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.

Section 16. Or, The fourth Section of Dressing Fish.

Shewing the exactest wayes of Dressing Turbut, Plaice, Flounders, and Lampry.

To boil Turbut to eat hot.

DRaw and wash them clean, then boil them in white wine and water, as much of the one as the other, with some large mace, a few cloves, salt, sliced ginger, a bundle of time and rosemary fast bound up; when the pan boils put in the fish, scum it as it boils, and being half boild, put in some lemon-peel; being through boild, serve it in this broth, with the spices, herbs, and slic't lemon on it; or dish it on sippets with the fore∣said garnish and serve it with beaten butter.

Turbut otherwayes Calvered.

Draw the turbut, wash it clean, and boil it in half wine and half water, salt, and vinegar; when the pan boils put in the fish, with some slic't onions, large mace, a

clove or two, some slic't ginger, whole pepper, and a bun∣dle of sweet herbs, as time, rosemary, and a bay leaf or two; scotch the fish on the white side before you put it a boiling very thick overthwart onely one way; being half boiled, put in some lemon or orange-peel; and being through boild, serve it with the spices, herbs, some of the liquor, onions, and slic't lemon.

Or serve it with beaten butter, slic't lemon, herbs, spi∣ces, onions, and barberries. Thus also you may dress ho∣lyburt.

To boil Turbut or Holyburt otherwayes.

BOil it in fair water and salt, being drawn and washed clean, when the pan boils put in the fish and scum it; being well boild dish it, and pour on it some stewed oysters and slic't lemon; run it over with beaten butter beat up thick with juyce of oranges, pour it over all, then cut sip∣pets and stick it with fryed bread.

Otherwayes.

Serve them with beaten butter, vinegar, barberries, and sippets about the fish.

To Souce Turbut and Holyburt.

TAke and draw the fish, wash it clean from the blood and slime, and when the pan boils put in the fish in fair water, and salt, boil it very leasurely, scum it. and season it pretty savory of the salt, boil it well with no more water then will cover it. If you intend to keep it long, boil it in as much water as white wine, some wine vi∣negar, slic't ginger, large mace, two or three cloves, and some lemon-peel; being boild and cold, put in a slic't le∣mon or two, take up the fish, and keep it in an earthen

pan, close covered, boil these fishes in no more liquor then will cover them, boil them on a soft fire simpering.

To stew Turbut and Holy-burt.

TAke it and cut it into slices, then fry it, and being half fryed put it in a stew pan or deep dish, then put to it some claret, grated nutmeg, three or four slices of an orange, a little wine vinegar, and sweet butter, stew it well, dish it, and run it over with beaten butter, slic't lemon or orange, and orange or lemon-peel.

To fry Turbut or Holy-burt.

CUt the fish into thin slices, hack it with a knife and it will be ribbed, then fry it almost brown with but∣ter, take it up draining all the butter from it, then the pan being clean put it in again with claret, slic't ginger, nutmeg, anchove, salt, and saffron beat, fry it till half be consumed, then put in a piece of butter, shaking it well together with a minced lemon, and rub the dish with a clove of garlick.

To hash turbut, make a forst meat of it; to roste or broil it, use it in all points as you do sturgeon; and marrinate it as you do carp.

The best way to Calver Flounders.

TAke them alive, draw them and scotch them very thick on the white side, then have a pan of white white wine and wine vinegar over the fire with all manner of spices, as large mace, salt, cloves, slic't ginger, some great onions slic't, the tops of rosemary, time, sweet mar∣joram, picked parsley, and winter savory; when the pan boils put in the flounders, and no more liquor then will

cover them, cover the pan close, and boil them up quick, serve them hot or cold with slic't lemon, the spices and herbs on them, and lemon peel.

Broil flounders as you do bace and mullet, souce them as pike, marrinate and dress them in stoffado as carp, and bake them as oysters.

To boil Plaice hot to butter.

DRaw them, and wash them clean, then boil them in fair water and salt, when the pan boils put them in being very new, boil them up quick with a lemon-peel; dish them upon fine sippets round about them, slic't lemon on them, the peel, and some barberries, beat up some but∣ter very thick with some juyce of lemon and nutmeg gra∣ted, and run it over them hot.

Otherwayes.

Boil them in white wine vinegar, large mace, a clove or two, and slic't ginger; being boild serve them in beaten butter, with juce of sorrel, strained bread, slic't lemon, bar∣berries, grapes, or gooseberries.

To stew Plaice.

TAke and draw them, wash them clean, and put them in a dish, stew-pan or pipkin, with some claret or white wine, butter, some sweet herbs, nutmeg, pepper, an onion, and salt; being finely stewed, serve them with beat∣en butter on carved sippets, and slic't lemon.

Otherwayes.

Draw, wash, and scotch them, then fry them not too much; being fryed put them in a dish or stew-pan, put to

them some claret wine, grated nutmeg, wine vinegar, but∣ter, pepper, and salt, stew them together with some slices of orange.

To bake a Lampry.

DRaw it, and split the back on the inside from the mouth to the end of the tail, take out the string in the back, fley her and truss her round, parboil it and season it with nutmeg, pepper, and salt, put some butter in the bottom of the pie, and lay on the lamprey with two or three good big onions, a sew whole cloves and butter, close it up and baste it over with yolks of eggs, and bear, or saf∣fron water, bake it, and being baked, fill it up with clarified butter, stop it up with butter in the vent hole, and put in some claret wine, but that will not keep long.

To bake a Lampry otherwayes with an Eel.

FLey it, splat it, and take out the garbidge; then have a good fat eel, fley it, draw it, and boneit, wipe them dry from the slime, and season them with pepper, salt, and nutmeg, cut them in equal pieces as may conveniently lye in a square or round pie, lay butter in the bottom, and three or four good whole onions, then lay a layer of eels over the butter, and on that a lay of lampry, then another of eel, thus do till the pie be full, and on the top of all put some whole cloves and butter, close it up and bake it, being basted over with saffron water, yolks of eggs, and bear, bake it, and being baked and cold, fill it up with beaten but∣ter. Make your pies according to these forms.

[illustration] forms of lampry pies

To bake a Lampry in the Italian Fashion to eat hot.

FLey it, and season it with nutmeg, pepper, salt, cina∣mon, and ginger, fill the pie either with the Lampry cut in pieces, or whole, put to it raisins, currans, prunes, dried cherries, dates, and butter, close it up and bake it, be∣ing baked liquor it with strained almonds, grape verjuyce, sugar, sweet herbs chopped and boiled all together, serve juyce of orange, white wine, cinamon, and the blood of the lampry, and ice it; thus you may also do lampurns baked for hot.

To bake a Lampry otherwayes in Patty-pan or Dish.

TAke a lampry, roast it in pieces, being drawn and fley∣ed, baste it with butter, and being roasted and cold, put it into a dish with paste or puff paste, put butter to it, being first seasoned with pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some sweet herbs chopped, gra∣ted bicket bread, currans, dates, or slic't lemon, close it up and bake it, being baked liquor it with butter, white wine, or sack, and sugar.