Selected quad for the lemma: book_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
book_n	dish_n	mace_n	oyster_n	54	3	16.3551	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88977	The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.	May, Robert, b. 1588.	1660 (1660)	Wing M1391; Thomason E1741_1; ESTC R12789	274,799	512

three_o orange_n and_o some_o gravy_n etc._n etc._n to_o boil_v or_o stew_v any_o joint_n of_o mutton_n take_v a_o whole_a loin_n of_o mutton_n be_v joint_v put_v it_o into_o a_o long_a stew_a pan_n or_o large_a dish_n in_o as_o much_o fair_a water_n as_o will_n more_o then_o half_o cover_v it_o and_o when_o it_o be_v scum_v cover_v it_o but_o first_o put_v in_o some_o salt_n white_a wine_n and_o carrot_n cut_v into_o dice_n work_v and_o when_o the_o broth_n be_v half_o boil_a strain_n it_o blow_v off_o the_o fat_a and_o wash_v away_o the_o dregs_o from_o the_o mutton_n wash_v also_o the_o stew_n pan_n or_o pipkin_n very_o clean_o and_o put_v in_o again_o the_o broth_n into_o the_o pan_n or_o pipkin_n with_o some_o caper_n large_a mace_n and_o carrot_n be_v wash_v put_v they_o in_o again_o and_o stew_v they_o soft_o lay_v the_o mutton_n by_o in_o some_o warm_a place_n or_o broth_n in_o a_o pipkin_n then_o put_v in_o some_o sweet_a herb_n chap_v with_o a_o onion_n and_o put_v it_o to_o your_o broth_n also_o then_o have_v collyflower_n ready_a boil_v in_o water_n and_o salt_n put_v it_o into_o beat_a butter_n with_o some_o boil_a marrow_n then_o the_o mutton_n and_o broth_n be_v ready_a dissolve_v two_o or_o three_o yolk_n of_o egg_n with_o white_a wine_n verjuice_n or_o sack_n and_o give_v it_o a_o walm_n or_o two_o then_o dish_n up_o the_o meat_n and_o lay_v on_o the_o collyflower_n gooseberry_n caper_n marrow_n carrot_n and_o grape_n or_o barberry_n and_o run_v it_o over_o with_o beat_a butter_n for_o the_o garnish_n according_a to_o the_o season_n of_o the_o year_n sparagus_n artichoke_n parsnip_n turnip_n hop_v bud_n colewort_n cabidge-lettice_n chestnut_n cabidge-sprout_n sometime_o for_o more_o variety_n for_o thicken_a of_o this_o broth_n strain_a almond_n with_o strong_a mutton_n broth_n to_o boil_v a_o rack_n chine_n or_o loin_n of_o mutton_n a_o most_o excellent_a way_n either_o whole_a or_o in_o piece_n boil_v it_o either_o in_o a_o flat_a large_a pipkin_n or_o stew_a pan_n with_o as_o much_o fair_a water_n as_o will_v cover_v the_o meat_n and_o when_o it_o boil_v scum_n it_o put_v thereto_o some_o salt_n and_o be_v half_o boil_v take_v up_o the_o meat_n and_o strain_n the_o broth_n blow_v off_o the_o fat_a and_o wash_v the_o stew_a pan_n and_o the_o meat_n from_o the_o dregs_o than_o again_o put_v in_o the_o crag_n end_n of_o the_o rack_n of_o mutton_n to_o make_v the_o broth_n good_a with_o some_o mace_n then_o a_o little_a before_o you_o take_v it_o up_o take_v a_o handful_n of_o pick_a parsley_n chap_v it_o very_o small_a and_o put_v it_o in_o the_o broth_n with_o some_o whole_a marigold_n flower_n put_v in_o the_o chine_n again_o and_o give_v it_o a_o walm_n or_o two_o then_o dish_n it_o on_o fine_a sippet_n and_o broth_n it_o then_o add_v thereto_o raisin_n of_o the_o sun_n and_o current_a ready_a boil_a and_o warm_a lay_v they_o over_o the_o chine_n of_o mutton_n then_o garnish_v the_o dish_n with_o marygold-flower_n mace_n lemon_n and_o barberry_n otherways_o for_o change_v without_o fruit_n to_o boil_v a_o