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 ...

Another way to bake a Hare.

TAke a Hare, being parboiled, and break his bones with a chopping knife, that they start not up, and break your Pye; and also cut the sinews of the back and other parts, then lard them very well with bacon lard; season them with Pepper and Salt, a little Cloves, Mace, and Nutmeg: your Coffin being ready, in the proportion of a Hare, lay some leaves of lard underneath, seasoned with Pepper, minced Sage, and sweet herbs, so put in your Hare, only the head to be on the lid, as aforesaid; put in your butter, and close your Pye, indore it, bake it, and fill it with clarified butter when it is cold.