small lard, boil it in thin broth and saffron.

5. Other wayes in white broth, and with fruit, spinage, sweet herbs, and gooseberries, &c.