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 bake a Carp with Eels to be eaten cold.

TAke four large carps, scale them and wipe off the slime clean, bone them and cut each side into two pieces of

every carp, then have four large fresh water eels, fat ones, boned, flayed, and cut in as many pieces as the carps, sea∣son them with nutmeg, pepper, and salt; then have a pye ready, either round or square, put butter in the bottom of it, then lay a lay of eel and a lay of carp upon that, and thus do till you have ended; then lay on some large mace and whole cloves on the top, some sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked and cold, fill it up with clarified butter.

Otherwayes.

TAke eight carps, scale, and bone them, scrape and wash off the slime, wipe them dry, and mince them very fine, then have four good fresh water eels, flay and bone them, and cut them into lard as big as your finger, then have pepper, cloves, mace and ginger, severally beaten, and mingled with some salt, season the fish and also the eels cut into lard; then make a pye according to this form, lay some butter in the bottom of the pye, then a lay of carp upon the butter, so fill it, close it up and bake it.

[illustration] form of carp pie