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
First Course.
1 A Boyled meat of Pullets or Caponets bred in March.
2 A dish of rich Puddings of se∣veral colours.
3 A chine of Veal larded, and Mutton drawn with Time and Lemmon pill.
4 A Grand sallet in plates.
5 A dish of young Turkies half larded.
6 A dish of stewed Carps.
7 A Bisk pie of flesh.
8 A hanch of Venison boyled with Colly-flowers.
9 A Frigasie of Chickens, green.
10 A dish of large Leveretts larded.
11 A forced boyled meat of a leg of Lamb, and other ingredients.
12 A Venison pasty.
13 A dish of Capons roasted.
14 A Marrow Pudding, or some other, boyled or baked.
15 A boyled Sallet with toast.
16 A boyled meat of a Calves-head.
17 A chine of Beef roasted.
18 A larded Bace, with smal shell∣fish, and other, or Salmon.
19 A Lamb pie.
20 Two Geese roasted.
21 A raw hash as a boyled meat.
22 A shoulder of Mutton roasted in blood, or else a hanch of Venis.
23 A carbonadoed Lamb.
24 A Pigg and a Kid in a pie.
25 A dish of Pullets roasted.
26 A piece of boyled Beef, or
descriptionPage [unnumbered]
Udders & Tongues with Cab∣bage.
27 A cold Hash.
28 A dish of cold meat.
29 A dish of collered Beef or Veal.
30 A set Custard.
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