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 souce a Brawn.

TAke a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collers of a side, bone the hin∣der leg, or else five collers will not be deep enough, cut the collers an inch deeper in the belly then on the back; for when the collers come to boiling, they will shrink more in the belly then in the back, make the collers very even when you binde them up, not big at one end, and little at the other, but fill them equally, and lay them again a soaking in fair water; before you binde them up, let them be well watered the space of two dayes, and twice a day soak and scrape them in warm water, then cast them in cold fair water, before you roul them up in collers, put them into white clouts, or sowe them up with white tape.

Or bone him whole, and cut him cross the flitches, make but four or five collers in all, and boil them in cloaths, or binde them up with white tape; then have your boiler ready, make it boil, and put in your collers of the biggest bulk first, a quarter of an hour before the other lesser, boil them at their first putting in the space of a hour with a quick fire, and keep the boiler continually filled up with warm

clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leasurely, and keep it still filled up to the brim; being fine and tender boild, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning, then being between hot and cold, take it into moulds of deep hoops, binde them about with packthred, and being cold, take them out and put them in souce-drink made of boild oatmeal ground or beaten, and bran boild in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt to it, and close up the vessel close from the air.

Or you may make other souce-drink of whey and salt beaten together, it will make your brawn look more white and better.