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 Pigeons, Woodcocks, Snites, Blackbirds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat-ears, Martins, or any small Land Fowl.

Woodcocks or Snites.

BOil them either in strong broth, or water and salt; and being boild, take out the guts, and chop them small with the liver, put to it some crum of white bread gra∣ted, a little of the broth of the cock, and some large mace, stew them together with some gravy; then dissolve the yolks of two eggs, with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it amongst the sauce with a little butter, dish them on sippets, and run the sauce over them with some beaten butter and capers, lemon minced small, barberries, or pickled grapes whole.

Sometimes with this sauce. boil some slic't onions and corrans in a broth by it self: when you boil it not with onions, rub the bottom of the dish with a clove or two of garlick.