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Author: May, Robert, b. 1588.
Title: 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.
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Print source: 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.
May, Robert, b. 1588.
London: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660.
Subject terms:
Cookery, English
URL: https://name.umdl.umich.edu/A88977.0001.001
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents
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frontispiece
title page
To the Right Honourable my Lord Lumley, and my Lord Lovelace; and to the Right Worshipful Sir. VVilliam Paston, Sir Kenelme Digby, and Sir Frederick Corn∣wallis; so well known to the Nati∣on for their admired Hospitalities.
To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.
A short Narrative of some passages of the Authors Life.
Triumphs and Trophies in Cookery, to be used at Festival Times, as Twelfth Day, &c.
On the unparallel'd Piece of Mr. MAY his Cookery.
To the Reader of (my very loving Friend) Mr. ROBERT MAY his incomparable Book of Cookery.
The most Exact, or A la Mode wayes of Carving and Sewing.
Tearms of Carving.
Service.
Sauce for all manner of Fowls.
Directions for the order of Car∣ving Fowl.
Lift that Swan.
Rear the Goose.
To cut up a Turkey, or Bustard.
Dismember that Hern.
Ʋnbrane the Mallard.
Ʋnlace that Coney.
Sauce that Capon.
Allay that Pheasant.
Wing that Partridge.
Wing that Quail.
Display that Crane.
Dismember that Hern.
Ʋnjoynt that Bittern.
Break that Egript.
Ʋntach that Curlew.
Ʋntach that brew
Ʋnlace that Coney.
Break that Sarcel.
Mince that Plover.
A Snite.
Thigh that Woodcock.
The Sewing of Fish.
The first Course.
The second Course.
The third Course.
The Carving of Fish.
Sauces for Fish.
Bills of FARE for every Season in the Year; also how to set forth the MEAT in order for that Service; as it was used before Hospitality left this Nation.
A Bill of Fare for All Saints Day, being Novemb. 1.
A Bill of Fare for Christmas Day, and how to set the Meat in order.
A Bill of Fare for Newyears Day.
A Bill of Fare for February.
A Bill of Fare for March.
A Bill of Fare for April.
A Bill of Fare for May.
A Bill of Fare for June.
A Bill of Fare for July.
A Bill of Fare for August.
A Bill of Fare for September.
A Bill of Fare for October.
A Bill of Fare formerly used on Fasting Dayes and in Lent.
THE Accomplisht Cook, OR, The whole Art and Mystery of COOKERY, fitted for all De∣grees and Qualities.
Section 1.
part
To make an Olio Podrida.
Marrow Pies.
Olio. Marrow Pies.
To make a Bisk divers wayes.
A Bisk other wayes.
To make another curious boil'd meat, much like a Bisk.
Another made Dish in the French Fashion, called, an Entre de Table, Entrance to the Table.
Another French boiled meat of Pine-molet.
To boil a Chine of Veal, whole or in pieces.
Chines of Veal otherwayes, whole or in pieces.
Chines of Veal boil'd with fruit, whole.
Chines of Veal other wayes.
Chines of Mutton boil'd whole, or Loins, or any joynt whole.
To boil a Chine, Rack, or Loin of Mutton, other wayes, whole, or in pieces,
To boil a Chine of Mutton whole or in pieces, or any Joynt.
Barley Broth. Chine of Mutton or Veal in Barley Broth, Rack or any joynt.
Barley Broth otherwise.
Chine or any Joynt.
Stewed Broth.
Stewed broth new fashion.
To stew a Loin or Rack of Mutton, or any Joynt other wayes.
To boil a Leg of Mutton divers wayes.
To boil a Leg of Veal.
To make all manner of forc't Meats or Stuffings for any kinde of Meats; as Legs, Breasts, Shoulders, Loins, or Racks; or for any Poultry or Fowl whatsoever, boil'd, roste, stew∣ed, or baked; or boil'd in bags, round like a quaking Pud∣ding in a Napkin.
To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.
To force a Breast of Veal.
To boil a Breast of Veal otherwise.
To boil a Breast of Veal in another manner.
To make several sorts of Pudding.
1. Bread Pudding, yellow or green.
Another Pudding, called Cinamon Pudding.
To make Rice Puddings.
To make Oatmeal Puddings, called Isings.
To make Blood pudding.
To make Andolians.
To make other blood puddings.
To make Marrow Puddings of Rice and grated Bread.
To make other Puddings of Turky or Capon in bags, guts, or for any kinde of stuffing, or forcing, or in Cauls.
Sheeps Haggas Pudding.
Other Haggas Puddings.
To make Liver Puddings.
To make Puddings of Blood after the Italian fashion.
To make Puddings of a Heifers Ʋdder.
Forcing for any roots; as Mellons, Cucumbers, Collyflow∣ers, Cabbiges, Pompions, Gourds, great Onions, or Pars∣nips, &c.
Other forcing, or Pudding, or stuffing for birds or any fowl, or any joynt of meat.
Other forcing for Fowls, or any Joynt of meat.
Other forcing of Veal, or Pork, Mutton, Lamb, Venison, Land, or Sea Fowls.
Other stuffings or Puddings.
Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Fowl.
Other forcing of Livers of Poultrey, or Kid or Lambs.
Other forcing for any dainty Fowl; as Turky, Chickens, or Phesants, or the like, boild or roste.
Other fillings or forcing of parboil'd Veal or Mutton.
Other fillings of raw Capons.
Other forcing for Land or Sea-fowl boiled or baked, or a Leg of Mutton.
Legs of Mutton forc't either rost or boil'd.
Other forcing of Veal.
Other forcing of Veal, Mutton, or Lamb.
Other forcing for Brest, Legs or Loins of Beef, Mutton, Veal, or any Venison or Fowls rosted, baked, or stewed.
Other forcing for roste, or boiled, or baked Legs of any meat, or any other Joynt or Fowl.
