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 Polony Sassages to keep all the year.

YOu may take a piece of a Gammon of red Bacon, and half boyl it, mince it very small: if your Gam∣mon be not fat, take half as much bacon lard, mince it likewise: mingle them together, and beat them in a Morter: season them with Time and Sage minced very small, and good store of Pepper beaten to dust, with a little Cloves, Mace and Nutmeg, and a pretty quantity of Salt, for they ought so to be; add to them the yolks of two eggs, and so much Red wine as will bring them up into a stiff body; mingle them well with your hands, fill them into middle skins, as big as four of your ordinary Sassages, so hang them in your Chimney for a time, and when you will use them, they must be cut out very thin round wayes, and put them in your dish with Oyl and Vinegar, and serve them for a Sallet for the second course, or for a Collation before you drink.