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 make a fryed meat, called an Amlett.

BEat in according to your pan, sixteen eggs, (more or less) with a grated Nutmeg, and a Lemmon cut in the likeness and quantity of Dice, beat them together well, put butter in your pan, set it over the fire, let it be indifferent hot (but not to burn) then put in your eggs, keep them stirring that they grow not to the pan, put in butter by the sides, to make them shift up and down, and when they be∣gin to harden and congeal, shake them round; by constant putting in of butter, they will move round, then turn them on your plate, put butter into your pan, and turn the other side downward; fry it of a pure yellow brown, so take it out of the pan on your plate, and dish it up, scruise on a Lemmon or two, garnish it about with Oranges, and scrape on Sugar.