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 ...

Another way to bake Venison, to be eaten hot.

RAise a Coffin of hot butter past, it may be four square; put in your Beef suit smally minced in the bottom of your Pye, and having your Venison cut, slasht, and pro∣portioned for your Pye, season your Venison with some Pepper beaten small, with Cloves, Mace, Cinamon, Ginger and Nutmeg beaten, with a handful of Salt; put it into your Coffin, with some butter on the top of it, to make it smooth for your Lidd, and close it; this Pye must be of a good thickness; when it is baked, take it it forth, cut it up, and put in about a quart of Gallendine or Venison sawce, more or less, as you see fit: so shake it together; this Pye ought to have six hours baking, because it ought to be very tender.