Expertly prescribing the most ready wayes, whether Italian, Spanish,
or French, for dressing of Flesh and Fish, &c.

Sample Recipes:

To make a Posset, the Earle of Arundels Way
To boyle a Capon larded with Lemons
To Bake Red Deere.
To make fine Pan-cakes fryed without Butter or Lard.
To dresse a Pig the French manner.
To make a Steake pye, with a French Pudding in the Pye.
To fricate Sheeps-feet.
To make a Pudding of a Calves Chaldron.
To make the best Sausages that ever was eat.
To make Clouted Cream.
To make a Chicken or Pigeon-Pye.
To make Almond Jumballs.
To Pickle Oysters.
To dresse Snayles.
To make a Bisque of Carps.
To make Pap.
A way of stewing Chickens or Rabbets.
To stew Mushrumps.
للللل ...plus many other old-time favourites!