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 pickle the stalks of March-Mallows.

IN the latter end of March, and in April, your stalks will be as big as a childs finger, you may gather of them the cuantity of a bushel more or less, break them in lengths, about five or six inches, and pill off the outward peel, and when your pan boyls with water and an handful of salt, put them in, and let them have five or six walms, then take them up with your Scummer, and lay them a draining until they are cold, and make your pickle with stale beer, some Vinegar, gross Pepper, and an handful of salt, when they are pilled as afore∣said, you may take an handful of them, and eaven them at the ends, and cut them as round as you can, about the bigness of a Pease; thus do until you have cut a good dish of them, then lay on a skillet of water, and let it boyl with some beaten Pepper tyed in a ragg; put them in, and let them boyl quick, (as you do pease) when they are enough, put them into a Cullender, let the water drain from them, put them in a dish with sweet butter, and toss them up together; dish them after the manner of pease, with Pepper and Salt on the dish brims: And they differ very little in their taste from Pease, therefore some call them March Pease.