Selected quad for the lemma: day_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
day_n	good_a	half_a	ounce_n	5,445	5	9.7000	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A89547	The perfect cook being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.; Patissier françois. English	Marnettè, Mounsieur, 17th cent.	1656 (1656)	Wing M706; Thomason E1695_1; ESTC R209431	111,290	384

paste_n upon_o a_o unbuttered_a paper_n and_o make_v this_o paste_n at_o least_o a_o inch_n thick_a and_o cut_v this_o paste_n round_o with_o a_o knife_n that_o so_o you_o may_v shape_v it_o into_o the_o form_n of_o a_o tart_a or_o marchpane_n varnish_n it_o all_o over_o on_o the_o top_n and_o so_o cause_v it_o to_o be_v put_v into_o the_o oven_n which_o say_v tart_a or_o cake_n will_v be_v well_o bake_v and_o well_o dry_v in_o the_o space_n of_o one_o hour_n or_o thereabouts_o chap._n lxxxv_o the_o manner_n to_o make_v refine_a cake_n or_o tart_n in_o french_a call_v flemiche_n place_v upon_o a_o clean_a table_n board_n about_o a_o pound_n and_o a_o half_a of_o good_a fat_a cheese_n some_o what_o salt_v which_o have_v be_v make_v some_o day_n since_o as_o two_o or_o three_o or_o ten_o or_o 12_o day_n at_o most_o bruise_v the_o say_a cheese_n with_o your_o hand_n or_o with_o a_o roll_a pin_n and_o work_v it_o with_o your_o hand_n until_o you_o feel_v no_o more_o clot_n in_o it_o after_o which_o add_v thereunto_o a_o pound_n and_o a_o half_a of_o good_a fresh_a butter_n two_o ounce_n of_o beat_a salt_n or_o thereabouts_o and_o 8_o or_o 9_o egg_n mingle_v all_o these_o thing_n together_o until_o they_o be_v well_o unite_v together_o as_o if_o they_o be_v soft_a paste_n or_o like_v unto_o a_o pudding_n after_o which_o spread_v it_o upon_o your_o knead_n board_n and_o pour_v into_o it_o about_o a_o glass_n full_a of_o cold_a water_n that_o so_o this_o pudding_n or_o paste_n may_v be_v the_o better_o steep_v and_o limber_a as_o also_o clear_a almost_o just_a as_o if_o it_o be_v beat_v egg_n after_o which_o you_o must_v take_v about_o a_o quart_n of_o flower_n spread_v about_o the_o two_o three_o of_o it_o upon_o the_o say_a pudding_n which_o you_o must_v mingle_v and_o incorporate_v with_o your_o say_a pudding_n and_o so_o by_o degree_n you_o must_v add_v all_o the_o rest_n of_o the_o flower_n except_o a_o handful_n or_o two_o your_o mixture_n be_v thus_o reduce_v into_o a_o very_a fine_a paste_n you_o must_v powder_v the_o say_a paste_n with_o a_o little_a flower_n and_o you_o must_v work_v it_o soft_o two_o or_o three_o time_n with_o your_o hand_n during_o the_o space_n of_o a_o good_a quarter_n of_o a_o hour_n after_o which_o you_o must_v spread_v abroad_o your_o say_a paste_n two_o or_o three_o time_n with_o your_o roll_a pin_n and_o reduce_v it_o into_o a_o mass_n or_o lump_n again_o and_o so_o let_v it_o rest_v and_o recover_v itself_o for_o the_o space_n of_o half_a a_o quarter_n of_o a_o hour_n at_o most_o as_o than_o roll_n this_o say_a paste_n long_o wise_a and_o cut_v it_o in_o piece_n to_o make_v such_o like_a cake_n or_o tart_n of_o it_o as_o you_o please_v of_o any_o shape_n or_o bigness_n and_o make_v they_o 2_o or_o 3_o finger_n breadth_n thick_a more_o or_o less_o proportionable_o unto_o their_o bigness_n you_o must_v place_v these_o cake_n