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The accomplisht cook or, The art & mystery of cookery   By: (1588-)

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First Page:

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


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.


[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... Continue reading book >>

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