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 a Posset otherwayes.

TAke two quarts of new cream, a quarter of an ounce of whole cinamon, and two nutmegs quartered, boil it till it taste well of the spice, and keep it alwayes stirring or it will burn too, then take the yolks of fourteen or fif∣teen eggs beaten well together with a little cold cream, put them to the cream on the fire, and stir it till it begin to boil, then take it off and sweeten it with sugar, and stir on till it be pretty cool; then take a pint and a quarter of sack, sweeten that also and set it on the fire till it be ready to boil, then put it in a fine clean scowred bason, or pos∣set

pot, and pour the cream into it, elevating your hand to make it froth, which is the grace of your posset; if you put it through a tunnel or a cullender, it is held the more exquisite way.