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.
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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 boyl, and serve a whole Salmon.

WHen you have drawn and washt out your Salmon, you must run your penknife on both sides towards the back, in and out, in Scollops, from the head to the tail, then take a string and truss up the head to the tail, and put him upon your false bottom: you liquor boyling ing in a deep pan, being highly seasoned, especially with salt and vinegar, put in your Salmon, and let it boyl some∣thing more then an hour, or untill you think it is enough; then take it up, and dish it in your Charger on Sippets, and having your fryed Collops of Salmon, very thin, garnish it all about, and on the top of your Salmon; you must have ready fryed some toasts picked at both ends; stick them all full with Oysters fryed in Batter, and prick the other end of the toasts, upon the back and upper side of the Sal∣mon, then lear it all over with drawn butter, and if you please a little Vinegar; so prick on and garnish it with bay leaves.