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 ...

Oatmeal Puddings, otherwise of fish or flesh blood.

TAke a quart of whole Oatmeal, steep it in warm Milk over night, and then drain the groats from it, boyl them in a quart or three pints of good Cream; then the Oatmeal being boyled and cold have Tyme, Penny-royal, Parslee, Spinnage, Savory, Endive, Marjoram, Sorrel, Succory, and Strawberry-leaves, of each a little quantity, chop them fine and put them to the Oatmeal, with some Fennel-seeds, Pepper, Cloves, Mace, and Salt, boyl it in a Napkin, or bake it in a Dish, Pie, or Guts; sometimes of the former Pudding you may leave out some of the herbs, and add these, Pennyroyal, Savory, Leeks, a good bigg Onion, Sage, Ginger, Nutmeg, Pepper, Salt, either for fish or flesh dayes, with Butter or Beef-suet, boyled, or baked in Dish, Napkin, or Pie.