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 any Land Fowl, as Turky, Bustard, Pheasant, Peacock, Partridge, or the like.

TAke a turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg, pepper, salt, and some minced sweet herbs, then put to it some yolks of raw eggs and mingle all together, with two bottoms of boild artichocks, rosted chesnuts blanched, some marrow, and some boild skirrets or parsnips cut like dice, or some plea∣sant

pears, and yolks of hard eggs in quarters, some goose∣berries, grapes, or barberries; fill the skin, and prick it up in the back, stew it in a stewing pan or deep dish, and co∣ver it with another; but first put some strong broth to it, some marrow, artichocks boild and quartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, bar∣berries, and some of the meat made up in balls stewed with the turkey; being finely boild or stewed, serve it on fine carved sippets, broth it, and lay on the garnish with slices of lemon and whole lemon-peel, run it over with beaten butter, and garnish the dish with chesnuts, yolks of hard eggs, and large mace.

For the lears or thickning, yolks of hard eggs strained with some of the broth, or strained almond paste with some of the broth, or else strained bread and sorrel,

Otherwayes you may boil the former fowls either boned and trust up with a farsing of some minced veal or mutton, and seasoned as the former in all points, with those ma∣terials, or boil it with the bones in being trust up. A tur∣key to bake, and break the bones.

Otherwayes bone the fowl, and fill the body with the foresaid farsing, or make a pudding of grated bread, min∣ced suet of beef or veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the body and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread, beef-suet minced, some currans, nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow, saffron. some minced meat, cream, eggs and barberries: fill the fowl and stew it in mutton broth and white wine, with the gizard, liver, and bones, stew it down well, then have some artichock bottoms boild and quartered, some potatoes boild and blanched, and some dates quartered, also some marrow boild in wa∣ter and salt; for the garnish some boild skirret or pleasant pears. Then make a lear of almond paste strained with

mutton broth, for the thickening of the former broth.

Otherwayes simple being stuffed with parsley, serve it in with butter, vinegar, and parsley boiled and minced; as also bacon boild on it or about it, in two pieces, and two saucers of green sauce.

Or otherwayes for variety, boil your fowl in water and salt, then take strong broth and put in a faggot of sweet herbs, mace, marrow, cucumber slic't, and thin slices of interlarded bacon, and salt, &c.