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 a Pudding of Hogs-Liver.

BOyl your Hogs-Liver and grate it; put to it more grated bread then Liver, with as much fine flower as of either; put twelve eggs to the value of a gallon of this mixture, with about two pound of Beef-suet minced small, with a pound and half of Currans, half a quarter of a pinte of Rose-water, a good quantity of Cloves and Mace, Nut∣meg, Cinamon and Ginger, all beaten, and as much Salt as it requires, with some Winter-savoury, Penniroyal, Sweet Margerum and Time, all minced very small: mix all these with sweet Milk or Cream; let it be no thicker then Fritter Batter, so fill your Hogs gutts; you may make one for the Table in the maw, to be eaten hot: in your knitting up the guts, you must remember to give them three or four inches scope: in your putting them into your boyling water, you must handle them round, to bring the meat equal to all parts of the gutt: they will ask above an hours boyling: the boyling must be sober; if the wind rise in them, you must observe to prick them.