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.

About this Item

Title
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.
Author
May, Robert, b. 1588.
Publication
London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
1660.
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Subject terms
Cookery, English
Link to this Item
http://name.umdl.umich.edu/A88977.0001.001
Cite this Item
"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." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed June 1, 2024.

Pages

To feed Godwits, Knots, Gray Plovers, or Curlews.

TAke fine chilter wheat, and give them water thrice a day, morning, noon, and night, which will do very ef∣fectually; but if you intend to have them extraordinary crammed fowl, then you shall take the finest drest wheat-meal, and mixing it with milk, make it into paste, and ever as you knead it, sprinkle into it the grains of small chilter-wheat, till the paste be fully mixt therewith, then make lit∣tle small crams thereof, and dipping them in water, give to every fowl according to his bigness, and that his gorge be well filled: do thus as oft as you shall finde their gorges empty, and in one fornight they will be fed beyond mea∣sure: and with these crams you may feed any fowl of what kinde or nature soever.

Otherwayes.

Feed them with good wheat and water, given them thrice a day, morning, noon, and night. If you will have them very fat and crammed fowl, take fine wheat-meal and mix it with milk and make it into paste, and as you knead it put in some corn of wheat sprinkled in amongst the paste,

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till the paste be fully mixt therewith, then make little small cras thereof, and dipping them in water, give to every fowl according to his bigness, and that his gorge be well fil∣led: do thus as oft as you shall finde their gorges empty, and in one fortnight they will be fed very fat, with these crams you may feed any fowl of what kinde or nature soever.

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