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.

Of nourishing and fatting Hearns, Puets, Gulls, and Bitters.

HEarns are nourished for two causes, either for Noble∣mens sports, to make trains for the entering their hawks, or else to furnish on the table at great feasts; the manner of bringing them up with the least charge, is to

take them out of their nests before they can fly, and put them into a large high barn, where there is many and high cross beams for them to pearch on; then to have on the floor divers square boards with rings in them, and between every board which would be two yards square to place round shallow tubs full of water, then to the boards you shall tye great gobbets of dogs flesh, cut from the bones, according to the number which you feed, and be sure to keep the house sweet, and shift the water oft, onely the house must be made so that it may rain in now and then, in which the hearn will take much delight; but if you feed her for the dish, then you shall feed them with livers, and the intrails of beasts, and such like cut in great gobbets.