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

kitchen. _To feed Olines._ Put them into a fine room where they may have air, give them water, and feed them with white bread boiled in good milk, and in one week or ten days they will be extraordinary fat. _To feed Pewets._ Feed them in a place where they may have the air, set them good store of water, and feed them with sheeps lungs cut small into little bits, give it them on boards, and sometimes feed them with shrimps where they are near the sea, and in one fortnight they will be fat if they be followed with meat. Then two or three days before you spend them give them cheese curd to purge them. _The feedings of Pheasant, Partridge, Quails, and Wheat Ears._ Feed them with good wheat and water, this given them thrice a day, morning noon, and night, will do it very effectually; but if you intend to have them extraordinary crammed fowl, then take the finest drest wheatmeal, mix it with milk, and make into paste, ever as you knead it, sprinkle in the grains of corns of wheat, till the paste be full mixt there with; then make little small crams, dip them in water, and give to every fowl according to his bigness, that his gorge be well filled; do thus as often as you shall find his gorge empty, and in one fortnight they will be fed beyond measure. Thus you may feed turtle Doves. FINIS. The Table. [Transcriber's Note: Alphabetization in the Table is unchanged.] A. _Andolians._ page 22 _Almond Pudding_ 181 _Almond Leach_ 209 _Almond Custard_ 237 _Almond Tart_ 241 _Almond Bread, Biskets and Cakes_ 269 _Almond cream_ 280 _Almond cheese_ 281 _Almond caudle_ 423 _Apricocks baked_ 251 _Apricocks preserved_ Ibid. _Ambergriece cakes_ 270 _Apple cream_ 277 _Aleberry_ 423 _Artichocks baked_ 261 _Artichocks stewed_ 448 _Artichocks fryed_ 448, 449 B. _Barley Broth_ 13 _Broth stewed_ 14, 15 _Bisk divers ways_ 5, 6, 7, 8, 47 _Bisk or Batalia Pye_ 211 _Beef fillet roasted_ 113 _Beef roasted to pickle_ 116 _Beef collops stewed_ 117 _Beef carbonado'd_ 119 _Beef baked