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 foot Pye.

YOu must boyl and blanch your Calves feet, and when they are cold, mince them with half the quantity of beef suit, with a handful of good sweet herbs, Parslee and Spinnage minced, put to them a good quantity of Currans, some Cloves, Mace, Cinamon, Ginger, Nutmeg, Sugar and Salt, with a little Rose water; your Coffin being ready, put in your minced meat, put over it Dates, sliced Lemmon, and a little Butter, close it, and bake it; when its enough, let your lear be Verjuice, Sugar, grated Nutmeg, beaten up with the yolk of an egg, with a little Rose wa∣ter, put it into the pye through the funnel, and let it soak together in the oven until you serve it up.