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 ...

A dish of Collops of Mutton, Broyld.

CUT off a piece of your legg of Mutton close to the bone, cut it into Collops very thin, back them as broad as you can, with the back of a great knife, and lay them in a broad dish, then having a little Time small minced, and a Nutmeg grated, mingled with a little salt, strow the one half on the upperside of your Collops, your Gridiron being clean rubbed, with the skin of Bacon, put on your Collops with the seasoned side downwards, then cast the rest of your seasoning on the other side, and let them broyle on a moderate fire; when the one side is enough, turn them, they must not be brown; so let your dish be on the coals with a little gravy, dish them up in a heap, pour on a little butter, and gravy hot, cover them with a

dish, and send them hot to the table, being garnisht with sliced Lemmon.