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 stew a Pike in the French Fashion.

TAke a pike, splat it down the back alive, and let the liquor boil before you put it in, then take a large deep dish or stewing-pan that will contain the pike, put as much claret wine as will cover it, and wash off the blood, take out the pike, and put to the wine in the dish three or four slic't onions, four blades of large mace, gross pepper, and salt; when it boils put in the pike, cover it close, and being stewed down, dish it up in a clean scowred dish with

carved sippets round about it, pour on the broth it was stewed in all over it, with the spices and onions, and put some slic't lemon over all, with some lemon-peel; run it over with beaten butter, and garnish the dish with dry gra∣ted manchet. Thus you may also stew it with the scales on or off.

Sometimes for change use horse-radish.