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 dress a Codds head t••e best way.

CUt off your Codds head beyond the Gills, that you may have part of the body with it, boyl it in water and salt, and having ready about a quart of Cockles, with the meat out of the shell of a Crab or two, put these in a pipkin with about a quarter of a pint of Whitewine, a bunch of sweet herbs, an Onion or two, with a little large Mace, and a grated Nutmeg; add to it a little Oyster Liquor set it on the fire, and when it boyls, and the liquor in it is wasted, put to it two or three Ladles of drawn butter, or as much as will serve; then dish up your Codds head on sippets, and put it on a good heap of coals to dry up the water, then cut the tripe of your Codd, as you cut pal∣lats; also cut the pease, or spawn in thin slices, and the Liver in pieces, take likewise the Gill and pick out the bones, and cut it as you did the other; dish up your spawn or pease round about your Codds head, and some on the top, and put all over it your Tripe, Gill, and Liver, then take a ladle, and pour your leare over it, with a little drawn butter on that, and stick all your gill bone with Oysters fryed in batter, and stick them on the pease of the fish, and all over the head where they will enter; so garnish it over with the same Oysters, grate on a Nutmeg and send it smoaking up: take notice that the pease of your fish will ask more boyling then the head if it be a great one: also remember that you blanch off all the skin of your Codds head, when you dish it, and garnish it with Lemmon and fryed bay leaves.