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 jelly Lobsters, Crawfish, or Prawns.

TAke a tench being new, draw out the garbish at the gills, and cut out all the gills, it will boil the whi∣ter, then set on as much clear water as will conveniently boil it, season it with salt, wine vinegar, five or six bay leaves, large mace, three or four whole cloves, and a fag∣got of sweet herbs bound up hard together: so soon as this preparative boils, put in the tench being clean wiped, do not scale it, it being boild take it up and wash off all the loose scales, then strain the liquor through a jelly bag, and put to it a piece of isingglass being first washed and steep∣ed for the purpose, boil it very cleanly, and run it through a jelly bag; then having the fish taken out of the shells, lay them in a large clean dish, lay the lobsters in slices, and the crawfish and prawns whole, and run this jelly over them. You may make this jelly of divers colours, as you may see in the Section of Jellies, page 188.

Garnish the dish of jellies with lemon-peels cut in bran∣ches, or long slices as you fancy, barberries, and fine co∣loured flowers.

Or lard the lobsters with salt eel, or stick it with candied oranges, green citterns, or preserved barberries, and make the jelly sweet.