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raisin_n and_o so_o let_v it_o boil_v till_o you_o think_v it_o be_v well_o harden_v and_o then_o serve_v they_o forth_o etc._n etc._n how_o to_o make_v a_o custard_n in_o lent_n take_v the_o milt_z of_o any_o manner_n of_o fresh_a fish_n and_o a_o little_a of_o the_o milt_z of_o a_o white_a hear_a and_o a_o quantity_n of_o blanch_a almond_n and_o crumb_n of_o bread_n and_o mingle_v all_o these_o together_o and_o a_o little_a water_n and_o sugar_n and_o a_o quantity_n of_o rose-water_n and_o mingle_v that_o together_o season_n it_o as_o you_o will_v do_v another_o custard_n with_o all_o manner_n of_o spice_n then_o mingle_v therewith_o raisin_n corrans_a and_o date_n cut_v in_o piece_n and_o so_o bake_v it_o in_o a_o platter_n or_o paste_n whether_o you_o will_v the_o space_n of_o half_a a_o hour_n and_o so_o serve_v it_o in_o another_o way_n to_o make_v a_o custard_n in_o lent_n take_v blanch_v almond_n and_o bray_v they_o small_a put_v crumb_n of_o white_a bread_n in_o the_o bray_n 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short_a and_o drive_v it_o thin_a then_o take_v date_n corrans_n &_o marrow_n and_o cut_v they_o like_o dice_n and_o season_v they_o with_o salt_n because_o of_o the_o marrow_n a_o little_a then_o put_v in_o cinnamon_n sugar_n and_o ginger_n make_v your_o past_a as_o you_o do_v for_o the_o frians_n in_o butter_n or_o suet_n and_o serve_v they_o in_o to_o make_v peascod_n another_o way_n take_v apple_n and_o mince_v they_o small_a take_v fig_n date_n coran_n great_a raisin_n cinnamon_n ginger_n and_o sugar_n mince_v they_o and_o put_v they_o all_o together_o and_o make_v they_o in_o little_a flat_a piece_n and_o fry_v they_o in_o butter_n and_o oil_n petty_a service_n take_v fair_a flower_n saffron_n and_o sugar_n make_v thereof_o past_a and_o make_v thereof_o coffin_n and_o take_v the_o yolke_n of_o egg_n try_v from_o the_o white_n and_o see_v the_o yolk_n be_v all_o whole_a then_o lay_v three_o or_o four_o egg_n in_o the_o coffin_n and_o two_o or_o three_o piece_n of_o marrow_n then_o 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two_o hour_n then_o lay_v they_o on_o sop_n three_o or_o four_o in_o a_o dish_n and_o of_o the_o uppermost_a of_o the_o broth_n upon_o the_o sop_n and_o make_v your_o ball_n as_o big_a as_o tennis_n ball_n to_o make_v ball_n of_o italy_n take_v a_o piece_n of_o a_o leg_n of_o veal_n perboyle_n it_o then_o pare_v away_o all_o the_o skin_n and_o sinew_n and_o chap_v the_o veal_n very_o small_a a_o little_a salt_n and_o pepper_n two_o yolk_n of_o egg_n hard_o roast_v and_o seven_o yolk_n raw_a
of_o and_o his_o leg_n turn_v upward_o upon_o his_o back_n but_o the_o snite_n with_o his_o bill_n put_v into_o his_o breast_n and_o his_o leg_n turn_v upward_o upon_o his_o breast_n how_o to_o roast_n woodcock_n pluck_v they_o and_o then_o draw_v the_o gut_n out_o of_o they_o but_o leave_v the_o liver_n still_o in_o they_o than_o stuff_n they_o with_o lord_n chap_v small_a and_o juniper_n berry_n with_o his_o bill_n put_v into_o his_o breast_n and_o his_o foot_n as_o the_o snite_n and_o so_o roast_n he_o on_o a_o spit_n &_o set_v under_o it_o a_o fair_a large_a pan_n with_o white_a wine_n in_o it_o &_o chap_a parsley_n