or_o tart_n upon_o paper_n butter_v with_o good_a butter_n and_o raise_v their_o border_n round_o about_o interline_v and_o pink_v the_o top_n of_o they_o and_o afterward_o varnish_v they_o and_o so_o cause_v they_o to_o be_v bake_v you_o must_v observe_v that_o one_o half_a hour_n time_n will_v bake_v they_o admirable_o well_o they_o will_v require_v as_o hot_a a_o hearth_n almost_o as_o when_o you_o intend_v to_o bake_v middle_a size_a loaf_n you_o must_v keep_v your_o oven_n well_o close_v that_o so_o your_o say_a cake_n or_o tart_n may_v have_v the_o better_a colour_n and_o now_o and_o then_o look_v upon_o your_o say_a cake_n when_o they_o be_v bake_v that_o so_o they_o may_v not_o chance_v to_o be_v burn_v and_o that_o they_o may_v be_v gentle_o bake_v which_o will_v render_v they_o the_o more_o delicate_a you_o must_v therefore_o be_v sure_a not_o to_o give_v they_o a_o over_o great_a or_o sharp_a heat_n and_o have_v a_o care_v not_o to_o draw_v your_o say_a cake_n out_o of_o the_o oven_n until_o they_o be_v sufficient_o through_o bake_a and_o well_o dry_v chap._n lxxxvi_o the_o manner_n how_o to_o make_v a_o poupelaine_n as_o they_o call_v it_o in_o french_a or_o a_o puff_n cake_n like_o a_o pompion_n take_v about_o the_o bigness_n of_o your_o fist_n of_o small_a puff_n past_o cheese_n which_o be_v little_a cheese_n uncream_v make_v the_o very_a same_o day_n put_v these_o cheese_n into_o a_o porringer_n and_o bruise_v they_o small_a add_v thereunto_o a_o very_a little_a flower_n which_o be_v do_v according_o you_o must_v beat_v two_o egg_n in_o this_o mixture_n and_o add_v thereunto_o a_o good_a handful_n of_o fine_a flower_n and_o a_o little_a beat_a salt_n and_o after_o that_o mingle_v all_o these_o thing_n together_o with_o a_o wooden_a ladle_n when_o this_o mixture_n be_v thus_o ready_a you_o must_v place_v it_o upon_o paper_n butter_v with_o butter_n spread_v it_o in_o the_o manner_n of_o a_o cake_n and_o make_v it_o about_o a_o finger_n breadth_n in_o thickness_n and_o then_o cause_v it_o to_o be_v put_v into_o the_o oven_n and_o your_o oven_n hearth_n must_v be_v as_o hot_a as_o that_o your_o cake_n may_v be_v bake_v in_o half_a a_o hour_n time_n after_o which_o you_o may_v draw_v it_o again_o forth_o of_o the_o oven_n and_o part_v it_o asunder_o to_o separate_v the_o two_o crust_n entire_o the_o one_o from_o the_o other_o after_o which_o you_o must_v put_v they_o several_o the_o one_o after_o the_o other_o into_o a_o basin_n or_o into_o any_o other_o commodious_a dish_n or_o vessel_n in_o which_o there_o may_v be_v a_o good_a quantity_n of_o fresh_a butter_n melt_v and_o the_o say_a butter_n must_v be_v clarify_v as_o it_o shall_v be_v hereafter_o express_v more_o at_o large_a you_o must_v dip_v your_o undermost_a crust_n first_o of_o all_o into_o the_o say_v melt_v butter_n and_o a_o little_a after_o draw_v it_o forth_o again_o and_o let_v it_o drop_v dry_a again_o and_o after_o that_o you_o must_v dip_v the_o uppermost_a crust_n of_o your_o aforesaid_a puff_n cake_n when_o both_o your_o crust_n be_v very_o well_o dry_v again_o you_o must_v powder_v they_o with_o sugar_n both_o above_o and_o underneath_o and_o sprinkle_v they_o on_o the_o inside_n with_o a_o little_a rose-water_n you_o may_v also_o garnish_v the_o