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 boil Conger to be eaten hot.

TAke a piece of conger being scalded and washed from the blood and slime, lay it in vinegar and salt, with a slice or two of lemon, some large mace, slic't ginger, and two or three cloves; then set some liquor a boiling in a pan or kettle, as much wine and water as will cover it; when the liquor boils put in the fish, with the spices, and salt; when it is boild put in the lemon, and serve the fish on fine carved sippets; then make a leir or sauce with beaten butter, beaten with juyce of oranges or lemons,

serve it with slic't lemon on it, slic't ginger, and barber∣ries; and garnish it with the same.