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 Crabs.

TAke the meat out of the great claws being first boild, flour and fry them, and take the meat out of the bo∣dy, strain half of it for sauce, and the other half to fry,

and mix it with grated bread, almond paste, nutmeg, salt, and yolks af eggs, fry it in clarified butter, being first dip∣ped in batter, put in a spoonful at a time; then make sauce with wine vinegar, butter, or juyce of orange, and grated nutmeg, beat up the butter thick, and put some of the meat that was strained into the sauce, warm it and put it in a clean dish, lay the meat on the sauce, slices of orange over all, and run it over with beaten butter, fryed parsley round the dish brim, and the little legs round the meat.

Otherwayes.

Being boild and cold, take the meat out of the claws, flour and fry them, then take the meat out of the body, butter it with butter, vinegar, and pepper, and put it in a clean dish, put the fried crab round about it, and run it over with beaten butter, juyce and slices of orange, and lay on it sage leaves fryed in batter, or fried parsley.