vinegar_n salt_n and_o ginger_n then_o make_v toste_n of_o white_a bread_n &_o toast_v they_o upon_o a_o girdion_fw-la so_o that_o they_o be_v not_o burn_v then_o put_v these_o toste_n in_o a_o dish_n &_o upon_o they_o lay_v your_o woodcock_n and_o put_v your_o sauce_n be_v the_o same_o broth_n upon_o they_o and_o so_o serve_v they_o forth_o to_o seethe_v fish_n to_o make_v fine_a rice_n pottage_n take_v half_o a_o pound_n of_o jordan_z almond_n and_o half_a a_o pound_n of_o rice_n and_o a_o gallon_n of_o run_a water_n and_o a_o handful_n of_o oak_n bark_n and_o let_v the_o bark_n be_v boil_a in_o the_o run_a water_n and_o the_o almond_n beat_v with_o the_o hulle_n and_o all_o on_o and_o so_o strain_v to_o make_v the_o rice_n pottage_n withal_o to_o make_v good_a lenton_n pottage_n take_v eeles_n and_o flay_v they_o and_o cut_v they_o in_o culpin_n and_o cast_v they_o into_o a_o pot_n of_o fair_a water_n and_o take_v parsley_n and_o onion_n &_o shred_v they_o together_o not_o to_o small_a &_o take_v clove_n mace_n powder_n of_o pepper_n and_o cinnamon_n and_o cast_v it_o thereto_o and_o let_v they_o boil_v together_o a_o white_a also_o take_v a_o good_a portion_n of_o wine_n &_o thick_a yeast_n and_o put_v it_o thereto_o and_o let_v it_o boil_v together_o a_o while_n then_o take_v saffron_n salt_n and_o vinegar_n and_o cast_v it_o thereto_o and_o 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or_o else_o a_o little_a fair_a water_n and_o put_v to_o it_o new_a yeast_n a_o little_a vergious_a parslie_o rosemary_n a_o little_a time_n whole_a mace_n and_o a_o piece_n of_o sweet_a butter_n and_o let_v it_o boil_v in_o a_o pipkin_n by_o itself_o till_o it_o be_v well_o boil_a and_o then_o when_o you_o serve_v in_o your_o gurnard_n pour_v the_o same_o broth_n upon_o it_o to_o seethe_v fresh_a salmon_n take_v a_o little_a water_n and_o as_o much_o beer_n and_o salt_n and_o put_v thereto_o parsley_n time_n and_o rosemary_n and_o let_v all_o these_o boil_v together_o then_o put_v in_o your_o salmon_n and_o make_v your_o broth_n sharp_a with_o some_o vinigar_n how_o to_o seethe_v a_o breame_n put_v white_a wine_n into_o a_o pot_n and_o let_v it_o seethe_v then_o take_v and_o cut_v your_o bream_n in_o the_o midst_n and_o put_v he_o into_o the_o pot_n then_o take_v a_o onion_n and_o chap_v it_o small_a then_o take_v nutmeg_n beat_v cinnamon_n and_o ginger_n whole_a mace_n &_o a_o pound_n of_o butter_n and_o let_v it_o boil_v altogether_o and_o so_o season_v it_o with_o salt_n serve_v it_o upon_o sop_n and_o garnish_v it_o with_o fruit_n to_o seethe_v roche_n flounder_n or_o eel_n make_v you_o good_a broth_n with_o new_a yeast_n put_v therein_o vergious_a salt_n parsley_n a_o little_a time_n and_o not_o much_o rosemary_n and_o pepper_n so_o set_v it_o on_o the_o fire_n and_o boil_v it_o &_o when_o it_o be_v well_o boil_a put_v in_o roche_n flounder_n eel_n and_o a_o quantity_n of_o sweet_a butter_n how_o to_o seethe_v stockfish_n take_v stockfish_n and_o water_n it_o well_o and_o then_o put_v out_o all_o the_o balâ—e_n from_o the_o fish_n than_o put_v it_o into_o a_o pipkin_n and_o put_v in_o no_o more_o water_n than_o shall_v cover_v it_o than_o set_v it_o on_o the_o fire_n and_o as_o soon_o as_o it_o begin_v to_o boil_v on_o