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 Rost Porpus.

TAke a Joll of Porpus, stick it with Sage and Rose∣mary all over, and lard it very thick with the back of Pickle herring, then split it if it be too bigg; split it, so fasten it on your spit with tape, baste it over with the yolk of an egg: and whilst it is moist, strow on minced Onions and Time together; boyl three or four Onions sliced thin in a little Claret wine, and put in two or three Anchovies, and beaten Pepper; you must keep your Por∣pus basted with butter; and when it is roasted and brown enough; then put a spoonful or two of mustard and vine∣gar to your aforesaid sawce, as it boyls, and shake it with a ladle of drawn butter, so dish up your Porpus, and pour on your Lear; forget not to season it with salt, before you put it to the fire.