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.

Otherwayes to souce and jelly the foresaid Fishes.

MAke jelly of three tenches, three perches, and two carps, scale them, wash out the blood, and soak them in fair water three or four hours, leave no fat on them, then put them into a large pipkin with as much fair spring water as will cover them, or as many pints as pounds of fish, put to it some isingglass, and boil it close covered till two parts and a half be wasted, then take it off and strain it, let it cool, and being cold take off the fat on the top, pare the bottom, and put the jelly into three pipkins, put three quarts of white wine to them, and a pound and a half of double refined sugar into each pipkin; then to make one red put a quarter of an ounce of whole cinamon, two races of ginger, two nutmegs, two or three cloves, and a little piece of turnsole dried, the dust rubbed out and steep∣ed in some claret wine, put some of the wine into the jelly.

To make another yellow, put a little saffron water, nut∣meg, as much cinamon as to the red jelly, and a race of ginger sliced.

To the white put three blades of large mace, a race of ginger slic't, then set the jelly on the fire till it be melted, then have fifteen whites of eggs beaten, and four pound and a half of refined sugar, beat it amongst the eggs, being first beaten to fine powder, then divide the sugar and eggs equally into the three foresaid pipkins, stir it amongst the sugar very well, set them on the fire to stew, but not to boil up till you are ready to run it; let each pipkin cool a little before you run it, put a rosemary branch in each bag, and wet the top of your bags, wring them before you run them, and being run, put some into orange rinds, some into scollop shells, or lemon rindes in halves, some into egg shells or muskle shells, or in moulds for Jellies. Or you

may make four colours, and mix some of the jelly with almond milk.

You may dish the foresaid jellies on a pie-plate on a great dish in four quarters, and in the middle a lemon fine∣ly carved or cut into branches, hung with jellies, and o∣range-peels, and almond jellies round about; then lay on a quarter of the white jelly on one quarter of the plate, an∣other of red, and another of amber jelly, the other whiter on another quarter, and about the out-side of the plate, of all the colours one by another in the rindes of oranges and lemons, and for the quarters, four scollop shells of four se∣veral colours, and dish it as the former.