Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
blood_n	bread_n	water_n	wine_n	8,430	5	7.9588	4	false

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66843	The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.	Woolley, Hannah, fl. 1670.	1664 (1664)	Wing W3276; ESTC R221168	38,430	129

nutmegg_n and_o salt_n put_v six_o hard_a egg_n into_o the_o pie_n and_o a_o little_a above_o half_a a_o pound_n of_o butter_n when_o it_o be_v almost_o bake_v put_v in_o a_o caudle_n make_v of_o verjuice_n butter_n the_o yolk_n of_o egg_n and_o sugar_n then_o set_v it_o into_o the_o oven_n again_o to_o pickle_n a_o goose._n take_v a_o goose_n and_o powder_n she_o four_o day_n then_o take_v lard_v season_v very_o well_o with_o nutmegg_n salt_n and_o pepper_n lard_v she_o with_o it_o very_o well_o then_o take_v two_o quart_n of_o white_a wine_n and_o a_o quart_n of_o white_a wine_n vinegar_n and_o as_o much_o water_n to_o make_v it_o up_o as_o will_v cover_v she_o then_o put_v in_o half_a a_o handful_n of_o whole_a pepper_n one_o handful_n of_o sweet_a herb_n a_o handful_n of_o clove_n and_o mace_n a_o handful_n of_o bay-leaves_a six_o great_a onion_n six_o clove_n of_o garlic_n boil_v she_o till_o she_o be_v tender_a and_o let_v she_o lie_v in_o the_o liquor_n twelve_o or_o fourteen_o day_n then_o garnish_v your_o dish_n with_o bay-leaves_a and_o serve_v it_o in_o with_o mustard_n and_o sugar_n to_o souse_v a_o turkey_n take_v the_o fat_a turkeycock_n you_o can_v get_v pluck_v it_o dry_a and_o split_v it_o down_o the_o â—ack_a bone_n take_v out_o all_o the_o entrail_n and_o wash_v â—t_a clean_o and_o sew_v up_o again_o then_o take_v two_o quart_n of_o wine_n and_o as_o much_o water_n put_v into_o â—t_a large_a mace_n clove_n and_o a_o handful_n of_o salt_n â—et_o these_o on_o the_o fire_n together_o and_o when_o it_o gin_v to_o boil_v put_v in_o the_o turkey_n let_v it_o boil_v and_o skim_v it_o well_o then_o set_v it_o on_o a_o soft_a fire_n and_o let_v it_o stew_n until_o it_o be_v tender_a then_o put_v it_o into_o a_o earthen_a pan_n and_o let_v it_o stand_v all_o night_n then_o pour_v the_o clean_a liquor_n from_o the_o settle_n into_o the_o pot_n wherein_o you_o mean_v to_o souse_v it_o and_o put_v to_o it_o two_o quart_n of_o white_a wine_n a_o pint_n of_o vinegar_n and_o a_o handful_n of_o salt_n then_o put_v the_o turkey_n in_o and_o cover_v it_o close_o let_v it_o lie_v twelve_o or_o fourteen_o day_n to_o dress_v a_o neck_n of_o mutton_n the_o french_a way_n take_v a_o large_a neck_n of_o mutton_n boil_v it_o and_o skim_v it_o well_o then_o take_v two_o handful_n of_o parsley_n pick_v it_o wash_v it_o and_o put_v it_o into_o a_o net_n and_o boil_v it_o with_o the_o mutton_n with_o a_o little_a fresh_a butter_n and_o a_o little_a salt_n then_o take_v a_o pint_n of_o oyster_n and_o stew_v they_o in_o their_o own_o liquor_n with_o a_o little_a whole_a mace_n and_o a_o little_a white_a wine_n vinegar_n then_o take_v half_a a_o pound_n of_o butter_n and_o set_v it_o on_o the_o coal_n keep_v it_o beat_v till_o it_o be_v ready_a to_o boil_v then_o shred_v the_o parsley_n small_a and_o half_a a_o lemon_n cut_v small_a four_z or_o five_o spoonful_n of_o white_a wine_n vinegar_n stir_v they_o all_o together_o then_o put_v in_o your_o oyster_n garnish_n your_o dish_n with_o olive_n caper_n sampire_n and_o lemon_n cover_v the_o dish_n with_o sippet_n and_o lay_v your_o meat_n on_o they_o then_o pour_v over_o your_o sauce_n to_o make_v a_o apricock_n pudding_n take_v a_o