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 otherwayes in the City Fashion.

TAke a pike, splat it, and lay it in a dish, when the blood is clean washed out, put to it as much white wine as will cover it, and set it a stewing; when it boils put in the fish, scum it, and put to it some large mace, whole cina∣mon, and some salt, being finely stewed dish it on sippets finely carved.

Then thick the broth with two or three egg yolks, some thick cream, sugar, and beaten butter, give it a walm and pour it on the pike, with some boild currans and boild prunes laid all over it, as also mace, cinamon, some knots of barberries, and slic't lemon, garnish the dish with the same garnish, and scrape on fine sugar.

In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet, Conger, Tench, Pearch, Bace, or Mullet.