H E is an Alien, a meer Stranger in England , that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured Lords, have built me up to the height of this Experience, for which this Book now at last dares appear to the World; those times which I tended upon your Honours were those Golden Days of Peace and Hospitality when you enjoyed your own, so as to entertain and releive others. Right Honourable, and Right Worshipful, I h

Ee here’s a Book set forth with such things in’t, As former Ages never saw in Print; Something I’de write in praise on’t, but the Pen, Of Famous Cleaveland , or renowned Ben , If unintomb’d might give this Book its due, By their high strains, and keep it always new. But I whose ruder Stile could never clime, Or step beyond a home-bred Country Rhime, Must not attempt it: only this I’le say, Cato ’s Res Rustica ’s far short of May . Here’s taught to keep all sorts of flesh in date, All sorts of Fi

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton, Verjuyce good to boil’d Chickens and Capons; Swan with Chaldrons, Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge, and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and curlew, salt, and sugar, and water of Camot, bustard, shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet, venison and snite with

The manner of cutting up a Swan must be to slit her right down in the middle of the breast, and so clean thorow the back from the neck to the rump, so part her in two halves cleanly and handsomly, that you break not nor tear the meat, lay the two halves in a fair charger with the slit sides downwards, throw salt about it, and let it again on the Table. Let your sauce be chaldron for a Swan, and serve it in saucers. You must break a goose contrary to the former way. B3 Take a goose A being roaste

Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language. Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of Pastes ; the best Directions for all sorts of Kickshaws , also the Terms of CARVING and SEWING . An exact account of all Dishes for all Seasons of the Year, with other A-la-mode Curiosities .  The Fifth Edition, with large Additions

  From Soleby in Leicestershire , September 29. 1684. T O you first, most worthy Artists, I acknowledg one of the chief Motives that made me to adventure this Volume to your Censures, hath been to testifie my gratitude to your experienced Society; nor could I omit to direct it to you, as it hath been my ambition, that you should be sensible of my Proficiency of Endeavours in this Art. To all honest well intending Men of our Profession, or others, this Book cannot but be acceptable, as it plainly

Ee here’s a Book set forth with such things in’t, As former Ages never saw in Print; Something I’de write in praise on’t, but the Pen, Of Famous Cleaveland , or renowned Ben , If unintomb’d might give this Book its due, By their high strains, and keep it always new. But I whose ruder Stile could never clime, Or step beyond a home-bred Country Rhime, Must not attempt it: only this I’le say, Cato ’s Res Rustica ’s far short of May . Here’s taught to keep all sorts of flesh in date, All sorts of Fi

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton, Verjuyce good to boil’d Chickens and Capons; Swan with Chaldrons, Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge, and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and curlew, salt, and sugar, and water of Camot, bustard, shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet, venison and snite with

The manner of cutting up a Swan must be to slit her right down in the middle of the breast, and so clean thorow the back from the neck to the rump, so part her in two halves cleanly and handsomly, that you break not nor tear the meat, lay the two halves in a fair charger with the slit sides downwards, throw salt about it, and let it again on the Table. Let your sauce be chaldron for a Swan, and serve it in saucers. You must break a goose contrary to the former way. B3 Take a goose A being roaste