To make a Bisk the best way.
TAke a leg of beef and a knuckle of veal, boil them in two gallons of fair water, scum them clean, and put to them some cloves and mace; then boil them from
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
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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 14, 2024.
Pages
Page 50
two gallons to three quarts of broath; being boiled, strain it, and put it in a pipkin; when it is cold, take off the fat and bottom, clear it into another clean pipkin, and keep it warm till the Bisk be ready.
Boil the Fowl in the liquor of the marrow-bones of six peeping chickens, and six peeping pigeons in a clean pip∣kin, either in some broth, or in water and salt. Boil the marrow by it self in a pipkin in the same broth with some salt.
Then have pallets, noses, lips boiled tender, blancht and cut into bits as big as a six-pence; also some sheeps tongues boiled, blancht, larded, fried, and stewed in gravy, with some chesnuts blanched; also some cocks combs boiled and blanched, and some knots of eggs, or yolks of hard eggs. Stew all the aforesaid in some roast mutton, or beef gravy, with some pistaches, large mace, a good big onion or two, and some salt.
Then have lamb-stones blanched and slic't, also sweet∣breads of veal, and sweetbreads of lamb slit, some great oysters parboild, and some cock-stones. Fry the aforesaid materials in clarified butter, some fried spinage, or Ale∣xander leaves, and keep them warm in an oven, with some fried sausages made of minced bacon, veal, yolks of eggs, nutmeg, sweet herbs, salt, and pistaches; bake it in an oven in cauls of veal, and being baked and cold, slice it round, fry it, and keep it warm in the oven with the foresaid fried things.