The accomplisht cook / or, The art & mystery of cookery
by Robert May
★3.9/5
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Chapters (556)(click to expand)
- 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
- 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
- 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. Excellent Ways for Feeding of Poultrey.
- FINIS.
- The Table.
- FINIS.
- Books Printed for Obadiah Blagrave at the Black Bear in St. Pauls Church-Yard.
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