Catchwords
In several places, text at the beginning of a page was corrected from the catchword on the previous page:
[A.] You must break a goose contrary to the former way. Take a goose being roasted...
Text as printed at page break:
[CONTENTS]
(Listing added by transcriber using author’s headings)
Dedications:
[ 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 Master Cooks], and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.
[ A short Narrative] of some Passages of the Authors Life.
[ Triumphs and Trophies] in Cookery, to be used at Festival Times, as Twelfth-day, &c.
[ On the Unparalell’d Piece] of Mr. May His Cookery. (James Parry)
[ To the Reader] of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery. (John Town)
The most Exact, or A-la-mode Ways of [Carving and Sewing.]
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].
[ 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.
[SECTION XXIV:]
Excellent Ways for Feeding of Poultrey.
[ THE TABLE] (Index)
Contents
(Abbreviated)
[Introductory Material]
[Detailed Table of Contents]
[SECTION I:] Boiling
[SECTION II:] Beef
[SECTION III:] Heads
[SECTION IV:] Roasting
[SECTION V:] Sallets
[SECTION VI:] Frying
[SECTION VII:] Puddings
[SECTION VIII:] Souces and Jellies
[SECTION IX:] Baking
[SECTION X:] Fruit
[SECTION XI:] Made Dishes
[SECTION XII:] Creams
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.
[ To make an Olio Podrida.]
TAke a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, Bolonia sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil’d and scummed: but put in more presently after your Beef is scum’d, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions,
Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes French Barley, or Lupins green or dry.
Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, &c.
Then next have divers Fowls; as first
A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks.
Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, &c.
Then have Bread, Marrow, Bottoms of Artichocks, Yolks of hard Eggs, Large Mace, Chesnuts boil’d and blancht, two Colliflowers, Saffron.
And stew these in a pipkin together, being ready clenged with some good sweet butter, a little white wine and strong broth.
Some other times for variety you may use Beets, Potato’s, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
Now to dish your Olio, dish first your Beef, Veal or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all.
Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites, twenty four Quailes, forty eight Larks, &c.
Then broth it, and put on your pipkin of Colliflowers
Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow boil’d in strong broth or water, large Mace, Saffron, Pistaches, and all the aforesaid things being finely stewed up, and some red Beets over all, slic’t Lemons, and Lemon peels whole, and run it over with beaten butter.
[ Marrow Pies.]
For the garnish of the dish, make marrow pies made like round Chewets but not so high altogether, then have sweet-breads of veal cut like small dice, some pistaches, and Marrow, some Potato’s, or Artichocks cut like Sweetbreads: as also some enterlarded Bacon; Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or Barberries, and some minced Veal in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little musk; close them up, and bast them with saffron water, bake them, and liquor it with beaten butter, and set them about the dish side or brims, with some bottoms of Artichocks, and yolks of hard Eggs, Lemons in quarters, Poungarnets and red Beets boil’d, and carved.
[ Other Marrow Pies.]
Otherways for variety, you may make other Marrow Pies of minced Veal and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them not too hard, musk them, &c.
[ Other Marrow Pies.]
Otherways, Marrow Pies of bottoms of little Artichocks, Suckers, yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like dice, some Veal sweet-breads
cut also, or Lamb-stones, Potato’s, or Skirrets, and Sparagus, or none; season them lightly with Nutmeg, Pepper and Salt, close your Pies, and bake them.
[ Olio, Marrow Pies.]
Butter three pound, Flower one quart, Lamb-Stones three pair, Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones twenty, interlarded Bacon one pound, knots of Eggs twelve, Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty, Pistaches one pound, Nutmegs, Pepper, and Salt.
Season the aforesaid lightly, and lay them in the Pie upon some minced veal or mutton, your interlarded Bacon in thin slices of half an inch long, mingled among the rest, fill the Pie, and put in some Grapes, and slic’t Lemon, Barberries or Goosberries.
1. Pies of Marrow.
Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs, Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron, Butter.
2. Marrow Pies.
Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs, Grapes, Marrow, Saffron.
3. Marrow Pies.
Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones, Potato’s, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon.
To the garnish of an extraordinary Olio: as followeth.
Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies, two Sallets, two Jelleys of two colours, two forc’t meats, two Tarts.
Thus for an extraordinary Olio, or Olio Royal.
[ To make a Bisk divers ways.]
Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in a Pipkin of a Gallon, with some fair water, and when it boils, scum it, and put to it some salt, two or three blades of large Mace, and a Clove or two; boil it to three pints, and strain the meat, save the broth for your use and take off the fat clean.
Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a Pipkin with fair water, salt, and a piece of interlarded Bacon, scum them clean, and boil them fine, white and quick.
Then have a rost Capon minced, and put to it some Gravy, Nutmegs, and Salt, and stew it together; then put to it the juyce of two or three Oranges, and beaten Butter, &c.
Then have ten sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boil’d and blanched, cut them like lard, and fry them, put away the butter, and put to them gravy, a little anchove, nutmeg, and a little garlick, or none, the juyce of two or three Oranges, and Marrow fried in Butter with Sage-leaves, and some beaten Butter.
Then again have some boil’d Marrow and twelve Artichocks, Suckers, and Peeches finely boil’d and put into
beaten Butter, some Pistaches boiled also in some wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled, and put into beaten Butter, or Skirrets.
Then have Lemons carved, and some cut like little dice.
Again fry some Spinage and Parsley, &c.
These forefaid materials being ready, have some French bread in the bottom of your dish.
Then dish on it your Chickens, and Pidgeons, broth it; next your Quaile, then Sweet breads, then your Pullets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten butter, &c.
1. For variety, Clary fryed with yolks of Eggs.
2. Knots of Eggs.
3. Cocks Stones.
4. Cocks Combs.
5. If white, strained Almonds, with some of the broth.
6. Goosberries or Barberries.
7. Minced meat in Balls.
8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth, and give it a warm.
9. Garnish with boiled Spinage.
10. If yellow, yolks of hard Eggs strained with some Broth and Saffron.
And many other varieties.
[ A Bisk otherways.]
Take a Leg of Beef, cut it into two peices, and boil it in a gallon or five quarts of water, scum it, and about half an hour after put in a knuckle of Veal, and scum it also, boil it from five quarts to two quarts or less; and being
three quarters boil’d, put in some Salt, and some Cloves, and Mace, being through boil’d, strain it from the meat, and keep the broth for your use in a pipkin.
Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and salt three of them, and the other leave for garnish, to be boil’d in strong broth; and laid on the top of the Bisk when it is dished.
Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons, Plovers, Quails, Larks.
Then have a Joint of Mutton made into balls with sweet Herbs, Salt, Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and Pistaches, boil’d in Broth, with some interlarded Bacon, Sheeps tongues, larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a Clove or two, some white-wine and strained almonds, or with the yolk of an Egg, Verjuyce, beaten butter, and slic’t Lemon, or Grapes whole.
Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
Then Carved Lemons over all.
[ To make another curious boil’d meat, much like a Bisk.]
Take a Rack of Mutton, cut it in four peices, and boil it in three quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end, scum your broth and put in some salt: Then about half an hour after put in thre chickens finely scalded and trust, three Patridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.
Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjorim, Sorrel, Sage; these being finely
picked, bruise them with the back of a ladle, and a little before you dish up your boil’d meat, put them to your broth, and give them a walm or two.
Again, for the top of your boil’d meat or garnish, have a pound of interlarded Bacon in thin slices, put them in a pipkin with six marrow-bones, and twelve bottoms of yong Artichocks, and some six sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries or Barberries, some Butter and Pistaches.
These things aforesaid being ready, and dinner called for, take a fine clean scoured dish and garnish it with Pistaches and Artichocks, carved Lemon, Grapes, and large Mace.
Then have sippets finely carved, and some slices of French bread in the bottom of the dish, dish three pieces of Mutton, and one in the middle, and between the mutton three Chickens, and up in the middle, the Partridge, and pour on the broth with your herbs, then put on your pipkin over all, of Marrow, Artichocks, and the other materials, then Carved Lemon, Barberries and beaten Butter over all, your carved sippets round the dish.
[ Another made Dish in the French Fashion, called an Entre de Table, Entrance to the Table.]
Take the bottoms of boil’d Artichocks, the yolks of hard Eggs, yong Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of Veal, Lamb-stones, blanched, and put them in a Pipkin, with Cockstones, and combs, and knots of Eggs; then put to them some strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and stew them softly together.
Then have Goosberries or Grapes perboil’d, or Barberries, and put to them some beaten Butter; and Potato’s, Skirrets or Sparagus boil’d, and put in beaten butter, and some boil’d Pistaches.
