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.

Several Sauces for roast Chickens.

• 1. GRavy, and the juyce or slices of orange.
• 2. Butter, verjuyce, and gravy of the Chick∣en, or mutton gravy.
• 3. Butter and vinegar boild together, put to it a little sugar, then make thin sops of bread, lay the roste chicken on them, and serve them up hot.
• 4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strain∣ed sorrel, sugar, some gravy, beaten cinnamon, beaten but∣ter, and some slices of orange or lemon, and strew thereon some cinamon and sugar,
• 5. Take slic't oranges, and put to them a little white wine, rose water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them;

• then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce.
• 6. Slic't onions, claret wine, gravy, and salt boild up.