Robert May

Accomplisht Cook, OR THE ART and MYSTERY OF COOKER Y.

Accomplisht Cook, OR THE ART and MYSTERY OF COOKER Y. (2)

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

---

Sections XIII-XXIV

Index

Introductory Material
Detailed Table of Contents

---

Sections I-XII

---

SECTION XIII: Carps

SECTION XIV: Pikes

SECTION XV: Salmon, Bace, or Mullet

SECTION XVI: Turbut, Plaice, Flounders, and Lampry

SECTION XVII: Eels, Conger, Lump, and Soals

SECTION XVIII: Sturgeon

SECTION XIX: Shell-Fish

SECTION XX: Pottages for Fish-Days

SECTION XXI: Eggs

SECTION XXII: Artichocks

SECTION XXIII: Diet for the Sick

SECTION XXIV: Feeding of Poultrey

Index

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.