Souc't Turbut.

_A second Course._

1 Fried Soals.
2 Stewed oysters in scollop shells.
3 Fried Smelts.
4 Congers head broil'd.
5 Baked dish of Potatoes, or Oyster pye.
6 A spitchcock of Eels.
7 Quince pie or tarts royal.
8 Buttered Crabs.
9 Fried Flounders.
10 Jole of fresh Salmon.
11 Fried Turbut.
12 Cold Salmon pye.
13 Fried skirrets.
14 Souc't Conger.
15 Lobsters.
16 Sturgeon.

[Decoration]

THE

ACCOMPLISHT COOK,

OR,

The whole Art and Mystery of
COOKERY, fitted for all
Degrees and Qualities.

* * * * *
* * * *

SECTION I.

_Perfect Directions for the A-la-mode Ways of dressing all manner
of Boyled Meats, with their several sauces_, &c.

_To make an Olio Podrida._

Take a Pipkin or Pot of some three Gallons, fill it with fair water,
and set it over a Fire of Charcoals, and put in first your hardest
meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry,
and two green, boiled and larded, about two hours after the Pot is
boil'd and scummed: but put in more presently after your Beef is
scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins,
as big as a Ducks Egg, in equal pieces; put in also Carrots,
Turnips, Onions, Cabbidge, in good big pieces, as big as your meat,
a faggot of sweet herbs, well bound up, and some whole Spinage,
Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a
little chopped; and sometimes _French_ Barley, or Lupins green or
dry.

Then a little before you dish out your Olio; put to your pot,
Cloves, Mace, Saffron, _&c._

Then next have divers Fowls; as first

_A Goose, or Turkey, two Capons, two Ducks, two Pheasants,
two Widgeons, four Partridges, four stock Doves, four Teals,
eight Snites, twenty four Quails, forty eight Larks._

Boil these foresaid Fowls in water and salt in a pan, pipkin, or
pot, _&c._

Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard
Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two
Colliflowers_, _Saffron_.

And stew these in a pipkin together, being ready clenged with some
good sweet butter, a little white wine and strong broth.

Some other times for variety you may use Beets, Potato's, Skirrets,
Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.

Now to dish your Olio, dish first your Beef, Veal or Pork; th