Other Forcing.
Forcing in the Spanish fashion in balls
Other manner of Balls.
Other grand or forc't dish.
Sweatbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saf∣fron, Butter, Potato's, Pistaches, Chesnuts. Verjuyce, Sugar, Flower, Parmisan, Cinamon.
Another forc't Dish.
Another forc't fried Dish.
To make any kinde of Sausages.
First, Bolonia Sausages.
Other Sausages.
Other Sausages.
To make Links.
To make all manner of Hashes.
First, of raw Beef.
2. Beef hashed other wayes, of the Buttock.
3. Beef hashed otherwayes.
4. A Hash of Bullocks Cheeks.
Hashes of Neats Feet, or any Feet, as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the wayes following.
2. Neats-feet hashed otherwayes.
3. Hashing otherwayes of any Feat.
4. Neats-feet, or any Feet otherwayes.
5. Neats-feet, or other Feet otherwayes sliced, or in pieces stewed.
6. Neats Feet other wayes, or any Feet fry∣cassed, or Trotters.
To hash Neats-tongues, or any Tongues.
2. To hash a Neats-tongue otherwayes.
3. To hash a Tongue otherwayes, either whole or in slices.
4. To hash a Tongue otherwayes.
5. To hash a Neats-tongue otherwayes.
6. To stew a Neats Tongue whole.
7. To stew a Neats Tongue otherwayes whole or in pieces boild, blanch it or not.
8. To boil a Tongue otherwayes.
To boil a Neats Tongue otherwayes, of three of four dayes powder.
To Fricas a Neats Tongue, or any Tongues.
To hash any Land Fowl, as Turkie, Capon, Phesants, or Par∣tridges, or any Fowls, being rosted and cold.
Collops, or hashed Veal.
A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues.
To make other Hashes of Veal.
To hash a Hare.
To hash or boil Rabits divers wayes, either in quarters or sli∣ces, or cut like small dice, or whole, or minced.
A Rabit hashed otherwayes.
To hash Rabits, Chickens, or Pigeons, either in pieces, or whole with Turnips.
To make a Bisk the best way.
To make little Pies for the Bisk.
To make gravy for the Bisk.
To dish the Bisk.
To boil Chines of Veal.
To boil or stew any Joint of Mutton.
To boil a Rack, Chine, or Loin of mutton a most excellent way either whole or in pieces.
To boil a Chine of mutton in Barley broth, or Chines, Racks, and Knuckles of Veal.
To stew a Chine of Mutton or Veal.
To make a Dish of Steaks stewed in a Frying-pan.
To make stewed Broth.
Stewed Broth in the new Mode or Fashion.
To stew a Loin, Rack, or any Joynt of mutton otherwayes.
To dress or force a Leg of Veal a singular good way, in the newest Mode.
To boil a Leg or Knuckle of Veal with Rice.
To boil a Breast of Veal.
To boil a Breast of Veal otherwayes.
To force a Breast of Veal.
To boil a Leg of Veal.
To boil a Leg of Mutton.
To boil a Leg of Mutton otherwayes.
To boil peeping Chickens, the best and rarest way, A la mode.
To hash a Shoulder of Mutton.
To hash a shoulder of Mutton otherwayes.
To hash a shoulder of Mutton the French way.
Scotch Collops of Mutton.
Scotch Collops of a Leg or Loin of mutton otherwayes.
To make a Hash of Partridges or Capons.
To hash a Hare.
To hash a Rabit.
To stew or hash Rabits otherwayes.
To hash Rabits otherwayes.
To hash any Land Fowl.
To boil Woodcocks or Snites.
Boild Cocks or Larks otherwayes.
To boil any Land Fowl, as Turky, Bustard, Pheasant, Peacock, Partridge, or the like.
To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.
To boil a Capon or Chicken in White Broth.
A rare Frycase.
Capons in Pottage in the French Fashion.
To boil a Capon, Pullet, or Chicken.
To boil Capons or Chickens with Sage and Parsley.
To boil a Capon or Chicken with divers Compositions.
To boil a Capon, Chicken with Cardones, Mushrooms, Artichocks, or Oysters.
To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans.
To boil Capon or Chicken with sugar Pease.
To boil a Capon or Chicken with Collyflowers.
To boil a Capon or Chicken with Sparagus.
To boil a Capon or Chicken with Rice.
Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkie, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.
Cold otherwayes.
To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Haslers.
To boil all other smaller Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strents, Pewits, Ollines, Gravelens, Oxeyes, Redshanks, &c.
To boil all manner of small Birds, or Land Fowl, as Plo∣vers, Quails, Railes, Black birds, Thrushes, Snites, Wheat∣ears, Larks, Sparrows, Martins.
To boil a Swan, Whopper, wild or tame Goose, Crane, Sho∣veller, Herne, Ducks, Mallard, Bittor, Widgeons, Gulls, or Curlewes.
To boil any large water Fowl otherwayes, as Swan, Whopper, wilde or tame Geese, &c.
To boil all manner of small Sea or Land Fowl.
To boil or dress any Land Fowl, or Birds in the Italian fashi∣on, in a broth called Brodo Lardiero.
To stew Pigeons in the French fashion.
Otherwayes in the French fashion.
To boil Pigeons otherwayes.
To boil Pigeons otherwayes.
Pottages.
Pottage in the Italian Fashion.
Pottage otherwayes in the Italian Fashion.
Pottage of Mutton, Veal, or Beef, in the English fashion.
To stew a Shoulder of Mutton with Oysters.
To roste a Shoulder of mutton with onions and parsley, and baste it with Oranges.
Other hashes of Scotch Collops.
Other Hashes or Scotch Collops of any Joint of Veal, either a Loin, Leg, Rack, or Shoulder.
A hash of a Leg of Mutton in the French fashion.
Another hash of Mutton or Lamb, either hot or cold.
