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 fry a Pike otherwayes.

THe pike being scaled and splatted, hack the white or in∣side with a knife and it will be ribbed, then fry it brown and crisp in clarified butter, being fried take it up, dram all the butter from it, and wipe the pan clean; then put it again into the pan with claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat, fry it till half be consumed, then put in a piece of butter, shake it well together with a minced lemon or slic't orange, and dish it, garnish it with lemon, and rub the dish with a clove of garlick.