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.

Divers made Dishes or Capilotado's.

First, a dish of Chines of Mutton, Veal Capon, Pige∣ons, or other Fowls.

BOil a pound of rice in mutton broth, put to it some blanched chesnuts, pine-apple-seeds, almonds or pista∣ches; being boild thick, put to it some marrow or fresh butter, salt, cinamon and sugar; then cut your veal into small bits or pieces, and break up the fowl; then have a fair dish and set it on the embers, and put some of your rice, and some of your meat, and more of the rice and su∣gar, and cinamon and pepper over all, and some marrow.

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.

Capilotado of Pigeons, or wilde Ducks, or any Land or Sea Fowls roasted.

TAke a pound of almond paste, and put to it a capon minced and stamped with the almonds, and some crums of manchet, some sack or white wine, three pints of

strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves; then have roast pigeons, or any small birds roasted, cut them up, and do as is afore∣said, and strow on sugar and cinamon.

Capilotado for Roast Meats, as Partridge, Pigeons, eight or twelve, or any other the like: or Sea Fowls, Ducks, or Wigeons.

TAke a pound of almonds, a pound of currans, a pound of sugar, half a pound of muskefied bisket bread, a pottle of strong broth cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs as much, an ounce of cinamon, and a few cloves: all these aforesaid stamped, strained, and boiled with the foresaid liquor, and in all points as the former, onely toasts must be added.

Other Capilotado common.

TAke two pound of parmisan grated, a minced kidney of veal, a pound of other fat cheese, ten cloves of garlick boild, broth, or none, two capons minced and stamped roast or boild, and put to it ten yolks of eggs raw with a pound of sugar: temper the foresaid with strong broth, and boil all in a broad skillet or brass pan, in the boiling, stir it continually, till it be incorporated, and put to it an ounce of cinamon, a little pepper, half an ounce of cloves, and as much nutmeg beaten, some saffron; then break up your roast fowls, roast lamb, kid, or fried veal, make three bottoms, and set it into a warm oven, till you serve it in, &c,

Capilotado, or Custard, in the Hungarian Fashion, in the Pot, or baked in an Oven.

TAke two quarts of goats or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks and all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish, being baked, put on the juyce of four or five oranges, a little white wine, rose water, and beaten ginger, &c.

Capilotado Francois.

ROast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamped and strained, put it a boiling softly, and stir it con∣tinually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capon: put the gravy to it, and strow on sugar, some marrow, cina∣mon, &c.

Sometimes you may adde some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, &c.

Other made Dishes, or little Pasties, called in Ita∣lian Tortelleti.

TAke a roast or boild capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it; half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs pepper, saffron, nutmeg, cinamon four

or five yolks of eggs, and two whites: Mingle all together, and make a piece of paste of warm or boiling liquor, and some rose water, sugar, butter, make some great, and some very little, rouls, or stars, according to the judgement of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, &c.

Tortelleti, or little Pasties.

MInce some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and su∣gar, and serve them hot.

Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small.

BEing washed and wrung dry, fry them in butter, put to them some sweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese.

Tortelleti, of green Pease, French Beans, or any kinde of Pulse green or dry.

TAke Pease green or dry, French Beans, or Garden Beans green or dry, boil them tender, and stamp

them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cina∣mon, and grated cheese in a fine clean dish.

To boil Capon or Chicken with Collyflowers in the French Fashion,

CUt off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, strain them with a quarter of a pint of sack; then take as much thick butter, being drawn with a little vinegar, and a slic't lemon, brew them toge∣ther; then take the flowers out of the milk, and put them into the butter and sack: then dish up your capon, being tender boild, upon sippets finely carved, and pour on the sauce, and serve it to the table with a little salt.

To boil Capon, Chicken, Pigeons, or any Land Fowls in the French Fashion.

EIther the skin stuffed with minced meat, or boned, and fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following, made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs: Mingle all together with grapes, gooseberries, bar∣berries, or red currans, and sugar, or none, some pine-ap∣ple seed, or pistaches; fill the fowl, and stew it in a stew∣ing pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in

a dish with sippets finely carved, and slic't orange, lemon, barberries, gooseberries, sweet herbs chopped, and mace.

To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.

BOil them in a pipkin with strong broth, white wine, mace, sweet herbs chopped very fine, and put some falt, and stew them leasurely; being finely stewed, put some marrow and strained almonds with rose-water to thicken it, serve them on fine carved sippets, and broth them, garnish the dish with grated bread and pistaches, mace, and lemon, or grapes.

