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 ...

Cold Baked meats of Fish.

To bake a Lamprey Eele pye.

CUt open your Lamprey in the belly, and take the bone out of the back, then scald it, and scrape it well of the skin side; season it in the inside with Pepper, Salt, Cloves, Mace, and a little minced onyon, then close it together again as it were whole; you must also season the out side: make a round Coffin, being ready, of Rye dough, according to the widness of your Ecle, when turned round therein; if your Coffin be very high, you may lay one upon another: put in two great onyons in the middle, season them on the top with some of your seasoning, with half a dozen bay leaves and butter; close your pye very high: so with your funnel and garnishing, indore it, and bake it, and fill it up with clarified butter when it is cold.

To bake a Turbert.

YOur Turbert being fin'd and prepared, slash it on the white side with your knife, season it with small Pepper and Salt, with Nut∣megs, Cloves, and Mace; your Coffin being ready, according to the proportion of the Turbert, put it in, lay on butter, and close it: This may only be sent to a friend; in case there be plenty of Turberts, it is a more honourable dish to be baked hot, with other Compounds, as you shall see hereafter.

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.

To bake an Eele to be eaten cold.

COller your Eele, and season as before, when you sowst him; lay him upon the side into the Coffin, so put on butter, and close him; indore him, bake him, and when he is cold, fill him with clarified butter.

To bake a Pike.

TAke a fair Pike and lard it with. Pickle-herring, being beforehand scaled and made fitting force his belly with forst meat of fish, then season him with some Pepper, Salt, Cloves, Mace, Nutmeg and Gin∣ger beaten: then bake him as you did your Salmon before, accord∣ing to his form or proportion. Your cold baked meat of fish ought to be according to their proportions or forms, so may you bake any that you have a mind to.