Another hash of a Joint of Mutton or Lamb hot or cold.
Other hashes of a Shoulder of Mutton.
Divers made Dishes or Capilotado's.
First, a dish of Chines of Mutton, Veal Capon, Pige∣ons, or other Fowls.
Capilotado, in the Lombardy fashion, of a Capon.
Capilotado of Pigeons, or wilde Ducks, or any Land or Sea Fowls roasted.
Capilotado for Roast Meats, as Partridge, Pigeons, eight or twelve, or any other the like: or Sea Fowls, Ducks, or Wigeons.
Other Capilotado common.
Capilotado, or Custard, in the Hungarian Fashion, in the Pot, or baked in an Oven.
Capilotado Francois.
Other made Dishes, or little Pasties, called in Ita∣lian Tortelleti.
Tortelleti, or little Pasties.
Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small.
Tortelleti, of green Pease, French Beans, or any kinde of Pulse green or dry.
To boil Capon or Chicken with Collyflowers in the French Fashion,
To boil Capon, Chicken, Pigeons, or any Land Fowls in the French Fashion.
To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.
To boil Pigeons, Woodcocks, Snites, Blackbirds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat-ears, Martins, or any small Land Fowl.
Boild Woodcocks or Larks otherwayes.
To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittor, Duck, Widgeon, Gulls, Curlew, Teels, Ruffs, &c.
To boil all manner of Sea Fowls, as a Swan, Whopper, Geese, Ducks, Teells, &c.
To boil any old Geese, or any Geese.
To boil Wilde Fowl otherwayes.
To boil these aforesaid Fowls otherwayes, with Muscles, Oy∣sters, or Cockels; or fried Wickels, in butter, and after stewed with butter, white wine, nutmeg, a slic't orange, and gravy.
Otherwayes, in the French Fashion.
To boil Goose-giblets, or any giblets of any Fowl.
Sauce for green Geese.
To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken, or Neats Tongue.
How to dish it up.
To boil all manner of Land Fowl, as followeth.
Sauce for the Land Fowl.
To boil Pigeons.
Pottage in the French Fashion.
Pottage otherwayes in the French Fashion of Mutton, Kid, or Veal.
Pottage in the English Fashion.
Pottage without sight of Herbs.
To make Sausages.
To make most rare Sausages without skins.
To make Links.
Section 2.
To boil Oxe Cheeks.
To dress Oxe Cheeks otherwayes.
To dress Oxe Cheeks in Stofadoe, or the Spanish Fashion.
To Marinate Oxe Cheeks.
Oxe Cheeks in Sallet.
To bake Oxe cheeks in a pasty or pie.
To dress Pallets, Noses, and Lips, of any Beast, Steer, Oxe, or Calf.
To fricase Pallets.
To stew Pallets, Lips, and Noses.
To marinate Pallets, Noses, and Lips whole.
To dress Pallets, Lips, and Noses, with collops of Mutton and Bacon.
To make a Pottage of Beef Pallets.
To roast a dish of Oxe Pallets with great Oysters, Veal, Sweet∣breads, Lamb-stones, peeping Chickens, Pigeons, slices of inter larded Bacon, large Cock-combs and Stones, Marrow. Pistaches, and Artichocks.
Oxe Pallets in Jellies.
To bake Beef Pallets.
To dress a Neats Tongue boild divers wayes.
Neats Tongues and a fresh Ʋdder in Stofado.
Neats Tongue stewed whole or in halves.
To stew a Neats Tongue otherwayes.
To hash or stew a Neats Tongue divers wayes.
To marinate a Neats Tongue either whole or in halves.
To Fricase Neats Tongues.
To dress Neats Tongues in Brodo Lardiero, or the Italian Way.
To dress Neats Tongues, as Beefs Noses, Lips, and Pallets.
To hash a Neats Tongue whole or in slices.
To dry Neats Tongues.
To prepare a Neats Tongue or Ʋdder to roste, a Stag, Hinde, Buck, Doe, Sheep, Hog, Goat, Kid or Calf.
To roste a Neats Tongue.
To roste a Neats Tongue or Ʋdder otherwayes.
To make minced Pies of a Neats Tongue.
To bake Neats Tongues to eat cold, according to this figure.
To bake two Neats Tongues in a pie to eat hot, according to this figure.
To bake a Neats Tongue hot otherwayes.
To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef,
To roast a Fillet of Beef.
To stew a Fillet of Beef in the Italian Fashion.
To make an excellent Pottage called Skinke.
To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion.
A Turkish Dish of Meat.
To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef powdered.
To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats Tongues.
To stew Beef in gobbets in the French fashion.
Stewed Collops of Beef.
Olines of Beef stewed and roste.
To make a hash of raw Beef.
To make a hash of Beef otherwayes.
Carbonadoes of Beef, raw, rosted, or tosted.
To Carbonado, broil, or toste beef in the Italian fashion.
Beef fryed divers wayes raw or rosted
Beef fryed otherwayes, being rosted and cold.
To bake Beef in lumps several wayes, or Tongues in lumps raw, or Heifrrs Ʋdders raw or boild.
To bake Beef red Deer fashion in Pies or Pasties, either Sur∣loin, Brisket, Buttock, or Fillet, larded or not.
To make minced Pies of Beef.
To make a Coller of Beef.
To bake a Flank of Beef in a Coller.
To stuff Beef with Parsley to serve cold.
To bake Ʋdders either in Pye or Pasty according to this Figure.
To bake a Heifers Ʋdder in the Italian Fashion.
To stew Calves or Neats feet.
To make a Fricase of Neats Feet.
Neats Feet larded and rosted on a spit:
To make black Puddings of the Beefers Blood.
To dress a dish of Tripes hot out of the pot or pan.
To make Bolonia Sausages.
Section 3.
To boil a Bullocks Cheek in the Italian way.
