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.

The Table.

A

• ANdolians, page 23
• Almond Pudding 167
• Almond Leach 195
• Almond Custard 221
• Almond tart 231
• Almond bread, bisket, and cakes 254
• Almond cream 266
• Almond cheese 267
• Almond caudle 406
• Apricocks baked 235
• Apricocks preserved ibid
• Ambergreece cakes 255
• Apple cream 263
• Alebury 406
• Artichocks baked 246
• Artichocks stewed 433
• Artichocks fryed 433, 434

B

• BArley broth, page 13
• Broth stewed 14, 55
• Bisk divers wayes 5, 6, 7, 49
• Bisk or Battalia pie 196
• Beef fillet roasted 100
• Beef roasted to pickle 103
• Beef collops stewed 104
• Beef carbonado'd 106
• Beef baked red Dear fashion 108
• Beef minced pies 109
• Bullocks cheeks souced 185
• Boar wilde baked 211
• Bacon broild 155
• Brawn broild ibid
• Brawn souced 178
• Brawn of pig 179
• Brawn garnisht 180
• Bredding of meats and fowls 122
• Bacon gammon baked 211
• Bread the French fashion 223
• Bisket bread 258
• Bisquite du Boy 259
• Bean bread 260
• Bear buttered 407
• Barberries preserved 238
• Blamanger 284
• Blanch manchet in a frying-pan 431

C

• CAlves head boild 116
• Calves head souced 117
• Calves head roasted ibid
• Calves head hashed 119
• Calves head broild ibid

• Calves head roasted with Oy∣sters. 129
• Calves feet roasted ibid
• Calves chaldron baked 203
• Capons in pottage 70
• Capons souc't 183
• Calves chaldron in minced pies 204
• Capons boild 68, 70, VIII
• Capons fillings raw 30
• Cocks boild 66
• Cock stewed against a Con∣sumption 435
• Chicken pie 197
• Chickens peeping boild 60
• Chickens how to feed them 442
• China broth 440
• Capilotadoes, or made dishes 4, 5
• Collops and eggs 155
• Collops like bacon of march∣pane 253
• Cowcumbers pickled 149
• Collystowers buttered 411
• Custards how to make them 220
• Custards without eggs 221
• Cheesecakes how to make them 273
• Cheesecakes without milk 275
• Cheesecakes in the Italian Fashion 277
• Cream and fresh cheese 278
• Codling cream 263
• Cast cream 268
• Clouted cream ibid
• Cabbidge cream 270
• Cream tart 232
• Cherry tart 230
• Cherries preserved 237
• Cake a very good one 222
• Cracknells 257
• Carp boild in Corbolion 287
• Carp bisk 289
• Carp stewed 291
• Carp stewed the French way 292
• Carp broth 295
• Carp in stoffadd 296
• Carp hashed ibid
• Carp marinated 297
• Carp boild or broild 298
• Carp roasted 299
• Carp pie 300
• Carp pie minced with eels 302
• Carp baked the French way ibid
• Conger boild 345
• Conger stewed 346
• Conger marinated ibid
• Conger souc't ibid
• Conger roasted 347
• Conger broild ibid
• Conger fryed 348
• Conger baked ibid
• Cockles stewed 383
• Crabs stewed 394
• Crabs boiled ibid

• Crabs hashed ibid
• Crabs forced 395
• Crabs broild ibid
• Crabs fryed ibid
• Crabs baked 396
• Crab minced pies 397

D

• DEar red rosted 130
• Dear red baked 212
• Dear fallow baked 213
• Dish in the Italian way 233
• Damson tart 231
• Dampsons preserved 237
• Ducklings how to fat them 443

E

• ENtre de Table a French dish 8
• Eggs fryed 156
• Egg fryed as round as a ball ibid
• Egg caudle 406
• Eggs dressed hard 419
• Eggs buttered 420
• Egg bisk 421
• Eggs in Moonshine ibid
• Eggs in the Spanish Fashion called, Wivos me quidos 422
• Eggs in the Portingal Fa∣shion 423
• Eggs A la Hugenote ibid
• Eggs in fashion of a tansey 424
• Eggs and Almonds ibid
• Eggs broild ibid
• Eggs poached 425
• Eggs, grand forced dish 426
• Eggs compounded as big as twenty eggs 427
• Eggs buttered on toasts 428
• Eggs buttered in the Poloni∣an way 429
• Egg minced pies 430
• Eggs or Quelque-shose ibid
• Egg fricasie 432
• Eels boild 336
• Eels stewed 337
• Eels in stoffado 338
• Eels souced or jellyed 339
• Eels hashed 341
• Eels broiled ibid
• Eels roasted 342
• Eels baked 343
• Eel minced pies 344, 345

