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 Capon.

TAke a good bodied Capon, young, fat, and finely pul∣led, drawn and trussed, lay it in soke two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass pan, kettel, or large pip∣kin, in a gallon of fair water; when it boils scum it, and put in four or five blades of mace, two or three races of ginger slic't, four fennel roots, and four parsley roots, scraped and picked, and salt. The Capon being fine and tender boild, take it up, and put it in other warm liquor or broth; then put to your souced broth a quart of white wine and boil it to a jelly, then take it off and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic't lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of le∣mon, barberries, roots, mace, nutmeg, and some of the jelly.

Some put to this souc't capon, whole pepper, and a fag∣got of sweet herbs, but that maketh the broth very black.

In this manner you may souce any Land Fowl.