Here May describes a number of spectacular dishes designed to be served at grand banquets. They include an exploding pastry ship with flags, streamers and guns; a bleeding pastry stag filled with claret; and a pie containing live frogs and birds. In the latter, May describes how the live animals will hop and fly from the pie, thus putting out the candles, and causing the ladies to skip and shriek.
About The Accomplisht Cook
Robert May was born in 1588 and came from a family of distinguished chefs. At the age of ten he was sent to
The book was written in the year of the restoration, and May wrote that his recipes 'were formerly the delights of the Nobility, before good housekeeping had left
May was aware, however, that many of his readers would have lacked the wealth to afford such luxuries, and so many of the dishes are relatively modest. In the preface to The Accomplisht Cook he writes of his recipes, 'I have so managed them for the general good, that those whose purses cannot reach to the cost of rich dishes, I have descended to their meaner expenses, that they may give... a handsome and relishing entertainment in all seasons of the year.'
May intersperses English recipes with those from