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 Almond Cream otherwayes.

Take thick almond milk made with fair spring water, and boil it a little, then take it from the fire, and put to it a little salt and vinegar, cast it into a clean strainer, and hang it upon a pin over a dish, then being finely drained, take it down and put it in a dish, put to it some fine beaten sugar, and a little sack, muskedine, or white wine, dish it on a silver dish, and strow on red biskets.

Otherwayes.

Take a quart of cream, boil it over night, then in the morning have half a pound of almonds blanched and fine beaten, strain them with the cream, and put to it a quarter of a pound of double refined sugar, a little rose-water, a little fine ginger and cinamon finely searced, and mixed all together, dish it in a clean silver dish with fine carved sip∣pets round about it.