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 Coller a Surloyn, Hank, Brisket, Rand, or Fore∣rib of Beef.

TAke the flank of beef, take out the sinews and most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter salt to it; let it steep three dayes and not shift it, then take it out and hang it a draining in the air, wipe it dry, then have a good hand∣ful of red sage, some tops of rosemary, favory, marjoram, and time, but twice as much sage, mince them very small, then take a quarter of an ounce of mace, half as many

cloves, a little ginger, half an ounce of pepper, and half an ounce of pepper, and half an ounce of peter salt, mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a coller; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and binde it fast with packthread, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion, and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.