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 Pastie of an old Goat.

TAke the hinde quarter of a fat Goat, bone and skin it, cut it with your knife four square, fit for a Pastie: beat it well with a Rolling-pin, season it with Pepper, Salt, minced Time, and Nutmeg, (let it look graywith Salt) then let it soak all night in its seasoning, with Red-wine, or Claret, then bake it as you do a Venison Pastie, with min∣ced Beef suet: then break the bones all to pieces with a Cleaver, and put them into a Pipkin, with some other pieces of meat, and put to them a pinte of Claret-wine, and a little strong Broth, and cover your Pipkin close with a sheet of course Paste, and bake them in the Oven with your Pastie; when your Pastie is very tender, or enough, draw it and set it on a dish, and plate, and fill it with your liquor poured from your bones out of your Pipkin, and send it up: it will not be known from Venison, by the ge∣nerality of men, either in taste or colour.