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 Carbonado a Goose.

YOur Goose being roasted, and carved, scorch it with your knife long waies, and cross it over again; (so that it may be like Checquer work) both within and without, then wash it over with Butter, strow it with salt, put it into a dish, with the skinny side downwards, so set it before your fire, in your dripping Pan, that it may take a gentle heat; when it hath stood a while, turn the other side; then lay it on your Gridiron, and put it on a moderate fire of Charcoals; when it is done, take it off the fire, and bast the upper side with butter, and dreadge it over with flower and grated bread, then turn it and froth it on the fire, and dish it up in order; your sawce must be Butter, and Vinegar, Mustard, and Sugar, being ming∣led together: put it into your dish, so lay on a little drawn Butter, and garnish it with Lemmon: you may lay on Sas∣sages round your dish if you please.