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 ...

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Title: 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 ...
Author: Rabisha, William.
Publication: London :: Printed by R.W. for Giles Calvert ...,; 1661.
Rights/Permissions: This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Subject terms: Cookery -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A57071.0001.001
Cite this Item: "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 ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.

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To force an Eele.

SCour great Eeles with Salt, and flea them, with the head and part of the nose unto the skin, then cut the bone from your Eele, and mince your Eele or Eeles very small, with a handful or two of Oysters; mince likewise a handful of Parslee and Time, with a few other sweet herbs, and a great Onion: season it with Pepper, Salt, Cloves, Mace, Ginger, and Nutmeg: put to it a good many bits of butter, and make it up into a body with the yolks of raw eggs: then fill your Eele-skins down to the tail, and sew them up to the head, sew up the slit of the belly towards the head, and the head and neck together: fill them not too full for fear they should swell, and break in the boyling: turn them round, as you do a salt Eele, and boyl them; you may afterwards broyl them if you please: and send them up garnished with Bay-leaves, for a second course dish: or you may cut them in pieces for the garnishing of other fish; otherwayes you may almost boyl them, when they are first fleaed, and season them with the aforesaid seasoning, but very high like a Sassage: only add more to them some Sallet oyl in the mixing; fill them as before, and dry them in your Chimney: when they are enough, you may slice them out, and eat them with Oyl and Vinegar: you may do Salmon or other fish after the same manner in Eele∣skins.