chine_n of_o mutton_n in_o barley_n broth_n or_o chine_n rack_n and_o knuckle_n of_o veal_n take_v a_o chine_n of_o veal_n or_o mutton_n and_o joint_n it_o put_v it_o in_o a_o pipkin_n with_o some_o strong_a mutton_n broth_n and_o when_o it_o boil_v and_o be_v scum_v put_v in_o some_o french_a barley_n be_v first_o boil_v in_o fair_a water_n put_v into_o the_o broth_n also_o some_o large_a mace_n and_o some_o sweet_a herb_n bind_v up_o in_o a_o bundle_n a_o little_a rosemary_n time_n winter-savory_n salt_n and_o sweet_a marjoram_n bind_v they_o up_o very_o hard_a and_o put_v in_o some_o raisin_n of_o the_o sun_n some_o good_a prune_n current_a and_o marygold-flower_n boil_v it_o up_o to_o a_o indifferent_a thickness_n and_o serve_v it_o on_o fine_a sippet_n garnish_n the_o dish_n with_o fruit_n and_o marigold-flower_n mace_n lemon_n and_o boil_a marrow_n otherways_o without_o fruit_n put_v some_o good_a mutton_n gravy_n and_o sometime_o raisin_n only_o to_o stew_v a_o chine_n of_o mutton_n or_o veal_n put_v it_o in_o a_o pipkin_n with_o strong_a broth_n and_o white_a wine_n and_o when_o it_o boil_v scum_n it_o and_o put_v to_o it_o some_o oyster_n liquor_n salt_n whole_a pepper_n a_o bundle_n of_o sweet_a herb_n well_o bind_v up_o two_o or_o three_o blade_n of_o large_a mace_n a_o whole_a onion_n with_o some_o inter_v lard_v bacon_n cut_v into_o dice_n work_v some_o chestnut_n and_o some_o caper_n then_o have_v some_o stew_a oyster_n by_o themselves_o as_o you_o may_v see_v in_o the_o book_n of_o oyster_n the_o chine_n be_v ready_a garnish_v the_o dish_n with_o great_a oyster_n fry_v and_o stew_v mace_n chestnut_n and_o lemon_n peel_n dish_n up_o the_o chine_n in_o a_o fair_a dish_n on_o fine_a sippet_n broth_n it_o and_o garnish_v the_o chine_n with_o stew_a oyster_n chestnut_n mace_n sliced_a lemon_n and_o some_o fry_a oyster_n to_o make_v a_o dish_n of_o steak_n stew_v in_o a_o frying-pan_n take_v they_o and_o fry_v they_o in_o sweet_a butter_n be_v half_o fry_v put_v out_o the_o butter_n and_o put_v to_o they_o some_o good_a strong_a ale_n pepper_n salt_n a_o shred_n onion_n and_o nutmeg_n stew_n they_o well_o together_o and_o dish_n they_o on_o sippet_n serve_v they_o and_o pour_v on_o the_o sauce_n with_o some_o beat_a butter_n etc._n etc._n to_o make_v stew_v broth._n take_v a_o knuckle_n of_o veal_n a_o joint_n of_o mutton_n loin_n or_o rack_n two_o marrowbone_n a_o capon_n and_o boil_v they_o in_o fair_a water_n scum_v they_o when_o they_o boil_v and_o put_v to_o they_o a_o bundle_n of_o sweet_a herb_n bind_v up_o hard_a and_o close_o then_o add_v some_o large_a mace_n whole_a cinnamon_n and_o some_o ginger_n bruise_v and_o put_v in_o a_o fine_a clean_a cloth_n bind_v up_o fast_o and_o a_o few_o whole_a clove_n some_o strain_a manchet_n or_o beat_a oatmeal_n strain_v and_o put_v to_o the_o broth_n then_o have_v prune_n and_o current_a boil_a and_o strain_v then_o put_v in_o some_o whole_a raisin_n current_a some_o good_a damask_n prune_n and_o boil_v not_o the_o fruit_n too_o much_o about_o half_a a_o hour_n before_o you_o dish_n your_o meat_n put_v into_o the_o broth_n a_o pint_n of_o claret_n wine_n and_o some_o sugar_n dish_n up_o the_o meat_n on_o fine_a sippet_n broth_n it_o and_o garnish_v the_o dish_n with_o sliced_a lemon_n prune_n mace_n raisin_n current_a scrape_v sugar_n and_o barberry_n garnish_n the_o meat_n in_o the_o dish_n also_o