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 Coller Veal.

TAke a breast of Veal and bone him, and beat him square, fitting to be Collered, soak him well in several waters, till all the blood is soaked out, then take him and dry him, and season him with beaten Cloves, Mace, Nutmeg and Ginger, put a handful of sweet herbs, about a spoonful of salt, strow this all over it, then have your slices of fine thin fat bacon, seasoned with a little Sage and Pepper; dip each piece in the yolks of eggs, and arder all over your Veal, so be∣gin at the neck end, and roul it up into a fast Coller, bind it up fast

with Tape, so boyl it with your bones, with a faggot of sweet herbs, keep it constantly scummed, till it is boyled, then put it into your Sowsing-pan with the same broth, adding some Vinegar and Salt thereto, with some large Mace; when you serve it up, you may cut it in thin slices, and fill a great dish, and garnish it with flowers, and serve it for the first course.