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 small Salmon, Salmon Peal, or Trout.

TAke a Salmon, draw it, scotch the back, and boil it whole in a stew pan with white wine, (or in pieces) put to it also some whole cloves, large mace, slic't ginger, a bay leaf or two, a bundle of sweet herbs well and hard bound up, some whole pepper, salt, some butter and vine∣gar, and an orange in halves; stew all together, and be∣ing well stewed, dish them in a clean scowred dish with carved sippets, lay on the spices and slic't lemon, and run it over with beaten butter, and some of the gravy it was stewed in; garnish the dish with some fine searsed manchet, or searsed ginger.