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.

Otherwayes, in the French Fashion.

HAlf roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, and savory; mince all together with a handful of raisins of the sun, put them into the pipkin with some mutton broth, some fack or white wine, large mace, cloves, salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs, and they will look green.

Dish up the Fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar.