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 marinate Mullets or Bace.

SCale the mullets, draw them, and scrape off the slime, wash and dry them with a clean cloth, flour them & fry them in the best fallet oyl you can get, fry them in a frying pan or in a preserving pan, but first before you put in the fish to fry make the oyl very hot, fry them not too much, but crisp and stiff; being clear, white, and fine fried, lay them by in an earthen pan or charger till they be all fried, lay them in a large flat bottomed pan that they may lye by one another, and upon one another at length, and pack them close; then make pickle for them with as much wine vine∣gar as will cover them the breadth of a finger, boil it in a pipkin with salt, bay leaves, sprigs or tops of rosemary, sweet marjoram, time, savory, and parsley, a quarter of a handful of each, and whole pepper; give these things a walm or two on the fire, pour it on the fish, and cover it close hot; then slice three or four lemons being pared, save the peels, and put them to the fish, strow the slices of lemon over the fish with the peels, and keep them close covered for your use. If this fish were barreld up, it would keep as long as sturgeon, put half wine vinegar, and half white wine, the liquor not boiled, nor no herbs in the li∣quor but fried bay leaves, slic't nutmegs, whole cloves,

large mace, whole pepper, and slic't ginger, pack the fishes close, and once a moneth turn the head of the vessel downward; it will keep half a year without barrelling.

Marinate these Fishes following as the Mullet, viz. Bace, Soals, Plaice, Flounders, Dabs, Pike, Carp. Bream, Perch, Tench, Wivers, Trouts, Smelts, Gudgeons, Mackrel, Tur∣but, Holly-burt, Gurnet, Rochet, Conger, Oysters, Scol∣lops, Cockles, Lobsters, Prawns, Crawfish, Muskles, Snails, Mushrooms, Welks, Frogs, &c.