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 an excellent Cream.

TAke a quart of cream, and set it a boiling with a large mace or two, whilest it is boiling cut some thin sippets and lay them in a fine clean dish; then have

seven or eight yolks of eggs strained with rose-water, put some sugar to them, then take the cream from the fire, put in the eggs and stir all together, then pour it on the slices of fine manchet, and being cold scrape on sugar, and so serve it.

To make Cream otherwayes.

Take a quart of cream, and boil it with four or five large maces, and a stick of whole cinamon; when it hath boiled a little while, have seven or eight yolks of eggs dis∣solved with a little cream, take the cream from the fire and put in the eggs, stir them well into the boiled cream, and put it in a clean dish, take out the spices, and when it is cold stick it with those maces and cinamon. Thus you may do with the whites of the eggs with cream.