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.

Forcing for any roots; as Mellons, Cucumbers, Collyflow∣ers, Cabbiges, Pompions, Gourds, great Onions, or Pars∣nips, &c.

TAke of Musk-mellon, and take out the seed, and cut it round the mellon two fingers deep, then make a for∣cing of grated bread, beaten almonds, rose water, and su∣gar, some musk-mellon stamped small with it, also bisket∣bread beaten to powder, some coriander seed, candied le∣mon minced small, some beaten mace and marrow minced small, beaten cinamon, yolks of raw eggs, sweet herbs, saf∣fron, and musk a grain: then fill your rounds of mellons, and put them in a flat bottom'd dish, or earthen pan, with butter in the bottom, and bake them in the dish.

Then have sauce made with white wine and strong broth, strained with beaten almonds, sugar, and cinamon; serve them on sippets finely carved, give this broth a walm, and pour it on your mellons with some fine scraped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cucumbers, le∣mons, or turnips, and serve them with any boil'd fowls.