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.

Pottages.

Pottage in the Italian Fashion.

BOil green pease with some strong broth, and inter∣larded bacon cut into slices; the pease being boild, put to them some chopped parsley, pepper, anni∣seed, and strain some of the pease to thicken the broth: give it a walm and serve it on sippets, with boild chickens, pigeons, kids, or lambs head, mutton, duck, mallard, or any poultrey.

Sometimes for variety you may thicken the broth with eggs.

Pottage otherwayes in the Italian Fashion.

BOil a rack of mutton, a few whole cloves, mace, slic't ginger, all manner of sweet herbs chopped, and a little salt; being finely boiled, put in some strained almond paste, with grape verjuyce, saffron, grapes, or goose∣berries; give them a walm, and serve your meat on sippets.

Pottage of Mutton, Veal, or Beef, in the English fashion.

CUt a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs and a pint of oatmeal chopped amongst the herbs, as time, sweet marjoram, parsley chives, salt, succory, marigold-leaves, and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, blood-wort, sage, pen∣ny-royal; and being finely boild, serve them on fine carved sippets with the mutton and veal, &c.

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.

To roste a Shoulder of mutton with onions and parsley, and baste it with Oranges.

STuff it with parsley and onions, or sweet herbs, nut∣meg, and salt; and in the rosting of it, baste it with the juyce of oranges, save the gravy and clear away the fat,

then stew it up with a slice or two of orange and an an∣chove, without any fat on the gravy, &c.

Other hashes of Scotch Collops.

CUt a leg of mutton into thin slices, as thin as a shil∣ling, cross the grain of the leg, sprinkle them light∣ly with salt, and fry them with sweet butter, serve them with gravy or juyce of orange, and nutmeg, and run them over with beaten butter, lemon, &c.

Otherwayes the foresaid Collops.

For variety, sometimes season them with coriander-seed, or stamped fennil-seed, pepper, and salt; sprinkle them with white wine, then flowerd, fryed, and served with juyce of orange, for sauce, with sirrup of rose vinegar or elder vinegar.

Other Hashes or Scotch Collops of any Joint of Veal, either a Loin, Leg, Rack, or Shoulder.

CUt a leg into thin slices, as you do Scotch collops of mutton, hack and fry them with small thin slices of interlarded bacon as big as the slices of veal, fry them with sweet butter; and being finely fryed, dish them up in a fine dish, put from them the butter that you fryed them with, and put to them beaten butter, with lemon, gravy, and juyce of orange.

A hash of a Leg of Mutton in the French fashion.

PArboil a leg of mutton, then take it up, and pare off some thin slices on the under, upper side, or round it, prick the leg through to let out the gravy on the slices, then bruise some sweet herbs, as time, parsley, marjoram, savory, with the back of a ladle, and put to it a piece of

sweet butter, pepper, verjuyce; and when your mutton is boild, pour all over the slices herbs and broth on the leg into a clean dish.

Another hash of Mutton or Lamb, either hot or cold.

ROste a shoulder of mutton, and cut it into slices, put to it oysters, white wine, raisins of the sun, salt, nut∣meg, and strong broth (or no raisins) slic't lemon or orange; stew it all together, and serve it on sippets, and run it over with beaten butter and lemon, &c.

Another hash of a Joint of Mutton or Lamb hot or cold.

CUt it in very thin slices, then put them in a pipkin or dish, and put to it a pint of claret wine, salt, nutmeg, large mace, an anchove or two, stew them well together with a little gravy; and being finely stewed, serve them on carved sippets with some beaten butter and lemon, &c.

Otherwayes.

Cut it into thin slices raw, and fry it with a pint of white wine till it be brown, and put them in a pipkin with slic't lemon, salt, fryed parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.

Other hashes of a Shoulder of Mutton.

BOil it and cut it in thin slices, hack the shoulder-blade, and put all into a pipkin or deep dish, with some salt, gravy, white wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers: being stewed down, bruise some parsley, and put to it some beat∣en cloves and mace, and serve it on sippets.