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 ...

How to bake a Henn another way.

CUt her to pieces, and let your seasoning be a little Pep∣per, Salt, Cloves, Mace, minced Time. (Nutmeg) and other sweet herbs; your Henn being thus in pieces, season it therewith: put in the yolks of three or four eggs, and mix them up all together, then season some thin slices of fat Bacon, with minced Sage and Pepper, so lay your meat in order into your pye, with a piece of Hen, and a slice of bacon, untill it be all in: put over it some savory forced meat about the bigness of a Walnut, with a little sliced Artichoke between; so sprinkle over your meat with a handful of stript Barberies, put butter in your pye, and close it up; and when its half baked, put in a ladle of Claret wine, and set it into the oven until it is enough; draw it and cut it up; if it be too thin, beat up the yolk of an egg with some of its own liquor; put thereon a ladleful of drawn butter, shake it together, and put on the lid again.