The Accomplisht Cook was written by Robert May in 1660 and due to its popularity it went through many editions and printings, even in his own lifetime. At aged ten May was sent from Buckinghamshire to Paris, to study in the kitchens there, in order to become a chef and follow in his father’s footsteps. On his return to England May worked for over a dozen well off families and in his sixties he wrote what is considered to be the first major recipe book written by a skilled and highly experienced chef. The reason for May writing this work can be best summed up in his own words: “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“.
INDEX TO THE RECIPES IN THE COOK BOOK – PART 1
Note: Some of the recipes (only a few) have been moved from their original manuscript section, where they made little sense, to one in which others of their type could be found – notably the posset and drinks section (Section XII).
PAGE 1 » Index Part I
PAGE 2 » Index Part II
PAGE 3 » Introduction
To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful *
PAGE 4 » The Most Exact, or A-la-mode Ways of Carving and Sewing
TERMS OF CARVING * DIRECTIONS FOR THE ORDER OF CARVING FOWL * THE SEWING OF FISH * THE CARVING OF FISH * SAUCES FOR FISH *
PAGE 5 » Bills of Fare for every Season in the Year
A Bill of Fare for All-Saints-Day, being Novemb. 1 * A Bill of Fare for Christmas Day, and how to set the Meat in order * A Bill of Fare for new-years Day * A Bill of Fare for February * A Bill of fare for March * A Bill of fare for April * A Bill of Fare for May * A bill of Fare for June * A bill of Fare for July * A Bill of Fare for August * A Bill of Fare for September * A bill of Fare for October * A bill of Fare formerly used in Fasting days, and in Lent *
PAGE 6 » – SECTION I – PART A – Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats with their several sauces
To make an Olio Podrida * Marrow Pies * Other Marrow Pies * Olio, Marrow Pies * To make a Bisk divers ways * A Bisk otherways * To make another curious boil’d meat, much like a Bisk * Another made Dish in the French Fashion, called an Entre de Table, Entrance to the Table * Another French boil’d meat of Pine-molet * To boil a Chine of Veal, whole, or in peices * Chines of Veal otherways, whole, or in pieces * Chines of Veal boiled with fruit, whole * Chines of Veal otherways * Chines of Mutton boil’d whole, or Loins, or any Joint whole * To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in pieces * To boil a Chine of Mutton, whole or in peices, or any other Joint * Barley Broth * Barley Broth otherwise * Chine or any Joint * Stewed Broth * Stewed Broth new Fashion * To stew a Loin or Rack of Mutton, or any Joint otherways * To boil a Leg of Mutton divers ways * To boil a leg of Veal * To make all manner of forc’t meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking Pudding in a napkin * To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper * To force a breast of Veal * To boil a breast of Veal otherwise * To Boil a breast of Veal in another manner * To make several sorts of Puddings * Bread Puddings yellow or Green * Another Pudding, called Cinamon-Pudding * To make Rice Puddings * Other Rice Puddings * To make Oatmeal puddings, called Isings * To make blood Puddings * To make Andolians * To make other Blood Puddings * Other Blood Puddings * To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish brims with Puff past *
PAGE 7 » – SECTION I – PART B
To make marrow Puddings of Rice and grated Bread * To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls * Sheeps Haggas Puddings * To make a Haggas Pudding in a Sheeps Paunch * A Haggas otherways * Other Haggas Puddings * To make liver Puddings * Other Liver Puddings * To make Puddings of blood after the Italian fashion * To make Puddings of a Heifers Udder * Forcing for any roots; as mellons, Cucumbers, Colliflowers, Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or Carrots * Other forcing, or Pudding, or stuffing for Birds or any Fowl, or any Joint of Meat * Other forcing for Fowls or any Joint of meat * Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land, or Sea Foul * Other Stuffings of Puddings * Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Foul * Other forcing of Livers of Poultry, or Kid or Lambs * Other forcing for any dainty Foul; as Turkie, Chickens, or Pheasants, or the like boil’d or rost * Other fillings or forcings of parboild Veal or Mutton * Other fillings of raw Capons * Other forcing, for Land or Sea fowl boiled or baked, or a Leg of Mutton * Legs of Mutton forc’t, either rost or boil’d * Other forcing of Veal * Other forcing for Veal, Mutton, or Lamb * Other forcing for breast, Legs, or Loyns of Beef, Mutton, Veal, or any Venison, or Fowl, rosted, bakd, or stewed * Other forcing for rost or boil’d, or baked Legs of any meat, or any other Joint or Fowl * Other forcing * Forcing in the Spanish Fashion in balls * Other manner of Balls * Other grand or forc’t Dish * The dish * To force a French Bread called Pine-molet, or three of them * Another forc’t dish * Another forc’t fryed Dish * To make any kind of sausages * Bolonia Sausages * Other Sausages * To make Links *
