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 souce a Pike.

DRaw and wash it clean from the blood and slime, then boil it in fair water and falt, when the liquor boils put it to it, and boil it leasurely simpering, season it pretty savoury of the salt, boil it not too much, nor in more water then will but just cover it.

If you intend to keep it long, put as much white wine as water, of both as much as will cover the fish, some wine vinegar, slic't ginger, large mace, cloves, and some salt; when it boils put in the fish, spices, and some lemon-peel, boil it up quick, but not too much, then take it up into a tray, and boil down the liquor to a jelly, lay on some slic't lemon on it, pour on the liquor, and cover it up close; when you serve it in jelly, dish and melt some of the jelly, and run it all over, garnish it with bunches of barberries and slic't lemon.

Or being soust and not jellyed, serve it with fennil and parsley.

When you serve it, you may lay round the dish divers small fishes, as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, &c. and run them over with jelly.