To stew Bullocks Cheeks.
To boil a Calves Head.
To hash a Calves Head.
To souce a Calves Head.
To roste a Calves Head.
To roste a Calves Head with Orsters.
To stew a Calves Head.
To hash a Calves Head.
To broil a Calves Head.
To boil a Lambs Head in white Broth.
To stew a Lambs Head.
To boil a Lambs Head otherwayes.
Section 4.
Divers wayes of bredding or dredging of Meats and Fowls.
To roste a Shoulder of mutton in a most excellent new way with Oysters and other materials.
To roste a Shoulder of Mutton with Oysters otherwayes.
To roste a Shoulder of Mutton without Oysters.
To roste a Chine of Mutton either plain or with divers stuf∣fings, lardings, and sauces.
Divers Sauces for roste Mutton.
To roste Veal divers wayes with many excellent farcings, puddings, and sauces, both in the French, Italian, and English fashion.
To roast a Breast of Veal otherwayes.
To roast a Loyn of Veal.
To roast Olives on a Leg of Veal.
To roast a Leg or Fillet of Veal.
To roast Veal in pieces.
To roast Calves Feet.
To roast a Calves Head with Oysters.
To roast Red Dear.
To roast Pork with the Sauces belonging to it.
To roast Pigs divers wayes with their different Sauces.
To roste a Pig the plain way.
To roste a Pig otherwayes.
To roste Hares with their several stuffings and sauces.
To roste a Hare with the Skin on.
Several Sauces belonging to Rabits.
To roste Woodcocks in the English Fashion.
Otherwayes in the French Fashion.
To roast a Hen or Pullet.
Sauce with Oysters and Bacon.
Sauce for Hens or Pullets to prepare them to roast.
Several other Sauces for roast Hens.
Several Sauces for roast Chickens.
Sauces for roast Pigeons or Doves.
Sauces for all manner of roast Land Fowl, as Turky, Bustard, Peacock, Pheasant, Partridge, &c.
Sauces for a Stubble or fat Goose.
Sauces for a young Stubble Goose.
Sauce for a Duck.
Sauce for Duck and Mallard in the French Fashion.
Sauces for any kinde of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bitter, or Geese.
Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.
To make divers sorts of Vinegar.
To make Vinegar of corrupt Wine.
To make Vinegar otherwayes.
Rose Vinegar.
Pepper Vinegar.
Vinegar for Digestion and Health
To make strong Wine Vinegar into Balls.
To make Verjuyce.
To make Mustard divers wayes.
Mustard of Dijon, or French Mustard.
To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.
Section 5.
To make a grand Sallet of divers Compounds.
Another way for a grand Sallet
Another grand Sallet.
Other grand Sallet.
Other grand Sallet.
A grand Sallet otherwayes.
Other grand Sallet.
Another grand Sallet.
A grand Sallet of Ellicksander-buds.
Other grand Sallet of Water-cresses.
A grand Sallet of picked Capers.
To pickle Samphire, Broom-buds, Kitkeys, Crucifex Pease, Purslane, or the like.
To pickle Cucumbers.
Pickled Quinces the best wayes.
To pickle Lemons.
To pickle any kinde of Flowers:
To pickle Grapes, Gooseberries, Barberries, red and white Currans.
To Candy Flowers for Sallets, as Violets, Cowslips, Clovegel∣ly-flowers, Roses, Primroses, Burrage, Bugloss, &c.
For the compounding and candying the foresaid pickled and candied Sallets.
Section 6.
To Carbonado a Chine of Mutton.
To Carbonado a Shoulder of Mutton.
To Carbonado a Rack of Mutton.
To Carbonado a Leg of Mutton.
To broil a Chine of Veal.
To broil a Leg of Veal.
To Carbonado a Rack of Pork.
To broil a Flank of Pork.
To broil Chines of Pork.
To broil a fat Venison.
To fry Lambs or Kids Stones.
To Carbonado Land or Water Fowl.
To dress a Dish of Collops and Eggs the best way for service.
To broil Bacon on paper.
To broil Brawn.
To fry Eggs.
To fry an Egg as round as a ball.
To make the best Fritters.
Fritters in the Italian Fashion.
Fritters of Spinage.
To make Stock Fritters, or Fritters of Arms.
Other fried Dishes of divers forms, or Stock Fritters in the Italian Fashion.
Little Pasties, Balls, or Toasts fried.
To fry Paste out of a Seringe or Butter-squirt.
To make Pancakes.
To make a Tansie the best way.
A Tansie for Lent.
Toasts of divers sorts. First, in Butter or Oyl.
Cinamon Toasts.
French Toasts.
Section 7.
A boild Pudding.
To boil a Pudding otherwayes.
To make a Cream Pudding to be boild.
To make a green boild Pudding of sweet Herbs.
To make a Pudding in haste.
To make a Quaking Pudding.
Otherwayes baked.
To make a Quaking Pudding either boild or baked.
To make a Shaking Pudding.
To make a hasty Pudding in a Bag.
To make a hasty Pudding otherwayes.
To make an Almond Pudding.
To make an Almond Pudding in Guts.
To make a Rice Pudding to bake.
To make Rice Pudding in guts.
To make a Cinamon Pudding,
To make a Haggas Pudding.
To make a Chiveridge Pudding.
To make Liveridge Puddings.
Other Liveridge Puddings.
A Swan or Goose Pudding.
To make a forced Pudding.
To make a Pudding of Veal.
To make a Pudding of Wine in guts.
Bread Pudding in guts.
To make an Italian Pudding.
Other pudding in the Italian fashion with blood of Beast or Fish.
To make a French Pudding.
To make a French Barley Pudding.
To make an excellent Pudding.
Puddings of Swines Lights.
To make an Oatmeal Pudding.
Other Oatmeal Pudding.
To make Oatmeal-Pudding-pies.
