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.

Sauces for all manner of roast Land Fowl, as Turky, Bustard, Peacock, Pheasant, Partridge, &c.

• 1. Slic't onions being boild, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.
• 2. Take slices of white bread and boil them in fair water with two wholes onions, some gravy, half a grated nut∣meg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then adde to it the yolks of two eggs dissolved with the juyce of two oranges, &c.
• 3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.

• 4. Onions slic't and boild in fair water, and a little salt, a few bread crumbs, beaten pepper, nutmeg, three spoon∣fuls of white wine, and some lemon-peel finely minced, and boild all together; being almost boild, put in the juyce of an orange, beaten butter, and the gravy of the fowl.
• 5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.
• 6. Quince, prunes, currans, and raisins boild, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar; boil it not too thick.
• 7. Boil carrots and quinces, strain them with rose vine∣gar and verjuyce, sugar, cinamon, pepper, and nutmeg, boild with a few whole cloves, and a little musk.
• 8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boild somewhat thick, put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter, &c.
• 9. Almond paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape verjuyce and juyce of oranges; boil it pretty thick.