quart_n of_o sweet_a cream_n and_o one_o manchet_n grate_v the_o yolk_n of_o six_o egg_n and_o three_o white_n season_n it_o with_o nutmeg_n rose-water_n and_o sugar_n boil_v your_o cream_n fiâ—st_v with_o a_o little_a mace_n then_o mingle_v all_o this_o together_o with_o some_o marrow_n and_o when_o it_o be_v ready_a to_o go_v into_o the_o oven_n cut_v some_o preserve_v apricock_n in_o quarter_n and_o put_v in_o to_z hash_fw-mi a_o shoulder_n of_o mutton_n when_o your_o mutton_n be_v half_o roast_v cut_v some_o of_o it_o in_o bit_n and_o mince_v it_o then_o set_v it_o a_o stew_a with_o the_o gravy_n and_o some_o claret_n wine_n nutmeg_n caper_n sampire_n and_o a_o little_a vinegar_n with_o some_o slice_a onion_n when_o it_o be_v enough_o put_v in_o some_o lemon_n mince_v rind_n and_o all_o then_o lay_v your_o mutton_n inâ—_n the_o dish_n and_o pour_v the_o rest_n upon_o it_o to_o make_v a_o almond_n tart_a take_v half_o a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rose-water_n then_o boil_v a_o quart_n of_o cream_n and_o when_o it_o be_v cold_a take_v the_o yolk_n of_o eight_o egg_n well_o beat_v and_o mix_v they_o with_o your_o cream_n and_o almond_n season_n it_o with_o rose-water_n nutmeg_n and_o sugar_n cinnamon_n clove_n and_o mace_n then_o bake_v it_o in_o a_o dish_n with_o puff_n paste_n this_o if_o you_o add_v some_o grate_a bread_n fruit_n and_o marrow_n it_o be_v a_o very_a â—ine_o pudding_n to_o make_v a_o make_v a_o artichoke_n pie_n take_v the_o bottom_n of_o they_o tender_o boil_v season_n they_o with_o pepper_n nutmegg_n cinnamon_n salt_n and_o sugar_n have_v your_o pie_n ready_o raise_v put_v in_o first_o some_o butter_n than_o youâ—_n artichoke_n bottom_n then_o whole_a maceâ—_n marrow_n date_n and_o citron_n pill_n than_o gooâ—_n store_n of_o butter_n again_o with_o a_o little_a white_a wine_n or_o sack_n when_o it_o be_v bake_v put_v in_o a_o caudle_n make_v with_o verjuice_n butter_n sugar_n and_o the_o yolk_n of_o egg_n to_o stuff_v a_o shoulder_n of_o mutton_n with_o oyster_n spit_v it_o and_o cut_v it_o flaunt_v and_o stuff_n it_o full_o with_o oyster_n baste_v it_o with_o claret_n wine_n anâ—_n onion_n and_o when_o it_o be_v roast_v take_v all_o thâ—_n gravy_n that_o come_v from_o it_o and_o some_o oyster_n two_o anchove_n caper_n sampire_n and_o a_o lemon_n cut_v small_a heat_v they_o together_o anâ—_n when_o your_o mutton_n be_v enough_o dish_n it_o anâ—_n pour_v the_o sauce_n over_o it_o to_o make_v a_o oyster_n pie_n take_v they_o out_o of_o their_o shell_n wash_v they_o and_o strain_v their_o liquor_n lay_v first_o into_o your_o pie_n good_a store_n of_o butter_n whole_a mace_n and_o pepper_n put_v your_o oyster_n to_o their_o liquor_n season_n they_o with_o pepper_n and_o nutmeg_n then_o put_v in_o hard_a egg_n whole_a mace_n and_o butter_n wiâ—h_v a_o little_a salt_n so_o close_o your_o pie_n and_o bake_v it_o when_o it_o be_v bake_v put_v in_o some_o white_a wine_n butter_n vinegar_n and_o sugar_n with_o the_o yolk_n of_o egg_n to_o make_v hypochrist_n of_o deal_n wine_n take_v four_o gallon_n of_o dâ—al_a wine_n two_o gallon_n of_o sack_n nine_o pound_n of_o powder_n sugar_n twelve_o ounce_n of_o large_a cinnamon_n none_o ounce_n of_o ginger_n half_o a_o ounce_n of_o clove_n one_o ounce_n of_o coriander_n seed_n one_o ounce_n of_o nutmegg_n putâ—_n the_o wine_n and_o two_o part_n of_o the_o sugar_n into_o a_o tub_n then_o put_v in_o the_o spice_n bruise_v let_v it_o stand_v close_o cover_v twenty_o four_o hourâ—_n then_o