To make an Oatmeal-pudding boild.
Oatmeal Puddings otherwise of fish or flesh blood.
To make a baked Pudding.
To make a bake Pudding otherwayes.
To make Black Puddings.
To make Black Puddings otherwayes.
To make white Puddings an excellent way.
Section 8.
To souce a Brawn.
To make Pig Brawn.
To garnish Brawn or Pig Brawn.
To souce a Pig.
Otherwayes in Collers.
To souce a Pig otherwayes.
To Souce or Jelly a Pig in the Spanish Fashion.
How to divide a Pig into Collers divers wayes either for Pig, Brawn, or Soust Pig.
To souce a Capon.
To souce a Breast of Veal, Side of Lamb, or any Joint of Mutton, Kid, Fawn, or Venison.
To souce a Leg of Veal.
To souce Bullocks Cheeks, a Hank, Brisket, or Rand of Beef, &c.
To Coller a Surloyn, Hank, Brisket, Rand, or Fore∣rib of Beef.
To souce a Coller of Veal in the same manner, or Veni∣son, Pork, or Mutton.
To make Jelly for any kinde of soust meats, dishes, or other works of that nature.
To jelly Hogs or Porkers Feet, Ears, or Snouts.
To make Christall Jelly.
Other Jelly for service of several colours.
The quantities for a quart of Jelly Broth for the true making of it.
How to prepare to make a good Stock for Jellies of all sorts, and the Meats most proper for them, both for service and sick folks; also the quantities belonging to a quart of Jelly.
Meats proper for Jelly for service or sick folk.
Neats Feet for a Jelly for a Neats Tongue.
To make a Jelly as white as snow of Jorden Almonds.
To make other white Jelly.
To make Jellies for souces, made dishes, and other works.
Harts Horn Jelly.
To make another excellent Jelly of Harts horn and Isingglass for a Consumption.
To make a Jelly for weakness in the Back.
To make another dish of meat called a Press, for service.
To make a Sausage for Jelly.
To make the best Almond Leach.
To keep Sparagus all the year.
Section 9.
To make a Bisk or Battalia Pie.
To bake Chickens or Pigeons.
To make a Chicken Pie otherwayes.
To bake Turkey, Chicken, Pea-Chicken, Pheasant Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.
To bake Pigeons wilde or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.
To bake all manner of Land Fowl, as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.
To bake all manner of Sea Fowl, as Swan, Whopper, to be eaten cold.
To bake any kindes of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.
To bake a Calves Chaldron.
Minced Pyes of Calves Chaldrons, or Mug gets?
To bake a Pig to be eaten cold called a Maremaid Pye.
Otherwayes.
To bake four Hares in a Pye.
To bake three Hares in a Pye to be eaten cold.
To bake a Hare with a Pudding in his Belly.
To make minced Pyes of a Hare.
To make a Pumpion Pye.
To make a Lumber Pye.
To make an Ollive Pye.
To bake a Loin, Breast, or Rack of Veal, or Mutton.
To make a Steak Pye the best way.
To bake Steak Pyes the French way.
To bake a Gammon of Bacon.
To bake wild Bore.
To bake your wilde Bore that comes out of France.
To bake Red Deer.
To bake Fallow Deer for hot or cold.
To bake a side or half Hanch to be eaten hot.
To make a Paste for it.
To make meer sauce, or a pickle to keep venison in that is tainted.
Other sauce for tainted venison.
Otherwayes to preserve tainted Venison.
Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour.
Otherwayes to counterfeit Ram, Weather, or any Mutton for Venison.
To make Ʋmble Pyes.
To make Pies of Sweet-breads or Lamb-stones, according to these Forms.
To make minced Pies or Chewits of a Leg of Veal, Neats Tongue, Turkey, or Capon.
To make minced Pies of Mutton.
To make minced Pies of Beef.
Minced in the French Fashion, called Pelipate, or in English, Petits, made of Veal, Pork, or Lamb, or any kinde of Ve∣nison, Beef, Poultry, or Fowl.
Minced Pies in the Italian Fashion.
To make an exraordinary Pie, or a Bride Pie, of severall Compounds, being several distinct Pies on one bottom.
To make Custards divers wayes.
To make an Almond Custard.
To make a Custard without Eggs.
To make an extraordinary good Cake.
To make a Cake otherwise.
To make French Bread the best way.
Section 10.
To bake a Quince Pye.
To make a Quince Pye otherwayes, according to this Form.
To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.
To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in Pyes, Tarts, Patty-pan or Dish.
To make a Trotter Pye of Quinces, Wardens, Pears, &c.
To make a Pippin Pye.
To make a Pippin Tart according to this Form.
To make a Pippin Tart, either in Tart, Patty-pan, or Dish.
A made Dish of Pippins.
To preserve Pippins in slices.
To make a Warden or a Pear Tart quartered.
Other Tart of Wardens, Quinces, or Pears.
To make a Tart of green Pease.
To make a Tart of Hips.
To make a Tart of Rice.
To make a Tart of Medlers.
To make a Cherry Tart.
To make a Strawberry Tart.
To make a Taffety Tart.
To make an Almond Tart.
To make a Damsin Tart.
To make a Spinage Tart of three colours, green, yellow, and White.
To make Cream Tarts.
To make a French Tart.
To make a Quodling Pye.
To make a Dish in the Italian Fashion.
For the several colours of Tarts.
Tart Stuff of Damsins.
Other Tart Stuff that carries his colour black.
To make other black Tart Stuff.
Yellow Tart Stuff.
White Tart Stuff.
Green Tart Stuff.
To bake Apricocks green.
To bake Mellacattons.
To preserve Apricocks or any Plumbs green.
To preserve Apricocks being ripe.
To preserve Peaches after the Venetian way.
To preserve Mellacattons.
To preserve Cherries.
To preserve Damsins.
To preserve Grapes as green as Grass.
