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 boil a Leg of Veal.

STuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and boil it in fair water and salt; then take some of the broth and put thereto some capers, currans, large mace, a piece of interlarded bacon, two or three whole cloves, pieces of pears, some boild artichock suckers, some beaten butter, boild marrow, and mace; then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursly minced with two or three cuts of a knife, and brui∣sed with the back of a ladle on a clean board; put them in∣to your broth to make it green, and give it a walm or two, then dish it up on fine carved sippets, pour on the broth, and then your other matterials, some gooseberries, barber∣ries, beaten butter and lemon,