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 Beef in gobbets in the French fashion.

TAke a flank of beef or any part but the leg, cut it into slices or gobbets as big as a pullets egg, with some gobbets of fat, and boil it in a pot or pipkin with some fair spring water, scum it clean, and put to it an hour after it hath boild carrots, parsnips, turnips, great onions, salt, some cloves, mace, and whole pepper, cover it close, and stew it till it be very tender; then half an hour before din∣ner, put into it some picked time, parsley, winter-savory, sweet marjoram, sorrel and spinage (being a little brui∣sed with the back of a ladle) and some claret wine: then dish it on fine sippers, and serve it to the table hot, garnish it with grapes, barberries, or gooseberries. Sometimes use spices, the bottoms of boild artichocks put into beaten but∣ter, and grated nutmeg, garnished with barberries.