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.

Boild Woodcocks or Larks otherwayes.

TAke them with the guts in, and boil them in some strong broth or fair water, and three or four whole onions, large mace, and salt; the cocks being boild, make sauce with some thin slices of manchet, or grated, in an∣other pipkin, and some of the broth where the fowl or cocks boil, and put to it some butter, the guts and liver minced, and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients, and stir them together, and dish the fowl on fine sippets, and pour on the sauce, and some slic't lemon, grapes, or barberries, and run it over with beaten butter.

To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittor, Duck, Widgeon, Gulls, Curlew, Teels, Ruffs, &c.

STuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nut∣meg, cloves, mace, and parboild oysters; mix all toge∣ther, fill the skin, and prick it fast on the back, boil it in a large stewing-pan or deep dish, with some strong broth, claret, or white wine, salt, large mace, two or three cloves, and a bundle of sweet herbs, or none, oyster-liquor and marrow: stew all well together. Then have stewed oy∣sters by themselves ready stewed with an onion or two, mace, pepper, butter, and a little white wine.

Then have the bottoms of artichocks put in beaten but∣ter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, and lay on the oysters, artichocks, marrow, barberries, slic't le∣mon gooseberries or grapes: and garnish your dish with grated manchet strowed, and some oysters, mace, lemon,

and artichocks, and run it over with beaten butter.

Otherwayes. Bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherwayes. Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped, onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream: mingle all together, as beforesaid in all points.

Or a bread pudding without blood, or onions, and put minced meat to it, fruit, and sugar.

Otherwayes. Boil them in strong broth, claret wine, mace, cloves, salt, pepper, saffron, marrow, minced oni∣ons, and thickened with strained sweetbread of veal, or hard eggs strained with broth, and garnished with barber∣ries, lemon, grapes, red currans or gooseberries.

To boil all manner of Sea Fowls, as a Swan, Whopper, Geese, Ducks, Teells, &c.

PUt your fowl being clenged and trussed into a pipkin fit for it, and boil it with strong broth or fair spring∣water, scum it clean, and put in three or four slic't onions, some large mace, corrans raisins, some capers, a bundle of sweet herbs, grated or strained bread, white wine, two or three cloves and pepper; being finely boild slash it on the breast, and dish it on fine carved sippets, broth it, and lay on slic't lemon and a lemon-peel, barberries, or grapes; run it over with beaten butter, sugar, or ginger, and trim the dish sides with grated bread in place of beaten ginger.

To boil these Fowls otherwayes.

You may adde some oyster-liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, or raisins, or corrans.

Otherwayes. Half roste any of your fowls, slash them

down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, butter, savory, time, some strong broth and some white wine, let the broth be half wasted, and stew it very softly: be∣ing finely stewed, dish it up, serve it on sippets, and pour on the broth, &c.

Otherwayes. Boil the fowl and not roste them, boil them in strong mutton broth, and put the fowls into a pipkin, boil and scum it, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper and salt; then slash the breast from end to end three or four flashes, and being boild, dish it upon fine carved sippets, put some su∣gar to it, and prick a few cloves on the breast of the fowl, broth it, and strow on fine sugar and grated bread.

Otherwayes. Put them in a stewing-pan with some wine and strong broth, and when they boil, scum them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage∣flowers or seeds, or leaves of sage: serve them on fine car∣ved sippets, and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and rosted turnips or green sauce.

To boil any old Geese, or any Geese.

TAke them being powdered, and fill their bellies with oat-meal; being steeped first in warm milk or other liquor; then mingle it with some beef-suet, minced onions, and apples, seasoned with cloves, mace, some sweet herbs

minced, and pepper, fasten the neck and vent, boil it and serve it on brewis with colly flowers, cabbidge, turnips, and barberries, run it over with beaten butter.

Thus the smaller Fowls, as is before specified, or any other.

To boil Wilde Fowl otherwayes.

BOil your Fowl in strong broth or water, scum it clean, and put some white wine to it, currans, large mace, a clove or two, some parsley and onions minced, boil these together: then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white wine, and sugar: Being finely stewed, serve your fowls on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack, and sugar. Scraped sugar to trim the dish, or grated bread.

Otherwayes. Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick it here and there a clove, and put some slic't onions, chopped parsley, slic't ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, or both, mace, bar∣berries, and sugar; being finely boild, or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.

