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 ...

How to make a Bisk of Fish.

TAke a very good Carp, scale him, take out all the bones, leave nothing but the fish, mince it or cut it with your knife in pieces, then charge a pipkin with White wine, and a little Vinegar, an Onion, a faggot of sweet herbs, some Ginger, a sliced Nutmeg, three Anchovies: then charge another Pipkin with Pranes, Shrimps, Cra∣fish, and sliced Lobster, then charge a third pipkin with all manner of Shell-fish that you have; put of the same Lear, and seasoning to these as was in the first pipkin; Let your first pipkin boyl three or four walms, and put in your Carp as it boyls, with a pint of Oysters cut in sunder, season it with salt, beat (when tis done) a yolk of an egg to thicken it, and drawn butter; let it boyl very hastily for the time, else it will eat flashy and not crisp, thicken up your other Pipkins with drawn butter, and make them ready; then you must have in readiness about five Collerd Sowls, indored over with eggs, and baked an in Oven, with a good many balls of forced meat of fish, both yellow and green; you may also bake up in the same thing the Carps head, and four heads of other fishes; have likewise in readiness Smelts and Gudgeons fryed Crisp, and Sowls cut in pieces, and White∣ings fryed whole: then have four small Jacks boyled, and four Trouts, or such like fish: let your great dish be on

the coals with a soop of light sippets, strow it all over with beaten Nutmeg, and Ginger; then dish up your great collerd Sowl, as a standard in the middle of your dish; and your stiff smelts as supporters round about it: then dish up your four Pikes, opposite one to another, their tails to the standard-wards, and their heads to the brims of the dish: dish the other four opposite to them, so that there be eight partitions in the dish left; fill two of them with your Carp and Oysters aforesaid, two of them with fryed Whitings, and the other four with Pranes, Shrimps, Cockles, and Perriwinckles; then you may dispose of your other four Collerd Sowls cross wayes, about the standard, in the four partitions, between the fish; then garnish on all the fish that you fryed, in vacant places, not hiding your small fish; But if they are pieces of fryed Sowls or Plaice, you may lay them over your bigger fish, then take some of your former Lear and Oyster Liquor, adding more Wine if you want Lear; and the meat in the Shell of a crab or two; boyl these up with a beaten Nutmeg and Anchovie, adding drawn butter, and let your Lear be as thick, or thicker then it; and when it is ready to boyl, take your Ladle and pour it all over the fish in your Bisk, (except the Carp;) so take your sliced Lobster, Crafish, and Oysters fryed in Batter, and garnish it everywhere, according to your own discretion; also take your forced meat out of the Oven, shake it with butter, and do the like as before: garnish round the sides of your dish with the heads of your fish, or how you please; then take the Carps head which was baked with the forced meat, and fasten it on the top of the standard in the middle, and the other four heads, upon the other four Sowls: take five branches of Rosemary and put through their mouths, and fasten it to the Collers, prick Bay leaves round the Collers, and sides of your forced meat. Although I have prescribed these kind of fishes, yet you may make use of such fish as the season will afford, or you can get.