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.

About this Item

Title
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.
Author
May, Robert, b. 1588.
Publication
London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
1660.
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Subject terms
Cookery, English
Link to this Item
http://name.umdl.umich.edu/A88977.0001.001
Cite this Item
"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." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed June 14, 2024.

Pages

To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.

TAke a leg of veal, and take out the meat, but leave the skin and knuckle whole together; then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of gar∣lick, and some three or four yolks of hard eggs whole or in quarters, pine-apple-seed, two or three raw eggs, pista∣ches, chesnuts, pieces of artichocks, and fill the leg, sowe it up, and boil it in a pipkin with two gallons of fair water and some white wine; being scummed and almost boiled, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and Artichock bottoms, and stew them well together; then have some fried toste of manchet or roles finely carved. The leg being finely boil'd, dish it on French bread, and fried toste and sippets round about it; broth it, and put on mar∣row, and your other materials, with sliced lemon and le∣mon-peel,

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run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.

You may adde sometimes balls of the same meat.

Garnish.

For your garnish, you may use chesnuts, artichocks, pistaches, pine apple-seed, and yolks of hard eggs in halves, or potatoes.

Other whiles: Quinces in quarters, or pears, pippins, gooseberries, grapes, or barberries.

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