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 ...

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Title: 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 ...
Author: Rabisha, William.
Publication: London :: Printed by R.W. for Giles Calvert ...,; 1661.
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Subject terms: Cookery -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A57071.0001.001
Cite this Item: "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 ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.

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How to make a Palate pie.

TAke one fat Capon or Fowl, and cut him into small pieces, season him with Mace, Nutmeg, minced sweet herbs and a little Salt, and put this in the bottom of your Coffin, then take two dozen of Larks, or other small fowl, and force them with the aforesaid seasoning, adding the yolks of three eggs, with some Bacon minced, and force them, filling their bellies, and lay them in upon your Ca∣pon in the Coffin, then season half a dozen Lambs sweet breads, being cut in pieces, and if in the season, some stones and boyled Palates sliced, and hard eggs, place all these between, with some forced meat balls, as big as the yolks of eggs, and also yolks of eggs boyled hard, and ac∣cording to the season Artichokes, or Oysters in Winter; close your pie with Mushrooms in it and butter, and make a Lear of strong Broth, Gravie, Anchovies, or as rich as you can with a hogo.