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.

Divers wayes of bredding or dredging of Meats and Fowls.

1. GRated bread and flower.

2. Grated bread, and sweet herbs minced and dried, or beat to powder, mixed with the bread.

3. Lemon in powder; or orange-peel mixt with bread and flower, minced small or in powder.

4. Cinamon, bread, flower sugar, made fine or in powder.

5. Grated bread, fennil-seed, coriander-seed, cinamon, and sugar.

6. For pigs, grated bread, flower, nutmeg, ginger, pep∣per, sugar; but first baste it with the juyce of lemons or oranges, and the yolks of eggs.

7. Bread, sugar, and salt mixed together.

Divers bastings for roste meats.

• 1. FResh butter.
• 2. Clarified suet.

• 3. Claret wine, with a bundle of sage, rosemary, time, and parsley, baste the mutton with these herbs and wine.
• 4. Water and salt.
• 5. Cream and melted butter, thus flay'd pigs commonly.
• 6. Yolks of eggs, juyce of oranges, and biskets, the meat being almost rosted, comfets for some fine large fowls, as a peacock, bustard, or turkey.