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 farce a Fillet of Beef.

CUT your Fillet of Beef into three great Collops, throughout from side to side, beat them very well with a Rouler, or back side of a Cleaver, so that you have made them flat and thin, then mince a great handful of Parslee, with Time and other sweet herbs; having your meat seasoned as it lyeth, with Pepper, Salt, Cloves, Mace, and Nutmeg, and being washed over with the yolks of eggs as you joyn them together again, throw on a handful of sweet herbs, and a handful or two of Beef suet purely minced; then joyn on the other Fillet with the washed side downward to the herbs; so do with the third, having the herbs and Beef-suet between; beat them close together with the flat side of the Cleaver, so put it into a great Pan, and put a pinte of Claret, and a pinte of strong Broth, with half a dozen of Onions and whole Pepper to it, but it is better to wrap it up in two Veal Caules, being washed over with the yolks of eggs, so cover it with a sheet of course Paste, and let it stew up in an hot Oven for about five hours; you must note, that this I call a Fillet, is but three great Collops of one side the Fillet, containing the bigness of a Fillet of Veal; when it is baked, you must dish it up on good store of sippets, and pour in the Broth it was baked with; then having a red Cabbage boyled, hack∣ed and tost up in drawn Butter, garnish it upon, and the sides of the meat, in the inside the dish.