undermost_a crust_n on_o the_o inside_n with_o a_o few_o small_a slice_n of_o preserve_a lemon_n peel_v and_o afterward_o cover_v it_o again_o with_o the_o uppermost_a crust_n you_o must_v powder_v it_o very_o well_o with_o sugar_n and_o after_o that_o you_o must_v place_v your_o puff-paste_n cake_n for_o a_o while_n again_o into_o the_o oven_n mouth_n that_o so_o your_o sugar_n may_v become_v glaze_v as_o also_o to_o keep_v your_o say_a cake_n hot_a until_o you_o be_v ready_a to_o serve_v it_o up_o to_o be_v eat_v chap._n lxxxvii_o the_o manner_n how_o to_o refine_v and_o clarify_v butter_n cause_o fresh_a butter_n to_o be_v melt_v and_o let_v it_o boil_v gentle_o upon_o a_o bright_a fire_n until_o it_o become_v very_o clear_a and_o that_o the_o cheese_n be_v sink_v unto_o the_o bottom_n after_o which_o you_o may_v take_v your_o pot_n off_o from_o the_o fire_n and_o let_v your_o melt_a butter_n grow_v half_o cold_a that_o so_o all_o the_o dross_n and_o filth_n may_v sink_v to_o the_o bottom_n or_o that_o it_o may_v assemble_v in_o the_o scum_n after_o which_o you_o must_v most_o exact_o skim_v your_o say_a butter_n and_o pour_v it_o into_o several_a galley-pot_n to_o make_v use_n thereof_o upon_o all_o occasion_n chap._n lxxxviii_o the_o manner_n how_o to_o make_v little_a puff-paste_n bunn_v call_v in_o french_a choux_n you_o must_v make_v the_o paste_n of_o these_o your_o say_a bun_n just_o like_a unto_o the_o paste_n of_o your_o foregoing_a composition_n cake_n only_o a_o little_a coarse_a in_o dough_n and_o strong_a have_v make_v your_o say_a paste_n you_o must_v place_v several_a morsel_n of_o it_o upon_o butter_a paper_n about_o the_o bigness_n of_o a_o egg_n more_o or_o less_o according_a to_o your_o own_o pleasure_n make_v they_o up_o into_o a_o round_a form_n and_o varnish_v they_o somewhat_o gentle_o after_o which_o put_v they_o into_o the_o oven_n observe_v that_o both_o the_o oven_n and_o its_o hearth_n must_v be_v very_o hot_a when_o these_o small_a bun_n shall_v be_v well_o bake_v you_o may_v cut_v they_o asunder_o in_o the_o middle_n and_o dip_v they_o into_o butter_n and_o final_o make_v they_o up_o as_o you_o do_v your_o pompion_n cake_n or_o else_o you_o may_v cut_v these_o your_o little_a bun_n into_o piece_n and_o put_v they_o into_o a_o porringer_n with_o a_o little_a fresh_a butter_n and_o rose-water_n cause_v they_o to_o be_v thorough_o heat_v and_o so_o you_o may_v eat_v they_o chap._n lxxxix_o the_o manner_n how_o to_o

grate_v some_o nutmeg_n into_o it_o chap._n cxxiii_o the_o manner_n how_o to_o make_v a_o tansie_n put_v as_o for_o example_n the_o yolk_n of_o eight_o egg_n into_o a_o silver_n or_o pewter_n dish_n but_o it_o must_v not_o be_v a_o over_o big_a one_o &_o if_o it_o be_v on_o a_o flesh_n day_n dissolve_v they_o with_o about_o half_a a_o pint_n of_o good_a flesh_n broth_n which_o have_v be_v make_v without_o herb_n and_o instead_o of_o broth_n upon_o fish-day_n you_o may_v make_v use_n of_o cream_n or_o of_o milk_n add_v thereunto_o a_o little_a salt_n well_o beat_v and_o two_o macaroon_n small_a grate_v or_o as_o much_o grate_a biscuit_n add_v thereunto_o also_o two_o or_o three_o spoonful_n of_o the_o juice_n of_o beet-root_n which_o shall_v have_v be_v pound_v in_o a_o mortar_n together_o with_o