02165nam 2200373 n 450 99639010430331620200824120628.0(CKB)4940000000099555(EEBO)2240859034(UnM)99829397e(UnM)99829397(EXLCZ)99494000000009955519950605d1671 uy |engurbn||||a|bb|The accomplisht cook, or The art and mystery of cookery[electronic resource] Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes 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 tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't 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 honourLondon printed by J Winter, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange1671[32], 461, [19] p., [2] fold. leaves ill., portWith folded leaf bound between pages 224 and 225, and between pages 240 and 241.With four final advertisement leaves.Includes index.Reproduction of the original in the British Library.eebo-0018CookeryEnglandEarly works to 1800CookeryMay Robertb. 1588.1006861Cu-RivESCu-RivESCStRLINWaOLNBOOK996390104303316The accomplisht cook, or The art and mystery of cookery2318116UNISA