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 pickle Oysters.

TAke eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water, and wipe them dry, then take the liquor they were parboild in, and clear it from the grounds into a large pip∣kin

or skillet, put to it a pottle of good white wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil it leasurely, scum it clean, and being well boild put the liquor into eight barrels of quarts apiece, being cold put in the oy∣sters, and close up the head.

Otherwayes.

Take eight quarts of the fairest oysters that can be got∣ten, fresh and new, at the full of the Moon, parboil them in their own liquor, then wipe them dry with a clean cloth, clear the liquor from the dregs, and put the oysters in a well seasoned barrel that will but just hold them; then boil the oyster liquor with a quart of white wine, a pint of wine vinegar, eight or ten blades of large mace, an ounce of whole pepper, four ounces of white salt, four races of slic't ginger, and twenty cloves, boil these ingredients four or five walms, and being cold put them to the oysters, close up the barrel, and keep it for your use.

When you serve them, serve them in a fine clean dish, with bay leaves round about them, barberries, slic't lemon, and slic't orange.