To preserve Barberries.
To preserve Gooseberries green.
To preserve Rasberries.
The time to preserve green Fruits.
Section 11.
To make a Paste for a Pie.
To make cool Butter Paste for Patty-pans or Pasties.
To make Paste for thin bake't Meats.
To make Custard Paste.
Paste for made Dishes in the Summer.
Paste Royal for made Dishes.
To make Paste for Lent for made Dishes.
To make Puff Paste divers wayes.
The second way.
The third way.
The fourth way.
The fifth way.
A made Dish, or Florentine, of any kinde of Tongue, in Dish, Pie, or Patty-pan.
Made Dish of Tongues otherwayes.
Made Dish in Paste of two Rabits, with sweet liquor.
A made Dish, or Florentine, of a Partridge or Capon.
To make a Florentine, or Dish without Paste, or on Paste.
To bake Potatoes, Artichocks, in Dish, Pye, or Patty-pan, either in Paste, or little Pasties, according to these forms.
To make a made Dish of Spinage in Paste baked.
Other made Dish of Spinage in Paste baked.
A made Dish of Spinage otherwayes.
To make a made Dish of Barberries.
To make a Pescod Dish in Puff paste.
Made Dishes of Frogs in the Italian Fashion.
To make a made Dish of Marrow.
A made Dish of Rice in Puff Paste.
Otherwyes, of Almond Paste and boild Rice.
Otherwayes, a made Dish of Rice in Paste.
To make a made Dish of Rice, Flour, and Cream.
To make a made Dish of Rice, Prunes, and Raisins.
To make a made Dish of Blanchmanger.
A made Dish of Custard-stuff, called an Artichock Dish.
A made Dish of Butter and Eggs.
To make a made Dish of Curds.
To make Paste of Violets, Cowslips, Burrage, Bug∣loss, Rosemary Flowers, &c.
To make the Portingal Tarts for Banquetting.
To make a Marchpane.
To make Collops like Bacon of Marchpans.
To make Almond Bread.
To make Almond Bisket.
To make Almond Cakes.
To make Almond Cakes otherwayes.
To make white Ambergreece Cakes.
To make Sugar Cakes or Jamballs.
To make Jemelloes.
To make Jamballs.
To make Sugar Plate.
To make Muskedines, called Rising Comfits or Kissing Comfits.
To make Cracknells.
To make Mackeroons.
To make the Italian Chips.
To make Bisket bread.
To make Bisquite du Roy.
Bisquite du Roy otherwayes.
To make Shell Bread.
To make Bean Bread.
To make Ginger Bread.
To make Ipocras.
To make excellent Mead much commended.
To make Metheglin.
Section 12.
To make Apple Cream.
To make Codling Cream.
To boil Cream with Codlings.
To make Quince Cream.
To make Plumb Cream.
To make Gooseberry Cream.
To make Snow Cream.
To make Snow Cream otherwayes with Almonds.
To make a Jelly of Almond as white as Snow.
To make Almond Cream.
To make Almond Cream otherwayes.
To make an Almond Cheese.
To make an excellent Cream.
To make Cast Cream.
To make Clouted Cream.
To make clouted Cream otherwayes extraordinary.
To make clouted Cream otherwayes.
To make a very good Cream.
To make a Sack Cream.
To make Cabidge Cream.
To make Stone Cream.
To make Whipt Cream.
To make Rice Cream.
To make another rare Cream.
To make a white Leach of Cream.
To make other Leach with Almonds.
To make a Cream in the Italian fashion to eat cold.
To make Pyramidis Cream.
French Barley Cream.
To make Cheesecakes.
To make Cheesecakes otherwayes.
To make Cheesecakes otherwayes.
To make Cheesecakes without Milk.
Cheesecakes otherwayes.
To make Cheesecakes otherwayes.
To make Cheesecakes in the Italian Fashion.
Cheesecakes in the Italian Fashion otherwayes.
To make Cheeesecakes otherwayes.
To make a Triffel.
To make fresh Cheese and Cream.
To make a Posset.
To make a Posset otherwayes.
To make Sack Posset otherwayes.
Sack Posset otherwayes.
To make a Sack Posset without Milk or Cream.
Other Posset.
An excellent Sillabub.
To make a White Pot.
Otherwayes to make a White pot.
To make a Wasseb.
To make a Norfolk Fool.
To make Pap.
To make Blamanger.
Blamanger otherwayes.
To make Blamanger otherwayes.
Blamanger otherwayes.
To make Blamanger in the Italian fashion.
Section 13. Or, The first Section for Dressing of Fish.
To boil a Carp in Corbolion.
To boil a Carp the best way to be eaten hot.
To make a Bisque of Carps.
To make a Bisk with Carps and other several Fishes.
The best way to Stew a Carp.
To Stew a Carp in the French Fashion.
Another most excellent way to Stew a Carp.
To Stew a Carp seven several wayes.
To make French Herb Pottage for fasting dayes.
Other Broth or Pottage of a Carp.
To dress a Carp in Stoffado.
To Hash a Carp.
To Marrinate a Carp to be eaten hot or cold.
To Broil or Toste a Carp divers wayes, either in sweet Butter or Sallet Oyl.
To broil a Carp in Stoffado.
To Roste a Carp.
Sauces for Roste Carp.
To make a Carp Pye a most excellent way.
Paste for a Florentine of Carps made in a Dish or Patty-pan.
To bake a Carp otherwayes to be eaten hot.
To bake a Carp with Oysters.
To make minced Pyes of Carps and Eels.
To bake a Carp minced with an Eel in the French Fa∣shion called Peti Paetes.
To bake a Carp according to these Forms to be eaten hot.
To bake a Carp with Eels to be eaten cold.
Section 14. Or, The second Section of Fish.
To boil a Pike.
To boil a Pike otherwayes.
To boil a Pike and Eel together.
