Selected quad for the lemma: end_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
end_n	day_n	time_n	week_n	2,896	5	9.3672	5	true

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

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six_o or_o seven_o hour_n bake_v be_v bake_v draw_v it_o and_o when_o it_o be_v cold_a pour_v out_o the_o gravy_n and_o boil_v it_o again_o in_o a_o pipkin_n and_o pour_v it_o on_o the_o venison_n then_o fill_v up_o the_o pot_n with_o clarify_a butter_n etc._n etc._n to_o make_v mince_a pie_n of_o beef_n take_v of_o the_o buttock_n of_o beef_n cleanse_v it_o from_o the_o skin_n and_o cut_v it_o into_o small_a piece_n then_o take_v half_a as_o much_o more_o beef-suet_n as_o the_o beef_n mince_v they_o together_o very_o small_a and_o season_v they_o with_o pepper_n clove_n mace_n nutmeg_n and_o salt_n then_o have_v half_a as_o much_o fruit_n as_o meat_n three_o pound_n of_o raisin_n four_o pound_n of_o current_a two_o pound_n of_o prune_n etc._n etc._n or_o plain_a without_o fruit_n but_o only_o season_v with_o the_o same_o spice_n to_o make_v a_o choler_n of_o beef_n take_v the_o thin_a end_n of_o a_o coast_n of_o beef_n boil_v it_o a_o little_a and_o lay_v it_o in_o pump-water_n and_o 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they_o a_o little_a chap_a parsley_n green_a chibbold_n young_a spearmint_n and_o time_n all_o shred_n very_o small_a with_o a_o little_a beat_a pepper_n be_v almost_o fry_v make_v a_o lear_a for_o they_o with_o the_o yolk_n of_o four_o or_o five_o egg_n some_o mutton_n gravy_n a_o little_a nutmeg_n and_o the_o juice_n of_o a_o lemon_n wring_v therein_o put_v this_o lear_a to_o the_o neat_n foot_n as_o they_o fry_v in_o the_o pan_n then_o toss_v they_o once_o or_o twice_o and_o so_o serve_v they_o neat_n foot_n lard_v and_o roast_v on_o a_o spit_n take_v neat_n foot_n be_v boil_v cold_a and_o blanch_v lard_n they_o whole_a and_o roast_n