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 make a made Dish of Oysters and other Compounds.

TAke oysters, cockles, prawns, craw-fish, and shrimps; being finely cleansed from the grit, season them with nutmeg, pepper, and salt, next have chesnuts roasted and blanched, skirrets boild, blanched, and seasoned; then have a dish or patty-pan ready with a sheet of cool butter paste, lay some butter on it, then the fishes, and on them the skirrets, chesnuts, pistaches, slic't-lemon, large mace, barberries, and butter; close it up and bake it, and being baked fill it up with beaten butter, beat with juyce of oran∣ges, and some white wine, or beaten butter with a little wine vinegar, verjuyce, or juyce of green grapes, or a lit∣tle good fresh fish broth, cut it up and liquor it, lay on the cover, or cut it into four or five pieces, lay it round the dish, and serve it hot.