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 Calves head Pye.

YOu must cleave your Calves head, wash the cheeks very well; and when its almost boyled, and cold, take it from the bones; cut it in pieces about the bigness of a great Oyster, then take a pretty quantity of Time, sweet Margerum, Rosemary, Parslee: mince them all small to∣gether, and put it to your meat, with a little Pepper, Salt, Cloves, Mace and Nutmeg, season some slices of Bacon cut very thin, with Pepper and Sage, season also a handful of Oysters with the seasoning appertaining to the Calves-head, your Coffin being made, put in your meat, with the Bacon and Oysters all over it; slice on Lemmon, and put on a handful of Barberries, with butter over it, so close your Pye; make a lear with a little gravy, drawn with Claret wine, and beaten up thick with two yolks of eggs, and a little drawn butter: when it is baked, cut it up; and pour your lear all over: put on your lid and serve it up.