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 make Puff Paste divers wayes.

The first way.

TAke a pottle of flour, mix it with cold water, half a pound of butter, and the whites of five eggs, work these together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of butter, and lay it in bits all over it, double it in five or six doubles; this being done, roul it out the second time, and serve it as at the first, then roul it out and cut it into what form, or for what use you please; you need not fear the curle, for it will divide as often as you double it, which ten or twelve times is enough for any use.