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The Accomplisht Cook

by Robert May

29 sections · Download EPUB

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  1. 1Note
  2. 2Dedication
  3. 3Directions for the Order of Carving Fowl
  4. 4The Whole Art and Mystery of Cookery, Fitted for All — Degrees and…
  5. 5Section II — An Hundred and Twelve Excellent Wayes for the Dressing…
  6. 6Section III — The A-la-mode Ways of Dressing the Heads of Any Beasts
  7. 7Section IV — The Rarest Ways of Dressing of All Manner of Roast Mea…
  8. 8Section V — The Best Way of Making All Manner of Sallets
  9. 9Section VI — To Make All Manner of Carbonadoes, Either of Flesh or…
  10. 10Section VII — The Most Excellent Ways of Making All Sorts of Puddings
  11. 11Section VIII — The Rarest Ways of Making All Manner of Souces and J…
  12. 12Section IX — The Best Way of Making All Manner of Baked Meats
  13. 13Section X — To Bake All Manner of Curneld Fruits in Pyes, Tarts, or…
  14. 14Section XI — To Make All Manner of Made Dishes, With or Without Paste
  15. 15Section XII — To Make All Manner of Creams, Sack-Possets, Sillabubs…
  16. 16Section XIII — Or the First Section for Dressing of Fish
  17. 17Section XIV — Or the Second Section of Fish
  18. 18Section XV — Or the Third Section for Dressing of Fish
  19. 19Section XVI — Or the Fourth Section for Dressing of Fish
  20. 20Section XVII — Or the Fifth Section of Fish
  21. 21Section XVIII — Or the Sixth Section of Fish
  22. 22Section XIX — Or the Seventh Section of Fish
  23. 23Section XX — To Make All Manner of Pottages for Fish-Days
  24. 24Section XXI — The Exactest Ways for the Dressing of Eggs
  25. 25Section XXII — The Best Ways for the Dressing of Artichocks
  26. 26Section XXIII — Shewing the Best Way of Making Diet for the Sick
  27. 27Section XXIV — Excellent Ways for Feeding of Poultrey
  28. 28The Table
  29. 29Finis

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