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.

The feeding of Pheasant, Partridge, Quails, and Wheatears.

FEed them with good wheat and water, given them thrice a day, morning, noon, and night, will do it ve∣ry effectually; but if you intend to have them extraordi∣nary crammed fowl, then take the finest drest wheat-meal, mix it with milk, and make it into paste, ever as you knead it, sprinkle in the grains of corns of wheat, till the paste be full mixt therewith; then make little small crams, dip them in water, and give to every fowl according to his big∣ness, that his gorge be well filled: do thus as often as you shall finde his gorge empty, and in one fortnight they will be fed beyond measure. Thus you may feed turtle Doves.