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.

Section 6.

To make all manner of Carbanadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops, and Eggs, with the most ex∣quisitest way of making Pancakes, Fritters, and Tansies.

To Carbonado a Chine of Mutton.

TAke a chine of mutton, salt it and broil it on the embers, or toast it against the fire; being finely broild, baste it, and bread it with fine grated manchet, and serve it with gravy onely.

To Carbonado a Shoulder of Mutton.

TAke a shoulder of mutton, half boil it, scotch it and salt it; save the gravy, and broil it on a soft fire, be∣ing finely coloured and fitted, make sauce with butter, vine∣gar, pepper, and mustard.

To Carbonado a Rack of Mutton.

CUt it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of

good mutton gravy, beat up thick with a little juyce of orange, and a piece of butter.

To Carbonado a Leg of Mutton.

CUt it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the space of an hour; being finely broild, serve it with gravy sauce, and juyce of orange.

Thus you may broil any hanch of Venison, and serve it with gravy onely.

To broil a Chine of Veal.

CUt it in three or four pieces, lard them (or not) with small lard, season them with salt, and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broild, serve it with gra∣vy, beaten butter, and juyce of lemon or orange.

To broil a Leg of Veal.

CUt it into rowels, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.

To Carbonado a Rack of Pork.

TAke a rack of pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennel-seeds whole, and broil it on a soft fire, being finely broiled, serve it on wine vinegar and pepper.

To broil a Flank of Pork.

FLay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.

To broil Chines of Pork.

BRoil them as you do the rack, but bread them, and serve them with vinegar and pepper, or mustard and vinegar.

Or sometimes apples in slices, boild in beer and beaten butter unto a mash.

Or green sauce, cinamon, and sugar.

Otherwayes, sage and onions minced, with vinegar and pepper boild in strong broth till they be tender.

Or minced onions boild in vinegar and pepper.

To broil a fat Venison.

TAke a half hanch, and cut the fattest part into thick slices half an inch thick, salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy onely.

Thus you may broil a side of Venison, or boil a side fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.

Broil the chine raw as you do the half hanch, bread it, and serve it with gravy.

To fry Lambs or Kids Stones.

TAke the stones, parboil them, then mince them small, and fry them in sweet butter; strain them with some

cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, then fry them, and being fried, serve them with sugar and rose-water.

Thus may you dress calves or lambs brains.

To Carbonado Land or Water Fowl.

BEing roasted, cut them up and sprinkle them with salt, then scotch and broil them, and make sauce with vi∣negar and butter, or juyce of orange.

To dress a Dish of Collops and Eggs the best way for service.

TAke fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thin slices, and lay them in a clean dish, toast them before the fire fine and crisp; then poach the eggs in a fair scowred skillet white and fine, dish them on a dish and plate, and lay on the col∣lops, some upon them, and some round the dish.

To broil Bacon on paper.

MAke the fashion of two dripping pans of two sheets of white paper, then take two pound of fine inter∣larded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.

To broil Brawn.

CUt a coller into six or seven slices round the coller, and lay it on a plate in the oven, being broild, serve it with juyce of orange, pepper, gravy, and beaten but∣ter.

To fry Eggs.

TAke fifteen eggs and beat them in a dish, then have in∣terlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nut∣meg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.

To fry an Egg as round as a ball.

TAke a broad frying posnet, or a deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till it run-round like to a whirle pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make it as round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.

To make the best Fritters.

TAke good mutton broth being cold, and no fat, mix it with flower and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pip∣pins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the butter, and fry them in clear clarified suet, or clarified but∣ter, fry them white and fine, and sugar them.

Otherwayes.

Take a pint of sack, a pint of ale, some ale yeast or

barm, nine eggs yolks and whites beaten very well: the eggs first, then all together, then put in some ginger, salt, and fine flower, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.

Other Fritters.

Take a quart of flower, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic't pippins, and fry them in six pound of suet.

Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.

Other times flower, grated bread, mace, ginger, pep∣per, salt, barm, saffron, milk, sack, or white wine.

Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.

Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.

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.

Fritters of Spinage.

TAke spinage, pick and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, be∣ing tender boild put it in a cullender to drain away the li∣quor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, six eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boild currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.

Thus also you may make fritters of beets, clary, bur∣rage, bugloss, or lettice.

To make Stock Fritters, or Fritters of Arms.

STrain half a pint of fine flower, with as much water, and make the batter no thicker then thin cream; then heat the brass moulds in clarified butter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boild fish meats, or stewed oysters. View their form.

[illustration] form of fish meats or stewed oysters

Other fried Dishes of divers forms, or Stock Fritters in the Italian Fashion.

TAke a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar, and saffron; fry it on the foresaid moulds, or dip clary in it, sage leaves, or branches of rosemary, then fry them in clarified butter.

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.

To fry Paste out of a Seringe or Butter-squirt.

TAke a quart of fine flour and a little leven, dissolve it in warm water, and put it to the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the foresaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continu∣ally, being cold beat it in mortar, fry it in clarified butter, and run it into the butter through a butter-squirt.

To make Pancakes.

TAke three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten, strain them with the cream, flour, and salt, fry them into pancakes, and serve them with fine sugar.

Otherwayes.

Take three pints of spring water, a quart of flour, mace and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them, and fry them into pancakes.

Or thus.

Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified butter.

Otherwayes.

Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry them and serve them with fine sugar.

To make a Tansie the best way.

TAke twenty eggs, and take away five whites, strain them with a quart of good thick: sweet cream, and

put to it a grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying pan, and a quarter of a pound of butter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as it thick∣ens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan ve∣ry clean, and put in some more butter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose vinegar, grape verjuyce; elder vinegar, cowslip vinegar, or the juyce of three or four oranges, and strow on good store of fine sugar.

Otherwayes.

Take a little tansie, featherfew, parsley, and violets, stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar.

A Tansie for Lent.

TAke tansie and all manner of herbs as before, and bea∣ten almond, stamp them with the spawn of a Pike or Carp, and strain them with the crumb of a fine manchet; sugar, and rose-water, and fry it in sweet butter.

Toasts of divers sorts. First, in Butter or Oyl.

TAke a caste of fine roles or round manchets, chip them. and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them, dip them

in fair water, and being fried, serve them in a clean dish pi∣led one upon another, and sugar between.

Otherwayes.

Toast them before the fire, and run them over with but∣ter, sugar, or oyl.

Cinamon Toasts.

CUt fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten ci∣namon mixed with sugar and some claret, warm them over the fire, and serve them hot.

French Toasts.

CUt French Bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.