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 Marrow Pasties to fry.

TAke the Marrow of four bones, throw it into a Bason of water, and let it drain in a Cullender; let the pieces be as big as the top of your thumb, put them into a deep dish, with the rest of your small Marrow: mince a little Orangado, Cittern and Dates exceeding small: take two handfuls of grated bread, and put it all into the dish to your Marrow, with about a spoonful or more of Sugar: season it with a good quantity of beaten Cinamon, Salt, a grated Nutmeg, and a little Ginger, with a little Sack and Rose-water; break to it the yolks of half a dozen eggs, so mix it altogether; if it be too thin, put it on the coals, keeping it stirring with a spoon, that the eggs may congeal it together, take it off the coals; your Paste must be made with fine flower, cold butter, and yolks of eggs: make it very rich, then drive out thin sheets, put them on papers, and lay on your Marrow in pieces, that your Pastie may be four or five inches long, and three or four inches broad; then lay on of your grated bread and your other ingredients over all your Marrow, to congeal it together; wash it in the closing with yolks of eggs, turn over your sheet, and close him as you do a Pastie, Jagging of him round with your Jagging-iron, so do by the rest: mingling

your Marrow, eggs and bread proportionably together; your pan being ready, full of Clarified stuff, when it is hot prick your Pasties, and put them into your pan, holding it high from the fire, because they are apt to burn; they ought to boyl at the top, as well as at the bottom, and to be turned two or three times in the frying; when they are enough, take them up with your slice, and place them on your plate (six or eight will make a fair dish) scrape on Sugar and serve them up. After this way you may do it with slices of Artichokes cut thin, in the bottom, under your Marrow, and at the top likewise: the same may be done with Potatoes in the Winter.