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 ...

Rear that Goose.

YOu must break a Goose up contrary to this fashion, take a Goose being roasted, and take off both the legs fair like shoulders of Lamb, take them quite from the body, then cut off the belly-piece round close to the end of the breast, then lace her down with your knife clean through the breast, on each side a thumbs breadth from the bone in the middle of the breast, then take off the pinion of each side, and the flesh you first laced with your knife, raise it up clean from the bone, and take it off clean from the car∣kass with the pinion; then cut up the bone which lyeth before in the breast, commonly called the Merry-thought, the skin and the flesh being upon it, then cut from the breast-bone another slice of flesh clean through, and take it clean from the bone, then turn your carkass and cut it asunder, the back bone above the loyn bones, then take the rump end of the back-bone and lay it in a fair dish with the skinny side upwards, lay at the fore-end of it the Merry-thought, with the skinny side upward, and before that the Apron of the Goose, then lay your pinions on each side contrary, set your legs on each side contrary behind them, that the bone ends of the legs may stand up cross in the middle of the dish, and the wing-pinions may come in

the outside of them, put under the wing pinions on each side, the long slices of flesh, which you cut from the breast-bone, and let the ends meet under the leg-bones, and let the other ends lie out in the dish betwixt the leg and the pini∣on, then pour in your sauce into the dish under your meat, and throw on salt, and set it on the Table.