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 stew, or make broth; with Whitings, or Smelts.

PUt on the coals in a deep dish half Wine and half water, put to it a race of Ginger sliced, a little large mace, a Nutmeg quartered, and two or three faggots of sweet herbs with Parslee, adding as much salt as will season it; let this all boyl up together half a dozen Walms, then put in your fish orderly, as they are to lye in your dish, when you send them up, and let them boyl hastily, with a little butter put into them; less then a dozen walms is sufficient for them; when they are enough, pour all the liquor into a pipkin; and set it on the fire again with your spice and sweet herbs that were in it, then mince a handful of parslee small, and a little fennel, and time, and let it boyl with the fish-broth: then wash out with Vinegar the meat of a shell or two of Crabs, with the Carkass of a Lobster, the yolks of two or three eggs, a ladle of drawn butter, beat all this together with some of the said liquor, and stir it into the pipkin untill it thickens, shift out your Smelts, or Whitings, on sippets as you will send them up, and pour on your lear, as it comes from the fire; this is an excellent broth and good for a weak stomach.