F

• FRitters how to make them 156
• Fritters in the Italian fashi∣on 157
• Fritters of arms ibid
• Fryed dishes of divers forms 159
• Fryed pasties, balls, or toasts ibid
• French tart 232
• French barley cream 273
• Florentine of tongues 244
• Florentine of partridge or ca∣pon 245
• Florentine without paste 246

• Flounders calvered 332
• Frogs baked 401
• Furmenty 403
• Fowl hashed 40
• Fowl forced 28
• Forcing in the Spanish Fashi∣on 33
• Forcing French bread called Pinemolet 35
• Fricase a rare one 69
• Flowers pickled 150
• Flowers candied 151

G

• GRapes and gooseberries pickled 150
• Grapes preserved 238
• Gooseberries preserved ibid
• Gooseberry cream 265
• Ginger bread 260
• Geese boild XII
• Goose giblets boild XIV
• Goslings how to order them 443
• Geese old ones to fat them ibid

H

• HAshes all manner of wayes 39, 40, 41
• Hashes of Scotch collops II
• Hare hashed 47, 64
• Hares roasted 133
• Hares four baked in a pie 205
• Hares three in a pie 206
• Hare baked with a pudding in his belly ibid
• Hens rosted 135
• Hip tart 230
• Herring minced pies 366
• Haberdine pies 367
• Hogs feet jellyed 187
• Herns to nourish and fat them 444

I

• IElly christal 188
• Jelly of several colours ibid
• Jelly as white as snow 191
• Jellies for souces 192
• Jelly of harts horn 193
• Jelly for a Consumption ibid
• Jelly for a Consumption of the Lungs 438
• Jelly for weakness in the back 194
• Jamballs 256
• Italian chips 258
• Ipocras 261

L

• LAmbs head boild 121
• Lambs head in white broth 120
• Lambs stones fryed 154
• Land or sea-fowl boiled 74, 75, 76
• Leach with almonds 272
• Lamprey how to bake 334, 335
• Links how to make 83
• Lemons pickled 150
• Loaves buttered 411
• Lump baked 349

• Ling pies 367
• Lobsters stewed 385
• Lobsters hashed 386
• Lobsters boild ibid
• Lobsters forced 387
• Lobsters marinated ibid
• Lobsters broild 388
• Lobsters rosted 389
• Lobsters fryed 390
• Lobsters baked ibid
• Lobsters pickled 391
• Lobsters jellied 392

M

• MArrow pies 3, 4
• Marrow puddings 24
• Maremaid pie 204
• Madde dish of tongues 245
• Made dish of spinage 247
• Made dish of barberries 248
• Made dish of frogs 249
• Made dish of marrow ibid
• Made dish of rice ibid
• Made dish of blanchmanger 251
• Made dish of butter and eggs ibid
• Made dish of curds 252
• Made dish of oysters 381
• Marchpane 253
• Mead 261
• Metheglin 262
• Makeroons 258
• Melacatoons baked 235
• Melacatoons preserved 237
• Medler tart 230
• Minced pies of veal, mutton, beef, &c. 216
• Minced pies in the French Fashion 217
• Minced pies in the Italian Fashion ibid
• Mutton legs forced 31
• Mutton shoulder hashed 61
• Mutton shoulder rosted, 123 124
• Mutton loyn stewed 15
• Mutton shoulder stewed I
• Mutton or veal stewed 54, 55
• Mutton chines boild 11
• Mutton carbonadoed 152
• Mutton boild 52, 53
• Mustard how to make it 142
• Mustard of Dijon 143
• Mustard in cakes ibid
• Musquedines 257
• Mullet souc't 326
• Mullet marinated 327
• Mullet broild 328
• Mullet fryed 329
• Mullet baked ibid
• Mushrooms fryed 322
• Mushrooms in the Italian Fa∣shion ibid
• Mushrooms stewed ibid
• Mushrooms broild 383
• Muskles stewed 384
• Muskles fryed ibid
• Muskle pie ibid

