The accomplisht cook or, The art & mystery of cookery

Take a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water and wine, of each a like quantity; when you first set them on the fire, put...

Take a quart of cream, boil it over night, then in the morning have half a pound of almonds blanched and fine beaten, strain them with the cream, and put to it a quarter of a po...

If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a...

Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter-salt to it, let it steep three da...

Take small beer and vinegar, and parboil your beef in it, let it steep all night, then put in some turnsole to it, and being baked, a good judgment shall not discern it from red...

Take a piece of conger being scalded and wash'd from the blood and slime, lay it in vinegar & salt, with a slice or two of lemon, and some large mace, slic't ginger, and two or...

Take a fat surloin, or the fore-rib, and cut it into steaks half an inch thick, sprinkle it with salt, and broil it on the embers on a very temperate fire, and in an hour it wil...

Take a good large pike, draw it, wash out the blood, and cut it in pieces, then boil it in a gallon or 6 quarts of fair spring water, with half a pound of ising-glass close cove...

Take a mullet; draw it, and wash it clean, broil it with the scales on, or without scales, and lay it in a dish with some good sallet oyl, wine vinegar, salt, some sprigs of ros...

Take a postle of damsons and good ripe apples, being pared and cut into quarters, put them into an earthen pot with a little whole cinamon, slic't ginger, and sugar, bake them a...

Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinamon; then having boil'd a warm or two take the yolks...

Mince a leg of mutton with beef suet and some marrow cut like square dice, put amongst some yolks of eggs, and some salt and nutmeg; make this stuff as big as a tennis ball, and...

Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it...

Take a leg of Beef and a Knuckle of veal, boil them in two gallons of fair water, scum them clean, and put to them some cloves, and mace, then boil them from two gallons to thre...

Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a...

Take a pound of sturgeon, a pound of a fresh fat eel, a pound of carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and bon'd, a tench, and a lobster, cut all the fis...

These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-win...

Take a calves head being cleft and cleansed, and also the brains, boil the head very white and fine, then boil the brains with some sage and other sweet herbs, as tyme and sweet...

Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some g...

Take a carp alive, draw it, and wash out the blood in the body with claret wine into a dish, put to it some wine vinegar and oyl, then scrape off the slime, & wipe it dry both o...

Take a tench being new, draw out the garnish at the gills, and cut out all the gills, it will boil the whiter, then set on as much clear water aswil conveniently boil it, season...

Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic'...

Strain the liquor from the oysters, wash them, and parboil them in a kettle, then dry them and roul them in flour, or make a batter with eggs, flour, a little cream, and salt, r...

Flay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and parboil the quarters; then take them and slice them, and pu...

Take Oysters being parboil'd and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also t...

Otherways boil the fowl and not roast them, boil them in strong mutton broth, and put the fowl into a pipkin, boil and scum them, put to it slic't onions, a bunch of sweet herbs...

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then...

Take a goose and salt it two or three days, then truss it to boil, cut lard as big as your little finger, and lard the breast; season the lard with pepper, mace, and salt; then...

Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight...

See here's a Book set forth with such things in't, As former Ages never saw in Print; Something I'de write in praise on't, but the Pen, Of Famous _Cleaveland_, or renowned _Ben_...

Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of _Pastes_; the best D...

The Sea-mans Tutor, explaining Geometry, Cosmography and Trigonometry, with requisite Tables of Longitude and Latitude of Sea-ports, Travers Tables, Tables of Easting and Westin...

_Partridge hashed_ 60 _Partridge how to feed them_ 461 _Paste how to make it_ 256 _Paste royal_ 257 _Paste for made dishes in Lent_ Ibid. _Puff-paste_ 257, 258 _Paste of Violets...

Herns are nourished for two causes, either for Noblemens sports, to make trains for the entering their hawks, or else to furnish the table at great feasts; the manner of bringin...