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.

Fritters in the Italian Fashion.

TAke a pound of the best holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rose-water, sugar, cloves, mace, and cream, make it into a stiff paste, then make it into balls, and fry them in clarified butter. Or stamp this paste in a mortar, and make the balls as big as a nutmeg or mus∣ket bullet.

Otherwayes in the Italian Fashion.

Take a pound of rice and boil it in a pint of cream, be∣ing boild something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five

hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blew bottels, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flower, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock-fritters.