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 Oysters otherwayes.

TAke a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water, wipe them dry, and pull away the finns, flour them and fry them in clarified butter fine and white, then take them up and put them in a large dish with some white or claret wine, a little vinegar, a quarter of a pound of sweet but∣ter some grated nutmeg, large mace, salt, and two or three slices of an orange, stew them two or three walms, then serve them in a large clean scowred dish, pour the sauce on them, and run them over with beaten butter, slic't lemon or orange, and sippets round the dish.

Otherwayes.

Take a pottle of great oysters, and stew them in their own liquor, then take them up, wash them in warm water; take off the finns, and put them in a pipkin with some of their own liquor, a pint of white wine, a little wine vine∣gar, six large maces, two or three whole onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole pepper

corns, salt, a quarter of a pound of good sweet butter, and a little faggot of sweet herbs; stew all these together ve∣ry well, then drain them through a cullender, and dish them on fine carved sippets; then take some of the liquor they were stewed in, and beat it up thick with a minced lemon, and half a pound of butter, pour it on the oysters being dished, and garnish the dish and the oysters with grapes, grated bread, slic't lemon, and barberries.

Or thus.

Broil great oysters in their shells brown and dry, but burn them not, then take them out and put them in a pip∣kin, with some good sweet butter, the juyce of two or three oranges, a little pepper and grated nutmeg, give them a walm, and dish them in a fair scowred dish with carved sip∣pets, and garnish it with dryed, grated, searsed fine man∣chet.