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 a dish of Breams.

YOur Breams being drest, washt, dried well, scortcht butter∣ed and salted over, put them upon your Gridiron, be∣ing very hot, (over charcoals) when they are pretty brown on both sides but not burnt, put them into a great dish boyling on the fire, with a little Claret wine, half a pint of gravy, two or three Onions, as many Anchovies, with a little minced Time, and a pint of Oysters; put to this some drawn butter, and a grated Nutmeg; see that your lear be pretty thick, then dish up your Bream with your Oysters and lear on it, and strow it over with the yolks of

eggs: but if there be any Roman Catholicks, or others, whose conscience scruples to eat of flesh on fasting days, you may stew it up after another manner; which is, take the Breams broiled as aforesaid, with a little Claret wine, Vinegar, large Mace, sweet herbs, and Anchovies; put to this about a pint of sweet Sallet Oyl, then put in your fish, and let it stew together with some Oysters if you please; dish up your fish on sippets, and pour your lear thereon; you may do the like by divers sorts of fish.