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 large water Fowl otherwayes, as Swan, Whopper, wilde or tame Geese, &c.

TAke a goose and salt it two or three dayes, then truss it to boil, cut lard as big us your little finger and lard the breast; season the lard with pepper, mace, and salt; then boil it in beef-broth, or water and salt, put to it pepper grosly beaten, a bundle of bay-leaves, time, and rosemary bound up very well, boil them with the fowl; then prepare some cabidge boild tender in water and salt,

squeese out the water from it, and put it in a pipkin with some strong broth, claret wine, and a good big onion or two; season it with pepper, mace, and salt, and three or four anchoves dissolved; stew these together with a ladle full of sweet butter and a little vinegar: and when the goose is boild enough, and your cabbidge on sippets, lay on the goose with some cabbidge on the breast, and serve it up. Thus you may dress any large wilde fowl.