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 make a Pottage.

TAke Beef Palats that are tenderly boyled, blanched and sliced; put to them a piece of good middle Bacon, and five or six sweet-breads of Veal; let these boyl together in a deep dish with strong Broth, put to them a handful of Champignions, a great Onion or two, about six Cloves, a little large Mace, and a faggot of sweet herbs; when it is almost boyled, add to it a pinte of Gravie, a grated Nutmeg, season it with Salt; make ready a dish with your tops and bottoms of French bread sliced: put Gravie there∣on, and set your dish on the coals; add Chesnuts to your Broth, you must have in a Pipkin by, with the Marrow of three bones stewed in strong Broth, with the bottoms of three on four Artichokes cut in pieces; when all is enough, dish up a round piece of your Bacon upon sippets, in the middle of your dish, and your sweet-breads and palats round

about, with your other Bacon in slices; then dish up your Marrow, Artichokes, and Chesnuts, all over that; so pour over your Broth; and scruise on two or three Lemmons.