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 Spitchcock an Eele.

TAke a fair Eele, and split him in the back close to the bone, from the head to the tail, but not through the belly; scour him well with Salt, and wash him, lay him up, and dry him, and cut the bone through all along the back, that it may have no strength to double up the Eele, when it is on the Gridiron; then cut him (if he be large) in six pieces; wash him over in the inside with Butter, and sprinkle on Salt, and a little minced Time; your Gridiron being very hot upon the coals, lay him on with the inside downwards, and when he is broyled on that side, turn him, and let him broyl on the skinny side very well; so dish him up, and pour all over him drawn Butter, Vine∣gar, and a grated Nutmeg, garnish him round with Bay-leaves.

There is some fish which is hard to broyl, that I have often seen to drop through the Gridiron, done by them

who thought scorn to be taught; therefore I shall give some general rules for the broyling of these, as Whitings, Haddocks, young Codds, Herring, or Mackerill, &c.