rose-water_n add_v thereunto_o also_o half_a a_o quartern_a of_o powder_n sugar_n pour_v all_o this_o mixture_n into_o a_o dish_n into_o which_o you_o shall_v have_v melt_v about_o the_o bigness_n of_o a_o walnut_n of_o good_a fresh_a butter_n and_o thus_o set_v your_o tansie_n upon_o the_o fire_n and_o let_v it_o be_v harden_v at_o the_o bottom_n of_o your_o dish_n after_o which_o and_o that_o it_o begin_v to_o be_v likewise_o half_o harden_v on_o the_o top_n add_v thereunto_o one_o ounce_n of_o preserve_a lemon_n peel_v grate_v or_o shr_v in_o small_a slice_n or_o cut_v into_o little_a morsel_n add_v thereunto_o also_o one_o ounce_n of_o pistache_n well_o peel_v and_o pound_v and_o so_o let_v your_o tansie_n become_v quite_o hard_o over_o a_o indifferent_a warm_a fire_n and_o at_o the_o same_o time_n you_o must_v give_v a_o little_a brown_a colour_n at_o the_o top_n by_o hold_v a_o hot_a shovel_n over_o it_o and_o take_v your_o say_a tansie_n off_o from_o the_o fire_n you_o may_v stick_v into_o your_o tansie_n a_o few_o slice_n of_o preserve_a lemon_n peel_v and_o afterward_o powder_v it_o with_o sugar_n and_o cinnamon_n if_o you_o please_v chap._n cxxiv_o describe_v the_o several_a way_n and_o manner_n how_o to_o dress_v poach_a egg_n and_o boil_a egg_n in_o water_n cause_o your_o water_n to_o boil_v after_o which_o break_v your_o egg_n into_o it_o the_o one_o after_o the_o other_o and_o when_o they_o be_v pretty_a well_o boil_a take_v they_o out_o of_o the_o say_v boil_a water_n before_o they_o become_v too_o hard_o these_o kind_n of_o poach_a egg_n may_v stand_v you_o in_o stead_n to_o garnish_v a_o herb_n pottage_n withal_o or_o any_o such_o other_o like_o dish_n observe_v also_o that_o these_o kind_n of_o egg_n may_v be_v serve_v up_o alone_o with_o divers_a kind_n of_o sauce_n and_o also_o sometime_o egg_n may_v be_v poach_a in_o milk_n or_o in_o any_o sweet_a wine_n the_o second_o manner_n of_o poach_v of_o eggs._n put_v into_o a_o dish_n four_o poach_a egg_n season_n they_o with_o salt_n and_o grate_v some_o old_a cheese_n upon_o they_o which_o will_v give_v they_o a_o good_a relish_n a_o three_o manner_n of_o poach_v eggs._n you_o must_v put_v some_o egg_n into_o a_o dish_n a_o few_o or_o many_o add_v a_o little_a salt_n unto_o they_o and_o powder_v they_o also_o with_o sugar_n and_o sprinkle_v they_o with_o a_o little_a rose-water_n or_o verjuice_n or_o lemmon_n juice_n or_o orange_a juice_n unto_o which_o you_o may_v add_v a_o little_a beat_a cinnamon_n or_o cinamon-water_n which_o will_v give_v they_o a_o good_a relish_n the_o four_o manner_n of_o poach_v eggs._n you_o may_v put_v as_o many_o egg_n as_o you_o please_v into_o a_o dish_n into_o which_o you_o have_v cause_v some_o good_a fresh_a butter_n to_o be_v melt_v season_n it_o with_o salt_n add_v a_o little_a sugar_n unto_o it_o and_o in_o case_n you_o be_v not_o mind_v to_o put_v any_o sugar_n into_o it_o a_o little_a nutmeg_a grate_a or_o shr_v will_v not_o be_v amiss_o you_o may_v give_v these_o egg_n a_o colour_n before_o you_o put_v they_o into_o the_o say_a dish_n by_o hold_v a_o hot_a shovel_n or_o kettle_n over_o they_o for_o a_o while_n the_o five_o manner_n of_o feached_a eggs._n you_o must_v pour_v some_o green_a sauce_n over_o they_o and_o so_o let_v they_o stand_v