Selected quad for the lemma: fire_n
Text snippets containing the quad
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ID |
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Corrected Date of Publication (TCP Date of Publication) |
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A16381
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[A booke of cookerie, otherwise called the good huswiues handmaid.]; Book of cookery.
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1597
(1597)
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STC 3299; ESTC S121381
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51,289
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116
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when_o it_o have_v stew_v a_o hour_n put_v into_o it_o a_o spoonful_n of_o vergious_a and_o serve_v it_o upon_o sop_n the_o order_n to_o boil_v a_o brawn_n take_v your_o brawn_n and_o when_o you_o have_v cut_v he_o out_o lay_v he_o in_o fair_a water_n four_o and_o twenty_o hour_n and_o shift_v it_o four_o or_o five_o time_n and_o scrape_v and_o bind_v up_o those_o that_o you_o shall_v think_v good_a with_o hemp_n and_o bind_v one_o handful_n of_o green_a willow_n together_o and_o lay_v they_o in_o the_o bottom_n of_o the_o pan_n and_o then_o put_v in_o your_o brawn_n and_o scum_n it_o very_o clean_a and_o let_v it_o boil_v but_o soft_o and_o it_o must_v be_v so_o tender_a that_o you_o may_v put_v a_o straw_n through_o it_o and_o when_o it_o be_v boil_a enough_o let_v it_o stand_v and_o cowl_n in_o the_o pan_n and_o when_o you_o take_v it_o up_o let_v it_o lie_v in_o trayes_n one_o hour_n or_o two_o and_o then_o make_v souse_v drink_n with_o ale_n and_o water_n and_o salt_n and_o you_o must_v make_v it_o very_o strong_a and_o so_o let_v it_o lie_v a_o week_n before_o you_o spend_v it_o how_o to_o make_v a_o good_a white_a broth_n take_v two_o marrow_n bone_n and_o a_o cock_n and_o boil_v they_o together_o in_o fair_a water_n and_o white_a wine_n then_o take_v parsley_n time_n spinnage_n &_o lettuce_n and_o bound_v they_o in_o a_o bundle_n and_o put_v it_o in_o the_o pot_n with_o the_o water_n and_o wine_n the_o cock_n &_o marrow_n bone_n then_o take_v prune_n and_o current_a &_o bind_v they_o in_o a_o cloth_n and_o put_v they_o in_o the_o pot_n and_o a_o quantity_n of_o whole_a mace_n and_o bind_v they_o in_o like_a manner_n by_o themselves_o and_o put_v into_o the_o pot_n a_o piece_n of_o butter_n and_o a_o good_a quantity_n of_o sugar_n when_o the_o cock_n and_o the_o marry_o bone_n be_v sodden_a and_o ready_a to_o be_v serve_v then_o take_v from_o they_o the_o broth_n and_o strain_v it_o very_o clean_a and_o put_v it_o into_o another_o pot_n then_o take_v the_o say_a mace_n prune_n and_o current_a forth_o of_o the_o clothes_n &_o put_v they_o into_o the_o pot_n they_o take_v three_o yolke_n of_o egg_n and_o rosewater_n and_o put_v they_o into_o the_o broth_n and_o boil_v it_o a_o little_a while_n fair_a and_o soft_o with_o a_o little_a salt_n and_o so_o serve_v it_o how_o to_o make_v fart_n of_o portugal_n take_v a_o piece_n of_o a_o leg_n of_o mutton_n mince_v it_o small_a and_o season_n it_o with_o clove_n mace_n pepper_n and_o salt_n and_o date_n mince_v with_o current_a then_o roll_v it_o into_o round_a roll_n and_o so_o into_o little_a ball_n and_o so_o boil_v they_o in_o a_o little_a beef_n broth_n and_o so_o serve_v they_o forth_o how_o to_o make_v fist_n of_o portugal_n take_v some_o sweet_a suet_n mince_v small_a the_o yolk_n of_o two_o egg_n with_o grate_a bread_n and_o current_a temper_v all_o these_o together_o with_o a_o little_a saffron_n cinnamon_n ginger_n and_o a_o little_a salt_n then_o see_v they_o in_o a_o little_a bastard_n or_o sack_n a_o little_a while_n and_o when_o they_o have_v boil_v a_o little_a take_v it_o up_o and_o cast_v some_o sugar_n to_o it_o &_o so_o make_v ball_n of_o it_o as_o big_a as_o tennis_n ball_n &_o lay_v four_o or_o five_o in_o a_o dish_n and_o power_n on_o some_o of_o the_o broth_n that_o they_o be_v sod_v in_o and_o so_o serve_v they_o how_o to_o make_v french_a pottage_n take_v the_o rib_n of_o mutton_n chap_v they_o small_a the_o bone_n and_o all_o with_o the_o flesh_n in_o square_a piece_n then_o take_v carrot_n root_n and_o for_o lack_v of_o they_o onion_n or_o both_o together_o and_o if_o you_o will_v or_o else_o herb_n such_o as_o you_o like_v see_v all_o these_o together_o and_o when_o you_o will_v serve_v it_o in_o season_n your_o pot_n with_o a_o little_a cinnamon_n pepper_n and_o salt_n and_o so_o serve_v it_o