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,
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
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http://name.umdl.umich.edu/A88977.0001.001
- Cite this Item
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"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
Page 20
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.