put_v in_o the_o rest_n of_o the_o sugar_n and_o two_o wine_n quart_n of_o milk_n stir_v they_o together_o and_o run_v they_o through_o a_o hypocrist_n bag_n keep_v it_o in_o stone_n bottle_n close_o stop_v it_o will_v keep_v a_o month_n to_o make_v a_o phrase_n of_o apple_n take_v two_o pippin_n pair_v they_o and_o cut_v they_o in_o thin_a slice_n then_o take_v three_o egg_n yolk_n and_o white_n beat_v they_o very_o well_o then_o put_v to_o it_o some_o nutmeg_n grate_v some_o rose-water_n current_a and_o sugar_n with_o some_o grate_a bread_n as_o much_o as_o will_v make_v it_o as_o thick_a as_o batter_v then_o fry_v your_o apple_n very_o well_o with_o sweet_a butrer_n and_o pour_v it_o away_o then_o fry_v they_o in_o more_o butter_n till_o they_o be_v tender_a then_o lay_v they_o in_o order_n in_o the_o pan_n and_o pour_v all_o your_o batter_v on_o they_o and_o when_o it_o be_v fry_v a_o little_a turn_n it_o when_o it_o be_v enough_o dish_n it_o with_o the_o apple_n downward_o strew_v sugar_n on_o it_o and_o serve_v it_o in_o to_o make_v a_o pâ—dding_n to_o bake_v take_v boil_a cream_n put_v in_o some_o grate_a bread_n yolk_n of_o egg_n marrow_n date_n blanch_a almond_n beat_v fine_a salt_n rose-water_n â—ugar_n and_o spice_n candy_a citron_n pill_n hard_a egg_n and_o iringâ—_n root_n so_o bake_v it_o and_o serve_v it_o in_o to_o stew_v chicken_n take_v two_o chicken_n pull_v they_o and_o quarter_v they_o wash_v they_o clean_o from_o their_o blood_n season_n they_o with_o pepper_n salt_n and_o parsley_n fine_o shred_v than_o put_v they_o into_o a_o pipkin_n with_o no_o more_o water_n than_o will_v cover_v they_o when_o they_o be_v enough_o put_v in_o a_o quarter_n of_o a_o pound_n of_o sweet_a butter_n then_o take_v up_o your_o chicken_n and_o put_v in_o ten_o egg_n well_o beat_v stir_v it_o till_o it_o be_v thick_a then_o pour_v it_o over_o your_o chicken_n and_o serve_v

boil_v it_o and_o serve_v it_o in_o with_o rosewater_n butter_n and_o sugar_n to_o make_v a_o oatmeal_n pudding_n steep_v some_o oatmeal_n in_o milk_n all_o night_n in_o the_o morning_n pour_fw-fr the_o milk_n from_o it_o then_o put_v in_o some_o cream_n beat_a spice_n salt_n and_o curran_n wiâ—h_o as_o many_o egg_n as_o you_o think_v fit_a stir_v these_o together_o &_o boil_v they_o in_o a_o bag_n make_v like_o a_o jelly_n bag_n and_o so_o boil_v it_o for_o four_o hour_n then_o serve_v it_o in_o with_o melt_a butter_n to_o make_v a_o green_a pudding_n take_v a_o pint_n of_o boil_a cream_n and_o while_o it_o be_v hot_a slice_v in_o the_o crumb_n of_o two_o manchet_n cover_v it_o close_o and_o let_v it_o scald_v then_o stir_v it_o well_o together_o season_n it_o with_o salt_n and_o beat_a spice_n rosewater_n sugar_n and_o what_o egg_n you_o please_v some_o marrow_n and_o some_o suet_n with_o a_o little_a more_o cream_n they_o colour_n it_o with_o the_o juice_n of_o spinage_n and_o either_o boil_v it_o or_o bake_v it_o then_o scrape_v on_o sugar_n and_o serve_v it_o in_o to_o sâ—ew_v oyster_n take_v three_o pint_n of_o oyster_n with_o their_o liquor_n stew_n they_o with_o a_o blade_n of_o mace_n and_o a_o sprig_n of_o time_n when_o they_o be_v enough_o take_v the_o liquor_n from_o they_o and_o lay_v they_o before_o the_o fire_n to_o dry_v then_o take_v the_o yolk_n of_o egg_n well_o beat_v put_v to_o they_o a_o piece_n of_o butter_n some_o juice_n of_o lemmon_n and_o sugar_n thicken_v it_o over_o the_o fire_n and_o pour_v it_o over_o the_o oyster_n and_o so_o serve_v they_o in_o to_o stew_v a_o