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 make a Pottage of Beef Pallets.

TAke beef pallets that are tender boild and blanched, cut each pallet in two pieces, and set them a stew∣ing between two dishes with a fine piece of interlarded ba∣con, a handful of champignions, and five or six sweet∣breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the botoms and tops of French bread slic't and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the mar∣row of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pal∣lets, marrow, sweetbreads, and the rest are enough, take out the bacon, onions, and spices, and dish up the foresaid materials on the dish of steeped bread, lay the marrow up∣permost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot.