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 ...

The Flesh Sallet of a Capon or Turkey.

TAke of either, slice it very thin, as for a Hash, put that which is white of the breast and wings by its self, and that which is black of the legs, or other part of the Fowl, by its self; put the rump and sides of the rump in the dish, and the other bones of the legs and wings about the sides of the dish like sippets; then season your meat with a few Sives, a little Tarragon, Speeremint and Parslee, with the Cabbage o•• two of Lettice; mince these exceeding small, add a little small Pepper, Salt, and sliced Nutmeg, with a little Horse Raddish, scraped and minced, mingle your seasoning together, and strow it on your Sallet, pour on Oyl and Vinegar, so toss it up together; let your blackest

flesh be laid all over the bottom of your dish and bones, and your whitest on the top of all; strow on a Lemmon Cut in Dice, and garnish it at your plea∣sure.