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 ...

Rules how to Roast meats, with their several Sauces.

To roast a Hanch of Venison.

IF your Venison hath been seasoned, you must water it, and stick it with short sprigs of Rosemary; let your sauce be Claret-wine, a handful of grated bread, Cinamon, Ginger, Sugar, a little Vinegar, boyl these up so thick as it may only run like batter, it ought to be sharp and sweet, dish up your meat on your sauce.

To roast a Jegget of Mutton.

YOur Jegget of Mut••on is the leg and half the loyn cut to it, draw it with Lemmon-pill and Time, roast it so∣berly, save the gravie in a dish under it, put therein Cla∣ret-wine, two or three Onions cut in halves, two Ancho∣vies, a spoonful or two of Elder-Vinegar, let this boyl up together; then put in a few minced Capers and Sampier, with a Nutmeg sliced; this is sauce for your Jigget of Mutton, or for any other roast Mutton; you may add what gravie you have to it, and Oyster-liquor.

To roast a shoulder of Mutton with Oysters.

Your Oysters being parboyled, put to them some Parslee, Time and Wintersavoury minced small, with the yolks of six hard eggs minced, a handful of grated bread, three or four yolks of eggs, so mingle all together with your hands; your shoulder, or other joynt of Mutton being spitted, lay it upon the dresser, make holes with your knife, and put in your Oysters, with the herbs and ingredients after them; about twenty Oysters will be enough; take ••he rest of your quart, or as many as you have, put them into a deep dish, with some Claret-wine, two or three Oni∣ons in halves, a couple of minced Anchovies; put all this ••nder your Mutton in the pan, to save your gravie, and

when your meat is ready, put your sauce upon a heap of coals; put to it the yolk of an egg beaten, a grated Nutmeg, and drawn Butter; dish up your shoulder of Mutton, and pour this thick Lear of Oysters all over it; strow on the yolks of hard eggs minced, and garnish it with Lemmon.

To roast a Chine or Neck of Veal.

DRaw them with Time, and put them a roasting; then take some great Oysters, seasoned as afore in the shoulder, having some slices of Bacon cut four square, a little larger then the Oyster: then having two or three square rods, as big as your little finger, put thereon a piece of Bacon, and then an Oyster, so long, until you have spitted all your great Oysters: tye these rods on your Veal; when it is more then half roasted, then put under it a dish with a little Claret-wine, minced Time, and a grated Nutmeg: when your Oysters and Veal is ready, cut off your rods, and slip the Oysters and Bacon into the Wine, let them boyl up thick, adding the yolk of an egg, with a little drawn Butter, put it all over your Veal, whether Chine, Neck, Fillet or Leg.

To roast a breast of Veal.

RAise up the skin of pour breast of Veal, almost to the end of it, towards the belly, and likewise almost to the place the shoulder was cut off; force it with a Sassage force-meat, good store of Lard in it: but season it with Time, Wintersavoury and Parslee minced, as also with Cloves, Mace, Nutmeg, salt and small Pepper: let it not be so hot in your mouth as your Sassage-meat: mingle this in two eggs, and farce it between the skin and Veal: and draw your breast all over with Time, and let your sauce be Butter, Vinegar, a little minced Time, and Nutmeg grated: garnish it with Lemmon, and send it up.

A Fillet or Leg of Veal Farced.

TAke a good quantity of Time and sweet herbs, and make farcing, as is before shewn, and farce your Leg of Veal, and serve it up in farcing sauce.

To roast Olives of Veal.

CUt out of a Fillet of Veal large Collops, hack them thin with the back of your Chopping-knife, then ha∣ving minced your farcing herbs with Beef-suet, and sea∣soned, then season your Collops with a little Cloves, Mace, Nutmeg and Salt: mix them with the yolks of four or five eggs, and spread them abroad; strew on your farce∣ing, and roul them up close, so put them on a spit, and roast them; boyl up the rest of your farcing in a little White-wine and strong Broth, with a little Sugar, then draw your Olives, pour on your sauce, and garnish it with Lemmons.

To roast a whole Lamb or Kid.

TRuss your Lamb (or Kid) pricking the head back∣wards over the shoulder, tying it down; set it, and lard it with Bacon, and draw it with Time, and a little Lemmon-pill; then make a Pudding with a little grated bread, a handful of sweet herbs, a handful of Beef-suet; put in about a handful of flower, and a little Sassage or forced meat minced; season it with Cloves, Mace, Cinamon, Ginger, Nutmeg and Salt; make it up into a tender body, with two or three eggs and a little Cream; stuff it into the belly of your Lamb, or Kid; put some Caul of Veal or Lamb over it, so prick up the belly: Roast your Lamb or Kid, and when it is enough, serve it up with Ve∣nison sauce.

To make a Kid of a Pig, and a Pig to be roasted.

