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.

To boil a Pudding otherwayes.

TAke a pint of cream or milk, and boil it with a stick of cinamon, being boild, let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny roul very thin,

and being slic't beat all together, then put in some sugar and flour the cloath; being boild for sauce, put butter, sack, and sugar, beat them up together, and scrape sugar on it.

Other Pudding.

Sift grated bread through a cullender, and mix it with flour, minced dates, currans, nutmeg, cinamon, minced suet, new milk warm, sugar, and eggs, take away some of the whites, and work all together, then take half the pud∣ding for one side, and half for the other side, and make it round like a loaf, then take butter and put it into the midst, and the other side aloft on the top, when the liquor boils, tye it in a fair cloth and boil it, being boild cut it in two, and so serve it in.