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 Chicken Pye for the Winter.

TAke half a dozen, or eight small Chickens: when they are scalded, drawn, and truss for baking, season them with Cloves, Mace, Nutmeg, Cinamon, and Salt; wrap up part of the seasoning in butter, and put it in their bellies: your Coffin being made, lay them in, put over and between them, some pieces of marrow, quartered Dates, pieces of Spanish Potatoes boyled, with a sliced Lemmon, and half a handful of Barberries stript, so put on butter, and close up your pye; let your lear be made with White wine, Sugar, a grated Nutmeg, and beaten up with the yolk of an egg, and a little drawn butter; when your pye is ready, cut it up, and pour it over; sha••e your pye well together, and cover it, you may put Suckets and Chesnu•…•… 〈…〉〈…〉 •…•…ase.