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.

Made Dishes of Frogs in the Italian Fashion.

TAke the thighs and fry them in clarified butter, then have slices of salt eels watered, flayed, boned, boiled, and cold, slice them in thin slices and season both with pep∣per, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog and a rank of eel, some currans, gooseberries, or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it.

Make your paste of almond milk, flour, butter, yolks of eggs, and sugar.

In the foresaid dish you may adde fryed onions, yolks of hard eggs, cheese-curds, almond paste, or grated cheese.