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 ...

How to Frigacy Neats Tongues and udders.

WHen they are boyled enough, take your Tongue and Udder, and cut them in slices or Collops, beginning at the butt end, until you come within five inches of the tip, and cut that in sippets length wayes, both of your Ud∣der and Tongue, then take a handful of Spinnage, Parslee, Time, sweet Margerum and Wintersavoury minced exceed∣ing small, and put it into your dish with the Udder and Tongue; put to it Cloves, Mace and Cinamon beaten, with a little Salt, the yolks of six or seven eggs, and mingle it all together very well with your hands, then fry it in clarified butter, put it forth into a great stewing-dish on a heap of coals, with Clares-wine, beaten Cinamon and Ginger, Sugar, a little Vinegar, a branch or two of Rose∣mary, and a handful of grated bread; when it boyls up together, add a ladleful of drawn butter, so dish it up with the slices of your tops of Tongues, &c. round about like sippets, and pour on your Lear.