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 preserve Gooseberries green.

TAke some of the largest gooseberries that are called Gascoyn gooseberries, set a pan of water on the fire, and when it is lukewarm put in the berries and cover them close, keep them warm half an hour; then have another posnet of warm water, put them into that, in like sort quodle them three times over in hot water till they look green; then pour them into a sieve, let all the water run from them, and put them to as much clarified sugar as will

cover them, let them simper leasurely close covered, then your gooseberries will look as green as leek blades, let them stand simpering in that sirrup for an hour, then take them off the fire, and let the sirrup stand till it be cold, then warm them once or twice, take them up, and let the sirrup boil by it self, pot them, and keep them.