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 Veal.

CUT two Fillets out of a large leg, take a handful of sweet herbs and Parslee minced, with a handful of Beef suet minced, and some yolks of hard eggs: season this with two grated Nutmegs, and a little Salt, and so farce your Fillets of Veal: being well larded with Bacon, and drawn with Time, let them be roasted almost enough: then in the mean time take the rest of your farced meat, being about a handful, put half a handful of Currans to it, and a little strong Broth, Vinegar, and a little Claret, with some large Mace, and a little Sugar: your meat being al∣most roasted, draw it off, and let it stew in this: when it is enough, add a ladleful of drawn butter, so dish up your meat, and pour your sauce all over it.