The Accomplisht Cook

About this eBook

Author

May, Robert, 1588-

Title

The accomplisht cook or, The art & mystery of cookery

Credits

Louise Hope, David Starner and the Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, English -- Early works to 1800

Category

Text

eBook-No.

22790

Project Gutenberg

https://www.gutenberg.org/ebooks/22790

Release Date

September 28, 2007

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Accomplisht Cook, — ART & MYSTERY — COOKER Y. — 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 — 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. — Excellent Ways for Feeding of Poultrey. — FINIS. — The Table. — FINIS. — Books Printed for Obadiah Blagrave at the Black Bear in St. Pauls Church-Yard.

Community reviews

Sign in to write a review.

No reviews yet.