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 an Olue.

IN this Olue, you must take all manner of Fowl that is allowed you, both great and small; some whereof you may force, others you may lard; these being all roasted, take a gammon of Bacon, that is well boyled, skinned and larded with Lemmon-pill and age, wash it over with the yolks of eggs, and strow thereon minced Sage, Pepper, and hard yolks of eggs: then having another Pipkin cha••ged with balls of forced meat, Saffages, Lamb-stones, and sweet-breads,

Artichokes in quarters, and what other Ingredients, or varieties you have, Let them all boyle up together in strong broth, with a faggot of sweet herbs, Large Mace, and two or three Onions: your Gammon of Bacon being Roasted for the space of an hour: Else baked in an Oven: Dish it up in the middle of your dish, and your fowl in order round about your forced meat, and Sassages place likewise round about, and between the fowl: your other Ingredients all over your Olue in vacant places: Let your Leare be half a pint of gravy, and some of your strong broth, boyled up with some Anchovies, and three or four whole Onions, with some grated Nut∣megg; so pour it all over your Olue, and garnish it with sliced Lemmon.