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 French boiled meat of Pine-molet.

TAke a manchet of French bread of a day old, chip it, and cut a round hole in the top, save the piece whole, and take out the crumb, then make a composition of a boil'd or a rost Capon, minced and stamped with Almond-paste, mus∣kefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs, and Saffron, Cinnamon, Nutmeg, Corrans, Sugar, Salt, Marrow, and Pistaches; fill the loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.

Then have some forc't Chickens flea'd, save the skin, wings, legs, and neck whole and mince the meat, two Pi∣geons also forc't, two Chickens, two boned of each, and filled with some minced Veal or Mutton, with some inter∣laded Bacon or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmisan, or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and stitch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows or Quails, and some boiled Sparagus.

For the garnish of the foresaid dish, rost Turneps, and rost Onions, Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chick∣ens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cardons, Artichocks, or Spa∣ragus,

Pine-apple-seeds or Pistaches, Grapes, and Sweet∣breads, and broth it on sippets.