forth_o how_o to_o make_v fine_a pap_n take_v milk_n and_o flower_n strain_v they_o and_o set_v it_o over_o the_o fire_n till_o it_o boil_v then_o take_v it_o off_o and_o let_v it_o cool_v then_o take_v the_o yolke_n of_o egg_n strain_v they_o and_o put_v it_o in_o the_o milk_n and_o some_o salt_n and_o set_v it_o in_o the_o fire_n and_o stir_v it_o till_o it_o be_v thick_a and_o let_v it_o not_o boil_v full_o then_o put_v it_o in_o a_o dish_n abroad_o and_o serve_v it_o forth_o for_o good_a pottage_n a_o broth_n for_o a_o weak_a body_n take_v a_o leg_n of_o veal_n and_o set_v it_o over_o the_o fire_n in_o a_o gallon_n of_o water_n and_o scum_v it_o clean_a and_o when_o you_o have_v so_o do_v put_v in_o three_o quarter_n of_o a_o pound_n of_o current_a half_o a_o pound_n of_o prune_n &_o a_o good_a handful_n of_o borage_n as_o much_o langde_v beef_n as_o much_o of_o mint_n and_o as_o much_o of_o heart_n tongue_n let_v all_o these_o see_v together_o till_o all_o the_o strength_n of_o the_o flesh_n be_v sod_v out_o then_o strain_v it_o as_o clean_o as_o you_o can_v and_o if_o you_o think_v the_o patient_a be_v in_o any_o heat_n put_v in_o violet_n leave_v or_o succory_n as_o you_o do_v with_o other_o herb_n a_o good_a way_n to_o powder_n or_o barrel_n beef_n take_v the_o beef_n and_o lay_v it_o in_o mere_a sauce_n a_o day_n &_o a_o night_n then_o take_v out_o the_o beef_n and_o lay_v it_o upon_o a_o hirdle_n and_o cover_v it_o close_o with_o a_o sheet_n and_o let_v the_o hurdle_n be_v say_v upon_o a_o peverell_n or_o cover_v to_o save_v the_o mere_a sauce_n that_o come_v from_o it_o then_o see_v the_o brine_n and_o lay_v in_o your_o beef_n again_o see_v the_o brine_n be_v cold_a so_o let_v it_o lie_v two_o day_n and_o one_o night_n then_o take_v it_o out_o &_o lay_v it_o again_o on_o a_o hurdle_n two_o or_o three_o day_n then_o wipe_v it_o every_o piece_n with_o linen_n cloth_n dry_v they_o and_o couch_v it_o with_o salt_n a_o lay_n of_o beef_n and_o another_o of_o salt_n and_o you_o must_v lay_v a_o stick_n across_o each_o way_n so_o that_o the_o brine_n may_v run_v from_o the_o salt_n how_o to_o keep_v lard_n after_o my_o lord_n ferries_n way_n scald_v your_o hog_n and_o even_o as_o you_o dress_v your_o bacon_n hog_n so_o dress_v this_o then_o lay_v it_o in_o salt_n the_o space_n of_o three_o week_n or_o a_o month_n then_o take_v it_o up_o and_o let_v it_o hang_v there_o as_o in_o manner_n be_v no_o smoke_n but_o when_o you_o think_v it_o wax_v moist_a let_v it_o be_v hang_v so_o low_o that_o the_o heat_n of_o the_o fire_n may_v come_v to_o it_o or_o else_o put_v it_o in_o a_o oven_n when_o the_o bread_n be_v draw_v out_o and_o when_o you_o think_v it_o be_v well_o dry_v take_v it_o out_o again_o till_o it_o wax_v moist_a again_o and_o so_o you_o shall_v keep_v it_o well_o enough_o three_o quarter_n of_o a_o year_n and_o never_o take_v the_o lean_a from_o the_o fat_a but_o as_o you_o occupy_v it_o how_o to_o keep_v lord_n after_o my_o lady_n westone_n browne_v way_n flay_v the_o fat_a lard_n from_o the_o flesh_n and_o put_v in_o bay_a salt_n you_o must_v cast_v a_o good_a deal_n upon_o it_o and_o even_o so_o salt_n it_o and_o roll_n it_o together_o round_o and_o so_o put_v it_o in_o a_o heap_n of_o salt_n and_o when_o you_o will_v occupy_v any_o of_o it_o cut_v of_o it_o as_o you_o need_v and_o lay_v it_o in_o water_n and_o so_o you_o may_v keep_v it_o as_o long_o as_o you_o will_n the_o keep_n of_o lard_n after_o my_o lady_n marquesse_n dorset_n way_n take_v a_o fat_a hog_n and_o salt_n he_o and_o when_o he_o be_v through_o cold_a quarter_v he_o and_o take_v all_o the_o bone_n and_o the_o flesh_n from_o the_o fat_a and_o then_o take_v the_o fat_a of_o the_o say_a hog_n and_o couch_v it_o in_o fair_a dry_a white_a salt_n and_o so_o keep_v it_o two_o or_o three_o day_n then_o change_v it_o again_o into_o fair_a dry_a white_a salt_n every_o third_o or_o four_o day_n and_o at_o the_o fourtéen_a day_n end_n take_v fair_a cold_a water_n and_o white_a salt_n and_o make_v a_o very_a strong_a brine_n so_o that_o your_o brine_n be_v make_v so_o strong_a that_o it_o will_v bear_v a_o egg_n almost_o clean_o above_o the_o brine_n and_o put_v it_o in_o a_o fair_a close_a vessel_n then_o take_v the_o say_a lard_n and_o lay_v it_o in_o the_o say_a brine_n so_o that_o the_o brine_n cover_v it_o over_o so_o change_v it_o into_o new_a brine_n every_o fourtéen_a day_n for_o the_o space_n of_o six_o week_n and_o after_o that_o it_o need_v not_o to_o be_v change_v but_o the_o brine_n may_v not_o be_v make_v of_o well_o water_n