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 ...

About this Item

Title: 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 ...
Author: Rabisha, William.
Publication: London :: Printed by R.W. for Giles Calvert ...,; 1661.
Rights/Permissions: This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Subject terms: Cookery -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A57071.0001.001
Cite this Item: "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 ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.

Pages

How to make a forced boyled meat.

YOu may force one Capon, three Chickens, and three Pigeons, and some thin Collops of Veal; first let your Capon be half boyl∣ed, and more; then put in your forced fowl, and as many of the same kind unforced; your Collops of Veal being seasoned, and washt over with yolks of eggs, and rouled up with forced meat, put them in also, bound up with a thred; boyl a quantity of forced meat balls, both green and white, by themselves, (about the bigness of a little egg) in a pipkin; your dish being laid with Sippits; put your Capon in the middle thereof, with the six forced fowl round about; and the unforced fowl between, your forced Collops, (which ought all to be larded) cut in the middle, and varnished in all the vacant places among the sowl, as also your green, and white forced balls, round about the dish, between, and upon the fowl, your proportion of Birds (as before tought) round about the brims of your dish; if your fowl was forced savoury, you must have a savoury Leare made with Gravie and some of your strong broth, Oyster Liquor, and Anchovies dissolved, beaten up with the yolk of an egg: when you Boyle it, pour this over your Boyled meat: Then strow it all over with Westphalie Bacon cut very small; Garnish it over likewise with Lemmon and Barberries at your pleasure.