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 dress eggs in fashion of a Tansey.

TAke twenty yolks of eggs, and strain them on flesh-dayes, with about half a pinte of Gravie; on fish-dayes with Cream and Milk; and salt and four Makeroons small grated, as much Bisket, some Rose water, a little Sack or Claret, and a quarter of a pound of sugar, put these things to them, with a piece of Butter as big as a Walnut, and set them on a Chaffin-dish, with some preser∣ved Citron, or Lemmon grated, or cut in small pieces, or little bits, and some pounded Pistaches, being well buttered, dish it on a plate, and brown it with a hot fire-shovell; strow on fine Sugar, and stick it with preserved Lemmon-pill in thin slices.