The accomplisht cook: or, The art & mystery of cookery

order of carving Fowl. Bills of Fare for every Season in the Year SECTION I: Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c. To make several sorts of Puddings. Sheeps Haggas Puddings. To make any kind of sausages. To make all manner of Hashes. Pottages. Divers made Dishes or _Capilotado's_. SECTION II: An hundred and twelve excellent wayes for the dressing of Beef. SECTION III: The A-la-mode ways of dressing the Heads of any Beasts. SECTION IV: 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. SECTION V: The best way of making all manner of Sallets. 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. SECTION VII: The most Excellent Ways of making All sorts of Puddings. SECTION VIII: The rarest Ways of making all manner of Souces and Jellies. SECTION IX: The best way of making all manner of baked Meats. SECTION X: To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c. SECTION XI: To make all manner of made Dishes, with or without Paste. SECTION XII: To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c. SECTION XIII: The First Section for dressing of Fish. Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c. SECTION XIV: The Second Section of Fish. Shewing the most Excellent Ways of Dressing of Pikes. SECTION XV: The Third Section for dressing of Fish. The most excellent ways of Dressing Salmon, Bace, or Mullet. SECTION XVI: The fourth Section for dressing of Fish. Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry. SECTION XVII: The Fifth Section of Fish. Shewing the best way to Dress Eels, Conger, Lump,