the_o one_o side_n then_o turn_v the_o other_o side_n to_o the_o fire_n and_o as_o soon_o as_o it_o begin_v to_o boil_v on_o the_o other_o side_n take_v it_o of_o and_o put_v it_o into_o a_o colend_a and_o let_v the_o water_n run_v out_o from_o it_o and_o put_v in_o salt_n in_o the_o boil_a of_o it_o and_o take_v a_o little_a fair_a water_n and_o sweet_a butter_n and_o let_v it_o boil_v in_o a_o dish_n until_o it_o be_v something_o thick_a then_o pour_v it_o on_o the_o stockfish_n and_o so_o serve_v it_o in_o to_o seethe_v a_o dory_n or_o a_o mullet_n make_v your_o broth_n light_n with_o yeast_n somewhat_o savoury_a with_o salt_n and_o put_v therein_o a_o little_a rosemary_n and_o when_o it_o seethe_v put_v in_o your_o fish_n and_o let_v it_o see_v very_o soft_o take_v fair_a water_n and_o vergious_a a_o like_a much_o and_o put_v thereto_o a_o little_a new_a yeast_n corran_n whole_a pepper_n and_o a_o little_a mace_n and_o date_n shred_v very_o small_a and_o boil_v they_o well_o together_o and_o when_o they_o be_v well_o boil_a take_v the_o best_a of_o your_o broth_n that_o your_o fish_n be_v sod_v in_o and_o put_v to_o it_o straweberry_n gooseberry_n or_o barberry_n sweet_a butter_n and_o some_o sugar_n and_o so_o season_v up_o your_o broth_n and_o pour_v upon_o your_o dorie_n or_o mullet_n to_o stewe_v herring_n take_v ale_n and_o put_v therein_o a_o few_o onion_n small_a cut_v &_o a_o spoonful_n of_o mustard_n great_a raisin_n and_o saffron_n &_o thick_o it_o with_o grate_a bread_n if_o you_o will_v have_v pudding_n in_o they_o take_v the_o soft_a roe_n of_o the_o herring_n &_o stamp_v they_o with_o a_o little_a thick_a almond_n milk_n and_o put_v thereto_o some_o date_n or_o fig_n mince_v clove_n mace_n sugar_n saffron_n and_o salt_n and_o some_o corran_n and_o grate_a bread_n to_o roast_n a_o piece_n of_o stockfish_n take_v a_o quarter_n of_o stockfish_n and_o a_o little_a grate_a bread_n and_o a_o little_a cream_n &_o four_o yolkâ—_n of_o egg_n a_o few_o date_n mince_v with_o corrans_a cinnamon_n ginger_n and_o a_o little_a pepper_n and_o so_o lie_v it_o to_o the_o fire_n &_o baste_v it_o well_o with_o butter_n and_o vinigar_n &_o some_o cinnamon_n and_o ginger_n in_o your_o butter_n wherewith_o you_o baste_v it_o and_o so_o serve_v it_o to_o bake_v fish_n to_o make_v herring_n pie_n take_v herring_n and_o crush_v they_o in_o your_o hand_n to_o shall_v you_o loose_v the_o flesh_n from_o the_o skin_n save_o the_o skin_n as_o whole_a as_o you_o can_v &_o scrape_v of_o all_o the_o fish_n that_o none_o be_v leave_v thereupon_o then_o take_v a_o pound_n of_o almond_n or_o as_o many_o as_o you_o be_v dispose_v to_o make_v blanch_v they_o and_o stamp_v they_o and_o in_o the_o stamp_v of_o they_o put_v in_o one_o soft_a roe_n and_o one_o hard_a row_n and_o five_o or_o six_o date_n and_o a_o spoonful_n or_o two_o of_o grate_a bread_n and_o a_o pint_n of_o muscadel_n to_o grind_v they_o withal_o but_o you_o may_v not_o grind_v they_o to_o fine_a nor_o may_v not_o make_v they_o too_o moist_a with_o your_o muscadel_n but_o somewhat_o stiff_a that_o you_o may_v fill_v the_o skin_n of_o your_o herring_n then_o take_v rosewater_n and_o a_o little_a saffron_n to_o colour_n almond_n withal_o when_o you_o have_v grind_v they_o then_o put_v in_o four_o date_n and_o cut_v they_o fine_a and_o a_o handful_n of_o curran_n and_o a_o little_a sugar_n then_o make_v fine_a paste_n and_o rol_v it_o as_o thin_a as_o you_o can_v and_o strew_v thereon_o a_o good_a deal_n of_o sugar_n then_o put_v your_o herring_n therein_o and_o bake_v they_o how_o to_o bake_v a_o carpe_n take_v of_o the_o scale_n and_o take_v forth_o the_o gall_n and_o with_o clove_n mace_n and_o salt_n season_n it_o and_o take_v
