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 Marinate a whole Sturgeon in rands and joles.

TAke a sturgeon fresh taken, cut it in joles and rands, wash off the blood, and wipe the pieces dry from the blood and slime, flour them, and fry them in a large kettle in four gallons of rape oyl clarified; being fryed fine and crisp, put it into great chargers, trayes, or bowls; then

have two firkins, and being cold, pack it in them as you do boild sturgeon that is kept in pickle, then make the sauce or pickle of two gallons of white wine, and three gallons of white wine vinegar; put to them six good handfulls of salt, three in each vessel, a quarter of a pound of large mace, six ounces of whole pepper, and three ounces of slic't gin∣ger, close it up in good sound vessels, and when you serve it, serve it in some of its own pickle, the spices on it, and slic't lemon.