a_o while_n upon_o the_o fire_n after_o which_o you_o may_v season_v they_o with_o salt_n and_o with_o a_o little_a grate_a nutmeg_n the_o six_o manner_n of_o poach_a eggs._n cause_o your_o butter_n to_o be_v fry_v brown_a in_o a_o pan_n and_o cause_v a_o slice_a onion_n to_o be_v fry_v in_o it_o season_n it_o well_o with_o salt_n and_o pepper_n small_a powder_v and_o when_o your_o onion_n be_v well_o fry_a add_v a_o drop_n or_o two_o of_o vinegar_n unto_o it_o and_o present_o after_o pour_v this_o sauce_n upon_o your_o poach_a egg_n to_o which_o you_o may_v add_v a_o little_a grate_a nutmeg_n observe_v that_o in_o case_n your_o egg_n be_v range_v in_o the_o dish_n and_o lay_v in_o the_o form_n of_o a_o fish_n that_o as_o then_o they_o be_v call_v a_o salmon_n of_o egg_n the_o seven_o fashion_n of_o poach_a eggs._n cause_o mince_a onion_n to_o be_v fry_v in_o brown_a butter_n and_o when_o they_o be_v well_o fry_v add_v thereunto_o some_o vinegar_n and_o mustard_n mingle_v together_o season_n it_o well_o with_o salt_n and_o pour_v the_o say_a sauce_n upon_o your_o poach_a egg_n the_o eight_o fashion_n of_o eat_v poach_a eggs._n cause_o butter_n to_o be_v fry_v brown_a add_v thereunto_o a_o sauce_n make_v of_o sweet_a mustard_n or_o of_o grape_n dissolve_v in_o wine_n or_o of_o hippocras_n take_v your_o frying-pan_n immediate_o off_o from_o the_o fire_n lest_o your_o say_a sauce_n shall_v boil_v which_o it_o must_v not_o do_v and_o thus_o pour_v it_o upon_o your_o egg_n and_o instead_o of_o fry_a your_o butter_n brown_a in_o the_o frying-pan_n it_o will_v be_v sufficient_a to_o cause_v your_o butter_n to_o be_v only_o melt_v in_o a_o dish_n after_o which_o you_o may_v add_v either_o hippocras_n or_o dissolve_v mustard_n unto_o it_o as_o aforesaid_a and_o then_o you_o may_v put_v your_o poach_a egg_n into_o it_o and_o afterward_o powder_v they_o with_o sugar_n the_o nine_o manner_n of_o eat_v poach_a eggs._n you_o may_v make_v a_o pudding_n of_o sweet_a herb_n and_o put_v it_o into_o a_o dish_n &_o place_v your_o egg_n upon_o it_o and_o add_v thereunto_o some_o sippet_n of_o toast_a bread_n dip_v in_o butter_n or_o some_o slice_n of_o your_o omelet_n and_o upon_o all_o these_o you_o may_v grate_v some_o nutmeg_n or_o some_o sugar_n the_o ten_o manner_n of_o eat_v poach_a eggs._n cause_o good_a fresh_a butter_n to_o be_v melt_v in_o a_o dish_n over_o a_o indifferent_a hot_a fire_n after_o which_o you_o may_v break_v your_o egg_n and_o have_v take_v out_o the_o white_a you_o may_v put_v all_o the_o yolk_n into_o a_o porringer_n by_o themselves_o and_o after_o that_o you_o may_v pour_v they_o one_o by_o one_o into_o the_o say_v melt_v butter_n and_o when_o your_o say_a butter_n shall_v begin_v to_o boil_v take_v your_o dish_n off_o from_o the_o fire_n and_o so_o you_o may_v add_v thereunto_o a_o little_a powder_a cinnamon_n and_o sugar_n if_o you_o please_v the_o translator_n additional_a description_n how_o to_o poach_v or_o butter_n a_o dish_n of_o egg_n without_o any_o butter_n at_o all_o beat_v as_o many_o egg_n as_o you_o please_v into_o a_o good_a large_a silver_n dish_n white_n &_o yolk_n together_o after_o which_o set_v your_o say_a dish_n over_o a_o chafing-dish_n of_o hot_a charcoal_n thorough_o light_v put_v nothing_o more_o into_o