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 bake Chickens or Pigeons.

TAke either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweetbreads

[illustration] to bake chickens or pigeons

of veal slic't very thin, three sheeps tongues boiled tender, blanched, and slic't with as much veal, as much mutton, six larks, twelve cocks-combs, a pint of great oysters parboild and beard∣ed, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in Pies of the forms as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nut∣meg, and some sweet marjoram, work up all with a little cream, make it up into little balls or rouls, put them in the pie, and put in a little mutton gravy, some artichock bot∣toms, or the tops of boild sparagus, and a little butter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.