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 Stew a Carp seven several wayes.

• 1. TAke a carp, scale it, and scrape off the slime, wipe it with a dry cloath, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or in quarters, put it in a broad mouth∣ed pipkin with some claret or white wine, some wine vine∣gar, and good fresh fish broath or some fair water, three or four blades of large mace, some slic't onions fryed, cur∣rans, and some good butter; cover up the pipkin, and be∣ing finely stewed, put in some almond milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the fish with some barberries or grapes, and the dish with some stale manchet grated and searst, being first dryed.
• 2. For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.
• 3. For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers boild in the foresaid broth.
• 4 Or leave out carrots and fruit. and put samphire and capers, and thicken it with French barley tender boiled.
• 5. Or no fruit, but keep the order aforesaid, onely ad∣ding sweet marjoram, stripped time, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.
• 6. Otherwayes, stewed oysters to garnish the carp, and

• some boild bottoms of artichocks, put them to the stewed oysters or skirrets being boild, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.
• 7. Boil it as before, without fruit, and adde to it capers, carrots in dice-work, mace, a faggot of sweet herbs, slic't onions chopped with parsley and boild in the broth, then have boild collyflowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, and the leire strained with yolks of eggs and white wine.