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 make a Trotter Pie, and Taffatie-Tarts.

YOu must make a Coffin with hot buttered Paste, about the heighth of the Crown of a hat, and as small in circumference, fill it with sliced Pippins, close it without Sugar; if you mistrust it will fall, pin a paper about it, and put it in the Oven a baking; you must roll out sheets for your Taffatie-Tarts, with such Paste as you had for your Marrow Pasties; it must be exceeding thin, and four square; your Apples may be cut throughout your Pippin, as thin as you can cut them, paper your sheets of Paste, and lay on your Apples in one end, only leave a place to close; lay on the slices of your Apples in the form of a little square Trencher in length, but not in breadth by two inches; strow on a little Orangado, or minced Orange-pill, between every laying of Apples, build them up about four stories high, after the same manner: lay on the top thin slices of Orangado and Cittern; cover them flat over with powder∣ed Sugar, and wet them with your wetting-brush round in the closing; then turn over your sheet of Paste, as you do a Pastie, and close them firmly; jagg them squarely off at the ends and sides, as many as you make; prick and in∣dore them with Butter, so bake them in a moderate oven; when they are almost baked, you may take them out, and ice them if you please; when your Pie is enough, take him forth, put him on a plate, and cut up the lid, put in But∣ter, Rose-water and Sugar; when he is dished, put round about him your Taffatie-Tarts, then hang three Esses of Paste on your Pie, and put on them a cut garnish; you may garnish your Tarts with dryed Cittern, Orangado, or what other preserves you please; scrape on Sugar, and send them up.