to_o make_v blaminger_n take_v a_o capon_n boil_v he_o in_o fair_a water_n very_o tender_a then_o take_v the_o brawn_n of_o he_o &_o chap_v it_o small_a then_o take_v almones_n and_o blanch_v they_o and_o beat_v they_o small_a and_o then_o put_v in_o your_o chap_a capon_n and_o beat_v they_o together_o very_o small_a then_o a_o quart_n of_o cream_n and_o the_o white_n of_o ten_o egg_n &_o the_o crumb_n of_o a_o fine_a manchet_n and_o your_o stuff_n and_o mingle_v they_o altogether_o then_o strain_v they_o and_o when_o it_o be_v strain_v put_v in_o a_o good_a quantity_n of_o sugar_n and_o a_o little_a salt_n then_o take_v a_o fair_a pot_n and_o put_v your_o stuff_n in_o it_o and_o set_v it_o to_o the_o fire_n stir_v it_o and_o boil_v it_o as_o thick_a as_o a_o apple_n moise_n when_o you_o have_v boil_a it_o lay_v it_o in_o a_o fair_a platter_n till_o it_o be_v cold_a then_o strain_v it_o again_o with_o a_o little_a rosewater_n and_o when_o you_o serve_v it_o in_o cast_a sugar_n upon_o it_o &_o dish_n it_o in_o three_o part_n how_o to_o make_v blaminger_n without_o cream_n or_o egs._n take_v a_o capon_n and_o almond_n and_o beat_v they_o as_o before_o be_v say_v then_o take_v fair_a hot_a water_n and_o put_v into_o your_o capon_n and_o almond_n then_o put_v the_o crumb_n of_o a_o manchet_n in_o it_o and_o let_v it_o stand_v and_o soak_v then_o strain_v it_o and_o when_o it_o be_v strain_a put_v in_o your_o sugar_n and_o boil_v it_o of_o the_o thickness_n of_o a_o apple_n moise_n then_o let_v it_o cool_v and_o strain_v it_o again_o with_o a_o little_a rosewater_n and_o so_o serve_v it_o stew_v meat_n to_o make_v stew_a broth_n either_o for_o flesh_n or_o fish_n take_v half_o a_o handful_n of_o rosemary_n and_o asmuch_o of_o time_n and_o bind_v it_o on_o a_o bundle_n with_o thread_n after_o it_o be_v wash_v and_o put_v it_o in_o the_o pot_n after_o that_o the_o pot_n be_v clean_o scum_v and_o let_v it_o boil_v a_o while_n then_o cut_v sop_n of_o white_a bread_n and_o 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of_o egg_n a_o good_a handful_n of_o flower_n and_o two_o or_o three_o spoonful_n of_o ale_n strain_v they_o together_o into_o a_o fair_a platter_n and_o season_v it_o with_o a_o good_a handful_n of_o sugar_n a_o spooneful_a of_o cinnamon_n and_o a_o little_a ginger_n then_o take_v a_o friing_a pan_n and_o put_v in_o a_o little_a piece_n of_o butter_n as_o big_a as_o your_o thumb_n and_o when_o it_o be_v melt_v brown_a cast_v it_o out_o of_o your_o pan_n and_o with_o a_o ladle_n put_v to_o the_o further_a side_n of_o your_o
