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 dress hard Eggs divers wayes.

The first way.

PUt some butter into a dish, with some vinegar or ver∣juyce, and salt; the butter being melted, put in two or three yolks of hard eggs, dissolve them in the butter and verjuyce for the sauce; then have hard eggs, part them in halves or quarters, lay them in the sauce, and grate some nutmeg over them, or the crust of white bread.

The second way.

Fry some parsley, some minced leeks, and young onions, when you have fried them pour them into a dish, season them with salt and pepper, and put to them hard eggs cut in halves, put some mustard to them, and dish the eggs, mix the sauce well together, and pour it hot on the eggs.

The third way.

The eggs being boild hard, cut them in two, or fry them in butter, with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of le∣mon, make a sweet sauce for it with some sugar, juyce of lemon, and beaten cinamon.

The fourth way.

Cut hard eggs in twain, and season them with a white

sauce made in a frying-pan with the yolks of raw eggs, ver∣juyce, and white wine dissolved together, and some salt, a few spices, and some sweet herbs, and pour this sauce over the eggs.

The fifth way in the Portugal Fashion.

Fry some parsley small minced, some onions or leeks in fresh butter, being half fried, put into them hard eggs cut into rounds, a handful of mushrooms well picked, washed and slic't, and salt; fry all together, and being almost fryed, put some vinegar to them, dish them, and grate nutmeg on them, sippet them, and on the sippets slic't lemons.

The sixth way.

Take sweet herbs, as purslain, lettice, burrage, sorrel, parsley, chervel, and time, being well picked and washed mince them very small, and season them with cloves, pep∣per, salt, minced mushrooms, and some grated cheese, put them to some grated nutmeg, crusts of manchet, some cur∣rans, pine-kernels, and yolks of hard eggs in quarters, mingle altogether, fill the whites and stew them in a dish, strow over the stuff being fried with some butter, pour the fried force over the whites being dished, and grate some nutmeg, and crusts of manchet.

Or fry sorrel and put it over the eggs.