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 dish the Bisk.

TAke a great eight pound dish, and a six penny french pinemolet or bread, chip it and slice it into large sli∣ces, and cover all the bottom of the dish; scald it or steep it well with your strong broth, and upon that some mutton or beef gravy; then dish up the fowl on the dish, and round the dish the fryed tongues in gravy with the lips, pallets, pistaches, eggs, noses, chesnuts, and cocks-combs, and run them over the fowls with some of the gravy and large mace.

Then again run it over with fryed sweetbread, sausage, lamb-stones, cock-stones, fryed spinage, or alexander leaves, then the marrow over all; next the carved lemons upon the meat, and run it over with the beaten butter, yolks of eggs, and gravy beat up together till it is thick, then garnish the dish with the little pies, dolphines of puff-paste, cheseuts, boiled and fryed oysters, and yolks of hard eggs.