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 boyl Caponets or Pullets.

TAke two or three according to the greatness of your feast, or dishes: take a Gammon of Westphalie bacon, boyled very tender, and about half a dozen of Marrow bones, trimmed with a cleaver; that is to say, Cut off both ends of the bones that they may not be cumbersome, then cut them round in the middle as you ought (and use to cut a marrow bone) All these Ingredients being boyled, (only the Gammon of bacon by its self,) you must have in readiness a pipkin full of parboyled spinnage, with a good quantity of parslee; (afterward stewed up in a little Wine, strong broth, adding to it a little Mace, Salt, and Nut∣megg) then dish up one half of your spinnage, in the bot∣tom of your dish on sippets; remember you put in it drawn butter and a little Vinegar, when you take it off the fire; your Gammon of bacon being blanched, lay it in the middle of your dish, then cleave your Caponets, or Pul∣lets in the middle from the breast to the back, and place them round about your bacon, then place your Marrow bones between every side, and Sparagrass upon your Pul∣lets, with toasts about your dish brims and Marrow bones: so put the rest of your spinnage, &c. by spoonfuls on the top of your bacon, and poure on drawn butter with a little very strong broth over your meat, and garnish it with Lemmons; you may make this boyled meat in the Winter season with Oysters, Lamb stones, sweet breads, pallets, fryed, and stewed up with Gravie, Claret wine, Anchovies, Nutmegg, Mace, Salt, a faggot or two of sweet herbs, and a

couple of Onions, adding Pigeons or what other fowl you please; place all this upon, and about your Boyled meat, in the room of your soop or spinnage.