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 jelly Soals.

TAke three tenches, two carps, and four pearches, scale them and wash out the blood clean, take out ali the

fat, and to every pound of fish take a pint of fair spring water, or more, set the fish a boiling in a clean pipkin or pot. and when it boils scum it, and put in some isingglass, boil it till one fourth part be wasted, then take it off and strain it through a strong canvas cloth, set it to cool, and being cold divide it into three or four several pipkins, as much in the one as the other, take off the bottom and top, and to every quart of broth put to a quart of white wine, a pound and half of refined sugar, two nutmegs, two races of ginger, two pieces of whole cinamon, a grain of musk, and eight whites of eggs, stir them together with a roul∣ing-pin, and equally divide it into the several pipkins a∣mongst the jellies, set them a stewing upon a soft charcoal fire, when it boils up, run it through the jelly-bags, and pour it upon the soals.