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 all manner of forc't Meats or Stuffings for any kinde of Meats; as Legs, Breasts, Shoulders, Loins, or Racks; or for any Poultry or Fowl whatsoever, boil'd, roste, stew∣ed, or baked; or boil'd in bags, round like a quaking Pud∣ding in a Napkin.

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,

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.

To force a Breast of Veal.

MInce some veal or mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and sea∣soned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace; then an hour after have sweet herbs picked and stripped, time, sor∣rel, parsley, sweet Marjoram bruised with the back of a la∣dle, and put it into your broth with some beef-marrow, and give it a walm; then dish up your breast of veal on fine sippets finely carved, broth it, and lay on it slic't le∣mon, marrow, mace, and barberries, and run it over with beaten butter.

If you will have the broth yellow, put saffron into it.

To boil a Breast of Veal otherwise.

MAke a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle them all together, and fill the breast; prick it up, and stew it be∣tween

two dishes with white wine and strong broth, mace, dates, marrow; and being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries, or grapes.

Sometimes thick it with some almond-milk, sugar, and cream.

To boil a Breast of Veal in another manner.

JOynt it well, and parboil it a little; then put it in a stewing-pan or deep dish with some strong broth, and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, some yolks of hard eggs, and white wine; stew all these well together, and be∣ing boil'd tender, serve it on fine carved sippets, and broth it. Then have some fried sweet breads. sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fried parsley.

Thus you may boil a Rack or Loin.