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 bake a Quince Pye.

TAke fair quinces, core and pare them very thin, and put them in a pye, then put in it two races of ginger slic't, as much cinamon broken into bits, and some eight or ten whole cloves, lay them in the bottom of the pye, and lay on the quinces close packed, with as much fine refined sugar as the quin∣ces weighs, close it up and bake it; and being well soaked the space of four or five hours, ice it.

Otherwayes.

Take a gallon of flour, a pound and a half of butter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rosewater, make them in a pye or tart, and being baked strew on double refined sugar.

Otherwayes.

Bake these quinces raw, slic't very thin, with beaten cinamon and the same quantity of sugar, as before, either in tart, patty-pan, dish, or in cold butter paste, some∣times

mix them with wardens, pears, or pippins, and some minced citron.