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 Saint Michaelmas, unto the Feast of Christmass.

IN the first course, Pottage, Beef, Mutton, Bacon, legs of Pork, or with Goose, Capon, Mallard, Swan or Pheasant, as it is before said, with Tarts or baked meats, or chines of Pork: In the second course, Pottage, Mortrus, or Conies, or Sew, the roasted flesh, Mutton, Pork, Veal, Pullets, Pigeons, Teals, Widgeons, Mallards, Partridge, Woodcocks, Plovers, Bittern, Curlew, Heron-sew, Venison roasted, Streat birds, Snites, Feldfares, Thrushes, Fritters, Chewets, Beef with sauce and other baked meats, as is aforesaid: And if you carve before your Lord or your Lady, any boyled Flesh, carve away the skin above, then carve not too much of the flesh for your Lord and Lady; and especially for Ladies, for they will soon be angry, for their thoughts are soon changed, and some Lords will be soon pleased, and some not, as they be of complexion: The Goose and Swan may be cut as you do other Fowls, that have whole feet, or else as your Lord and Lady would have it: Also a Swan with a Chaldron, Capon, or Pheasant, ought to be dressed as it is afore-mentioned; but the skin must be taken away, and when they are, then carve before your Lord or your Lady; for generally, all manner of whole-footed Fowls that have their living on the water, their skins be wholsom and clean, for cleanness of water and fish is their living, and if they eat any stinking thing, it is made so clean with the water, that all the corruption is clean gone away from it: But the skin of a Capon, Hen, or Chicken, is not so clean, for they eat foul things in the street, and therefore their skins be not so wholesom; for it is not their kind to enter into the River to make their meat void of filth: Mal∣lard, Goose, or Swan, they eat upon the Land-fowl meat, but after their kind they go to the River, and there they cleanse them of their foul stink; the skin of a Pheasant, as is aforesaid, is not wholesom; then take away the heads of all field and wood birds, as Pheasant, Peacock, Partridge, Woodcock, Curlew for they eat in their degree foul things, as worms, toads, and other the like.