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.

6. To stew a Neats Tongue whole.

TAke a fresh Neats tongue raw, make a hole in the low∣er end, and take out some of the meat, mince it with some bacon or beef-suet, and some sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt, and some grated parmisan or fat cheese, pepper and ginger; mingle all together, and fill the hole in the tongue, then wrap a caul or skin of mutton about it, and binde it about the end of the tongue, boil it till it will blanch: and being blanched, wrap about it the caul of veal with some of the forcing, rost it a little brown, and put it in a pipkin, and stew it with some claret and strong broth, cloves, mace, salt, pep∣per, some strained bread or grated manchet, some sweet herbs chopped small, marrow, fried onions and apples amongst; and being finely stewed down, serve it on fine carved sippets with barberries and slic't lemon, and run it over with beaten butter. Garnish the dish with grated or searced manchet.