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.

Another made Dish in the French Fashion, called, an Entre de Table, Entrance to the Table.

TAke the bottoms of boil'd Artichocks, the yolks of hard Eggs, young Chicken-peepers or Pigeon-peep∣ers finely trust, Sweetbreads of Veal, Lamb-stones blanch∣ed, and put them in a Pipkin, with Cock-stones and combs, and knots of Eggs; then put to them some strong broth, white Wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and stew them softly together.

Then have Gooseberries or Grapes parboiled, or Bar∣berries, and put to some beaten Butter, and Potatoes, Skirrets, or Sparagus boil'd, and put in beaten butter, and some boil'd Pistaches.

These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet breads, Artichocks, and Sparagus on them, Grapes, and slic't Lemon, and run all over with beaten Butter, &c.

Sometimes for variety, you may put some boil'd Cab∣bidge, Lettice, Collyflowers, Balls of minced meat, or Sau∣sages without skins, fryed Almonds, Calves Udder.