Classic Cook Books: Seventeenth Century, The Accomplisht Cook of the Art and Mystery of Cookery (1685‪)‬

Based on the fifth edition, which was first published in London in 1685. "Wherein the whole ART is revealed in 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 of _Pastes_; the best Directions for all sorts of _Kickshaws_, also the _Terms_ of _CARVING_ and _SEWING_. An exact account of all _Dishes_ for all _Seasons_ of the Year, with other _A-la-mode Curiosities_."