The accomplisht cook or, The art & mystery of cookery
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Accomplisht Cook,
ART & MYSTERY
COOKERY.
To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities.
To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.
The most Exact, or A-la-mode Ways of Carving and Sewing.
Directions for the order of carving Fowl.
The Sewing of 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.
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Contents
the ACCOMPLISHT COOK, or,
The whole Art and Mystery of COOKERY, fitted for all Degrees and Qualities.
Section I.
Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.
Barley Broth.
Stewed Broth.
To make all manner of forc’t meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking Pudding in a napkin.
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.
To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl.
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.
To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion.
To roast Pigs divers ways with their different sauces.
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.
Toasts of Divers sorts.
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.
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 Jellie.
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.
To make Puff-Paste divers ways.
Section XII.
To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
Catchwords
Contents
Section XIII.
OR,
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.
OR,
The Second Section of FISH.
Shewing the most Excellent Ways of Dressing of Pikes.
Section XV.
OR,
The Third Section for dressing of FISH.
The most excellent ways of Dressing Salmon, Bace, or Mullet.
Section XVI.
OR,
The fourth Section for dressing of FISH.
Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.
Section XVII.
OR,
The Fifth Section of FISH.
Shewing the best way to Dress Eels, Conger, Lump, and Soals.
Section XVIII.
OR,
The Sixth Section of FISH.
The A-la-mode ways of Dressing and Ordering of Sturgeon.
Section XIX.
OR,
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.
To make Omlets divers Ways.
To dress hard Eggs divers ways.
Section XXII.
The best Ways for the Dressing of Artichocks.
Section XXIII.
Shewing the best way of making Diet for the Sick.
Section XXIV.
Exce!lent Ways for Feeding of Poultrey.
FINIS.
The Table.
FINIS.
Books Printed for Obadiah Blagrave at the Black Bear in St. Pauls Church-Yard.
Accomplisht Cook,
ART & MYSTERY
COOKERY.
To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities.
To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.
The most Exact, or A-la-mode Ways of Carving and Sewing.
Directions for the order of carving Fowl.
The Sewing of 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.
Page Numbering
Spelling
Catchwords
CONTENTS
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