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 force a Crab.

TAke a boild crab, take the meat out of the shell, and mince the claws with a good fresh eel, season it with cloves, mace, some sweet herbs chopped, and salt, mingle all together with some yolks of eggs, some grapes, goose∣berries, or barberries, and sometimes boild artichocks in dice-work, or boild asparagus, some almond paste, the meat of the body of the crab, and some grated bread, fill the shell with this compound, and make some into balls, bake them in a dish with some butter and white wine in a soft oven; being baked, serve them in a clean dish with a sauce made of beaten butter, large mace, scalded grapes, gooseberries, or barberries, or some slic't orange or lemon, and some yolks of raw eggs dissolved with some white wine or claret, and beat up thick with butter; brew it well together, pour it on the fish, and lay on some slic't lemon, stick the balls with some pistaches, slic't almonds, pine ap∣ple-seeds, or some pretty cuts in paste.