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 Marinate Oxe Cheeks.

BEing boned, roste or stew them very tender in a pipkin, with some claret, slic't nutmegs, pepper, salt, and wine vinegar; being tender stewed take them up, and put to the liquor in the pipkin a quart of wine vinegar, and a quart of white wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, time, sweet marjoram, sa∣vory, sage, and parsley, binde them very hard the streightest sprigs; boil also in the liquor large mace, cloves, slic't gin∣ger, slic't nutmegs and salt; then put the cheeks into a barrel, and put the liquor to them, with some slic't lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or cold.