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 Soals.

DRaw and fley them, then boil them in vinegar, salt, white wine, and mace, but let the liquor boil before you put them in; being finely boild take them up and dish them in a clean dish on fine carved sippets, garnish the fish with large mace, slic't lemon, gooseberries, grapes, or bar∣berries, and beat up some butter thick with juyce of oran∣ges, white wine, or grape verjuyce, and run it over the fish. Sometimes you may put some stewed oysters on them.

Otherwayes.

Take the soals, flay and draw them, and scotch one side with your knife, lay them in a dish, and pour on them some

vinegar and salt, let them lie in it half an hour, in the mean time set on the fire some water, white wine, six cloves of garlick, and a faggot of sweet herbs; then put the fish into the boiling liquor, and the vinegar and salt where they were in steep; being boild, take them up and drain them very well, then beat up sweet butter very thick, and mix with it some anchoves minced small and dissolved in the butter, pour it on the fish being dished, and strow on a lit∣tle grated nutmeg, and minced orange mixt in the butter.