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 Pigeons wilde or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.

TAke six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pep∣per, and salt, the quantity of two ounces of the foresaid spices, and as much of the one as the other, then lay some butter in the bottom of the pie, lay on the pigeons, and put on all the seasoning on them in the pie, put butter to it, close it up and bake it, being baked and cold, fill it up with clarified butter.

Make the paste of a pottle of fine flour, and a quarter of a pound of butter boild in fair water, made up quick and stiff.

If you will bake them to be eaten hot, leave out half the seasoning. Bake them in dish, pye, or patty pan, and make cold paste of a pottle of flower, six yolks of raw eggs, and a pound of butter, work it into the flower dry, and being well wrought into it, make it up stiff with a lit∣tle fair water.

Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.

Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boild up in the liquor, put them in the pye when you serve it up, and dis∣solve the yolk of an egg into it; then cut up the pie or dish, and put on it some slic't lemon, shake it well toge∣ther, and serve it up hot.

In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.