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 ...

A Fryed meat of Bacon.

FIll your pan very full of slices of Bacon very thin, then take of Time, Winter savoury, sweet Margerum, and Pennyroyal, all minced; strow a little of this over all your Bacon in the pan, with a grated Nutmeg; then beat fourteen eggs together, and when your pan is hot with your Bacon in it, and begins to fry, take a ladleful of eggs, and pour it round by the Bacon, all along by the pans side; then pour it cross wayes from side to side, both wayes, then fill up all the vacant places, so that you hide all the Ba∣con; let it fry very soberly, then butter a plate, and put it into your pan, so turn it thereon; put more butter in your pan, and shift it into the pan, off your plate, so pour on some eggs on that side of the Bacon, but do it very lightly; and when the underside is fryed, you may turn it on your plate again, and fry the upper side; then take it up, and dish it on a dishing-plate, and scruise on Lemmons; garnish it with quartered Lemmons.