PAGE 8 » – SECTION I – PART C
To make all manner of Hashes * First, of raw Beef * Beef hashed otherways, of the Buttock * Beef hashed otherways * A Hash of Bullocks Cheeks * Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the ways following * Neats Feet hashed otherwise * Hashing otherways of any Feet * Neats Feet, or any Feet otherways * Neats-feet, or other Feet otherways sliced, or in pieces stewed * Neats-feet otherways, or any Feet fricassed, or Trotters * To hash Neats-tongues, or any Tongues * To hash a Neats-Tongue otherways * To hash a Tongue otherwise, either whole or in slices * To hash a Tongue otherways * To hash a Neats Tongue otherways * To stew a Neats Tongue whole * To stew a Neats Tongue otherways, whole, or in pieces, boiled, blanch it, or not * To boil a Tongue otherways * To boil a Neats Tongue otherways, of three or four days powder * To Fricas a Neats Tongue, or any Tongue * To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any Fowls being roasted and cold. Roast the Fowls for Hashes * Collops or hashed Veal * A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues * To make other Hashes of Veal * To Hash a Hare * To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced * A Rabit hashed otherways * Broth * To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips * To make a Bisk the best way * To make little Pies for the Bisk * To make gravy for the Bisk * To dish the Bisk * To Boil Chines of Veal * To boil or stew any Joynt of Mutton * To boil a Rack, Chine, or Loin of Mutton a most excellent way, either whole or in pieces * To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal * To stew a Chine of Mutton or Veal * To make a dish of Steaks, stewed in a Frying pan * To make stewd Broth * Stewed Broth in the new Mode or Fashion * To stew a Loin, Rack, or any Joynt of Mutton otherways *
PAGE 9 » – SECTION I – PART D
To dress or force a Leg of Veal a singular good way, in the newest Mode * To boil a Leg or Knuckle of Veal with Rice * To boil a Breast of Veal * To boil a Breast of Veal otherways * To force a Breast of Veal * To boil a Leg of Veal * To boil a Leg of Mutton * To boil a Leg of Mutton otherways * To boil peeping Chickens, the best and rarest way, alamode * To hash a Shoulder of Mutton * To hash a Shoulder of Mutton otherways * To hash a Shoulder of Mutton the French way * Scotch Collops of Mutton * Scotch Collops of a Leg or Loin of Mutton otherways * To make a Hash of Partridges or Capons * To hash a Hare * To hash a Rabit * To stew or hash Rabits otherways * To hash Rabits otherwayes * To hash any Land Fowl * To boil Woodcocks or Snipes * Boil’d Cocks or Larks otherways * To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like * To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges * To boil a Capon or Chicken in white Broth * To boil a Capon in the Italian Fashion with Ransoles, a very excellent way * A rare Fricase * Capons in Pottage in the French Fashion * To boil a Capon, Pullet, or Chicken * To boil Capons or Chickens with Sage and Parsley * To boil a Capon or Chicken with divers compositions * To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters * To boil a Capon or Chicken in the French Fashion, with Skirrets or French Beans * To boil a Capon or Chicken with sugar Pease * To boil a Capon or Chicken with Colliflowers * To boil a Capon or Chicken with Sparagus * To boil a Capon or Chicken with Rice * Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl * Cold otherways * To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Hasters * To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks, &c. * To boil all manner of small Birds, or Land Fowl, as Plovers, Quails, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, Martins * To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews * To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese * To boil all manner of small Sea or Land Fowl *
PAGE 10 » – SECTION I – PART E
To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called Brodo-Lardiero * To stew Pigeons in the French fashion * Otherways in the French Fashion * To boil Pigeons otherways * To boil Pigeons otherwaies * Pottage in the Italian Fashion * Pottage otherways in the Italian Fashion * Pottage of Mutton, Veal, or Beef, in the English Fashion * To stew a Shoulder of Mutton with Oysters * To roast a Shoulder of Mutton with Onions and Parsley, and baste it with Oranges * Other Hashes of Scotch Collops * Otherways the foresaid Collops * Other Hashes or Scotch Collop of any Joint of Veal, either in Loyn, Leg, Rack or Shoulder * A Hash of a Leg of Mutton in the French fashion * Another Hash of Mutton or Lamb, either hot or cold * Another Hash of a Joynt of Mutton or Lamb hot or cold * Other Hashes of a Shoulder of Mutton * Divers made Dishes or Capilotado’s * First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other Fowls * Capilotado, in the Lumbardy fashion of a Capon * Capilotado of Pigeons or wild Ducks, or any Land or Sea Fowls roasted * Capilotado for roast Meats, as Partridges, Pigeons, eight or twelve, or any other the like; or Sea Fowls, Ducks, or Widgeons * Other Capilotado common * Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven * Capilotado Francois * Other made Dishes, or little Pasties called in Italian Tortelleti * Tortelleti, or little Pasties * Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small * Tortelleti, of green Pease, French Beans, or any kind of Pulse green or dry *
