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 ...

For the Stock for Jelly.

TAke two pair of Calves-feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water for twenty four hours and often shift∣ed; boyl them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boyl them to three pints, then strain the broth through a clean strong Canvas, into an earthen pan or bason; when it is cold, take off the top, and pare off the dreggs off the bottom; put it in a clean well-glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pinte of Cinamon-water, Nutmeg and Ginger-water, as much of each or these spices sliced; then have two pound of double refined sugar, beaten with eggs in a deep dish or bason. Your Jelly being new melt∣ed, put in the eggs with sugar; stir all the aforesaid ma∣terials together, and set it a ste•…•…ing on a soft Charcoal-fire, the space of half an hour or more; being well di∣gested, and clear run, take out the bone and fat, of any meat for Jellies; for it doth but stain the stock; and make it, that it will never be white and pure clear.