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 Pickle and Sowce Sturgeon.

OPen your Sturgeon and take out the entrails; if it be a female, take out the spawn thereof, and preserve it to make caveere, then cut out your Sturgeon in lengths, being split equally through the back, first cut off your Joul to the body ward, then your first and second Ronde very fair, so that the tayl may be the least, so that you will have eight pieces in your Sturgeon; bind it up very close with braces or tape, strow good store of salt thereon; your liquor boyling very hard, put it in, then let it boyl for an hour and an half softly, take it up carefully without breaking, and let it cool, then put it into your Caggs or Barrel; let your pickle be half white-wine, half stale-Beer with two or three handfuls of salt, so put it to your Sturgeon afore∣said, then hoop up your Barrel, and keep it close, so that you may take off the head at your ease, which you must do ever now and then, and supply with liquor, alwayes scumming away the oyl; otherwise your Sturgeon will be rusty.