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 bake a Salmon.

SCrape your Salmon, wash and drie him, then run your pen-knife from the head to the tail, on both sides: otherwise take out the chine, then season him with beaten Cloves, Mace, Ginger, with Pepper and good store of Salt, both in the inside and the outside in the scortches: you may put him in a raised Coffin proportioned for him, otherwise lay him upon a sheet of pasty paste, and set a border close round him, that he may be formed like a Salmon; then put in butter, sliced Ginger, large Mace, on the top thereof, then turn up the other half sheet of your paste over the Back, as you do a Pasty, and close them all along by the belly side, from head to tail, so bring him in proportion with his fins and tail, head and gills, so set a funnel and garnish thereon; being scaled all over, then indore him and bake him, and fill him with butter when he is cold.