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.
Pages
descriptionPage 13
To Coller Swan.
BOne your Swan, and part the two sides, season it as the Geese afore∣said, only instead of the Westphalie Bacon and Anchoves, take thin slices of fat bacon, almost the breadth of the sides, season them with small Pepper and Sage minced, and dip them into yolks of eggs, and so lay them on upon the sides of your Swan, and roul them up into Collers; let your pickle as aforesaid, be as to the Geese; boyl the head to set upon your Collers in the middle of your dish.
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