N

• Neats tongue boild 43, 92
• Neats tongue in stof∣fado 93
• Neats tongue stewed ibid
• Neats tongues in Brodo Lar∣diero 96
• Neats tongues rosted 97
• Neats tongue hashed 42
• Neats tongues bak't 98, 99
• Neats feet larded and rosted 113
• Norfolk fool 283

O

• OLio podrida 1
• Olines of beef 105
• Olines of a Leg of Veal 128
• Oline pie 208
• Olines how to feed them 446
• Oatmeal caudle 406
• Omlets of eggs 414, 415
• Onions buttered 310
• Oysters stewed the French way 364
• Oysters stewed otherwayes 369
• Oyster pottage 370
• Oysters hashed 371
• Oysters marinated 372
• Oysters in stoffado ibid
• Oysters jellyed 373
• Oysters pickled ibid
• Oysters souc't 374
• Oysters rosted 375
• Oysters broild 376
• Oysters fryed 377
• Oysters bak't 378
• Oyster mince pies 379
• Oxe cheeks boild 84
• Oxe cheeks in stoffado 85
• Oxe cheeks baked 202

P

• PArtridges hashed 63
• Partridge how to feed them 447
• Paste how to make it 241
• Paste royal 242
• Paste for made dishes in Lent ibid
• Puff paste 243
• Paste of Violets, Cowslips, &c. 252
• Paste for a Consumption 438
• Pallets of Oxe how to dress them 87
• Pallet pottage 89
• Pallets rosted ibid
• Pallets in jellies 90
• Pallets bak't 91
• Pancakes 160
• Panado's 407
• Pap 283
• Pease tarts 229
• Pescod dish in Puff Paste 248
• Pease pottage 404
• Peaches preserved 236
• Pewets to nourish them 444
• Pheasants how to feed them 447

• Pheasant baked 199
• Pinemolet 9
• Pie extraordinary, or a Bride pie 218
• Pie of pippins 227
• Pippins preserved 228
• Pig rosted with the hair on 131
• Pig rosted otherwayes 132
• Pig souc't 180
• Pig jellied 182
• Pig distilled against a Con∣sumption 436
• Pigeons boild XVI, 79
• Pigeons baked 199
• Pike boild 305
• Pike stewed 307
• Pike hashed 310
• Pike souc't 311
• Pike jellyed 313
• Pike rosted 314
• Pike fryed 315
• Pike broild ibid
• Pike bak't 316
• Plumb cream 264
• Plaice boild or stewed 333
• Plovers how to feed them 445
• Pork broild 154
• Pork rosted 131
• Pottages 80
• Pottage in the French fashi∣on 81
• Pottage without sight of herbs 82
• Pottage called skink 102
• Pottage of ellicksanders 404
• Pottage of onions 405
• Pottage of almonds ibid
• Pottage grewel 402
• Pottage of rice 403
• Pottage of milk ibid
• Potato's baked 246
• Portingale tarts for Banquet∣ting 252
• Posset how to make it 279
• Posset of sack 280
• Posset compounded 408
• Posset simple ibid
• Posset of herbs ibid
• Posset the French way 409
• Prawns stewed 385
• Preserved green fruits 239
• Pudding of several sorts 21, 22, 23
• Puddings of Turkey or Ca∣pon 24
• Puddings of liver 26
• Puddings of heifers udder ibid
• Puddings black 113, 176
• Pudding in a breast of veal 127, 171
• Pudding boild 163
• Pudding of cream 164
• Pudding of sweet herbs ibid
• Pudding in haste 165, 166
• Pudding quaking ibid
• Pudding shaking ibid
• Pudding of rice 168
• Pudding of cinamon 169
• Pudding haggas 25, 169
• Pudding cheveridge ibid

• Pudding Liveridge 170
• Pudding of swan or goose ibid
• Pudding of wine in guts 171
• Pudding in the Italian fa∣shion 172
• Pudding the French way ibid
• Pudding of swines lights 173
• Pudding of oatmeal ibid
• Pudding pies of oatmeal 174
• Pudding baked 175
• Puddings white 177
• Pullets stewed against a Con∣sumption 436
• Pyramides cream 272

Q

• QƲinces pickled 149
• Quince pies 224
• Quince tarts 226
• Quince cream 264
• Quinces buttered 411
• Quodling pie 232
• Quails how to feed them 447

