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 Sowls.

TAke out the bone of the Sowl from the head to the tail, in the white side of him; you must only scale the Sowl, and not strip him, then take a little piece of Salmon, a handful of set-Oysters, the tail of a Lobster, Pranes or Shrimps; mince all this together with the yolks of half a dozen eggs, boyled hard, with half a dozen of Anchovies, then take a handful of sweet herbs, minced very small, put them all together, make them up into a body with your yolks of eggs, and grated bread, season them with Nutmegs, Cloves, Mace, Ginger and a little salt: This same forced meat will serve for most fish: Your Sowl, as aforesaid, being washed and dryed, and washed over with a few yolks of eggs, spread part of the forced meat all over the Sowls, then wash it over with eggs again, and dip your Oysters in the yolks of eggs, with Pranes, Shrimps, or sliced Lobster, and stick upon the forced meat, sprinkling some salt, and more spices, if occasion shall require, then roul up your Sowl in Coller, and bind him hard with Tape; you may force as many as you please, and boyl them in water, wine, vinegar and salt, and seasoned with whole spice, with a faggot or two of sweet herbs; let your liquor boyl before you put in your Coller, pickle them in the same; when they are boyl∣ed, if you serve them up, you may cut them in the middle, and then the middle of your Sowl stands upwards in the dish.