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 make white Jelly of two Pikes.

TAke two good handsome pikes, scale and draw them and wash them clean from the blood, then put to them six quarts of good white wine, and an ounce of ising∣glass, boil them in a good large pipkin to a jelly, being clean scummed, then strain it and blow off the fat.

Then take a quart of sweet cream, a quart of the jelly, a pound and half of double refined sugar fine beaten, and a quarter of a pint of rose-water, put all together in a clean bason, and give them a walm on the fire, with half an ounce of fine searsed ginger, then set it a cooling, dish it into dice-work, or cast it into moulds, and some other coloured jellies. Or in place of cream put in almond milk.