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 souce Eels in Collers.

TAke a good large silver eel, flay it (or not) take out the back-bone, and wash and wipe away the blood with a dry cloth, then season it with beaten nutmeg and salt, cut off the head and roul in the tail; being seasoned in the inside, binde it up in a fine white cloth close and streight; then have a large skillet or pipkin, put in it some fair water and white wine, of each a like quantity, and some salt, when it boils put in the eel; being boild tender take it up, and let it cool, when it is almost cold keep it in sauce for your use in a pipkin close covered, and when you will serve it take it out of the cloth, pare it, and dish it in a clean dish or plate, with a sprig of rosemary in the middle of the coller; garnish the dish with jelly, barberries, and le∣mon.

If you will have it jelly, put in a piece of isingglass after the eel is taken up, and boil the liquor down to a jelly.