the_o say_a dish_n unto_o your_o egg_n but_o stir_v they_o continual_o with_o a_o silver_n spoon_n that_o so_o they_o may_v not_o become_v hard_a not_o stick_v to_o the_o dish_n and_o when_o they_o be_v enough_o poach_v to_o your_o fancy_n take_v they_o off_o from_o the_o say_v chaffingdish_a and_o add_v unto_o they_o a_o good_a quantity_n of_o orange_n juice_n well_o season_v your_o say_a egg_n with_o salt_n and_o if_o you_o please_v yourself_o powder_v they_o with_o good_a store_n of_o sugar_n and_o cinnamon_n not_o forget_v to_o put_v grate_v or_o shredded_a nutmeg_n into_o they_o as_o you_o be_v a_o strain_n of_o they_o and_o before_o you_o pour_v your_o orange_a juice_n upon_o they_o observe_v that_o this_o kind_n of_o butter_v or_o poach_v of_o egg_n without_o butter_n be_v least_o offensive_a to_o the_o pallate_n and_o less_o nauseous_a to_o the_o stomach_n which_o be_v oftentimes_o overcharge_v by_o the_o add_v of_o butter_n to_o these_o kind_n of_o dish_n and_o junket_n chap._n cxxv_o describe_v the_o several_a way_n how_o to_o dress_v and_o set_v out_o hard_a eggs._n the_o first_o manner_n put_v a_o lump_n of_o butter_n into_o a_o dish_n add_v some_o vinegar_n or_o verjuice_n unto_o it_o and_o a_o little_a salt_n and_o when_o your_o butter_n

have_v a_o care_n to_o place_v the_o say_a piece_n in_o their_o proper_a place_n and_o if_o your_o pie_n be_v make_v ovall-wise_a as_o then_o put_v a_o lay_n of_o butter_n in_o the_o fish_n belly_n and_o another_o lay_v on_o the_o top_n of_o your_o say_a fish_n after_o which_o season_n it_o with_o your_o say_a salt_n spice_n you_o may_v also_o lay_v at_o your_o fish_n side_n the_o row_v and_o milter_n and_o you_o must_v also_o powder_v they_o with_o your_o salt_n spice_n you_o may_v also_o add_v unto_o your_o say_a pie_n pineapple_n kernel_n currant_n muscherons_n caper_n and_o pomgranat_n small_a piece_n of_o hartichoak_v stool_n or_o such_o other_o like_o junket_n in_o case_n they_o be_v to_o be_v have_v and_o some_o new_a verjuice_n in_o grape_n some_o who_o be_v more_o curious_a do_v add_v hereunto_o oyster_n which_o be_v parboil_v in_o seethe_a water_n and_o you_o must_v have_v a_o great_a care_n above_o all_o thing_n that_o your_o pastry_n be_v not_o over_o excessive_o salt_v moreover_o in_o case_n your_o crust_n be_v very_o fine_a or_o that_o you_o apprehend_v that_o it_o may_v chance_v to_o fall_v when_o it_o be_v in_o the_o oven_n when_o your_o say_a pasty_n shall_v be_v well_o moisten_v with_o your_o melt_a butter_n you_o must_v as_o then_o swath_n it_o without_o and_o you_o may_v also_o put_v a_o double_a swath_n of_o paper_n in_o the_o inside_n of_o your_o pastry_n before_o you_o fill_v it_o up_o the_o swath_n must_v be_v make_v of_o double_a paper_n and_o must_v be_v well_o rub_v with_o butter_n and_o you_o must_v also_o not_o fail_v to_o tie_v they_o on_o the_o outside_n with_o good_a packthread_n put_v your_o pie_n into_o the_o oven_n and_o take_v care_n that_o the_o crust_n thereof_o do_v not_o fall_v down_o neither_o of_o one_o side_n nor_o of_o the_o other_o and_o in_o case_n it_o shall_v chance_v to_o fall_v down_o on_o any_o side_n you_o must_v as_o then_o gentle_o heave_v it_o up_o again_o with_o a_o oven_n peel_n when_o your_o pie_n shall_v be_v half_o bake_v you_o