stew_v broth_n in_o the_o new_a mode_n or_o fashion_n take_v a_o joint_n of_o mutton_n rack_n or_o loin_n and_o boil_v they_o in_o piece_n or_o whole_a in_o fair_a water_n scum_v they_o and_o be_v scum_v and_o half_o boil_v take_v up_o the_o mutton_n and_o wash_v away_o the_o dregs_o from_o the_o meat_n strain_v the_o broth_n and_o blow_v away_o the_o fat_a then_o put_v the_o broth_n into_o a_o clean_a pipkin_n with_o a_o bundle_n of_o sweet_a herb_n bind_v up_o hard_o then_o put_v thereto_o some_o large_a mace_n raisin_n of_o the_o sun_n boil_v and_o strain_v with_o half_a as_o many_o prune_n also_o some_o saffron_n a_o few_o whole_a clove_n pepper_n salt_n claret_n wine_n and_o sugar_n and_o be_v fine_o stew_v together_o a_o little_a before_o you_o dish_n it_o up_o put_v in_o the_o meat_n and_o give_v it_o a_o walm_n or_o two_o dish_n it_o up_o and_o serve_v it_o on_o fine_a carve_a sippet_n to_o stew_v a_o loin_n rack_n or_o any_o joint_n of_o mutton_n otherways_o chap_v a_o loin_n into_o steak_n lay_v it_o in_o a_o deep_a dish_n or_o stewing-pan_n and_o put_v to_o it_o half_o a_o pint_n of_o claret_n and_o as_o much_o water_n salt_n and_o pepper_n three_o or_o four_o whole_a onion_n a_o faggot_n of_o sweet_a herb_n bind_v up_o bar_v and_o some_o large_a mace_n cover_v they_o close_o and_o stew_v they_o leisurely_o the_o space_n of_o two_o hour_n turn_v they_o now_o and_o then_o and_o serve_v they_o on_o sippet_n otherways_o for_o change_n be_v half_o boil_v put_v to_o they_o some_o sweet_a herb_n chap_v give_v they_o a_o walm_n and_o serve_v they_o on_o sippet_n with_o scald_a gooseberry_n barberry_n grape_n or_o lemon_n sometime_o for_o variety_n put_v raisin_n prune_n current_a date_n and_o serve_v they_o with_o sliced_a lemon_n and_o beat_a butter_n other_o time_n you_o may_v alter_v the_o spice_n and_o put_v nutmeg_n clove_n ginger_n etc._n etc._n sometime_o to_o the_o first_o plain_a way_n put_v caper_n pickle_a cucumber_n sampire_n etc._n etc._n otherways_o stew_v it_o between_o two_o dish_n with_o fair_a water_n and_o when_o it_o boil_v scum_v it_o and_o put_v in_o three_o or_o four_o blade_n of_o large_a mace_n gross_a pepper_n clove_n and_o salt_n stew_n

carve_v with_o so_o he_o make_v thou_o able_a to_o deck_v the_o dresser_n and_o adorn_v the_o table_n what_o dish_n go_v first_o of_o every_o kind_n of_o meat_n and_o so_o you_o be_v welcome_a pray_v fall_v too_o and_o eat_v reader_n read_v on_o for_o i_o have_v do_v farewell_n the_o book_n be_v so_o good_a it_o can_v choose_v but_o sell_v thy_o well_o wish_v friend_n john_n town_n the_o most_o exact_a or_o a_o la_fw-fr mode_n way_n of_o carve_v and_o sewing_n term_n of_o carve_v break_v that_o dear_a leech_n that_o brawn_n rear_v that_o goose_n lift_v that_o swan_n sauce_n that_o capon_n spoil_v that_o hen_n fru_v that_o chicken_n unbrace_v that_o mallard_n unlace_v that_o coney_n dismember_v that_o she_o display_v that_o crane_n disfigure_v that_o peacock_n unjoynt_v that_o bitturn_n untach_v that_o curlew_v allay_v that_o pheasant_n wing_v that_o partridge_n wing_v that_o quail_n mince_v that_o plover_n thigh_n that_o pigeon_n border_n that_o pasty_n thigh_n that_o woodcock_n thigh_n all_o manner_n of_o small_a bird_n timber_n the_o fire_n tire_v that_o egg_n chine_n that_o salmon_n string_n that_o lamprey_n splat_v that_o pike_n sauce_n that_o plaice_n sauce_n that_o tench_n splay_n