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 stew a dish of Trouts.

FIrst let your pan be very hot with clarified butter, and give them a sudden brown, with what violence you can: have a stewing dish ready on the fire, with gravie, Oyster liquor, a little Claret wine, and Vinegar, put your fryed fish therein, (you must note they were to be split in half before frying) fry three or four sliced Onions, and when they are brown, put them to your fish, with a hand∣ful of parslee fryed green, a sliced Nutmeg, two or three Anchovies, and let it just boyl up together; then dish up you Trout in your dish upon sippets; whilst your Lear is boyling on the fire, if it be not thick enough, you may add an egg, drawn butter, and some of the butter the Onions and Parslee was fryed in. But your better way for crispness and sight of your fish is to fry your split fish, as Trout, Salmon Peal, and Salmon, ve∣ry crisp and brown: dish it up with the inside uppermost:

so pour on your aforesaid Lear, and strow all over it par∣slee fryed green.