must_v draw_v it_o to_o the_o oven_n mouth_n to_o pour_v butter_n and_o verjuuce_a into_o it_o or_o else_o you_o may_v put_v into_o it_o two_o ounce_n of_o peel_a almond_n which_o shall_v have_v be_v pound_v or_o reduce_v to_o milk_n with_o a_o little_a verjuice_n after_o which_o you_o must_v put_v the_o pie_n into_o the_o oven_n again_o moreover_o these_o fish-py_n which_o be_v uncover_v may_v be_v very_o well_o bake_v in_o a_o hour_n or_o a_o hour_n and_o a_o half_n time_n provide_v that_o they_o be_v of_o a_o middle_a size_n observe_v that_o in_o case_n you_o be_v mind_v to_o put_v a_o whole_a eel_n in_o paste_n and_o to_o make_v a_o open_a pasty_n of_o it_o you_o must_v open_v it_o and_o cut_v it_o at_o every_o four_o inch_n length_n or_o thereabouts_o for_o if_o so_o be_v you_o do_v not_o break_v it_o it_o will_v prick_v itself_o up_o in_o the_o bake_n and_o in_o its_o stretch_a itself_o forth_o it_o may_v chance_v to_o break_v your_o pastry_n and_o so_o spoil_v it_o wherefore_o its_o better_a to_o cut_v it_o into_o morsel_n as_o long_o as_o you_o please_v yourself_o you_o may_v also_o make_v these_o fishpye_v cover_v and_o to_o this_o purpose_n you_o must_v make_v your_o pastry_n large_a and_o long_o enough_o to_o make_v your_o pastry_n all_o of_o a_o piece_n in_o the_o same_o manner_n as_o you_o do_v make_v a_o venson-pasty_n when_o your_o pastry_n shall_v be_v thus_o prepare_v you_o must_v place_n on_o one_o of_o the_o end_n thereof_o a_o lay_n of_o fresh_a butter_n season_n it_o with_o spice_n and_o place_v your_o fish_n ready_o dress_v upon_o it_o and_o when_o your_o pie_n shall_v be_v thus_o full_o stuff_v you_o may_v cover_v it_o with_o the_o other_o end_n of_o your_o paste_n which_o you_o shall_v have_v leave_v empty_a after_o which_o you_o must_v make_v a_o hole_n on_o the_o top_n of_o the_o lid_n as_o it_o have_v be_v former_o say_v in_o the_o chapter_n which_o treat_v of_o the_o venson-pasty_n observe_v moreover_o that_o sometime_o you_o may_v make_v round_a fishpye_n or_o other_o like_a unto_o your_o mince-pie_n to_o be_v eat_v hot_a and_o these_o like_a pie_n must_v be_v also_o cover_v as_o it_o have_v be_v before_o allege_v and_o the_o fish_n which_o you_o do_v intend_v to_o put_v therein_o must_v be_v also_o cut_v in_o piece_n as_o aforesaid_a chap._n xxxvi_o to_o make_v mince_a fish-py_n the_o bone_n and_o grissel_n be_v take_v out_o take_v as_o much_o fine_a dough_n as_o your_o own_o judgement_n and_o experience_n will_v guide_v you_o to_o which_o say_v paste_n you_o must_v make_v as_o fine_a as_o your_o mince_a pie_n or_o cockney-pye_n and_o prepare_v and_o shape_v your_o pasty_n or_o pie_n in_o the_o same_o manner_n as_o your_o cardinal_n fasty_n be_v make_v and_o in_o case_n you_o make_v they_o like_v unto_o your_o mince_a pie_n you_o must_v remember_v to_o make_v your_o crust_n a_o little_o thick_a in_o the_o bottom_n then_o else_o where_o when_o your_o pasty_n be_v get_v in_o a_o readiness_n you_o must_v first_o line_n it_o with_o a_o slender_a lay_n of_o butter_n after_o which_o you_o shall_v fill_v your_o pie_n up_o half_a way_n with_o mince_a carp_n or_o of_o other_o fish_n which_o be_v season_v in_o the_o same_o manner_n as_o we_o shall_v hereafter_o prescribe_v after_o which_o you_o must_v place_n upon_o