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 make a Lumber Pye.

TAke a pound and half of Beef suit, and as much of a leg of Veal parboyled: mince it together, then take a few sweet herbs, as Time, Winter Savoury, sweet Marge∣rum, and a good handful of Spinnage: mince all these to∣gether with a pippin or two, and two or three handfuls of grated bread, a little Rose water, and as many yolks of eggs, with the whites of two, as will make it into a tender moist forced meat: add to it a pound of Currans, season it with Nutmeg, Ginger, Cloves, Mace, and Salt: then having your Coffin made, put it in, all about it equally, then having the marrow of two or three Marrowbones seasoned with Cinamon, grated bread, and yolks of eggs, lay it on your forced meat; put on it sliced Orangado, dryed Citern, Ringo Roots, candyed Ginger, preserved Barberries, and Dates, put also Sugar to your Lumber meat, lay on but∣ter, and close it up: when its baked, let your lear be Verjuice and Sugar beaten up in two yolks of eggs: open your pye, put it in, and shake it: scrape on Sugar and serve it.