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 Fricase of Neats Feet.

TAke them being boild and blanched, fricase them with some butter, and being finely fryed make a sauce with six yolks of eggs dissolved with some wine vinegar, grated nutmeg, and salt.

Otherwayes.

First bone and pick them clean, then being boild, blanch∣ed, and cold, cut them into gubbins and put them in a frying pan with a ladle full of strong broth, a piece of but∣ter, and a little salt; after they have fryed a while, put to them a little chopped parsley, green chibbolds, young spear∣mint, and time, all shred very small, with a little beaten pepper: being almost fryed, make a lear for them with the yolks of four or five eggs, some mutton gravy, a lit∣tle nutmeg, and the juyce of a lemon wrung therein: put this lear to the neats feet as they fry in the pan, then toss them once or twice, and so serve them.