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 Sawce or Lear without Butter, or thickning with Eggs.

YOu must clarifie your Oyl to take away the tast and strength of it; then take part thereof, or so much as you use, for your fish, and when its hot in your pan, put in a handful of sliced Onions, and let them frie, then put in as much White wine and Vinegar as your oyl contains, with some large mace, a quartered Nut∣meg, sliced Ginger, Oyster liquor, and minced Oysters, three or four Anchovies, boyl this together; you may thicken it with the meat, or carkass of a Lobster, and Crab, otherwise with the Rasping of stale grated bread, dish up your fish when they are broyled, fryed, or boyled, and lear them over with the same: to boyl fish you may add a handful of parslee and sweet herbs minced to be boyled up in your lear.