TAke a large Pig and flea him as carefully as you can, so that you make no holes in his skin; cut off the ears and nose to the skin, then truss up your Pig like a Kid, with the head over the shoulders, lard it over with Bacon (be∣ing set) and draw it with Time, so put it on your spit to roast; then take a piece of parboyled Veal, and as much Beef-suet, with a good handful of Spinnage, an handful of sweet herbs and Parslee, mince these together exceeding small, season it with beaten Pepper, Cloves, Mace, Cina∣mon, Ginger, Nutmeg, Sugar and Salt; then put to it two or three handfuls of Currans, and as much grated bread; mingle it with a little Cream, and about four eggs, so that it may be as stiff as forced-meat; then wash over your Pig on the inside with the yolks of eggs, and sow up the holes in the skin; so force your Pig with this, and let him be in the same form as he was before he was fleaed; sow up his belly, and put him in a Tinn dish, with a ball of forced meat in his mouth, and a little butter in the bottom of the dish, so put him into the Oven, and bake him up crisp; and roast the other for a Kid; dish them up when they are ready, with a pretty sharp farcing sauce under them, and strow them over with the yolks of eggs minced.

To roast a Calves-head.

TAke a handsom white Calves-head, cut a little hole in it, and take out his brains (after he is parboyled) then lard it with Bacon, and draw it with Lemmon and Time on both sides, and put in savoury forced-meat instead of the brains, being stopt in with a leafe of Bacon lard; put it upon your spit and roast it; otherwise, for more safeness, you may bake it (in a dish) in the Oven; so may you well take it out when it is half baked, and prick on Artifi∣ciall ears, being made with Bacon, washed over with the yolks of eggs, and the whole head likewise; put it into the Oven again, and when it is enough, dish it up, your Lear and ingredients being ready; which is Claret-wine, gravie, a pinte, or more, of Oysters, a couple of Anchovies, boyled

up with two Onions, and a faggot of sweet herbs, with a grated Nutmeg, some slices of Bacon, and Sassages; so thicken it up with the yolk or two of an egg, and a ladle∣ful of drawn Butter; put your Oysters over your Calves-head, and your Bacon and Sassages round about your meat, so garnish it with Lemmon; you must take notice that the tongue must be taken out before the head is parboyled; and when it is boyled, to be used in the Lear.

To roast Leverets, and Rabbets.

CAse your Leverets, but cut not off their hinder legs, nor their ears, but harl one leg through another, so like∣wise cut a hole through one ear, and put it through the other, so roast your Leveret; in the mean time, make your sauce with a little Parslee, Time, sweet Margerum and Wintersavoury minced very small, with the liver of the Hare parboyled, and the yolks of three or four hard eggs, with a little Bacon and Beef suet; boyl this up well with strong Broth and Vinegar; when it is boyled, add a grated Nutmeg, drawn Butter, and a little Sugar; put it into your dish with your Leverets: The same way may you make your counterseit Leverets of Rabbets; but you must remember to lard them when they are parboyled, if desired.

To roast a Lambs head.

TAke four or five white Lambs heads washed well, set and soak them in many waters; if you please, you may take out the brains, and force them with a savoury forced meat, being drawn with Time and Lemmon-pill; then spit your Lambs-heads and roast them; when they are half roasted, put on your spit as many Lambs-tongues lard∣ed on both sides, and let them roast with three sticks of Oysters, and sweet-breads amongst them; then having some gravie drawn with Claret-wine, put to it three Oni∣ons, a faggot of sweet herbs, three Anchovies, and a grated Nutmeg; when your Lambs-tongues are roasted, cut them in the middle, and put them into your wine and gravie; then draw your Oysters and sweet-breads off your broaches,

with your tongues; then dish up your Lambs-heads upon sippets, well soaked in strong Broth; lay the sides of your tongues round your dish by the heads, and put all over them your Oysters and sweet breads, so pour on your Lear, with a ladleful of drawn Butter; you may boyl these, and add forced meat balls, and Bacon fryed yellow and green; they will either wayes serve forgood handsom boyled meats, pallatable.

To roast Venison.

TAke the leg part of your Hanch of Venison, and cut it in thin Collops, hack it with your knife, as you do the like of Veal; then lard it very thick, with a small larding pin; then take a handful of Parslee and Spinnage, good store of Time, a little Rosemary, Wintersavoury, and sweet Margerum, mince it exceeding small, with a little Beef-suet, so put it in the dish with your Venison; put to it some beaten Cloves, Cinamon, Nutmeg, with a pretty quantity of Salt, the yolks of half a dozen eggs, or more, mingle it up all together with your hands, then spit your Collops on a small spit, or long Broaches made with sticks; you must spit them so by doubling of them, or bringing in the ends, that they may not hang too long, but equal; when they are all spitted, put your herbs amongst them, and tye them together with a packthread; as they roast, put a dish under them with Claret-wine; when they are almost done, take your dish and set it on the coals, put grated bread, beaten Cinamon, Vinegar and Sugar to your wine, with a ladleful of drawn Butter, so dish up your Venison, and pour on this Lear, being not too thick, all over it.