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 stew Lobsters.

TAke claret wine, vinegar, nutmeg, salt, and butter, stew them down somewhat dry, and dish them in a scollop shell, run them over with butter and slic't lemon.

Otherwayes, cut it into dice-work, and warm it with white wine and butter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop shells.

Otherwayes.

Being boild, take out the meat, break it small, but break the shells as little as you can, then put the meat into a pip∣kin with claret wine, wine vinegar, slic't nutmeg, a little salt, and some butter; stew all these together softly an hour, being stewed almost dry, put to it a little more but∣ter, and stir it well together; then lay very thin toasts in a clean dish, and lay the meat on them. Or you may put the meat in the shells, and garnish the dish about with

the legs, and lay the body or barrel over the meat with some sliced lemon, and rare coloured flowers being in sum∣mer, or pickled in winter. Crabs are good the same way, onely adde them the juyce of two or three oranges, a little pepper, and grated bread.