Divers Sauces for roste Mutton.
- 1. GRavy, capers, samphire, and salt, and stew them well together.
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.
- Rights/Permissions
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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- 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 15, 2024.
Pages
Page 126
- 2. Water, onion, claret wine, slic't nutmeg and gravy boild up.
- 3. Whole onions stewed in strong broth or gravy, white wine, pepper, pickled capers, mace, and three or four slices of a lemon.
- 4. Mince a little roste mutton hot from the spit, and adde to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pip∣kin, and serve it under any joynt with some gravy of the mutton.
- 5. Onions, oyster liquor, claret, capers, or broom buds, gravy, nutmeg, and salt boild together.
- 6. Chopped parsley, verjuyce, butter, sugar, and gravy.
- 7. Take vinegar, butter, and currans, put them in a pip∣kin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.
- 8. Picked capers, and gravy, or gravy and samphire cut an inch long.
- 9. Chopped parsley and vinegar.
- 10. Salt, pepper, and juyce of oranges.
- 11. Strained prunes, wine and sugar.
- 12. White wine, gravy, large mace and butter thickned with two or three yolks of eggs.
Oyster Sauce.
- 13. Oyster liquor and gravy boild together, with eggs and verjuyce to thicken it, then juyce of orange and slices of lemon over all.
- 14. Onions chopped with sweet herbs, vinegar, gravy, and salt boild together.