To boil a Pike otherwayes.
To Boil a Pike in white Broth.
To boil a Pike in the French Fashion, a la Sauces d' lmaigne, or in the Germane Fashion.
To boil a Pike in the City Fashion.
To stew a Pike in the French Fashion.
To stew a Pike otherwayes in the City Fashion.
To hash a Pike.
To souce a Pike.
To souce and jelly Pike, Eel, Tench, Salmon, Conger, &c.
Otherwayes to souce and jelly the foresaid Fishes.
Pike Jelly otherwayes.
To make white Jelly of two Pikes.
To roast a Pike.
To fry Pikes.
To fry a Pike otherwayes.
To broil a Pike.
To bake Pikes.
Section 15. Or, The third Section for Dressing of Fish.
To calver Salmon to eat hot or cold.
To Stew a small Salmon, Salmon Peal, or Trout.
Otherwayes, a most excellent way to stew Salmon.
To Pickle Salmon to keep all the year.
An excellent way to Dress Salmon, or other Fish.
To hash Salmon.
To dress Salmon in Stoffado.
To marrinate Salmon to be eaten hot or cold.
To boil Salmon in stewed Broth.
To fry Salmon.
To roste a Salmon according to this Form.
To broil or toste Salmon.
To broil or roste Salmon in Stoffado.
Sauces for roast or broild Salmon.
To bake Salmon.
To make Minced Pies of Salmon.
To make Chewets of Salmon.
To make a Lumber Pie of Salmon.
To boil Bace, Mullet, Gurnet, Rochet, Wivers, &c.
To souce Mullets or Bace.
To marinate Mullets or Bace.
To marinate Bace, Mullet, Gurnet, or Rochet otherwayes.
To broil Mullet, Bace, or Bream.
To fry Mullets.
To bake a Mullet or Bace.
Section 16. Or, The fourth Section of Dressing Fish.
To boil Turbut to eat hot.
Turbut otherwayes Calvered.
To boil Turbut or Holyburt otherwayes.
To Souce Turbut and Holyburt.
To stew Turbut and Holy-burt.
To fry Turbut or Holy-burt.
The best way to Calver Flounders.
To boil Plaice hot to butter.
To stew Plaice.
To bake a Lampry.
To bake a Lampry otherwayes with an Eel.
To bake a Lampry in the Italian Fashion to eat hot.
To bake a Lampry otherwayes in Patty-pan or Dish.
Section 17. OR. The fifth Section of Fish.
To boil Eels to be eaten hot.
To stew Eels.
To stew Eels in an Oven.
To stew Eels otherwayes to be eaten hot.
To stew whole Eels to eat hot.
To dress Eels in Stoffado.
To souce Eels in Collers.
To Jelly Eels otherwayes.
To souce Eels otherwayes in Collers.
To souce Eel otherwayes in a Coller or Roll.
To souce Eels otherwayes cut in pieces, or whole.
To make a Hash of Eels.
To make a Spitch-Cock or broild Eels.
To broil salt Eels.
To roast an Eel.
To roast Eels otherwayes.
To bake Eels in Pie, Dish, or Patty-pan.
To bake Eels otherwayes.
To bake Eels with Tenches in a round or square pie to eat cold.
To make minced Pies of an Eel.
Minced Eel Pies otherwayes.
Other minced Eel Pyes.
To boil Conger to be eaten hot.
To stew Conger.
To marinate Conger.
To souce Conger.
To souce Conger in Collers like Brawn.
To roast Conger.
To broil Conger.
To fry Conger.
To bake Conger in Pasty proportion.
To stew a Lump.
To bake a Lump.
To boil Soals.
To stew Soals.
To dress Soals otherwayes.
To souce Soals.
To jelly Soals.
To roast Soals.
Section 18. Or, The sixth Section of Fish.
To boil Sturgeon to serve hot.
Sturgeon buttered.
To make a hot Hash of Sturgeon.
To make a cold Hash of Sturgeon.
To Marinate a whole Sturgeon in rands and joles.
To make a forc't meat of Sturgeon.
To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold.
To souce Sturgeon to keep all the year.
To souce Sturgeon in two good strong sweet Firkins.
To broil Sturgeon, or toast it against the fire.
To fry Sturgeon.
To Jelly Sturgeon.
To roast Sturgeon.
To make Olives of Sturgeon stewed or roasted.
To make Olives of Sturgeon otherwayes.
To bake a Sturgeon in Joles and Rands dry in earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold.
To bake Sturgeon Pies to eat cold.
To bake Sturgeon otherwayes with Salmon.
To bake a Sturgeon Pie to eat cold otherwayes.
To bake Sturgeon Pyes to be eaten hot.
To bake Surgeon Pyes in Dice-work to be eaten hot.
To make minced Pyes of Sturgeon.
Minced Pyes of Surgeon otherwayes.
To make Chewits of Sturgeon.
To make a Lumber Pie of Sturgeon.
To make an Olive Pie of Sturgeon in the Italian Fashion.
To bake Sturgeon to be eaten hot with divers forcings or stuffings.
Other Stuffings or Puddings.
To make an Olio of Sturgeon with other Fishes.
To make minced Herring Pies.
To make minced Pies of Ling, Stock-fish, Haberdine, &c.
Section 19. Or, The seventh Section of Fish.
To stew Oysters the French way.
To stew Oysters otherwayes.
To stew Oysters otherwayes.
To make Oyster Pottage.
To make a Hash of Oysters.
To marinate great Oysters to be eaten hot.
Oysters in Stoffado.
To jelly Oysters.
To pickle Oysters.
To souce Oysters to serve hot or cold.
To roast Oysters.
To roast Oysters otherwayes.
To broil Oysters.
To broil Oysters otherwayes upon paper.
To broil large Oysters otherwayes.
To fry Oysters.
To bake Oysters.
The Forms of Oysters Pies.
