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 ...

How to make a green Friggasy of Chickens.

TAke four Chickens and boyl them almost enough, then cut them in pieces, then take a good handful of Par∣sley scalded green, and mince it small, and put it into the yolks of eight eggs, put to it some minced Time and grated Nutmeg, your pan being hot with clarified Butter, dip in your pieces of Chickens into the green batter, and put them into the frying-pan▪ and when they are fryed gently on both sides, put to them a Lear of White-wine, beaten with three yolks of eggs, and Parsley boyled green, minced small, with a Lemmon cut dice wayes, and a little Sugar and Vinegar, and keep them shaking in the pan till they boyl; then put them into a dish, and serve them up upon sippets; you may add Goos-berries or Grapes to them in the Summer season, and in the Winter Skirrets or Potatoes over them.