PAGE 11 » – SECTION I – PART F
To boil a Capon or chicken with Colliflowers in the French Fashion * To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion * To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid * To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl * Woodcocks or Snites * Boil Woodcocks or Larks otherways * To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs, &c. * To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels. &c. * To boil these Fowls otherways * To boil any old Geese, or any Geese * To boil wild Fowl otherways * Otherways in the French Fashion * To boil Goose-Giblets, or the Giblets of any Fowl * To bake Goose Giblets, or of any Fowl, several ways for the Garnish * Sauce for green-Geese * To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue * To boil all manner of Land Fowl, as followeth * Sauce for the Land Fowl * To boil Pigeons * Pottage in the French Fashion * Pottage otherways in the French Fashion of Mutton, Kid, or Veal * Pottage in the English Fashion * Pottage without sight of Herbs * To make Sausages * To make most rare Sausages without skins * To make Links *
PAGE 12 » – SECTION II – Part A – An hundred and twelve excellent wayes for the dressing of Beef.
To boil Oxe-Cheeks * To dress Oxe-Cheeks Otherways * To dress Oxe Cheeks in Stofado, or the Spanish fashion * To marinate Oxe-Cheeks * Oxe Cheeks in Sallet * To bake Oxe cheeks in a Pasty or Pie * To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf * To fricase Pallets * To stew Pallets, Lips, and Noses * To marinate Pallets, Noses, and Lips * To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon * To make a Pottage of Beef Pallets * To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks * Oxe Pallets in Jellies * To bake Beef-Pallets * To dress a Neats-Tongue boil’d divers ways * Neats Tongues and a fresh Udder in Stoffado * Neats Tongues stewed whole or in halves * To stew a Neats Tongue otherwayes * To hash or stew a Neats tongue divers ways * To marinate a Neats-Tongue either whole or in halves * To fricase Neats-Tongues * To dress Neats-Tongues in Brodo Lardiero, or the Italian way * To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets * To hash a Neats-tongue whole or in slices * To dry Neats Tongues * To prepare a Neats-tongue or Udder to roast, a Stag, Hind, Buck, Doe, Sheep, Hog, Goat, Kid, or Calf * To roast A Neats Tongue * To roast a Neats-Tongue or Udder otherways * To make minced Pies of a Neats tongue *
PAGE 13 » – SECTION II – Part B
To bake Neats tongues to eat cold, according to these figures * To bake two Neats-tongues in a Pie to eat hot, according to these Figures * To bake a Neats tongue hot otherways * To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef * To roast a Fillet of Beef * To stew a fillet of Beef in the Italian Fashion * To make an excellent Pottage called Skinke * To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion * A Turkish Dish of Meat * To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef poudered * To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues * To stew Beef in gobbets, in the French Fashion * Stewed Collops of Beef * Olives of Beef stewed and roast * To Make a Hash of raw Beef *To make a Hash of Beef otherways * Carbonadoes of Beef, raw, roasted, or toasted * To Carbonado, broil or toast Beef in the Italian fashion * Beef fried divers ways, raw or roasted * Beef fried otherways, being roasted and cold * Sauces for the raw fried Beef * To bake Beef in Lumps several ways, or Tongues in lumps raw, or Heifer Udders raw or boil’d * To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin, Brisket, Buttock, or Fillet, larded or not * Otherways to be eaten cold * To make minced Pies of Beef * To make a Collar of Beef * To bake a Flank of Beef in a Collar * To stuff Beef with Parsley to serve cold * To make Udders either in Pie or Pasty, according to these Figures * To bake a Heifers Udder in the Italian fashion * Otherways to eat hot * To stew Calves or Neats Feet * To make a fricase of Neats-Feet * Neats Feet larded, and roasted on a spit * To make Black Puddings of Beefers Blood * To dress a Dish of Tripes hot out of the pot or pan * To make Bolonia-Sausages *
PAGE 14 » – SECTION III – The A-la-mode ways of dressing the Heads of any Beasts.