yolk_n of_o a_o egg_n for_o one_o dozen_o of_o cake_n one_o yolk_n be_v enough_o then_o put_v all_o these_o foresay_a thing_n together_o into_o the_o cream_n &_o â—emper_v they_o altogether_o they_o put_v they_o to_o your_o flower_n and_o so_o make_v your_o cake_n your_o paste_n will_v be_v very_o short_a therefore_o you_o must_v make_v your_o cake_n very_o little_a when_o you_o bake_v your_o cake_n you_o must_v bake_v they_o upon_o paper_n after_o the_o draw_v of_o a_o batch_n of_o bread_n how_o to_o make_v leaven_a bread_n take_v six_o yolke_n of_o egg_n and_o a_o little_a piece_n of_o butter_n as_o big_a as_o a_o walnut_n one_o handful_n of_o very_a fine_a flower_n and_o make_v all_o these_o in_o paste_n &_o all_o to_o beat_v it_o with_o a_o roll_a pin_n till_o it_o be_v as_o thin_a as_o a_o paper_n leaf_n then_o take_v sweet_a butter_n and_o melt_v it_o and_o rub_v over_o all_o your_o paste_n therewith_o with_o a_o feather_n then_o roll_v up_o your_o paste_n soft_o as_o you_o will_v roll_v up_o a_o scroll_n of_o paper_n then_o cut_v they_o in_o piece_n of_o three_o inch_n long_o and_o make_v they_o flat_a with_o your_o hand_n and_o lay_v they_o upon_o a_o shéet_a of_o clean_a paper_n and_o bake_v they_o in_o a_o oven_n or_o pan_n but_o the_o oven_n may_v not_o be_v too_o hot_a and_o they_o must_v bake_v half_o a_o hour_n then_o take_v some_o sweet_a butter_n and_o melt_v it_o and_o put_v that_o into_o your_o paste_n when_o it_o come_v out_o of_o the_o oven_n and_o when_o they_o be_v very_o wet_a so_o that_o they_o be_v not_o dry_a take_v they_o out_o of_o your_o butter_n and_o lie_v they_o in_o a_o fair_a dish_n and_o cast_v upon_o they_o a_o little_a sugar_n and_o if_o you_o please_v sâ—namon_n and_o ginger_n and_o serve_v they_o forth_o how_o to_o make_v butter_v beer_n take_v three_o pint_n of_o beer_n put_v five_o yolke_n of_o egg_n to_o it_o strain_v they_o together_o and_o set_v it_o in_o a_o powter_n pot_n to_o the_o fire_n and_o put_v to_o it_o half_o a_o pound_n of_o sugar_n one_o pennyworth_n of_o nutmeg_n beat_v one_o pennyworth_n of_o clove_n beat_v and_o a_o half_a pennyworth_n of_o ginger_n bealen_v and_o when_o it_o be_v all_o in_o take_v another_o pewtec_fw-la pot_n and_o brew_v they_o together_o and_o set_v it_o to_o the_o fire_n again_o and_o when_o it_o be_v ready_a to_o boil_v take_v it_o from_o the_o fire_n and_o put_v a_o dish_n of_o sweet_a butter_n into_o it_o and_o brew_v they_o together_o out_o of_o one_o pot_n into_o another_o a_o purgation_n take_v a_o ounce_n of_o see_v and_o as_o much_o of_o polipody_n bruise_v they_o and_o lay_v they_o in_o stéep_n with_o a_o little_a anniséed_n and_o a_o little_a ginger_n bruise_v in_o three_o part_n of_o a_o pint_n of_o white_a wine_n so_o let_v it_o lie_v all_o a_o day_n or_o a_o night_n then_o see_v it_o to_o a_o quarter_n of_o a_o pint_n and_o in_o the_o morning_n drink_v it_o early_o cancer_n scorpio_n and_o pisces_fw-la these_o three_o be_v the_o best_a sign_n to_o take_v purgation_n in_o the_o order_n how_o all_o manner_n of_o meat_n shall_v be_v serve_v to_o the_o table_n with_o their_o proper_a sauce_n both_o for_o flesh_n and_o fish_n for_o flesh_n day_n at_o dinner_n the_o first_o course_n pottage_n or_o stew_a broth_n boil_a meat_n or_o stew_a meat_n chicken_n and_o bacon_n powder_a beef_n pie_n goose_n pig_n roast_a beef_n roast_v veal_n custard_n the_o second_o course_n roast_a lamb_n roast_a capon_n roast_v coney_n chicken_n pehenne_n bake_v venison_n tart._n the_o first_o