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.

Another forc't Dish.

TAke two pound of Beef-marrow, and cut it as big as great dice, and a pound of dates cut as big as small dice; then have a pound of prunes, and take away the out∣side from the stones with your knife, and a pound of Cur∣rans;

and put these aforesaid in a platter, twenty yolks of eggs, a pound of sugar, an ounce of cinamon, and min∣gle all together.

Then have the yolks of twenty eggs more, strain them with Rosewater, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow; and be∣ing fried, put one of them in a fair dish, and lay the for∣mer material on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dish like a lattice window, set it in the oven, and bake it a little; then fry it, &c. Bake it very lea∣surely.