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 another curious boil'd meat, much like a Bisk.

TAke a Rack of Mutton, cut it in four pieces, and boil it in three quarts of fair water in a pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end; scum your broth, and put in some salt: Then about half an hour after put in three Chickens finely scald∣ed and trust, three Partridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.

Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjoram, Sorrel, Sage; these being finely

picked, bruise them with the back of a ladle, and a little be∣fore you dish up your boil'd meat, put them to your broth, and give them a walm or two.

Again, for the top of your boil'd meat or garnish, have a pound of interlarded Bacon in thin slices, put them in a pipkin with six marrow-bones, and twelve bottoms of yong Artichocks, and some six Sweetbreads of Veal, strong broth, Mace, Nutmeg, some Gooseberries or Barberries, some Butter and Pistaches.

These things aforesaid being ready, and dinner called for, take a fine clean scoured dish, and garnish it with Pi∣staches and Artichock, carved Lemon, Grapes, and large Mace.

Then have sippets finely carved, and some slices of French Bread in the bottom of the dish, dish three pieces of Mut∣ton, and one in the middle, and between the Mutton three Chickens, and up in the middle, the Partridge, and pour on the broth with the herbs, then put on your pipkin over all, of Marrow, Artichocks, and the other Materials, then carved Lemon, Barberries and beaten Butter over all, your carved sippets round the dish, &c.