La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

A freshly devised contraption promises to transform the way meat is prepared, using a combination of pressure and steam to soften even the toughest cuts in a fraction of the usual time. Presented by a physician who has turned his experimental curiosity toward the kitchen, the treatise explains how the device works and why it can make cooking both quicker and more economical for households and small workshops.

The book walks the reader through a series of practical experiments, beginning with straightforward guidance for cooks who wish to tenderise bones and roast meat more efficiently. Subsequent sections extend the method to maritime voyages, preserving foods, brewing beverages, early chemistry, and even textile dyeing, showing how the same principles can be adapted to a wide range of trades. Clear illustrations and step‑by‑step instructions make the technique accessible to anyone willing to try a little scientific thinking in the hearth.

Beyond the recipes, the author shares a spirited belief that everyday ingenuity can still yield new discoveries. By inviting readers to test the apparatus themselves, the work encourages a hands‑on approach to improving daily life, echoing the experimental spirit of its age.