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 fry Mushrooms.

BLanch them and wash them clean, if they be large, quar∣ter them, and boil them with water, salt, vinegar, sweet herbs, large mace, cloves, bay leaves, and two or three cloves of garlick, then take them up, dry them, dip them in batter, and fry them in clarified butter till they be brown, make sauce for them with claret wine, the juyce of two or three oranges, salt, butter, the juyce of horse-rad∣dish root beaten and strained, slic't nutmeg, and pepper; put these into a frying-pan with the yolks of two or three eggs dissolved with some mutton gravy, beat and shake them well togerher in the pan that they curddle not, then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it with oranges and lemons.