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 Omlets divers wayes.

The first way.

BReak six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying-pan, and fry it more or less according to your descretion, onely on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boild together, and served up in a dish with the omlet.

The second way.

TAke twelve eggs, and put to them some grated white bread finely searsed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.

The third way.

FRy toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the butter and fryed parsley over all.

The fourth way.

TAke three or four pippins, cut them in round slices and fry them with a quarter of a pound of butter, when the apples are fryed, pour on them six or seven eggs beat∣en with a little salt, and being finely fryed dish it on a plate∣dish, or dish, and strow on sugar.

The fifth way.

MIx with the eggs pine-kernels, currans, and pieces of preserved lemons; being fryed roul it up like a pud∣ding, and sprinkle it with rose-water, cinamon-water, and strow on fine sugar.

The sixth way.

BEat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel, minced or grated very small, and use it as the former.

The seventh way.

TAke a quarter of a pound of interlarded bacon, take it from the rinde, cut it into dice-work, fry it, and being fryed put in some seven or eight beaten eggs with some salt, fry them, and serve them with some grape ver∣juyce.

The eighth way.

WIth minced bacon among the eggs fryed and beat∣en together, or with thin slices of interlarded bacon, and fryed slices of bread.

The ninth way.

MAde with eggs and a little cream.

The tenth way.

MInce herbs small, as lettice, bugloss, or burridge, sor∣rel, and mallows, put currans to them, salt, and nutmeg, beat all these amongst the herbs, and fry them with swet butter, and serve it with cinamon and sugar, or fryed parsley onely, put the eggs to it in the pan.

The eleventh way.

MInce some parsley very small being short and fine picked, beat it amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat the eggs and pour it on, &c.

The twelfth way.

MInce leeks very small, beat them with the eggs and some salt, and fry them.

The thirteenth way.

TAke endive that is very white, cut it grosly, fry it with nutmeg, and put the eggs to it, or boil it being fryed, and serve it with sugar.

The fourteenth way.

SLice cheese very thin, beat it with the eggs, and a little salt, then melt some butter in the pan and fry it.

The fifteenth way.

Take six or eight eggs, beat them with salt, and make a stuffing with some pine-kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fryed or boiled in good liquor, and some mushrooms half boild and slic't; mingle altogether with some yolks or whites of eggs raw, and fill up great cowcumbers there∣with being coared, fill them up with the foresaid forcing, pare them, and bake them in a dish, or stew them between two deep basons, or deep dishes; put some butter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.

The sixteenth way according to the Turkish mode.

Take the flesh of a hinder part of a hare, or any other venison, and mince it small with a little fat bacon, some pistaches or pine-apple-kernels, almonds, Spanish or hazel nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or som crusts of bread cut in slices and toast∣ed like unto chesnuts; season this minced stuff with salt; spices, and some sweet herbs, if the flesh be raw adde there∣unto butter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced and fry it; then melt some butter in a skillet or pan, and make an omlet thereof, when it is half fryed put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast-meat is the best for this purpose.

The seventeenth way.

Take the kidneys of a loin of veal after it hath been well roasted, mince it together with its fat, and season it with salt, spices, and some time or other sweet herbs, adde there∣unto

some fryed bread, some boild mushrooms or some pi∣staches, make an omlet, and being half fryed put the min∣ced meat on it.

Fry them well together, and serve it up with some grated nutmeg and sugar.

The eighteenth way.

TAke a carp or some other fish, bone it very well, and adde to it some milts of carps, season them with pep∣per and salt, or with other spices, adde some mushrooms, and mince them altogether, put to them some apple ker∣nels, some currans, and preserved lemons in pieces shred very small; fry them in a frying-pan or tart pan, with some butter, and being fried make an omlet. Being half fried, put the fried fish on it, and dish them on a plate, roul it round, cut it at both ends, and spread them abroad, grate some sugar on it, and sprinkle on rose-water.

The nineteenth way.

MInce all kinde of sweet herbs, and the yolks of hard eggs together, some currans, and some mushrooms half boild, being all minced cover them over, fry them as the former, and strow sugar and cinamon on it.

The twentieth way.

TAke young and tender sparagus, break or cut them into small pieces, and half fry them brown in butter, put into them eggs beaten with salt and thus make your omlet.

Or boil them in water and salt, then fry them in sweet butter, put the eggs to them and make an omlet, dish it, and put a drop or two of vinegar or verjuyce on it.

Sometimes take mushrooms, being stewed make an om∣let,

and sprinkle it with the broth of the mushrooms, and grated nutmeg.

The one and twentieth way.

SLice some apples and onions, fry them, but not too much, and beat some six or eight eggs with some salt, put them to the apples and onions, and make an omlet; being fried, make sauce with vinegar or grape verjuyce, but∣ter, sugar, and mustard.