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 make a Bisk divers wayes.

TAke a rack of Mutton, and a knuckle of Veal, put them a boiling in a pipkin of a gallon with some fair water, and when it boils, scum it, and put to it some salt, two or three blades of large Mace, and a Clove or two; boil it to three pints, and strain the meat, save the broth for your use, and take off the fat clean.

Then boil twelve Pigeon-Peepers, and eight Chicken-Peepers in a pipkin with fair water, salt, and a piece of in∣terlarded Bacon, scum them clean, and boil them fine, white, and quick.

Then have a roste Capon minced, and put to it some Gravy, Nutmegs, and Salt, and stew it together; then put to it the juyce of two or three Oranges, and beaten Butter, &c.

Then have ten Sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boiled and blanched, cut them like lard, and fry them, put away the But∣ter, and put to them Gravy, a little Anchove, Nutmeg, and a little garlick, or none, the juyce of two or three oranges, and Marrow fried in Butter with Sage leaves, and some beaten Butter.

Then again, have some boiled Marrow and twelve Arti∣chocks, Suckers, and Peaches finely boiled, and put into

beaten Butter, some Pistaches boiled also in some Wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled and put into beaten Butter, or Skirrets.

Then have Lemons carved, and some cut like little dice.

Again, fry some Spinage, and Parsley, &c.

These foresaid matterials being ready, have some French bread in the bottom of your dish.

Then dish on it your Chickens, and Pigeons, broth it; next your Quails, then Sweet breads, then your Pallets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage and fryed Mar∣row; and if yellow, Saffron or fryed Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten Butter, &c.

• 1. For variety, Clary fryed with yolks of Eggs.
• 2. Knots of Eggs.
• 3. Cocks stones.
• 4. Cocks Combs.
• 5. If white, strained Almonds, with some of the broth.
• 6. Goosberries, or Barberries.
• 7. Minced meat in Balls.
• 8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth and give it a walm.
• 9. Garnish with boiled Spinedge.
• 10. If yellow, yolks of hard Eggs strained with some Broth and Saffron.

And many other varieties.