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.

Other grand Sallet.

TAke the tenderest, smallest, and youngest ellicksander∣buds, and small Sallet or young lettice mingled toge∣ther being washed and picked, with some capers. Pile it or lay it flat in the dish, first lay about the center olives, ca∣pers, currans, and about those carved oranges and lemons, or in a cross partition wayes, and salt, run oyl and vinegar over all.

Otherwayes.

Boild parsnips in quarters laid round in the dish, and in the midst some small sallet, or water-cresses finely washed and picked, on the water-cresses some little small lettice finely picked and washed also, then some ellicksander-buds in halves, and some in quarters, and between the quarters of the parsnips some small lettice, some water-cresses, and el∣licksander-buds, oyl and vinegar, and round the dish some slices of parnsnips.