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 these aforesaid Fowls otherwayes, with Muscles, Oy∣sters, or Cockels; or fried Wickels, in butter, and after stewed with butter, white wine, nutmeg, a slic't orange, and gravy.

EIther boil the fowls, or roast them, boil them by them∣selves in water and salt, scum them clean, and put to them mace, sweet herbs and onions chopped together, some

white wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a walm; dish up the fowls on fine sippets or French Bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten but∣ter, and slic't lemon or orange,