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.

Sauces for roast or broild Salmon.

TAke the gravy of the salmon, or oyster liquor, beat it up thick with beaten butter, claret wine, nutmeg, and some slices of orange.

Otherwayes, with gravy of the salmon, butter, juyce of orange or lemon, sugar, and cinamon, beat up the sauce with the butter pretty thick, dish up the salmon, pour on the sauce, and lay on it slices of lemon.

Or beaten butter, with slices of orange or lemon, or the juyce of them, or grape verjuyce and nutmeg.

Otherwayes, the gravy of the salmon, two or three an∣choves dissolved in it, grated nutmeg, and grated bread beat up thick with butter, the yolk of an egg, and slices of oranges, or the juyce of it.