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 Bisk of Eggs.

TAke a good big dish, lay a lay of slices of cheese be∣tween two layes of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.

Or dress this dish whole or in pieces, lay between some carps milts fried, boild, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fryed and stewed, capers, mushrooms, and such like junkets.

Sometimes you may use currans, boild or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.