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.

Other forcing for roste, or boiled, or baked Legs of any meat, or any other Joynt or Fowl.

MInce a leg of mutton with beef-suet, season it with cloves, mace, pepper, salt, nutmeg, rosewater, cur∣rans, raisins, caraway seeds and eggs; and fill your leg of mutton, &c.

Then for sauce for the foresaid, if baked, bake it in an earthen pan or deep dish, and being baked, blow away the fat, and serve it with the gravy.

If roste, save the gravy that drips from it, and put to it flic't lemon or orange.

If boil'd, put capers, barberries, white wine, hard eggs minced, beaten butter, gravy, verjuyce and sugar, &c.