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.

Capilotado, in the Lombardy fashion, of a Capon.

BOil rice in mutton broth, till it be very thick, and put to it some salt and sugar.

Then have also some Bolonia sausages boild very ten∣der, minced very small, or grated, and some grated cheese, sugar and cinamon mingled together: then cut up the boild or roste capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top af all, and set it on the embers, and cover it, or in a warm oven.