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 stew a Fillet of Beef in the Italian Fashion.

TAke a young tender fillet of beef, and take away all the skins and sinnews clean from it, put to it some good white wine (that is not too sweet) in a boul, wash it and crush it well in the wine, then strow upon it a little pepper, and a poulder called Tamara in Italian, and as much salt as will season it, mingle them together very well, and put to it as much white wine as will cover it, lay a trencher upon it to keep it down in a close pan with a weight on it, and let it steep two nights and a day; then take it out and put it into a pipkin with some good beef broth, but put none of the pickle to it, but onely beef

broth, and that sweet, not salt; cover it close, and set it on the embers, then put to it a few whole cloves and mace, and let it stew till it be enough, it will be very tender and of an excellent taste; serve it with the same broth as much as will cover it.

To make this Tamara, take two ounces of coriander∣seed, an ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an ounce of cinamon; beat them into a gross powder, with a little powder of winter-savory, and put them into a viol glass to keep.