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.

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To bake a Swan.

PUll all the gross feathers from the Swan clean, and all the down; then case your Swan, and bone it, leave all the flesh, lard it ex∣tream well, and season it very high with Pepper, Salt, Cloves and Mace; so having your Coffin prepared in the proportion of a Swan, made of Rye dough, put in your Swan, and lay some sheets of lard and bay leaves on the top, so put on butter and close it: put on the head and legs on the top, garnish and indore it, and bake it; when it is cold fill it up with clarified butter. Your skin being spread forth and dried, is good to make a stomacher for them that are apt to take cold in their brest. You may bake your Swan, if you please, being ordered as aforesaid, and not case it.