The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.

Cock-Broth, how to make it.

Take a Cock of a year old, pull and draw him, beat him then with the Roaler, s••asoning him with ••alt and a little Pepper: put him into two gal∣••••ns of Mutton-broth, adding a quart of French ••arley, and with beaten Nutmeg, Mace, and ••••eet Herbs; boil it till it will become like 〈◊〉〈◊〉 ••elly, when cold.