course_n at_o supper_n a_o salad_n a_o pig_n petitoe_n powder_a beef_n slice_v a_o shoulder_n of_o mutton_n or_o a_o breast_n veal_n lamb_n custard_n the_o second_o course_n capon_n roast_v coney_n roast_v chicken_n roast_v pigeon_n roast_v lark_n roast_v a_o piâ—_n the_o table_n of_o all_o the_o principal_a matter_n contain_v in_o this_o book_n to_o boil_v mutton_n seven_o sundry_a way_n fol._n 1_o to_o boil_v mutton_n for_o a_o sick_a body_n fol._n 2_o ball_n of_o mutton_n fol._n 3_o to_o boil_v a_o capon_n with_o orange_n after_o mistress_n duffielde_n way_n ib_a to_o boil_v a_o capon_n in_o white_a broth_n four_o manner_n of_o way_n fol._n 3.4_o sop_n for_o a_o capon_n fol._n 4._o sop_n for_o chicken_n fol._n 5_o to_o boil_v a_o mallard_n two_o sundry_a way_n ib_a to_o boil_v a_o duck_n ib_a to_o boil_v stackdove_n ib_a to_o boil_v a_o conie_z with_o a_o pudding_n in_o his_o belly_n fol._n 6_o to_o boil_v chicken_n or_o capon_n ib_a to_o boil_v chicken_n three_o other_o way_n fol._n 6.7_o for_o to_o seethe_v hen_n and_o capon_n in_o winter_n in_o white_a broth_n ib_a to_o boil_v calf_n foot_n or_o lamb_n foot_n ib_a to_o broil_v a_o tripe_n ib_a to_o boil_v tripe_n pig_n pettitoe_n or_o neat_n foot_n fol._n 8_o to_o boil_v pig_n pettitoe_n another_o way_n ib_a to_o boil_v chicken_n after_o the_o french_a ib_a to_o boil_v tripe_n after_o the_o fashion_n ib_o how_o to_o make_v long_a word_n ib_a tripe_v mutton_n ib_a to_o boil_v a_o lamb_n head_n and_o purtenance_n ib_a to_o boil_v quail_n fol._n 9_o to_o smere_n a_o conie_z ib_a for_o to_o make_v hodgepote_n two_o way_n ib_a to_o boil_v a_o brawn_n ib_a to_o make_v a_o good_a white_a broth_n fol._n 10_o howe_n to_o make_v fart_n of_o portugal_n ib_o how_o to_o make_v fist_n of_o portugal_n ib_o how_o to_o make_v french_a pottage_n ib_a to_o make_v fine_a pap_n fol._n 11_o a_o broth_n for_o a_o weak_a body_n ib_v a_o good_a way_n to_o powder_n or_o barrel_n beef_n ib_a for_o to_o keep_v lard_n three_o manner_n oâ—_n way_n fol._n 11.12_o how_o to_o make_v blamieger_n two_o way_n ib._n to_o make_v stew_v broth_n either_o for_o flesh_n or_o fish_n fol._n 13._o stew_v steak_n ib._n how_o to_o stuf_a a_o capon_n three_o way_n ib._n to_o stew_v bird_n fol._n 14_o to_o stew_n lark_n or_o sparrow_n ib._n to_o stew_v a_o mallard_n fol._n 14._o to_o stew_v a_o cock_n fol._n 15_o to_o stew_v a_o neat_n foot_n ib._n to_o make_v stew_v pottage_n in_o lent_n ib._n to_o stew_v beef_n two_o way_n fol._n 16_o to_o make_v brine_n to_o keep_v lard_n ib_a for_o to_o make_v manger_n blanche_v ib_o to_o sauce_n a_o pig_n fol._n 17_o to_o make_v past_a &_o to_o raise_v 〈◊〉_d ib_n to_o ma_fw-fr e_o fiâ—e_n past_o two_o other_o â—aies_n ib_a to_o bake_v venison_n or_o mutton_n in_o â—leed_n of_o venison_n ib_a for_o to_o make_v sweet_a pie_n of_o vâ—ale_n fol._n 18_o to_o make_v chewer_n four_o way_n ib_o how_o to_o make_v special_a good_a pie_n etc._n etc._n fol._n 19_o to_o baâ—e_a chicken_n four_o wa_z es_fw-mi fol._n 20_o to_o bake_v a_o â—urâ—ie_a ib_n to_o bake_v a_o feâ—ant_n ib_a to_o bake_v a_o capon_n in_o steed_n oâ—_n a_o fesant_n fol._n 21_o to_o bake_v red_a dear_a ib_a to_o bake_v venison_n ib_a to_o bake_v a_o crane_n or_o a_o buttard_n ib_a to_o bake_v a_o mallard_n ib_a to_o