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 make a bake Pudding otherwayes.

TAke a pint and a half of cream, and a pound of butter, set them on the fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, su∣gar, and salt, make it as thin as pancake batter, butter the dish, and baste it with a garnish of paste about it.

Otherwayes.

Take a penny loaf, pare it, slice it, and put it into a

quart of cream with a little rose-water, break it very small, then take four ounces of almond paste, and put in eight eggs beaten, the marrow of three or four marrow∣bones, three or four pippins slic't thin, or what way you please, mingle these together with a little ambergreece and butter, then dish and bake it.

Otherwayes.

Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nut∣meg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter'd dish, bake it, and being baked, scrape on sugar, and serve it.