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.

A Pig, to Roast the most approved way.

Take your Pig clean scalded, opened and well dryed; which done with dryed Sage, a gra∣ted Crust, and the Gravy of Mutton, make a pud∣ding, put it into his Belly, scuring it up, keeping him before a gentle fire, continually basting with Salt and Water, till it begin to be crisp; and then let it continue till the Eyes fall out, which is a sign of it's being roasted; wh••reupon, take••

beaten Cinamon, Sugar, Rose-water, Cu•••••• grated Bread, and the purest of the Gravey, 〈◊〉〈◊〉 chopped Sage and Canary: make them in•••• Sawce, and serve up the Pig divided or c••i•••• with the two under Jaws and Ears; garnish•••••• with whole Spice and Lemon Peels.