bake_v a_o wild_a boar_n fol._n 22_o to_o bake_v wild_a duck_n ib_a to_o bake_v calf_n foot_n two_o way_n ib_o how_o to_o bake_v a_o pig_n ib_o how_o to_o bake_v a_o pigliâ—_n 〈◊〉_d fawn_n fol._n 23_o to_o bake_v a_o neat_n tongue_n i_o to_o bake_v a_o â—aâ—e_n ib_a to_o bake_v a_o â—ammon_n of_o bacon_n ib_o how_o to_o make_v a_o rare_a conceit_n with_o veal_n ib_o a_o flarentiâ—e_n fol._n 24_o a_o pie_n to_o keep_v long_o ib_a to_o bake_v small_a meat_n ib_a to_o make_v a_o pâ—â—_n in_o lent_n fol._n 25_o to_o make_v a_o custarde_n in_o lent_n ib_o how_o to_o bake_v oyster_n â—heâ—e_n and_o all_o ib_a to_o bake_v pear_n quince_n and_o warden_n ib_a to_o bake_v orange_n two_o way_n fol._n 26_o to_o bake_v peach_n fol._n 28_o how_o to_o bake_v pippin_n ib_a to_o make_v a_o custarde_n two_o way_n ib_a to_o make_v tart_n neentéen_v way_n fol._n 29_o 30_o 31_o 32_o howe_n to_o make_v allow_v of_o mutton_n fol._n 32_o to_o roast_v a_o gibot_n of_o mutton_n ib_o how_o to_o roast_v a_o hare_n fol._n 33_o to_o roast_v a_o calf_n beas_fw-la ib_n to_o roast_v a_o capon_n fesant_n or_o partridge_n ib_o how_o to_o roast_n venison_n ib_o how_o to_o roâ—te_v a_o quail_n ib_a to_o râ—ste_v a_o crane_n heron_n or_o bitture_v ib_a how_o to_o roast_v a_o plover_n or_o sâ—â—te_n fol._n 34_o to_o roast_n woodcock_n ib_a to_o make_v fine_a rice_n pottage_n ib_a to_o make_v good_a lenton_n pottage_n ib_a to_o seethe_v a_o pike_n carp_n &_o gurnard_n ib_a to_o seethe_v fresh_a salmon_n bream_n râ—ches_n flounder_n eel_n stockfi_n h_o a_o dorte_n or_o mullet_n fol._n 35_o to_o stew_n herring_n fol._n 36_o how_o to_o roast_n a_o peâ—ce_n of_o stockfish_n ib_a to_o make_v hear_v pie_n ib_a to_o bake_v a_o carp_n a_o â—oll_n of_o fresh_a salmon_n a_o breame_n a_o gurnard_n a_o trâ—â—t_n fol._n 37_o howe_n to_o make_v a_o good_a marchpane_n ib_a to_o make_v reston_n fol._n 38_o to_o make_v a_o vaunt_v ib_a for_o to_o make_v frian_n fol._n 39_o to_o make_v â—â—â—we_n ib_a to_o make_v jelly_n four_o sundry_a wâ—â—es_n fol._n 40_o 41_o all_o necessary_n belong_v to_o a_o banquet_n fol._n 42_o a_o tâ—ssâ—n_n ib_a to_o clariâ—e_v wheâ—_n ib_a to_o make_v fillet_n gallentine_n two_o way_n fol._n 43_o toste_n of_o veal_n ib_o a_o apple_n moye_fw-fr ib_n to_o make_v peascod_n two_o way_n ib_o pettâ—e_a service_n fol._n 44_o spanish_a balâ—es_n ib_a balâ—es_n of_o italy_n ib_o how_o to_o make_v almond_n butter_n &c_n &c_n ib_a to_o make_v ipocras_n two_o way_n ib_a egg_n upon_o sop_n and_o to_o maâ—e_n egg_n in_o lent_n ib_a to_o make_v cast_v cream_n two_o way_n fol._n 46_o to_o make_v clouâ—ed_v cream_n after_o mistreâ—â—â—orsway_v fol._n 56_o to_o make_v cream_n of_o almond_n ib_o a_o posset_n curd_n fol._n 47_o mistress_n drake_n way_n in_o make_v soft_a cheese_n ib_a to_o make_v fritter_n sir_n sundry_a way_n fol._n 48_o to_o make_v pancake_n fol._n 49_o for_o to_o make_v pudding_n three_o way_n ib_a to_o make_v a_o tansy_n three_o several_a way_n ib_o the_o make_n of_o marcher_n two_o way_n fol._n 51_o to_o make_v short_a cake_n fol._n 52_o howe_n to_o make_v leaneâ—ed_v bread_n ib_a to_o make_v butter_v bee_n fol._n 53_o a_o purgation_n ib_o the_o order_n how_o all_o manner_n of_o meat_n shall_v be_v serve_v with_o their_o sauce_n fol._n 54_o finis_fw-la