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 ...

Another way for Chickens or Rabbets.

TAke your Chickens or Rabbets, and let them be almost half boyled, cut them in halves or quarters: put them into your pan with a little fresh butter, (heat not your pan at all for them) then lay your pan on the fire, and let them fry soberly: Let your Leare be ready, the yolks of three or four eggs beaten, with about half a pint of Verjuice, a little White wine, and strong broth, a Nutmeg grated, and a handful of parslee, boyled up green and minced, with about a spoonful of Sugar, adding one handful of scalded Goosberries, Grapes, or sliced Artichoke bottoms; put all these in the pan to your Chickens, being kept shake∣ing over the fire, untill it be ready to boyl, then dish your Chickens, or Rabbets on Sippets, shake your Leare, and let it be as thick as drawn butter, so pour it all over your Chickens, strow on a Lemmon cut like dice, and garnish it with boyled parslee and Barberries.