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 Pasties of Pies to fry.

YOu must order your Rice, and season it as aforesaid, then drive out thin sheets of cold Buttered Paste; and lay on a spoonful of Rice: It must not be so thin as to run it self, but put it all abroad square about four inches in breadth, and five inches in length: then having the Mar∣row of two bones, cut in pieces, about the bigness of a Nutmeg, seasoned with Cinamon and Nutmeg, mingled with the yolk or two of an egg: stick this on your Pastie all over your Rice, then lay on another spoonful of Rice all over your Marrow, wash it round about with the yolks of eggs, and close your Pastie, Jagg it cound: you may make a dozen or twenty in a dish, or what number you please; and fry them in a Kettle, or pan full of stuff, as you fry Fritters remember to prick them, and fry them very so∣berly, that the Marrow may be fryed through, yet not burned: stick them with Lozenges, or sprigs of Paste, scrape on Sugar, and serve them for second course.