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.

About this Item

Title
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.
Author
May, Robert, b. 1588.
Publication
London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
1660.
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Subject terms
Cookery, English
Link to this Item
http://name.umdl.umich.edu/A88977.0001.001
Cite this Item
"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." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed June 14, 2024.

Pages

To butter eggs upon toasts.

TAke twenty eggs, beat them in a dish with some salt, and put butter to them; then have two large rolls or fine manchets, cut them into toasts and toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper, and salt. Otherwyes, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them.

To these eggs sometimes use musk and ambergreece, and no pepper.

Otherwayes.

Take twenty eggs, and strain them whites and all with a little salt, then have a skillet with a pound of clarified butter, warm on the fire, then fry a good thick toast of fine manchet as round as the skillet, and an inch thick; the toast being finely fryed, put in the eggs on it into the skil∣let, to fry on the manchet, but not too hard; being finely fryed put it on a trencher plate with the eggs uppermost, and salt about the dish.

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