These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet-Breads, Artichocks, and Sparagus on them, Grapes, and slic’t Lemon, and run all over with beaten butter, &c.
Somtimes for variety, you may put some boil’d Cabbidge, Lettice, Colliflowers, Balls of minced meat, or Sausages without skins, fryed Almonds, Calves Udder.
[ Another French boil’d meat of Pine-molet.]
Take a manchet of French bread of a day old, chip it and cut a round hole in the top, save the peice whole, and take out the crumb, then make a composition of a boild or a rost Capon, minced and stampt with Almond past, muskefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs and Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and Pistaches; fill the Loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.
Then have some forc’t Chickens flead, save the skin, wings, legs, and neck whole, and mince the meat, two Pigeons also forc’t, two Chickens, two boned of each, and filled with some minced veal or mutton, with some interlarded Bacon, or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmison or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and stitch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows, or Quails, and some boiled Sparagus.
For the garnish of the aforesaid dish, rost Turneps and rost Onions, Grapes, Cordons, and Mace.
Dish the forced loaf in the midst of the dish, the Chickens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cordons, Artichoks or Sparagus,
Pine apple-seed, or Pistaches, Grapes, and Sweet-breads, and broth it on sippets.
[ To boil a Chine of Veal, whole, or in peices.]
Boil it in water, salt, or in strong broth with a faggot of sweet Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and some Oyster liquor.
Your Chines being finely boiled, have some stewed Oysters by themselves with some Mace and fine onions whole, some vinegar, butter, and pepper &c.
Then have Cucumbers boiled by themselves in water and salt, or pickled Cucumbers boiled in water, and put in beaten Butter, and Cabbidge-lettice, boiled also in fair water, and put in beaten Butter.
Then dish your Chines on sippits, broth them, and put on your stewed Oysters, Cucumbers, Lettice, and parboil’d Grapes, Boclites, or slic’t lemon, and run it over with beaten Butter.
[ Chines of Veal otherways, whole, or in pieces.]
Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic’t Lemon, Goosberries, and beaten Butter, boil’d Marrow, fried Spinage, &c. For variety Capers, or Sampier.
[ Chines of Veal boiled with fruit, whole.]
Put it in a stewing pan or deep dish, with some strong Broth, large Mace, a little White Wine, and when it boils scum it, then put some dates to, being half boil’d
and Salt, some white Endive, Sugar, and Marrow.
Then boil some fruit by it self, your meat and broth being finely boil’d, Prunes and Raisons of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic’t Lemon, and Barberries, &c.
[ Chines of Veal otherways.]
Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little Balls, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on French Bread, or sippits, broth it, and run it over with beaten butter, Grapes or slic’t Lemon, &c.
[ Chines of Mutton boil’d whole, or Loins, or any Joint whole.]
Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being scumm’d first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil’d, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil’d among your broth.
Then have Colliflowers ready boil’d in water and salt, and put in beaten butter, with some boil’d marrow, then
the Mutton and Broth being ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippets finely carved, or French bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries or Grapes, and run it over with beaten Butter.
Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water and salt, and put in beaten Butter, Cabbidge sprouts, or Cabbidge, Lettice, and Chesnuts.
And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron, or none.
Other-while grated bread, Yolks of hard Eggs, and Verjuyce, &c.
[ To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in pieces.]
Boil it in a stewing-pan or deep dish, with fair water as much as will cover it, and when it boils scum it, and put to it some salt; then being half boil’d, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat, then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.
Then a little before you take up your mutton, a handful of picked Parsley, chopped small, put it in the broth, with some whole marigold flowers, and your whole chine of mutton give a walm or two, then dish it up on sippets and broth it. Then have Raisins of the Sun and Currans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemons, and Barberries, &c.
Otherways without Fruit, boil it with Capers; and all manner of sweet herbs stripped, some Spinage, and Parsley bruised with the back of a Ladle, Mace, and Salt, &c.
[ To boil a Chine of Mutton, whole or in peices, or any other Joint.]
Boil it in a fair glazed pipkin, being well scummed, put in a faggot of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped with your Knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely boiled down, serve it on sippits, garnish your dish with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons, boil’d Marrow, &c.
Sometimes for change leave out Carrots and Fruit.
Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten Butter and Lemons.