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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How to season and bake a pasty of Venison.

WHen you have ordered your side or hanch of Venison by taking out the bones and sinews, and the skin on the fat, season it with pepper and salt only, beat it with your rolling pin, and proportion it for your pasty, by taking away from one part, and adding to another; your paste being made with a peck of fine flower, and about four pound of butter, and a dozen eggs, work it up with cold water into as stiff a paste as you can; drive it forth for your pasty, let it be as thick as a mans thumb, roll it up upon a rolling pin, and put under it a couple of sheets of Cap-paper well flowred; then your white being already minced and beaten with water, proportion it upon your pasty, to the breadth and length of your Venison: so lay on your Venison on the said white, wash it round with your feathers, and put on a border: season your Venison at the top, and turn over your other leaf of paste, so close your pasty; then drive out another border for the garnishing the sides upto the top of the pasty; so close it up together with your rolling pin, by rolling it up and down by the sides and ends: and when you have flourisht your garnishing, and edgd you pasty, vent it at the top: and indore it with but∣ter, set it into the oven, it will ask five or six hours baking, according as it may be; when its enough, draw it and put it on your pasty plate.