Chapter I: Front Matter

[Unless otherwise noted, spelling and punctuation are unchanged.
Errors are listed at the end of the text.]

THE
Accomplisht Cook,
OR THE
ART & MYSTERY
OF
COOKERY.

Wherein the whole ART is revealed in a
more easie and perfect Method,
than hath been publisht in any language.

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 Directions for all sorts of _Kickshaws_,
also the _Terms_ of _CARVING_ and _SEWING_.

An exact account of all _Dishes_ for all _Seasons_
of the Year, with other _A-la-mode Curiosities_.

The Fifth Edition, with large Additions
throughout the whole work:
besides two hundred Figures of several Forms
for all manner of bak'd Meats,
(either Flesh, or Fish)
as, Pyes Tarts, Custards; Cheesecakes,
and Florentines, placed in Tables,
and directed to the Pages they appertain to.

Approved by the fifty five Years
Experience and Industry of _ROBERT MAY_;
in his Attendance on several Persons of great Honour.

_London_, Printed for _Obadiah Blagrave_
at the _Bear_ and _Star_
in St. _Pauls Church-Yard_, 1685.

* * * * *
* * * *

_CONTENTS_

[Added by transcriber using author's section headings.]

Directions for the order of carving Fowl.

Bills of Fare for every Season in the Year

SECTION I:
Perfect Directions for the A-la-mode Ways of dressing all manner
of Boyled Meats, with their several sauces, &c.

To make several sorts of Puddings.
Sheeps Haggas Puddings.
To make any kind of sausages.
To make all manner of Hashes.
Pottages.
Divers made Dishes or _Capilotado's_.

SECTION II:
An hundred and twelve excellent wayes for the dressing of Beef.

SECTION III:
The A-la-mode ways of dressing the Heads of any Beasts.

SECTION IV:
The rarest Ways of dressing of all manner of Roast Meats,
either of Flesh or Fowl, by Sea or land, with their Sauces
that properly belong to them.

SECTION V:
The best way of making all manner of Sallets.

SECTION VI:
To make all manner of Carbonadoes, either of Flesh or Fowl;
as also all manner of fried Meats of Flesh, Collops and Eggs,
with the most exquisite way of making Pancakes, Fritters,
and Tansies.

SECTION VII:
The most Excellent Ways of making All sorts of Puddings.

SECTION VIII:
The rarest Ways of making all manner of Souces and Jellies.

SECTION IX:
The best way of making all manner of baked Meats.

SECTION X:
To bake all manner of Curneld Fruits in Pyes, Tarts,
or made Dishes, raw or preserved, as Quinces, Warden,
Pears, Pippins, &c.

SECTION XI:
To make all manner of made Dishes, with or without Paste.

SECTION XII:
To make all manner of Creams, Sack-Possets, Sillabubs,
Blamangers, White-Pots, Fools, Wassels, &c.

SECTION XIII:
The First Section for dressing of Fish.
Shewing divers ways, and the most excellent, for Dressing
of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.

SECTION XIV:
The Second Section of Fish.
Shewing the most Excellent Ways of Dressing of Pikes.

SECTION XV:
The Third Section for dressing of Fish.
The most excellent ways of Dressing Salmon, Bace, or Mullet.

SECTION XVI:
The fourth Section for dressing of Fish.
Shewing the exactest ways of dressing Turbut, Plaice,
Flounders, and Lampry.

SECTION XVII:
The Fifth Section of Fish.
Shewing the best way to Dress Eels, Conger, Lump, and Soals.

SECTION XVIII:
The Sixth Section of Fish.
The A-la-mode ways of Dressing and Ordering of Sturgeon.

SECTION XIX:
The Seventh Section of Fish.
Shewing the exactest Ways of Dressing all manner of Shell-Fish.

SECTION XX:
To make all manner of Pottages for Fish-Days.

SECTION XXI:
The exactest Ways for the Dressing of Eggs.

SECTION XXII:
The best Ways for the Dressing of Artichocks.

SECTION XXIII:
Shewing the best way of making Diet for the Sick.