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 for Sassages.

TAke Pork, not as much fat as lean, mince it exceeding small together, then take part of the fleck of Pork in pieces about the bigness of the top of your finger, season each apart with minced Sage, good store of Pepper and Salt, some Cloves and Mace, mix in your seasoning into each of these; take your small sheeps guts and cleanse them, so fill them with your funnel, alwayes putting some of the pieces of fleck between the minced; you may sprinkle a little wine on the top of your Sassage meat, it will fill the better. I have made rich Sassages of Capons and Rab∣bits, and could shew a receipt for it; but none so savoury as those of Pork, by reason that Sage and Pepper is not so suitable to the nature of the other; so tye up your Sassages in links, and keep them for your use.