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 ...

To cut up a Turkey or Bustard.

YOu must raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg, then lace down the breast with your knife on both sides, and open the breast pinion with your knife, but take it not off, then raise up the Merry-thought, betwixt the breast-bone and the top thereof, then lace down the flesh on both sides the breast-bone, and raise up the flesh called the Brawn, and turn it outward upon both-sides, but break it not, nor cut it off, then cut off the wing pinions at the joynt next the body, and stick in each side the pinion in the place you turned out the brawn, but cut off the sharp end of the pinion, and take the middle piece, and that will fit just in the place: You may cut up a Capon or Pheasant the same way, but of your Capon cut not off the pinion; but in the place where you put the pinion of your Turkey, you must put the Gizard of your Capon, on each side half.