To bake Oysters otherwayes.
To make an Oyster Pie otherwayes.
To make Mince Pies or Chewits of Oysters.
To bake Oysters otherwayes.
To bake Oysters otherwayes.
To make a made Dish of Oysters and other Compounds.
To make cool Butter Paste for this Dish.
To make Paste for Oyster Pies.
To fry Mushrooms.
To dress Mushrooms in the Italian Fashion.
To stew Mushrooms.
To broil Mushrooms.
To stew Cockles being taken out of the Shells.
To stew Cockles otherwayes.
To stew Scollops.
To stew Muskles.
To fry Muskles.
To make a Muskle Pie.
To stew Prawns, Shrimps, or Crawfish.
To stew Lobsters.
To stew Lobsters otherwayes.
To hash Lobsters.
To boil Lobsters to eat cold the common way.
To keep Lobsters a quarter of a year very good.
To force a Lobster.
To marinate Lobsters.
To broil Lobsters.
To broil Lobsters on Paper.
To roste Lobsters.
To fry Lobsters.
To bake Lobsters to be eaten hot.
To pickle Lobsters.
To jelly Lobsters, Crawfish, or Prawns.
To stew Crabs.
To stew Crabs otherwayes.
To butter Crabs.
To make a Hash of Crabs.
To force a Crab.
To broil Crabs in Oyl or Butter.
To fry Crabs.
To bake Crabs in Pie, Dish, or Patty-pan.
To make minced Pies of a Crab.
To dress Tartoise.
To dress Snails.
To stew Snails.
To fry Snails.
To make a Hash of Snails.
To dress Snails in a Pottage.
To bake Snails.
To bake Frogs.
Section 20.
French Barley Pottage.
To make Gruel Pottage the best way for service.
To make Furmenty.
To make Rice Pottage.
Milk Pottage.
Ellicksander Pottage.
Pease Pottage.
Dry, or old Pease Pottage.
Strained Pease Pettage.
An excellent stewed Broth for Fish dayes.
Onion Pottage.
Almond Pottage.
Almond Caudle.
Oatmeal Caudle.
Egg Caudle.
Sugar or Honey-sops.
To make an Alebury.
Buttered Beer.
Buttered Beer or Ale otherwayes.
Panado's.
To make a Compound Posset of Sack, Claret, White Wine, Ale, Beer, or Juyce of Oranges, &c.
To make a Posset simple.
Possets of Herbs otherwayes.
To make French Puffs.
Soops, or butter'd Meats of Spinage.
Soops of Carrots.
Soops of Artichocks, Potatoes, Skirrets, or Parsnips.
To butter Onions.
Buttered Sparagus.
Buttered Collyflowers.
To butter Quinces.
To butter Rice.
To butter Gourds, Pumpions, Cowcumbers, or Muskmillions.
To make buttered Loaves.
To boil French Beans or Lupins.
To boil Garden Beans.
Section 21.
To make Omlets divers wayes.
The first way.
The second way.
The third way.
The fourth way.
The fifth way.
The sixth way.
The seventh way.
The eighth way.
The ninth way.
The tenth way.
The eleventh way.
The twelfth way.
The thirteenth way.
The fourteenth way.
The fifteenth way.
The sixteenth way according to the Turkish mode.
The seventeenth way.
The eighteenth way.
The nineteenth way.
The twentieth way.
The one and twentieth way.
To dress hard Eggs divers wayes.
The first way.
The second way.
The third way.
The fourth way.
The fifth way in the Portugal Fashion.
The sixth way.
To butter a Dish of Eggs.
To make a Bisk of Eggs.
Eggs in Moonshine.
Eggs in Moonshine otherwayes.
To dress Eggs in the Spanish Fashion, called, wivos me quidos.
To dress Eggs in the Portugal Fashion.
To dress Eggs called in French, A la Hugenotte, or the Protestant way.
To dress Eggs in fashion of a Tansie.
Eggs and Almonds.
To broil Eggs.
To dress poached Eggs.
Otherwayes to poach Eggs.
A grand Forc't Dish of Eggs.
To make a great compound Egg as big as twenty Eggs.
To butter eggs upon toasts.
An excellent way to butter Eggs.
Eggs buttered in the Polonian Fashion.
To make Minced Pies of Eggs.
Eggs or Quelque-shose.
Blanch Manchet in a Frying-pan.
Quelque-shose otherwayes.
Other Fricase, or Quelque-shose.
Other Fricases of Eggs.
The best wayes for Dressing of Artichocks.
To stew Artichocks.
To fry Artichocks.
To fry young Artichocks otherwayes.
Section 22.
part
To make a Broth for a sick body.
To stew a Cock against a Consumption.
Stewed Pullets against a Consumption.
To distill a Pig good against a Consumption.
To make Broth good against a Consumption.
To make a Paste for a Consumption.
To make a Jelly for a Consumption of the Lungs.
An excellent Water for a Consumption.
Other Drink for a Consumption.
To make an excellent Broth or Drink for a sick body.
To make a strong Broth for a sick party.
To make China Broth.
China Broth otherwayes.
To make Almond Milk against a hot Disease.
An excellent Restorative for a weak Back.
Excellent wayes for Feeding Poultrey.
To feed Chickens.
To feed Capous.
The ordering of Goslings.
For fatting of elder Geese.
The fatting of Ducklings.
Fatting of Swans and Cygnets.
Of fatting Turkies.
Of nourishing and fatting Hearns, Puets, Gulls, and Bitters.
To feed Godwits, Knots, Gray Plovers, or Curlews.
To feed Blackbirds, Thrushes, Felfares, or any small Birds whatsoever.
To feed Ollines.
To feed Pewets.
The feeding of Pheasant, Partridge, Quails, and Wheatears.
The Table.
These Books, with others, are Printed for Nathanael Brook and are to be sold at his Shop at the Angel in Cornhil.