rump_n of_o beef_n take_v a_o rump_n of_o beef_n and_o when_o it_o be_v half_o boil_a put_v it_o into_o a_o earthen_a pot_n put_v to_o it_o a_o quart_n of_o its_o own_o liquor_n and_o a_o quart_n of_o claret_n wine_n half_o a_o handful_n of_o caper_n as_o much_o sampire_n as_o much_o pickle_a cucumber_n slice_v two_o onion_n slice_v with_o some_o mace_n nutmeg_n and_o salt_n cover_v it_o close_o and_o bake_v it_o and_o serve_v it_o in_o with_o sippet_n to_o make_v a_o good_a fresh_a cheese_n take_v the_o white_n of_o ten_o egg_n and_o beat_v they_o very_o well_o then_o take_v a_o pint_n of_o cream_n set_v it_o on_o the_o fire_n and_o stir_v your_o white_n of_o egg_n in_o it_o till_o it_o be_v thick_a then_o put_v it_o in_o a_o course_n cloth_n two_o or_o three_o hour_n then_o open_a your_o cloth_n and_o sweeten_v it_o and_o put_v in_o a_o little_a sack_n and_o rosewater_n then_o put_v it_o into_o a_o little_a culâ—ender_n fit_a for_o that_o use_n and_o thrust_v it_o hard_o with_o the_o back_n of_o a_o spoon_n when_o you_o serve_v it_o slip_v it_o into_o a_o dish_n and_o eat_v it_o with_o cream_n wine_n and_o sugar_n to_o make_v sauce_n for_o a_o cod_n head_n or_o any_o oâ—her_n fresh_a fish_n boil_v your_o fish_n in_o salt_n and_o water_n and_o a_o bundle_n of_o sweet_a herb_n and_o when_o it_o be_v boil_a take_v six_o or_o eight_o spoonful_n of_o the_o liquor_n put_v to_o it_o half_o a_o pint_n of_o white_a wine_n &_o three_o anchovy_n and_o two_o nutmeg_n slice_v set_v it_o on_o the_o fire_n and_o stew_v it_o then_o strain_v it_o through_o a_o hair_n sieve_n and_o put_v in_o some_o sweet_a butter_n and_o beâ—t_v it_o together_o and_o pour_v it_o upon_o your_o fish_n to_o fry_v a_o coast_n of_o lamb._n parboil_v it_o and_o take_v it_o clean_o from_o the_o bone_n then_o take_v the_o yolke_n of_o five_o or_o six_o egg_n beat_v and_o a_o little_a sweet_a marjorum_fw-la and_o parsly_n chap_v small_a beat_v they_o with_o your_o egg_n and_o cut_v the_o lamb_n in_o little_a piece_n wrap_v it_o in_o the_o egg_n and_o fry_v it_o with_o water_n and_o salt_n make_v sauce_n for_o it_o with_o white_a wine_n butter_n and_o sugar_n to_o make_v sauce_n for_o snipe_n or_o for_o any_o small_a bird_n take_v claret_n wine_n salt_n and_o the_o gravy_n of_o any_o kind_n of_o meat_n the_o crumb_n of_o bread_n and_o some_o sage_a leaf_n or_o bay-leau_n boil_v they_o together_o then_o cruse_v the_o juice_n of_o a_o lemon_n take_v out_o the_o leauâ—s_n and_o put_v in_o some_o butter_n to_o mâ—ke_v a_o carp_n pye_n take_v a_o great_a carp_n and_o scale_v it_o gut_n it_o and_o wash_v it_o very_o clean_a season_n it_o with_o spice_n and_o salt_n then_o put_v butter_n into_o your_o pie_n than_o the_o carp_n than_o some_o whole_a spice_n and_o some_o sweet_a herb_n with_o some_o caper_n than_o some_o more_o butter_n so_o close_o it_o and_o bake_v it_o to_o stew_v a_o line_n of_o mutton_n bone_n it_o and_o slice_v it_o than_o stew_n it_o with_o as_o much_o white_a wine_n as_o will_v cover_v it_o then_o put_v in_o salt_n and_o store_n of_o sives_z shred_v small_a with_o some_o grate_a nutmeg_n when_o it_o be_v well_o stew_a put_v in_o verjuice_n butter_n and_o sugar_n to_o stew_v a_o calf_n head_n boil_v it_o in_o white_a wine_n water_n and_o salt_n and_o when_o it_o be_v tender_a cut_v the_o one_o half_a of_o the_o head_n into_o little_a piece_n then_o cut_v some_o oyster_n and_o mingle_v they_o together_o with_o a_o blade_n of_o mace_n and_o a_o little_a pepper_n and_o salt_n and_o a_o little_a