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 Bace, Mullet, Gurnet, or Rochet otherwayes.

TAke a gallon of vinegar, a quart of fair water, a good handful of bay leaves, as much of rosemary, and a quarter of a pound of pepper beaten, put these together, and let them boil softly, season it with a little salt, then fry your fish in special good sallet oyl being well clarified, the fish being fried, put them in an earthen vessel or barrel, lay the bay leaves and rosemary between every layer of the fish, and pour the broth upon it, when it is cold close up the vessel; thus you may use it to serve hot or cold, and when you dish it to serve, garnish it with slic't lemon, the peel, and barberries.