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 boyl Carps an honourable way.

TAke two live Carps, or as many as you intend to boyl, knock them on the head, open them in the bellies and draw them clean; take heed you break not the gall, wash out the blood with a little Claret wine and save it; salt them well on the bellies; and save the scales, as whole as you can on them; set on your pan with fair water, and about a quart of Vinegar, a faggot or two of sweet herbs;

half a dozen cloves of Garlick, sliced Ginger, large Mace, and quartered Nutmegs, and a handful and half of Salt, with a Lemmon or two cut in slices; when your pan boyls, put in your Carps upon your false bottom, and whilst they boyl, make your sawce after this manner: take the body of a Crab or two, and put it into a deep dish, put to it the blood of your Carp and Claret wine (before named) with two or three Anchoves, a little Tyme and Fennel minced exceeding small, some Oyster-liquor, Vinegar and Salt, and half a dozen Oysters minced; let this stew up all together, and be ready with your Carp; if it be thick, you may add Claret wine, or gravie if none be offended, when it is enough, grate a Nutmeg into it, and beat it up with the yolk of an Egg, and a little drawn Butter, and put it into half a dozen large Sawcers; it ought to be but little thinner then Mustard; then take, up your Carps being quick boyled, and dish them on a large Dish and Plate, garnish the brims thereof and underneath with Fennel, Flowers, or Orange peel minced, garnish your Carps with Oysters fryed up in Eggs, and put your Sawcers on your dish round your Carps, and serve it up.