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.

How to prepare to make a good Stock for Jellies of all sorts, and the Meats most proper for them, both for service and sick folks; also the quantities belonging to a quart of Jelly.

For the Stock for service.

TWo pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil them to three pints, then strain the broth through a clean strong canvas into an earthen pan or bason; when it is cold take off the top, and pare off the dregs off the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white wine, a quarter of a pint of cinamon water, as much of ginger water, and as much of nutmeg water, or these spices sliced. Then have two pound of double refi∣ned sugar beaten with eggs in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it a stewing on a

soft charcole fire the space of half an hour or more, being well digested and clear run.

Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and make it will never be white nor pure clear.