The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

From the Feast of Whitsuntide unto Midsummer.

IN the second course for the meats aforesaid, you must take for your sauces, Ale, Wine-Vinegar, and Powders after meat, but Ginger a Canell from Penticost to the Feast of Saint John Baptist.

The first course shall be Beef and Mutton, with boyled Capons, or roasted; but if the Capon be boyled, dress him in the manner aforesaid, and when he is roasted you must cast on Salt, with Wine or Ale, then take the Capon by the

leg and cast on the sauce, and break him out, and lay him in a dish as he should lie; first ye shall cut the right leg, and right shoulder, and between the four members lay the brawn of the Capon, with the croup in the end between the legs, as it were possible to be joyned together; and other baked meats after: And in the second course Pottage shall be Jussel, Charlet, or Motrus, with young Geese, Veal, Pork, Pigeons, or Chickens roasted with Pam-puff, Fretters, and other baked meat after the direction of the Cook: Also the Goose ought to be cut member to member, beginning at the right leg, and so forth under the right wing, and not upon the joynt above, and it ought to be eaten with Sorrell, or tender Vines, or Verjuice in Summer season, after the pleasure of your Lord; also you must understand, that all manner of fowls that have whole feet, should be raised un∣der the wing and not above.