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.

Harts Horn Jelly.

TAke half a pound of harts horn, boil it in fair spring water leasurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas, or fine boultering, and put it again in another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small glasses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts horn grated, and a good capon, being finely clenged and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin, with the harts horn, in fair spring water, the same things as the former, &c.