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 broil a Carp in Stoffado.

TAke a live carp, scale it, and scrape off the slime, wipe it clean with a dry cloath, and draw it, wash out the blood, and steep it in claret, white wine, wine vinegar, large mace, whole cloves, two or three cloves of garlick, some slic't ginger, gross pepper, and salt; steep it in this composition in a dish or tray the space of two hours, then broil it on a clean scowred gridiron on a soft fire, and baste

it with some sweet sallet oyl, sprigs of rosemary, time, par∣sley, sweet marjoram, and two or three bay leaves; being finely broild, serve it with the sauce it was steeped in, boild up on the fire with a little oyster liquor, the spices on it, and herbs round about it on the dish, run it over with sauce, either with sweet sallet oyl, or good beaten butter, and broil the milt or spawn by it self.