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 and jelly Pike, Eel, Tench, Salmon, Conger, &c.

SCale the foresaid fishes, being scaled, cleansed, and bo∣ned, then season them with nutmeg and salt, or no spice at all, roul them up and binde them like brawn, being first rouled in a clean white cloth close bound up round it, boil them in water, white wine, and salt, but first let the pan or vessel boil, put it in and scum it, then put in some large mace and slic't ginger. If you will onely souce them, boil them not down so much; to jelly them, put to them some isingglass, and serve them in collers whole standing in the jelly.