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.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery, English
Link to this Item: http://name.umdl.umich.edu/A88977.0001.001
Cite this Item: "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 1, 2024.

Pages

To make Andolians.

SOak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.

Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, and salt; mingle all together, and season the fat side of the guts, then turn that side inward again and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan in fair water, with a piece of inter∣larded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.

Sometime for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nut∣meg, ginger, pepper, salt, &c.