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 Paste for a Consumption.

TAke the brawn of a roasted capon, the brawns of two partridges, two rails, two quails, and twelve spar∣rows all roasted; take the brawns from the bones, and beat them in a stone mortar with two ounces of the pith of roast veal, a quarter of a pound of pistaches, half a dram of ambergreece, a grain of musk, and a pound of white sugarcandy beaten fine; beat all these in a mortar to a per∣fect paste, now and then putting in a spoonful of goats milk, also two or three grains of bezar; when you have beaten all to a perfect paste, make it into little round cakes and bake them on a sheet of white paper.