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 Oysters.

TAke ten flounders, two small pikes or plaice, and four ounces of isingglass; being finely cleansed, boil them in a pipkin, in a pottle of fair spring water, and a pottle of white wine, with some large mace, and slic't ginger; boil them to a jelly, and strain it through a strainer in∣to a bason or deep dish; being cold pare off the top and bottom, and put it into a pipkin, with the juyce of six or seven great lemons to a pottle of this broth, three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed altogether with a rouling pin, and put amongst the jelly; being melted but not too hot, set the pipkin on a soft fire to stew, put in it a grain of musk and as much ambergreece well rubbed, let it stew half an hour on the embers, then boil it up, and let it run through your jelly bag; then stew the oysters in white wine, oyster liquor, juyce of orange, mace, slic't nut∣meg, whole pepper, some salt, and sugar; dish them in a fine clean dish with some preserved barberries, large mace, or poungarnet kernels, and run the jelly over them in the dish, garnish the dish with carved lemons, large mace, and preserved barberries.