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 Carbonado, broil, or toste beef in the Italian fashion.

TAke the ribs, cut them into steaks, and hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose vinegar, or elder-vinegar, then lay them one upon another in a dish the space of an hour, and broil or toste them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together. Thus also you may do hei∣fers udders, oxe cheeks, or neats tongues, being first tender broild or tosted.

In this way also you may make scotch collops, in thin slices, hack them with your knife, being salted, and fine and softly broild, serve them with gravy.