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 the Reader.

Impartial Reader,

MAny reasons have at last induced me to present the world with this small Tract of my many years study and practice in the Art and Mysterie of Cookery.

First, In that I was brought up in the Family of an honourable Lady, who spared for no cost nor charge, for my instruction in the said Art, not only at home in her house, but also abroad in the late Kings Court, of ever blessed memory, and in the houses of certain honourable per∣sons, and at the entertainment of Embassadors, besides many other Feasts: Since which time, I have served as Master Cook to many honourable Families before and since the wars began, both in this my Native Countrey,

and with Embassadors and other Nobles in certain for∣raign parts: Thus having through Traditions and my constant practical experience in this the long progress of my life, received knowledge herein, and considering the world is a body, and every individual and rational soul a member thereof, and that man was not born for himself, but for the good of the whole, it is but just to pay tribute unto her, from whom I received all, which I do account but a very small compensation, to return this my mite in∣to the same treasury from whence I first received it.

Secondly, It hath been the practice of most of the in∣genuous men of all Arts and Sciences, to hold forth to Posterity, what light or knowledge they understood to be obscure in their said Art: And the wisest of Philosphers, learned and pious men of old, have highly extolled these principles, who went not out like the snuff of a candle, but have left their Volumes to after-ages, to be their School-master in what they have a mind to practise, which calls back time, and gives life to the dead.

Thirdly, I was further encouraged to this work, by seeing that happy and blessed restauration of our long-exi∣led Royal Luminaries; and the hopes of the benevolent Influence of Liberality and Hospitality, which is in part the Life of Arts and Sciences. It is indeed like the Sun in the Firmament, which keeps not his light and heat for himself, but in his Gradual revolution, freely bestows himself to the giving of life, feeding and cloathing the whole Universe: And doth not his Representation and Production, even our Sun, or King and his Nobles do the like? Do not thousands live by their benevolence? What have they more then others, but honourable respect and attendance? As for food and rayment, they pay for, by which all men live; for all that they have comes to the

Purse, Pocket, Back and Belly of all men yearly; they are like a great Wheel that moves the next; and so they move one the other, that none stands idle; the removing of which, is the destruction of the whole, which we have lately found by woful experience, occasioned by Solomons fools, even men to whom God hath given riches, so that they want nothing for their soul of all that they can de∣sire, yet God giveth them not power to eat thereof, but a stranger eateth it, but this hath been their vanity, and their evil disease; notwithstanding they had as good pre∣tences as Judas, who said, Wherefore serves this waste, it might have been sold for much money and given to the poor.

Fourthly, Being desired by many young Practitioners in this Art, and others, for Receipts and assistance there∣in, I was the more willing to present these my small endea∣vours to publick view, for the satisfaction of all those that are ingenuous, and desirous to be instructed in the said Practice. I do not question but divers Brethren of my own Fraternity may open their mouths against me, for publishing this Treatise, pretending that thereby it may teach every Kitchen-wench, and such as never served their times, and so be prejudicial to the Fraternity of Cooks; but these are to let them know, the same may as truly be said of all other Arts and Sciences, the Astrono∣mer, Mathematician, Navigator, Physitian, Chirurgion, Farryer, and many hundred more. And what Artists amongst them, make not themselves perfect, as well by studying their Volumes, as by practice. Yet there is an evil amongst most men, when they have learned themselves by other mens light, they would extinguish that light, that none might follow them; and so men monopolize all knowledge therein to themselves, and condemn all

those that are a guide and light to the ignorant; there is none other but such will condemn me in what I have done. Again, they are mistaken that think a Tract of this kind can be very beneficial unto any, but such as have been in some measure Practitioners, and understand the nature of the ingredients proposed for the perform∣ances of any one thing; for experience shall tell all my Brethren, that it is an hard thing to teach a young Pra∣ctitioner to dress many hundred of the said dishes, after the composition is made; nay, although they look on them, and give them direction, yet will they spoyl it in the doing, therefore I hope it will answer my end and no more; which is for the instruction of young Practi∣tioners, that give their minds to the study thereof; and to the end that it may, I here present unto the Reader this small Tract in a methodicall form, as Cookery lyes in its order and workmanship, containing in the first part thereof fifteen Books, the first six of which may be cal∣led Cookery in its preparations to Feasts or Common Diets, and that in regard they are to be performed Moneths, Weeks, or Dayes before-hand, for the greatest part thereof; the first contains Pickles, the second how to sowce, pickle, and coller all manner of fish; so through all your preparations of cold meats of all kinds, Jelly, Leaches, Creams, and many other useful and necssary things for your Feast on all occasions; and in the seventh Book you begin to see your Cookery in its heat, running through all the rest of the Books in all kinds of Cookery, in a methodical manner. I have also for thy further in∣struction composed certain Bills of Fare for the four sea∣sons; and a second Book, called, Rare receipts in Cook∣ery, with some useful old Traditions and new Instructi∣ons, which will be very necessary and advantageous for

the Fraternity of Cooks; together with a Book of Pre∣serving, Conserving and Candying: I would desire the Reader in all these, for his further benefit, to observe these few particulars.

1. First, that whereas the dishes of meat may seem too big in most, or all the Receipts to some; that makes no matter to the teaching of them that have occasion to have them less; it is remedied in taking an equal pro∣portion of each ingredient, according to the quantity as you intend to dress, whether half, or a quarter, or so much as the Receipt. Again, if you would augment, you must take a bigger quantity of each simple in your general compound.

2. If Salt be left out, where it ought to be, as it is possible it may, correct that fault; also take out your faggot of sweet herbs, Onions, Garlick, or whole Spices from your meats, when you go to dish your meats; for I have omitted to mention this in every Receipt, because once done, will serve for all.

3. That the Reader would take notice, that the second part, called Receipts, was intended to be placed in the first part, in order and form, every sort by it self, as the first part is composed; but the Author being absent in the Countrey, that and many things more intended were neg∣lected: only I desire the Reader to correct it in his own thoughts, and enlarge it by what is done, until the Au∣thor gets further opportunity to add thereto.

4. Let not the Reader think that the Bills of Fare be too big, but consider, if he intends to have fewer dishes, what an advantage he hath to have his choice out of so many.

5. Whereas there are some Bills of flesh, only for flesh-dayes, and others of fish, for fish-dayes, in

case you would have both fish and flesh, you may make a mixture at your pleasure.

6. Observe that some things proposed are not in sea∣son the whole Season, or three Moneths, but part thereof; for example, in March and April Oysters are in season, but not in May; in which time Trouts and many other sorts of fish and some flesh, as Bucks, are not in season, but they are in season in May; so the like in all the other seasons of many things. You must correct your Bills of Fare for these things, and take that which comes in, for that which went out: So minding the four seasons, the ingenuous Practitioner will be able to make a Bill of Fare of himself, without the help of any. I have in the whole matter used my uttermost endeavour to instruct the ingenuous Practitioner. If any thing therein be omit∣ted or profuse, I shall desire thy charitable construction thereof; if it be worthy of thy acceptance, it answereth my expectation, and will further encourage him to serve thee in the like matter, who subscribes himself, thine in the Art and Mysterie of Cookery,

Will. Rabisha.