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 ...

About this Item

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.
Rights/Permissions

This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.

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

To bake a Fillet of Veal to be eaten cold.

TAke a great Leg of Veal, and cut off a large Fillet; then cut it into three pieces like Fillets, and parboil them: when they are cold, season them with a little Pepper beaten small, and Salt, Nut∣meg, Cloves and Mace; your Coffin being ready, put in the first Fillet, and strow on Time, and having slices of Bacon seasoned with Sage and Pepper, lay it on the top of the said Veal: then lay on the se∣cond Fillet, and do the like with another laying of Bacon; then lay on the third Fillet, and do the like: So strow on a little minced Time, and a little seasoning, with some large Mace, put on the butter, and close up the Pye. You must observe to beat all your Fillets of Veal with a Rolling-pin, or with a back of a Clever; put on your Funnel, garnish and indore your Baked-meat with Yolks of Eggs: Let this Baked meats be made with hot butter, paste, and fine flower: when it is baked and cold, fill it up with clarified butter.

Do you have questions about this content? Need to report a problem? Please contact us.