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 stew a Cock against a Consumption.

CUt him in six pieces and wash him clean, then take prunes; currans, dates, raisins; sugar, three or four leaves of gold, cinamon; ginger; nutmeg, and some maid∣en-hair cut very small; put all these foresaid things into a flaggon with a pint of muskadine, and boil them in a great brass pot of half a bushel, stop the mouth of the flaggon with a piece of paste, and let it boil the space of twelve hours; being well stewed strain the liquor, and give it to the party to drink cold, two or three spoonfuls in the mor∣ning fasting, and it shall help him; this is an approved Medi∣cine.

Otherwayes.

Take a good sleshy cock, draw him and cut him to pie∣ces, wash away the blood clean, and take away the lights that lie at his back, wash it in white wine and no water; then put the pieces in a flaggon, and put to it two or three blades of large mace, a leaf of gold, ambergreece, some dates, and raisins of the Sun; close up the flaggon with a piece of paste, and set it in a pot a boiling six hours; keep the pot filled up continually with hot water; being boild strain it, and when it is cold give of it to the weak party the bigness of a hazel nut.