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
Second Course.
1 A dish of Sowls fryed.
2 A Spitchcock Eele with Shrimps buttered.
3 A dish of broyled Oysters.
4 A dish of fryed Smelts.
5 A Spinage Tart.
6 An Eele pie.
7 A dish of buttered Crabs.
8 A dish of Skerrets fryed green.
9 A dish of broyled Breams.
10 A dish of Anchovies.
11 A dish of roasted Eeles.
12 A dish of Tarts of several sorts.
13 A chine of Salmon broyled.
14 A dish of Trouts fryed.
15 A Fraise of Shrimps.
16 Collered Eels soused.
17 A Lamprie Eele pie.
18 A dish of broyled White∣ings.
19 A dish of Crafish buttered.
20 A dish of Cheese-cakes.
In this Bill of Fare, I have altogether omitted flesh, because there is enough mentioned in the other Bill, you may but add three dishes of flesh (of either boyled, baked, roasted, hashed, carbonadoed, frigafied, stewed, or broyled) to every five dishes of the first or se∣cond Course of fish here prescribed; which will make it up thirty
descriptionPage [unnumbered]
twodishes to each Course, (if you please you may substract them to a smaller number, or common diet.) Again you must observe, that a Bill of Fare cannot be made for any one of the Seasons; be∣cause they vary; for in some Moneths many things are in season, that are not in others; as for exemple, Lobsters, Crafish, Crabs, Sal∣mon, Trouts, besides certain herbs and flowers, these are not fully in season in the beginning of March, but they are in May; As also Oysters and certain other fish, and wild-fowl, are in season the be∣ginning of March, but out in May; therefore according to the time of your Feast, you must take what is in season in the place of that which is gone out, notwithstanding specified in the Bills of Fare: And as in this Quarter, so in all the other.
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