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.

Bisquite du Roy otherwayes.

TAke to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose water, anni∣seed, and coriander seed, beat them the space of an hour with a woodden spatter; then the oven being ready, have white tin moulds buttered, and fill them with this bisquite, strow double refined sugar on them, and bake them; when they rise out of the moulds draw them, and put them on a great pasty plate, or pye plate, and dry them in a stove, or put them in a square lattin box and lay white papers be∣twixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kinde of bisket, makeroons, march-pane, sugar plates or pasties, set them in a temperate place where they may not give with

every change of weather, and thus you may keep them ve∣ry long.