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 bake Flounders or Plaice.

WHen they are drawn and washed, fin them, and scorch them, season them with Pepper, Salt, Mace and Nut∣meg, mince an Onion and strow in the bottom of your Coffin, then put in your Plaice, lay on them some Lobster cut in pieces, the yolks of hard eggs, and a handful of grapes if you have any, then put on Butter, close your Pie, put him into the Oven and bake him; let your Lear be a little White-wine Vinegar, boyled Parslee minced small••, the carkase of a Lobster, drawn Butter, and the yolk of an egg, all which put into your Pie when it is baked, and shake it together, and serve it up.