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 Hash a Carp.

TAke a Carp, scale and scrape off the slime with your Knife, wipe it with a dry cloth, bone it and mince it with a fresh-water Eele, being fleaed and boned, season it with beaten Cloves, Mace, Salt, Pepper, and some sweet-herbs, as Time, Parslee, and some sweet Marjoram minced very small; stew it in a broad-mouthed Pipkin, with some Cla∣ret-wine, Goosberries, or Grapes, and some blanched Chef∣nuts: Being finely stewed, serve it on carved sippers about it, and run it over with beaten Butter, garnish the dish with stale grated Manchet searsed, and some fryed Oysters

in Butter, Cockles or Prawnes; sometimes for variety, use Pistaches, Pine-apple seeds, or some blanched Almonds, stewed amongst the Hash, or Sparragrass, or Artichokes boyled, and cut as big as Chestnuts, and garnish the dish with scraped Horse-Radish, and rub the bottom of the dish in which you serve the meat, with a Clove or two of Gar∣lick, sometimes mingle it with some stewed Oysters, or put to it some Oyster-liquor.