The Accomplisht Cook
By Robert May

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9 chapters

3 hour read

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.

18 minute read

H E is an Alien, a meer Stranger in England , that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured Lords, have built me up to the height of this Experience, for which this Book now at last dares appear to the World; those times which I tended upon your Honours were those Golden Days of Peace and Hospitality when you enjoyed your own, so as to entertain and releive others. Right Honourable, and Right Worshipful, I have not only been an eye-witness, but interested A3v by my attendance; so as that I may justly acknowledge those Triumphs and magnificent Trophies of Cookery that have adorned your Tables; nor can I but confess to the world, except I should be Guilty of the highest Ingratitude, that the only structure of this my Art and knowledge, I owed to...

To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.

22 minute read

Ee here’s a Book set forth with such things in’t, As former Ages never saw in Print; Something I’de write in praise on’t, but the Pen, Of Famous Cleaveland , or renowned Ben , If unintomb’d might give this Book its due, By their high strains, and keep it always new. But I whose ruder Stile could never clime, Or step beyond a home-bred Country Rhime, Must not attempt it: only this I’le say, Cato ’s Res Rustica ’s far short of May . Here’s taught to keep all sorts of flesh in date, All sorts of Fish, if you will marinate; To candy, to preserve, to souce, to pickle, To make rare Sauces, both to please, and tickle The pretty Ladies palats with delight; Both how to glut, and gain an Appetite. The Fritter, Pancake, Mushroom; with all these, The curious Caudle made of Ambergriese. He is so universal,...

The most Exact, or A-la-mode Ways of Carving and Sewing.

27 minute read

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton, Verjuyce good to boil’d Chickens and Capons; Swan with Chaldrons, Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge, and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and curlew, salt, and sugar, and water of Camot, bustard, shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet, venison and snite with white salt; sparrows and thrushes with salt, and cinamon. Thus with all meats sauce shall have the operation....

Directions for the order of carving Fowl.

17 minute read

The manner of cutting up a Swan must be to slit her right down in the middle of the breast, and so clean thorow the back from the neck to the rump, so part her in two halves cleanly and handsomly, that you break not nor tear the meat, lay the two halves in a fair charger with the slit sides downwards, throw salt about it, and let it again on the Table. Let your sauce be chaldron for a Swan, and serve it in saucers. You must break a goose contrary to the former way. B3 Take a goose A being roasted, and take off both his legs fair like a shoulder of Lamb, take him quite from the body then cut off the belly piece round close to the lower end of the breast: lace her down with your knife clean through the breast on each side your...

Accomplisht Cook,

19 minute read

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...

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.

16 minute read

  From Soleby in Leicestershire , September 29. 1684. T O you first, most worthy Artists, I acknowledg one of the chief Motives that made me to adventure this Volume to your Censures, hath been to testifie my gratitude to your experienced Society; nor could I omit to direct it to you, as it hath been my ambition, that you should be sensible of my Proficiency of Endeavours in this Art. To all honest well intending Men of our Profession, or others, this Book cannot but be acceptable, as it plainly and profitably discovers the Mystery of the whole Art ; for which, though I may be envied by some that only value their private Interests above Posterity, and the publick good , yet God and my own Conscience would not permit me to bury these my Experiences with my Silver Hairs in the Grave : and that more especially,...

To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.

22 minute read

Ee here’s a Book set forth with such things in’t, As former Ages never saw in Print; Something I’de write in praise on’t, but the Pen, Of Famous Cleaveland , or renowned Ben , If unintomb’d might give this Book its due, By their high strains, and keep it always new. But I whose ruder Stile could never clime, Or step beyond a home-bred Country Rhime, Must not attempt it: only this I’le say, Cato ’s Res Rustica ’s far short of May . Here’s taught to keep all sorts of flesh in date, All sorts of Fish, if you will marinate; To candy, to preserve, to souce, to pickle, To make rare Sauces, both to please, and tickle The pretty Ladies palats with delight; Both how to glut, and gain an Appetite. The Fritter, Pancake, Mushroom; with all these, The curious Caudle made of Ambergriese. He is so universal,...

The most Exact, or A-la-mode Ways of Carving and Sewing.

27 minute read

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton, Verjuyce good to boil’d Chickens and Capons; Swan with Chaldrons, Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge, and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and curlew, salt, and sugar, and water of Camot, bustard, shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet, venison and snite with white salt; sparrows and thrushes with salt, and cinamon. Thus with all meats sauce shall have the operation....

Directions for the order of carving Fowl.

16 minute read

The manner of cutting up a Swan must be to slit her right down in the middle of the breast, and so clean thorow the back from the neck to the rump, so part her in two halves cleanly and handsomly, that you break not nor tear the meat, lay the two halves in a fair charger with the slit sides downwards, throw salt about it, and let it again on the Table. Let your sauce be chaldron for a Swan, and serve it in saucers. You must break a goose contrary to the former way. B3 Take a goose A being roasted, and take off both his legs fair like a shoulder of Lamb, take him quite from the body then cut off the belly piece round close to the lower end of the breast: lace her down with your knife clean through the breast on each side your...