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.

Little Pasties, Balls, or Toasts fried.

TAke a boild or raw pike, mince it and stamp it with some good fat old cheese grated, season them with cina∣mon, sugar, boild currans, and yolks of hard eggs, make this stuff into balls, toasts, or pasties, and fry them.

Otherwayes.

Make your paste into little pasties, stars, half moons, scollops, balls, or suns.

Or take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.

Otherwayes Pasties to fry.

Take twenty apples or pippins, pared, cored, and cut into bits like square dice, stew them in butter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little pa∣sties, or half moons, and fry them,

Otherwayes.

Take a quart of fine flour, wet it with almond milk, sack, white wine, rosewater, saffron, and sugar, make thereof a paste into balls, cakes, or any cut or carved branches, and fry them in clarified butter, and serve them with fine scraping sugar.