that_o bream_n side_n that_o haddock_n tusk_n that_o barbel_n culpon_o that_o trout_n fin_n that_o chevin_n transon_fw-fr that_o eel_n tranch_n that_o sturgeon_n undertranch_n that_o porpus_fw-la tame_v that_o crab_n barb_v that_o lobster_n service_n first_o set_v forth_o mustard_n and_o brawn_n pottage_n beef_n mutton_n stew_a pheasant_n swan_n capon_n pig_n venison_n bake_v custard_n leech_n lombard_n blanchmanger_n and_o jelly_n for_o standard_n venison_n roast_n kid_n fawn_n and_o coney_n bustard_n stork_n crane_n peacock_n with_o his_o tail_n hearn-shaw_n bittern_n woodcock_n partridge_n plover_n rabbit_n great_a bird_n lark_n dowcets_z pampuff_n white_a leech_n amber-jel_o cream_n of_o almond_n curlew_v brew_v snite_a quail_n sparrow_n martinet_fw-la perch_n in_o jelly_n petty-pervis_a quince_n bake_v leech_n dewgard_n fruter-sage_a blandrell_n or_o pippin_n with_o caraway_n in_o comfit_n wafer_n and_o ipocras_n sauce_n for_o all_o manner_n of_o fowl_n mustard_n be_v good_a with_o brawn_n beef_n chine_n of_o bacon_n and_o mutton_n verjuice_n good_a to_o boil_v chicken_n and_o capon_n swan_n with_o caldron_n rib_n of_o beef_n with_o garlic_n mustard_n pepper_n verjuice_n ginger_n sauce_n of_o lamb_n pig_n and_o fawn_n mustard_n and_o sugar_n to_o pheasant_n partridge_n and_o coney_n sauce_n gamelin_n to_o hearn-shaw_n egript_n plover_n and_o crane_n brew_v and_o curlew_v salt_n and_o sugar_n and_o water_n of_o camot_n bustard_n shovilland_n and_o bittern_n sauce_n gamelin_n woodcock_n lapwing_n lark_n quail_n martinet_fw-la venison_n and_o snite_a with_o white_a salt_n sparrow_n and_o thrush_n with_o salt_n and_o cinaon_n thus_o with_o all_o meat_n sauce_n shall_v have_v the_o operation_n direction_n for_o the_o order_n of_o carve_v fowl_n lift_v that_o swan_n the_o manner_n of_o cut_v up_o a_o swan_n must_v be_v to_o slit_v she_o right_o down_o in_o the_o middle_n of_o the_o breast_n and_o so_o clean_o through_o the_o back_n from_o the_o neck_n to_o the_o rump_n so_o part_v she_o in_o two_o half_n cleanly_a and_o handsome_o that_o you_o break_v not_o nor_o tear_v the_o meat_n lay_v the_o two_o half_n in_o a_o fair_a charger_n with_o the_o slit_a side_n downward_o throw_v salt_n about_o it_o and_o set_v it_o again_o on_o the_o table_n let_v your_o sauce_n be_v cauldron_n for_o a_o swan_n and_o serve_v it_o in_o saucer_n rear_v the_o goose_n you_o must_v break_v a_o goose_n contrary_n to_o the_o former_a way_n take_v a_o goose_n be_v roast_v and_o take_v off_o both_o the_o leg_n fair_a like_o a_o shoulder_n of_o lamb_n take_v they_o quite_o from_o the_o body_n then_o cut_v off_o the_o belly-piece_n round_o close_o to_o the_o low_a end_n of_o the_o breast_n lace_n she_o down_o with_o your_o knife_n clean_o through_o the_o breast_n on_o each_o side_n your_o thumb_n breadth_n from_o the_o bone_n in_o the_o middle_n of_o the_o breast_n then_o take_v off_o the_o pinion_n of_o each_o side_n and_o the_o flesh_n which_o you_o first_o lace_v with_o your_o knife_n raise_v it_o up_o clean_o from_o the_o bone_n and_o take_v it_o from_o the_o carcase_n with_o the_o pinion_n then_o cut_v up_o the_o bone_n which_o lie_v before_o in_o the_o breast_n which_o be_v common_o call_v the_o merrithought_a the_o skin_n and_o flesh_n be_v upon_o it_o then_o cut_v from_o the_o breastbone_n another_o slice_n of_o flesh_n clean_o through_o and_o take_v it_o clean_o from_o the_o