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 broyl a Carp.

LEt your Carp be scaled, washed and scoured clean from the slime and blood, then scorch it on both sides, and wash it over with butter, and season it in the scorches, with Time, Nutmeg and Salt; then put it on your Grid∣iron, and broyl it softly over Charcoals: keep it basting whiles it is thereon, (you may also broyl some Collops of Salmon with it) then set upon the coals in a stewing-dish, a quarter of a pinte of Claret-wine, a little Oyster liquor, a few minced Oysters, and hard eggs, with a handful of Pranes: when your Carp or Carps are broyled, dish them up, and garnish them with fryed Collops of Salmon, and

pour on your Lear (being thick) with a ladleful of drawn butter.