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 ...

How to draw gravie.

WHen your meat is above half roasted, put underneath thereof a dish with a good quantity of the Onion Broth (before cited) then you may stab and cut your meat, when you think the gravie will run best: so lade on your Broth on the meat, to draw down the gravie: and likewise White-wine or Clarret, if you have it: when your gravie meat is roasted enough, cut it off, and press it, that you may lose none of the gravie thereof: so preserve this gravie in your Pipkin, adding half a dozen of Anchovies, with a little Nutmeg to each quart or three pintes of gravie; you may also put some Oyster-liquor therein: this will be called for in your Feasts, to use for sauce for much of your meat, especially your Range.