liquor_n of_o the_o oyster_n put_v in_o two_o or_o three_o anchovy_n put_v the_o other_o half_a head_n to_o they_o whole_a when_o it_o be_v enough_o thicken_v the_o sauce_n with_o yolke_n of_o egg_n and_o serve_v it_o in_o to_o make_v a_o fricasie_a of_o chicken_n or_o any_o meat_n else_o cut_a your_o meat_n in_o little_a piece_n and_o put_v it_o in_o a_o fry_a pan_n with_o water_n and_o a_o little_a salt_n and_o when_o it_o be_v almost_o stew_v enough_o put_v in_o some_o oyster_n with_o their_o liquor_n put_v in_o sweet_a herb_n nutmeg_n and_o a_o little_a orange-pill_n and_o when_o you_o think_v it_o be_v enough_o take_v up_o the_o meat_n and_o put_v some_o butter_n into_o the_o sauce_n then_o thickeâ—_n it_o with_o the_o yolke_n of_o egg_n over_o the_o fire_n and_o pour_v over_o it_o to_o dry_a neat_n tongue_n let_v they_o lie_v in_o brine_n make_v with_o saltpetre_n and_o salt_n one_o week_n then_o make_v new_a bâ—ine_n and_o let_v they_o lie_v a_o forâ—night_n in_o that_o then_o hang_v they_o in_o thâ—_n chimney_n to_o stew_v carp_n take_v four_o carp_n wash_v they_o clean_o lay_v they_o in_o a_o dish_n open_v their_o belly_n and_o take_v out_o their_o gut_n aâ—d_v let_v the_o blood_n run_v into_o the_o dish_n then_o put_v to_o they_o a_o quart_n of_o claret_n wine_n aâ—d_v slash_v the_o carp_n over_o in_o several_a place_n with_o your_o knife_n then_o put_v in_o some_o pickle_a mushroom_n &_o sum_n anchovy_n wash_v half_o a_o ounce_n of_o mace_n half_o a_o ounce_n of_o nutmeg_n some_o sweet_a herb_n and_o some_o parsley_n when_o they_o have_v stew_v a_o while_n put_v in_o three_o pint_n of_o oyster_n with_o their_o liquor_n two_o clove_n of_o garlic_n and_o a_o little_a salt_n with_o some_o caper_n let_v they_o stew_n upon_o a_o charcoal_n fire_n soft_o for_o three_o hour_n or_o more_o then_o put_v in_o some_o sweet_a butter_n and_o shake_v it_o well_o together_o then_o garnish_v your_o dish_n with_o barbery_n and_o oyster_n caper_n lemmon_n and_o such_o like_a and_o serve_v it_o in_o to_o make_v a_o lark_n pye_n take_v the_o kidney_n of_o a_o roast_a loin_n of_o veal_n shred_v it_o then_o take_v two_o egg_n one_o nutmeg_n grate_v a_o little_a beat_a cinnamon_n grate_a bread_n rosewater_n and_o sugar_n with_o a_o few_o currant_n and_o a_o little_a salt_n warm_a this_o together_o over_o a_o chaff_a dish_n and_o coal_n then_o take_v your_o lark_n clean_o dress_v and_o fill_v their_o belly_n with_o this_o and_o of_o the_o remainder_n make_v round_a ball_n than_o put_v butter_n first_o into_o your_o pie_n and_o then_o your_o lark_n and_o ball_n preserve_v barbery_n date_n marrow_n and_o sugar_n when_o it_o be_v bake_v hut_a in_o a_o caudle_n make_v with_o white_a wine_n yolk_n of_o egg_n butter_n and_o sugar_n to_o boil_v a_o breast_n of_o veal_n boil_v it_o with_o water_n and_o salt_n and_o a_o bundle_n of_o sweet_a herb_n till_o it_o be_v tender_a then_o take_v some_o of_o the_o broth_n and_o thicken_v it_o with_o hard_a egg_n then_o dish_n your_o veal_n then_o put_v in_o verjuice_n butter_n and_o caper_n into_o your_o sauce_n &_o thicken_v it_o with_o the_o yolk_n of_o raw_a egg_n beat_v and_o pour_v it_o over_o your_o meat_n be_v lay_v upon_o sippet_n to_o stew_v pigeon_n stew_v they_o in_o white_a wine_n and_o water_n put_v in_o whole_a mace_n whole_a pepper_n and_o salt_n with_o some_o artichoke_n bottom_n tender_o boil_a when_o they_o be_v enough_o put_v in_o some_o

Selected quad for the lemma: blood_n

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