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 make a Pottage of broth, to serve up with a Bisk, or grand boyled meat.

WHen you boyl up your Fowl, or other meat for that purpose, you may use the strong Broth (before cited) and boyl as much meat therein, as you have when it is at the full strength; take a quart the••eof; add a pinte of gravie drawn with wine, half a dozen of Anchovies, two or three whole Onions a quarter of a pinte of Oyster liquor, one handful of Raspine of your French Bread, the juice

of two or three Lemmons; the yolks of a couple of eggs beaten into it, when you are ready to use it, with a sliced Nutmeg; so draw it up all together; this is a Pottage or Broth fitting for savoury boyled meats; if you please, you may use some herbs in the said Broth, for some of your boyled meats; as Spinnage, Sorrel. Endiff, Lettice, Purslin, or the like; however forget not some faggots of sweet herbs in the boyling of it up: This is a rich Broth, with a very high hogo.