The accomplisht cook - or, The art & mystery of cookery
28 Pages
English
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The accomplisht cook - or, The art & mystery of cookery

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28 Pages
English

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Published 08 December 2010
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Language English

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The Project Gutenberg EBook of The accomplisht cook, by Robert May This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org
Title: The accomplisht cook  or, The art & mystery of cookery Author: Robert May Release Date: September 28, 2007 [EBook #22790] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***
Produced by Louise Hope, David Starner and the Online Distributed Proofreading Team at http://www.pgdp.net (This file made using scans of public domain works from Biblioteca de la Universitat de Barcelona.)
This text uses utf-8 (unicode) file encoding. If the apostrophes and quotation marks in this paragraph appear as garbage, you may have an incompatible browser or unavailable fonts. First, make sure that the browser’s “character set” or “file encoding” is set to Unicode (UTF-8). You may also need to change your browser’s default font. Most errors in the book are trivial, involving missing or incorrect punctuation or typesetting accidents. They are shown as unobtrusively as possible. More significant errors are marked in a more visible way. Notes A-E were added by the transcriber. Note on Pagination Note on Spelling Full Table of Contents Parts I-XII Parts XIII-XXIV Index
T H E
 
Accomplisht Cook, O R T H E ART & MYSTERY O F C O Y. O Wherein the whole A isRrevealedTin 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 ofPastes; the best Directions for all sorts ofKickshaws, also theTermsof C A andR S V E . I W N I G N An exact account of allDishesfor allSeasonsof the Year, with otherA-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 ofR O B; in hisEAttendaRnceT on several Persons of great Honour. London, Printed forObadiah Blagraveat theBear andStarin St.Pauls Church-Yard, 1685.
To the Right Honourable myLord Montague, My Lord Lumley, and myLord Dormer; and to the Right worshipful SirKenelme Digby, so well known to this Nation for their Admired Hospitalities. Right Honourable, and Right Worshipful, E is an Alien a meer Stran er inEn landthat hath not been
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nour: In the meay uo rebsdo  foHlaoaedrmea Hond  fo  rehetals yland as ons Patrwot  ynkcenæehM h isglEnmad rlWo ecaps nruo tahtbuilkc ,ott ehP  Volume sed this evaopxe,trAh I erens ou tofsGhise e ehtrttarpsot I  Feehoseat w ;semaN ruoy fo ontiuieTthr deunaruo,elbdna giR  Whtshorfuip Hl,dnc ahiratlb eoBunties.Right Honht fo euyrtneG ea d an, Con owknatilsoipihhcytw once waseliq a Rer hit Th atstlot hgu eht eluorh to allagnizanceuoes,sh cneitnH he ss,meTie esthgnisoper won si ruelnd Cpy anhapo  fcnseruabiDtsvauonEeddns sra, forhallr re eveorF niamybeloS mceeinL iirsherst,eeStpmeeb r92 .1684.
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To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful. TO 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 theMysteryof thewhole Art; for which, though I may beenvied by some that only value their private Interests above Posterity, and the publick good, yet God and my own Conscience would not permit meto bury these my Experiences with my Silver Hairs in the Grave: and that more especially, as the advantages of my Education hath raised me above theAmbitionsin the converse I have had with otherof others, Nations, who in thisArtfall short of what Ihave known experimented by you my worthy Country men. Howsoever, the French b their Insinuations, not without enou h of I norance,
ce terviu myo yorat cilufos ey sui bvehaupe  mlteruonoH  ,sdroLdrous House-keepi diwhty uo regent ar mmye orrtpa;sgnrof  ym pnwona.teSvret dedovmblet hu mosYouretniauqca           . AY MRTBEROdeyojne wo ruoy aso  sn,teeno  t nnatriaieevrdleers. otht HoRighnoH sruorew ht ee osldGo Dens ayfoP aeeca dnoHpsitality when you tarpeaps redat oht ;dlroW eht och I whiimesse toyruop ndeu etdnighe ohto  te threpxcneiht fE sihichthise, for w wtal saB oo kontho woe d,rlceexb I c tuefnot ss Tables; nor canva edaroen doyrukeoo Cof hatthryT tnecif seihporhs aiumpagnind mgd ewoel erThtsoyltsnkcaam Iuj y tast hae;nco  sa ttneaddeb  yyminterestss, but entiw-eyena neeby nl oot nvehaI lu ,ihfpoWsrhg td Ri, anablenourpa tht elPneyto f your Humanityaneir ,ec tubruoyou Cryntat hreh  tno sonh vaylI rivee deexped mydna suoratimini enEpe blhu ts;ce owed toledge, Its,segeny uo rocf  oisthuctrretu dnawonk ym  trAtuderati Inghestlnsyeho tat  ,ht Gbed ulho s Iptgih eht fo ytliu
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