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 boyl Pulletts and Chickens for the Winter.

BOyl your Spanish Potatoes, but not too much, then cut them to pieces about the bigness and length of your thumb; then take a handful or two of Skirretts, boyled and blanched, with two or three pills of Orangado, sliced in pieces long wayes; put them altogether into a Pipkin, with a little strong Broth, White-wine, and Vinegar, a blade of Mace, let them boyl together; then beat them up with the yolks of two eggs, and a ladleful of drawn butter, and a little Sugar; when you take them off the fire, put in a grated Nutmeg, dish up your Pullets or Chickens on sip∣pets, lay all over them your Potatoes, Skirretts and Oran∣gado mixed together; pour on your Lear, and garnish it as you do your sweet boyled meats, with Orangado and Barberries.