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.

To make divers sorts of Vinegar.

TAke good white wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house or gutter.

If you would desire to make vinegar in haste, put some salt, pepper, sowre leven mingled together, and a hot steel, stop it up, and let the sun come hot to it.

If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowre.

Or not boil it, and put into it a beet root, medlers, cer∣vices, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of cervices in their season, dry them in the sun in a glass vessel in the manner of rose∣vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.