R

• RAsberries preserved 239
• Rabbets hashed 48, 64
• Restorative for a weak back 441
• Rice tart 230
• Rice cream 271
• Rice buttered 411
• Roots forced 27

S

• SAuce for green geese XV
• Sauce for land fowl XVI 137
• Sauce for roast mutton 125
• Sauce for roast veal 130
• Sauce for red dear ibid
• Sauce for Rabbits 134
• Sauce for Hens 135, 136
• Sauce for Chickens 136
• Sauce for pigeons 137
• Sauce for a goose 138
• Sauce for a Duck 139
• Sauce for sea fowl ibid
• Sauce for roast salmon 324
• Sauce for veal, lamb, or mut∣ton 184
• Sausages 37, 38, 82
• Sausages Bolonia 114
• Sausage for Jelly 194
• Salet grand of minc't fowls xv
• Sallet grand of divers com∣pounds 144, 145, 146
• Sallet of scurvey-grass 148
• Sallet of ellicksander buds ib.
• Scotch collops of mutton 62
• Salmon calvered 317
• Salmon stewed 318
• Salmon pickled 319
• Salmon hashed ibid
• Salmon marinated 320
• Salmon in Stoffado ibid
• Salmon fried 321
• Salmon roasted 322
• Salmon broild or roasted in Stoffado 323
• Salmon baked 324
• Salmon chewits, or minced pies 325

• Salmon lumber pie 326
• Sack cream 269
• Stone cream 270
• Snow cream 265
• Scollops stewed 384
• Sea fowl bak't 201
• Sillabub an excellent way 281
• Shell bread 260
• Snails stewed 398
• Snails fried 399
• Snails hashed ibid
• Snails in pottage 400
• Snails bake't ibid
• Snites boild 65
• Soals boild 349
• Soals stewed 350
• Soals souc't 351
• Soals jellied ibid
• Soals roasted 352
• Soops of spinage 409
• Soops of carrots ibid
• Soops of artichocks 410
• Sparagus to keep all the year 195
• Sparagus buttered 410
• Spinage tart 231
• Steak pie 209
• Steak pies the French way 210
• Strawberry tart 230
• Sturgeon boild 353
• Sturgeon buttered 354
• Sturgeon hashed ibid
• Sturgeon marinated ibid
• Sturgeon forced 355
• Sturgeon whole in Stoffado ibid
• Sturgeon souc't 356
• Sturgeon broild 357
• Sturgeon fried ibid
• Sturgeon roasted 358
• Sturgeon olines of it 358, 359
• Sturgeon baked 359, 360, 361
• Sturgeon minced pies 363
• Sturgeon lumber pie 364
• Sturgeon oline pie ibid
• Sturgeon bak't with forcings 365
• Sturgeon olio 366
• Sugar plate 257
• Swans how to fat them 444
• Sweetbread pies 215

T.

• TAnsey how to make 160
• Taffety tart 231
• Tart stuff of severall colours 234
• Tortelleti, or little pasties VI, VII
• Toasts how to make them 161
• Toasts cinamon 162
• Toasts the French way ibid
• Tortoise how to dress it 397
• Tripes how to dress them 114
• Trotter pie 226
• Triffel how to make it 278
• Turkish dish of meat 103
• Turkey baked 199

• Turkies how to fat them 444
• Turbut boild 330
• Turbut souc't 331
• Turbut stewed or fried. 332

V

• VEal breast forced 20
• Veal breast boild ibid
• Veal breast roasted 127
• Veal breast, Loin, or rack, ba∣ked 209
• Veal leg boild 18
• Veal leg forced 19
• Veal chines boild 10
• Veal loin roasted 128
• Veal broild 123
• Veal hashed 47, 64
• Veal forced 28, 29, 31
• Venison broild 154
• Venison tainted how to pre∣serve it 214
• Ʋdders baked 111
• Verjuyce how to make it 142
• Vinegar to make it 140
• Rose Vinegar 141
• Pepper Vinegar ibid
• Ʋmble pies 215

W

• WArden tarts 229
• Water for a Con∣sumption 438
• Wassel to make it 283
• Wheatears how to feed them 447
• Whip cream 271
• White leach of cream ibid
• White pot to make it 281
• Woodcocks boild 65, X
• Woodcocks roasted 134