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 to boyl Carps.

KNock them on the head, and cut them up, preserve the spawn and the Liver, scale your Carps and wash them, salt them well, and put Vinegar to them, and when your pan boils, and is well seasoned with Salt, put in your Carps whole with the Vinegar and Salt they lie in, then dissolve two or three Anchovies in a spoonful or two of Wine; Mingle it with your drawn Butter, so dish up your Carp, and set them on Coals; Lay on the Liver or Spawns, and leare them all over; so garnish it with fryed Bay leaves, and Lemmon.