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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To bake a Gammon of Bacon, to be eaten hot, with the Ingre∣dients.

TAke a Westphalie Gammon of Bacon, and boyl him down, take off the skin, season him with Pepper, and a little minced Sage; stick him with Lemmon peel in the upper side; then having a Coffin of hot but∣tered past, (something high) put him in the middle there∣of; take a dozen of Pigeons, and as many Lamb stones, and sweet breads, of each: season them with Pepper, Salt, Cloves, and Mace; lay your Pigeons round about the Gammon, and your Lamb stones, and Sweet breads round and on the top of it; Lay over it large Mace, a few sweet herbs minced, and put on butter all over; the Gammon being tenderly boyled before, will be fully baked with the Pigeons and sweet breads: close up your Pye, and let it have a gentle soaking; your crust need not be very thick for so much baking as your Ingredients will ask; when he is enough, let your Lear be Claret wine, boyled up with two or three Onions, a faggot of sweet herbs, with half a handful of sage boyled and minced, a little strong broth, and drawn butter thickened up with the yolk of an egg; when you dish up your Pye, cut it open, pour in your lear, and shake it about, put on your lid again, and serve it.