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 or Jelly a Pig in the Spanish Fashion.

TAke a Pig being scalded, boned, and chined down the back, then soke the collers clean from the blood the space of two hours, dry them in a clean cloath, and sea∣son the sides with pepper, salt, and minced sage; then have two dryed neats tongues, that are boild tender and cold, that they look fine and red, pare them, and slice them from end to end the thickness of a half-crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collers and binde them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic't ginger, and mace, keep it dry, or in souce drink of the pig brawn.

If dry serve it in slices as thick as a trencher cut round the coller, or slices in jelly, and make jelly of the liquor wherein it was boild, adding to it juyce of lemon, ising∣glass, spices, sugar, clarified with eggs, and run it through the bag.