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 cut up a Turkey, or Bustard.

Raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg; then lace down the breast with your knife on both sides, and open the breast pinion with the knife, but take not the pinion off; then raise up the merry-thought betwixt the breast

bone and the top of the merry-thought, lace down the flesh on both sides of the breast-bone, and raise up the flesh called the brawn, turn it outward upon both sides, but break it not, nor cut it not off; then cut off the wing pi∣nion at the joynt next to the body, and stick on each side the pinion in the place where ye turned out the brawn, but cut off the sharp end of the pinion, take the middle piece, and that will fit just the place.

You may cut up a capon or pheasant the same way, but of your capon cut not off the pinion, but in the place where you put the pinion of the turkey, you must put the gizard of your capon on each side half.