your_o mince_a fish_n some_o few_o lenten_a sweetbread_n and_o junket_n as_o for_o example_n some_o morsel_n of_o hartichoak_v stool_n or_o of_o parboil_v asparagus_n or_o carp_n tongue_n boil_a in_o good_a broth_n or_o chestnut_n half_o roast_v and_o out_o of_o lent_n you_o may_v put_v therein_o some_o of_o the_o yolk_n of_o egg_n hard_o boil_a so_o likewise_o on_o gaudy_a day_n you_o may_v add_v thereunto_o some_o morsel_n of_o marrow_n when_o your_o pie_n shall_v be_v thus_o replenish_v with_o lamb-stone_n and_o sweetbread_n you_o must_v add_v another_o morcel_n of_o butter_n thereunto_o and_o although_o you_o shall_v not_o chance_v to_o put_v any_o lamb-stone_n and_o sweetbread_n at_o all_o in_o your_o say_a pie_n yet_o you_o must_v not_o fail_v to_o place_v a_o lay_n of_o butter_n upon_o the_o first_o mince_a fish_n after_o which_o you_o may_v proceed_v to_o fill_v up_o your_o pie_n to_o the_o very_a top_n with_o your_o mince_a fish_n upon_o the_o top_n of_o all_o which_o you_o must_v again_o place_v a_o lay_n of_o butter_n and_o if_o so_o be_v your_o pie_n be_v make_v in_o a_o round_a form_n like_o unto_o your_o hot_a mince_a pie_n you_o must_v add_v unto_o they_o a_o lid_n of_o paste_n like_o unto_o a_o pinnacle_n which_o you_o must_v place_n upon_o the_o top_n and_o afterward_o you_o must_v wash_v or_o varnish_v your_o say_a pie_n lid_n put_v these_o pie_n into_o the_o oven_n and_o give_v they_o a_o indifferent_a warm_a hearth_n as_o you_o do_v in_o the_o bake_n of_o your_o small_a mince_a pie_n and_o in_o case_n you_o intend_v to_o make_v these_o mince_a fish_n pie_n uncover_v after_o they_o shall_v have_v be_v bake_v you_o may_v add_v unto_o they_o a_o sweet_a sauce_n and_o if_o it_o be_v upon_o a_o flesh_n day_n you_o may_v add_v thereunto_o the_o gravy_n of_o a_o joint_n of_o mutton_n or_o of_o any_o other_o piece_n of_o roast_n meat_n or_o else_o a_o white_a sauce_n make_v of_o the_o yolk_n of_o raw_a egg_n beat_v together_o with_o a_o little_a verjuice_n after_o which_o you_o must_v put_v your_o pie_n into_o the_o oven_n again_o for_o a_o little_a while_n that_o so_o it_o may_v partake_v of_o the_o taste_n of_o the_o say_a sauce_n and_o likewise_o the_o say_a sauce_n may_v have_v time_n to_o thicken_v but_o you_o must_v observe_v not_o to_o make_v these_o mince_a pie_n of_o fish_n too_o big_a for_o that_o else_o you_o will_v not_o be_v able_a to_o handle_v they_o nor_o order_v they_o well_o and_o therefore_o you_o have_v better_o make_v they_o in_o the_o manner_n of_o tart_n and_o bake_v they_o in_o a_o tart-pan_n make_v they_o up_o in_o a_o paste_n or_o dough_n very_o thin_a and_o as_o we_o former_o call_v it_o a_o leave_a paste_n chap._n xxxvii_o the_o manner_n how_o to_o unbone_n your_o fish_n and_o to_o prepare_v a_o good_a mince_n meat_n of_o fish_n where_o withal_o to_o fill_v up_o and_o garnish_v your_o pie_n the_o best_a way_n to_o make_v a_o mince_a meat_n of_o fish_n be_v in_o the_o first_o place_n to_o scale_v your_o fish_n if_o it_o be_v needful_a and_o afterward_o to_o peel_v it_o that_o be_v to_o flay_v it_o and_o afterward_o to_o gut_n it_o and_o to_o take_v all_o out_o of_o its_o belly_n as_o well_o the_o milter_n and_o the_o soft_a row_v as_o the_o blood_n after_o which_o you_o must_v take_v out_o the_o bone_n