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.

To make other Hashes of Veal.

TAke a fillet of Veal with the udder, roste it; and be∣ing rosted, cut away the frothy flap, and cut it into thin slices; then mince it very fine with two handfuls of French capers, and currans one handful; and season it with a little beaten nutmeg, ginger, mace, cinamon, and a handful of sugar; and stew these with a pound of butter, a quarter of a pint of vinegar, as much caper liquor a faggot of sweet herbs, and a little salt: Let all these boil softly the space of two hours, now and then stirring it; being finely stewed, dish it up, and stick about it fried toste, or stock-fritters, &c.

Or to this foresaid Hash, you may adde some yolks of hard eggs minced among the meat, or minced and min∣gled, and put whole currans, whole capers, and some white wine.

Or to this foresaid Hash you may, being hashed, put no∣thing but beaten butter onely with lemon, and the meat cut like little square dice, and served with beaten butter, and lemon on fine carved sippets.