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 make Peteets of Shrimps or Pranes.

WHen you have made your little Coffins like Hearts, Diamonds, round or how you please; you may fry up your shelled fish, with the yolks of eggs, Cinamon, Ginger, Nutmeg, Cloves and Mace beaten together, and when they are crisp and brown, fill your dryed Coffins with a lear made with a little Claret-wine, drawn Butter, and Oyster-liquor, beaten up with the yolk or two of an

egg; so put it to your fish, and let it stand in the oven un∣til you dish it up.

By these rules in boyling, broyling, roasting and baking of those varieties of fish before mentioned, the ingenuous Practitioner may know the nature, and how to order and dress any other.