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 China Broth.

TAke an ounce of China thin sliced, put it in a pipkin of fair water, with a little veal or chicken, stopped close in a pipkin, let it stand four and twenty hours on the em∣bers but not boil; then put to it colts foot, scabious, maid∣en-hair, violet leaves half a handful, candied eringo, and two or three marsh mallows, boil them on a soft fire till the third part be wasted, then put in a crust of manchet, a little mace, a few raisins of the Sun stoned, and let it boil a while longer. Take of this broth every morning half a pint for a moneth, then leave it a moneth, and use it again.