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 stew a Shoulder of Mutton with Oysters.

TAke a shoulder of mutton, and roste it, and being half rosted or more, take off the upper skin whole, and cut the meat into thin slices, then stew it with claret, mace, nutmeg, anchoves, oyster-liquor, salt, capers, olives, samphire, and slices of orange, leave the shoulder-blade with some meat on it, and hack it, save also the marrow∣bone whole with some meat on it, and lay it in a clean dish; the meat being finely stewed; pour it on the bones, and on that some stewed oysters, and large oysters over all with slic't lemon and lemon-peel.

The skin being first finely breaded, stew the oysters with large mace, a great onion or two, butter, vinegar, white wine, a bundle of sweet herbs, and lay on the skin again over all, &c.