To boil a Bullocks Cheek in the Italian way * To stew Bullocks Cheeks * To boil a Calves Head * To hash a Calves Head * To souce a Calves Head * To roast a Calves head * To roast a Calves Head with Oysters * To bake a Calves Head in Pye or Pasty to eat hot or cold * To make a Calves-foot Pye, or Neats-foot Pie, or Florentine in a dish of Puff-Paste; but the other Pye in short paste, and the Dish of Puff * To Stew a Calves-Head * To hash a Calves Head * To broil A Calves Head * To bake Lamb * To boil a Lambs Head in white broth * To stew a Lambs Head * Boil a Lambs Head otherways *
PAGE 15 » – SECTION IV – PART A – The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.
The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them * Divers ways of breading or dredging of Meats and Fowl * Divers Bastings for roast Meats * To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials * To roast a Shoulder of Mutton with Oysters otherways * To roast a Shoulder of Mutton with Oysters * To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces * Divers Sauces for roast Mutton * To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion * To make a Pudding in a Breast of Veal * To roast a Breast of Veal otherways * To roast a Loyn of Veal * Another Sauce for a Loin of Veal * To roast Olives on a Leg of Veal * To roast a Leg or Fillet of Veal * To roast Veal in pieces * To roast Calves Feet * To roast a Calves Head with Oysters * Several Sauces for roast Veal * To roast red Deer * Sauces for red Deer * To roast pork with the Sauces belonging to it * Sauces * To roast Pigs divers ways with their different sauces * To roast a Pig with the hair on * To dress a Pig the French way * To roast a Pig the plain way * To roast a Pig otherways To roast Hares with their several stuffings and sauces *
PAGE 16 » – SECTION IV – PART B
To roast a Hare with the skin on * Several Sauces belonging to Rabits * To roast Woodcocks in the English Fashion * Otherways in the French Fashion * To roast a Hen or Pullet * Sauce with Oysters and Bacon * Sauce for Hens or Pullets to prepare them to roast * Several other Sauces for roast Hens * Several Sauces for roast Chickens * Sauces for roast Pigeons or Doves * Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock, Pheasant, Partridge, &c. * Sauce for a stubble or fat Goose * Sauces for a young stubble Goose * Sauce for a Duck * Sauces for Duck and Mallard in the French fashion * Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese * Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid * To make divers sorts of Vinegar * To make Vinegar of corrupt Wine * To make Vinegar otherways * Rose Vinegar * Pepper Vinegar * Vinegar for Digestion and Health * To Make strong Wine Vinegar into Balls * To make Verjuyce * To make Mustard divers ways * Mustard of Dijon, or French Mustard * To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time *
PAGE 17 » – SECTION V – The best way of making all manner of Sallets.
To make a grand Sallet of divers Compounds * Another way for a grand Sallet * Another grand Sallet * Other Grand Sallets * A good Sallet otherways * Other grand Sallet * Another grand Sallet * Sallet of Scurvy grass * A grand Sallet of Alexander-buds * Other grand Sallet of Watercresses * A grand Sallet of pickled capers * To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like * To pickle Cucumbers * Pickled Quinces the best way * To pickle Lemon * To pickle any kind of Flowers * To pickle Capers, Gooseberries, Barberries, red and white Currans * To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c. * For the compounding and candying the foresaid pickled and candied Sallets *
PAGE 18 » – SECTION VI – To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.
To carbonado a Chine of Mutton * To carbonado a Shoulder of Mutton * To carbonado a Rack of Mutton * To carbonado a Leg of Mutton * To broil a chine of Veal * To broil a Leg of Veal * To carbonado a Rack of Pork * To broil a Flank of Pork * To broil Chines of Pork * To broil fat Venison * To fry Lambs or Kids Stones * To carbonado Land or Water Fowl * To dress a dish of Collops and Egg the best way for service * To broil Bacon on Paper * To broil Brawn * To fry Eggs * To fry an Egg as round as a Ball * To make the best Fritters * Other Fritters * Fritters in the Italian Fashion * Otherways in the Italian Fashion * Fritters of Spinage * To make Stock-Fritters or Fritters of Arms * Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fashion * Little Pasties, Balls, or Toasts fried * Otherways Pasties to fry * To fry Paste out of a Syringe or Butter-squirt * To make Pancakes * To make a Tansie the best way * A Tansie for Lent * Toasts of Divers sorts * First, in Butter or Oyl * Cinamon Toasts * French Toasts *
INDEX PART 2 ON NEXT PAGE