bone_n turn_v your_o carcase_n and_o cut_v it_o asunder_o the_o backbone_n above_o the_o loin_n bone_n then_o take_v the_o rump_n end_n of_o the_o backbone_n and_o lay_v it_o in_o a_o fair_a dish_n with_o the_o skinny_a side_n upward_o lay_v at_o the_o fore-end_n of_o that_o the_o merrithought_a with_o the_o skin_n side_n upward_o and_o before_o that_o the_o apron_n of_o the_o goose_n then_o lay_v your_o pinion_n on_o each_o side_n contrary_a set_v your_o leg_n on_o each_o side_n contrary_a behind_o they_o that_o the_o bone_n end_n of_o the_o leg_n may_v stand_v up_o cross_v in_o the_o middle_n of_o the_o dish_n and_o the_o wing_n pinion_n on_o the_o outside_n of_o they_o put_v under_o the_o wing_n pinion_n on_o each_o side_n the_o long_a slice_n of_o flesh_n which_o you_o cut_v from_o the_o breast_n bone_n and_o let_v the_o end_n meet_v under_o the_o leg_n bone_n let_v the_o other_o end_n lie_v cut_v in_o the_o dish_n betwixt_o the_o leg_n and_o the_o pinion_n then_o pour_v your_o sauce_n into_o the_o dish_n under_o your_o meat_n throw_v on_o salt_n and_o set_v it_o on_o the_o table_n to_o cut_v up_o a_o turkey_n or_o bustard_n raise_v up_o the_o leg_n very_o fair_a and_o open_v the_o joint_n with_o the_o point_n of_o your_o knife_n but_o take_v not_o off_o the_o leg_n then_o lace_n down_o the_o breast_n with_o your_o knife_n on_o both_o side_n and_o open_v the_o breast_n pinion_v with_o the_o knife_n but_o take_v not_o the_o pinion_n off_o then_o raise_v up_o the_o merrithought_a betwixt_o the_o breast_n bone_n and_o the_o top_n of_o the_o merrithought_a lace_n down_o the_o flesh_n on_o both_o side_n of_o the_o breastbone_n and_o raise_v up_o the_o flesh_n call_v the_o brawn_n turn_v it_o outward_a upon_o both_o side_n but_o break_v it_o not_o nor_o cut_v it_o not_o off_o then_o cut_v off_o the_o wing_n pinion_n at_o the_o joint_n next_o to_o the_o body_n and_o stick_v on_o each_o side_n the_o pinion_n in_o the_o place_n where_o you_o turn_v out_o the_o brawn_n but_o cut_v off_o the_o sharp_a end_n of_o the_o pinion_n take_v the_o middle_a piece_n and_o that_o will_v fit_v just_a the_o place_n you_o may_v cut_v up_o a_o capon_n or_o pheasant_n the_o same_o way_n but_o of_o your_o capon_n cut_v not_o off_o the_o pinion_n but_o in_o the_o place_n where_o you_o put_v the_o pinion_n of_o the_o turkey_n you_o must_v put_v the_o gizzard_n of_o your_o capon_n on_o each_o side_n half_a dismember_v that_o hern._n take_v off_o both_o the_o leg_n and_o lace_n it_o down_o to_o the_o breast_n with_o your_o knife_n on_o both_o side_n raise_v up_o the_o flesh_n and_o take_v it_o clean_o off_o with_o the_o pinion_n then_o stick_v the_o head_n in_o the_o breast_n set_v the_o pinion_n on_o the_o contrary_a side_n of_o the_o carcase_n and_o the_o leg_n on_o the_o other_o side_n so_o that_o the_o bone_n end_n may_v meet_v cross_a over_o the_o carcase_n and_o the_o other_o wing_n cross_v over_o upon_o the_o top_n of_o the_o carcase_n vnbrane_n the_o mallard_n raise_v up_o the_o pinion_n and_o the_o leg_n but_o take_v they_o not_o off_o raise_v the_o merry_a thought_n from_o the_o breast_n and_o lace_v it_o down_o on_o each_o side_n of_o the_o breast_n with_o your_o knife_n bend_v too_o and_o fro_o like_a wave_n unlace_v that_o coney_n turn_v the_o back_o downward_o and_o cut_v the_o belly_n flappe_n clean_o off_o from_o 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