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 Baks all manner of Land-fowl; as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.

TAke a Turkey and bone it, parboyl and lard it thick, with great lard, as big as your little finger, then sea∣son it with two ounces of beaten Pepper, two ounces of beaten Nutmeg, and three ounces of Salt; season the fowl, and lay it in a pye fit for it, put first Butter in the bottom, with some ten whole Cloves, then lay on the Turkey, and the rest of the seasoning on it; lay on good store of But∣ter, then close it up, and baste it, either with Saffron∣water, or three or four eggs, beaten together with their yolks, bake it, and being baked and cold, liquor it with Clarified Butter, &c.