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,

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.

To boil Goose-giblets, or any giblets of any Fowl.

BOil them whole, being finely scalded; boil them in wa∣ter and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barber∣ries, or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beaten butter, cream, a little sack and sugar for lear.

Otherwayes. Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt; be∣ing first finely scummed, put two or three whole onions, butter and goosberries, run it over with beaten butter, being first dished on sippets; make a pudding in the neck, as you

may see in the Book of all manner of Puddings and Far∣sings, &c.

Otherwayes. Boil them with some white wine, strong broth, mace, slic't ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets be∣ing finely dished on sippets, put on the stewed turnips, being thickened with eggs, verjuyce, sugar, and lemon, &c.

Sauce for green Geese.

1. TAke the juyce of sorrel mixed with scalded goose∣berries, and served on sippets and sugar with bea∣ten butter, &c.

Otherwayes.

2. Their bellies roasted full of gooseberries, and after mixed with sugar, butter, verjuyce, and cinamon, and ser∣ved on sippets.

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken, or Neats Tongue.

MInced Capon or Veal, &c Dried Tongues in thin slices, Lettice shred small as the tongue, Olives, Capers, Mushrooms pickled, samphire, Broom-buds, Le∣mon or Oranges, Raisins, Almonds, Figs blew, Virginia Po∣tato, Caparones, or Crucifix pease, Currans, pickled Oy∣sters, Taragon.

How to dish it up.

ANy of these being thin slic't, as is shown abovesaid, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it

self, broom-bud by it self, and pickled mushrooms by them∣selves, or any of the materials abovesaid.

Garnish the the dish with oranges and lemons in quar∣ters or slices, oil and vinegar beaten together, and poured over all, &c.

To boil all manner of Land Fowl, as followeth.

TUrky, Bustard, Peacock, Capon, Pheasant, Pullet, Heathpouts, Partridge, Chicken, Woodcocks, Stock∣doves, Turtle-doves, Tame Pigeons, Wilde Pigeons, Reils, Quails, Black birds, Thrushes, Veldifers, Snites, Wheat-ears, Larks, Sparrows, and the like.

Sauce for the Land Fowl.

TAke boild prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar; boil it to an indifferent thickness, and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.

To boil Pigeons.

TAke Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic't ginger, cinamon, beaten coriander-seed, raisins of the sun, currans; vinegar, and serve them with this sauce, being first steeped in it four or hours, and well stewed down.

Or you may adde some quince or dried cherries boild amongst.

In summer you may use damsins, sweet herbs chopped, grapes, bacon in slices, white wine.

Thus you may boil any small Birds, Larks, Veldifers, Blackbirds, &c.

Pottage in the French Fashion.

CUt a breast of mutton into square bits or pieces, fry them in butter, and put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a walm, and serve it on sippets.

If you would have it yellow, put in saffron, sometimes for change white wine, sack, currans, raisins, and some∣times incorporated with eggs and grated cheese.

Otherwayes change the colour green, with juyce of spi∣nage, and put to it almonds strained.

Pottage otherwayes in the French Fashion of Mutton, Kid, or Veal.

TAke beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strain∣ed oatmeal, and some whole spinage, lettice, endive, colli∣flowers, slic't onions, white cabbidge, and salt; your pot∣tage being almost boild, put in some verjuyce, and give it a walm or two; then serve it on sippets, and put the herbs on the meat.

Pottage in the English Fashion.

TAke the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

Pottage without sight of Herbs.

MInce your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton and some salt; for your herbs take violet leaves, strawberry leaves, suckory, spinage, lang de beef, scallions, parsley and marigold flowers; being well boiled, serve it on sippets.

To make Sausages.

TAke the lean of a leg of Pork, and four pound of beef∣suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; min∣gle all together, then break in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.

Otherwayes you may make them of mutton, veal, or beef, keeping the order abovesaid.

To make most rare Sausages without skins.

TAke a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small piece of an onion; mince them toge∣ther with the flesh and suet, and being fine minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many pieces as you please in the form of an ordinary sausage, and fry them: this paste will keep a fortnight upon occasion.

Otherwayes stamp half the meat and suet, and mince the other half, and season them as the former.

To make Links.

TAke the fillets or a leg of pork, and cut it into dice∣work, with some of the steak of the pork cut in the same form; season the meat with cloves, mace, and pep∣per, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links wil serve to stew with divers kindes of meats.