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 ...
About this Item
Title
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 ...
Author
Rabisha, William.
Publication
London :: Printed by R.W. for Giles Calvert ...,
1661.
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Subject terms
Cookery -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A57071.0001.001
Cite this Item
"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 ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.
Pages
A Bill of Fare for an Extraordinary Feast, on a Flesh day in the Spring.
First Course.
1 A Bisk or grand boyled meat.
2 A Chine of Mutton or Veal, with Oysters.
3 A Grand Sallet.
4 A dish of boyled Carps.
5 A dish of Pheasants.
6 A grand Pattee of Chickens.
7 A Pottage or Skink.
8 A Turkey.
9 A Carbonado.
10 A sallet of Capon.
11 A Calves head hashed.
12 A Chine of Beef.
13 A Lumber Pie.
14 A dish of boyled Puddings.
15 A dish of larded Collops smeered.
16 A boyled meat of Hens, with a Gammon of Westphalie Ba∣con.
17 A Grand Sallet.
18 A Jigget of Mutton with Oysters.
19 A Pike with small fish fryed.
20 A Hare larded.
21 A Frigasie of Chickens.
22 A Lamb-Pie.
23 Marrow Puddings.
24 A Kid larded and forced.
25 A dish of Heath-Poults lard∣ed.
26 A Forced meat boyled.
27 A dish of Olives of veal roasted.
28 A made dish.
29 A soused Pigg.
30 A boiled Sallet of Spinage, &c.
31 A rump of Beef.
32 A dish of Hens roasted.
33 A dish of cold meats of seve∣ral sorts.
34 A cold baked meat.
35 A dish of collered Veal, sous∣ed and sliced.
descriptionPage [unnumbered]
Second Course.
1 A dish of Quailes.
2 A dish of tame Pigeons.
3 A dish of young Turkeys larded.
4 A dish of great Sowls fryed.
5 A dish of Anchovies.
6 A dish of rich Tarts.
7 A dish of Tanzies of several colours.
8 A dish of Cowslip Cream.
9 An Orangado pie.
10 A dish of Jellies.
11 A dish of Chickens.
12 A dish of Leveretts.
13 A dish of Prewen Tarts.
14 An Almond Cream.
15 A dish of Pease in March or April.
16 A dish of Ruffs.
17 A dish of young Ducklins.
18 A Potatoe pie.
19 A dish of Sturgeon.
20 A Sallet of Neats-tongue.
21 A dish of pickled Smelts.
22 A dish of laid Tarts.
23 A Frigasie of Apples.
24 A chine of Salmon broyled.
25 A dish of Caveere and Po∣targo.
26 A dish of young Rabbets.
27 A set Custard.
28 A cold baked meat of Veni∣son.
29 A dish of roasted Pigeons wild, larded.
30 A dish of Leach.
31 A Trotter pie, with Taffatee Tarts.
32 A dish of broyled Oysters.
33 A dish of collered soused Ecle.
34 A dish of collered Beef, as red as Anchovies.
35 A dish of Pranes, Shrimps, or Oysters.
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