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 hash Rabits, Chickens, or Pigeons, either in pieces, or whole with Turnips.

BOil either the Rabit or fowls in water and salt, or strained oatmeal and salt.

Take Turnips, cut them in slices, and after cut them like small lard an inch long, the quantity of a quart, and put them in a pipkin with a pound of butter, three or four spoonfuls of strong broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leasurely with some mace the space of two hours; being very finely stewed, put them into beaten butter, bea∣ten with cream and yolks of eggs, then serve them upon fine thin toasts of french bread

Or otherwayes being stewed as aforesaid without eggs, cream, or butter, serve them as formerly. And these will serve for boiled Chickens, or any kinde of Fowl for gar∣nish.