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or_o dish_n cream_n tart._n take_v quince_n pear_n warden_n and_o pippin_n slice_v they_o into_o quarter_n boil_v they_o and_o strain_v they_o into_o cream_n as_o also_o malagatoon_n necturus_n apricock_n peach_n plum_n or_o cherry_n fill_v your_o tart_a and_o lay_v on_o the_o top_n preserve_v citron_n when_o it_o be_v two_o sheet_n of_o puff-paste_n put_v to_o it_o butter_n and_o sugar_n close_o it_o prick_v it_o and_o bake_v it_o when_o it_o be_v bake_v put_v to_o it_o a_o little_a sack_n draw_v butter_n and_o vinegar_n scrape_v on_o sugar_n and_o serve_v it_o florentine_n of_o potato_n and_o artichoke_n put_v these_o root_n into_o boil_a water_n and_o when_o they_o be_v boil_v tender_a blanch_v they_o and_o season_v they_o with_o nutmeg_n pepper_n cinnamon_n and_o salt_n season_n they_o but_o light_o then_o lay_v on_o a_o sheet_n of_o paste_n in_o a_o dish_n and_o upon_o that_o some_o bit_n of_o butter_n then_o lay_v in_o your_o potato_n and_o artichoke_n round_o the_o dish_n with_o some_o eringo_n root_n and_o date_n slice_v in_o half_n beef-marrow_n large_a mace_n slice_a lemon_n and_o some_o butter_n then_o close_o it_o up_o with_o a-anoth_a sheet_n of_o paste_n when_o it_o be_v bake_v liquor_n it_o with_o grape-verjuyce_n butter_n and_o sugar_n and_o ice_n it_o florentine_n of_o barberry_n take_v what_o quantity_n you_o think_v convenient_a and_o boil_v they_o with_o claret_n wine_n and_o rose-water_n add_v thereto_o some_o sugar_n be_v boil_v very_o thick_a strain_v they_o and_o put_v they_o on_o a_o bottom_n of_o puff-paste_n in_o a_o dish_n then_o close_v they_o up_o with_o a_o cut_n cover_v of_o the_o same_o paste_n when_o it_o be_v bake_v ice_n it_o and_o stick_v the_o pulp_n thereof_o all_o over_o with_o raw_a barberry_n florentine_n of_o marrow_n take_v the_o marrow_n of_o four_o marrowbone_n and_o cut_v they_o into_o square_n like_o large_a die_n add_v hereunto_o a_o grate_a manchet_n some_o slice_a date_n a_o quarter_n of_o a_o pound_n of_o curran_n some_o cream_n roast_a warden_n pippin_n or_o quince_n slice_v and_o the_o yolk_n of_o four_o raw_a egg_n season_n they_o with_o cinnamon_n ginger_n and_o sugar_n mingle_v these_o well_o together_o and_o lay_v they_o in_o a_o dish_n on_o a_o sheet_n of_o paste_n and_o bake_v they_o florentine_n of_o rice_n have_v pick_v your_o rice_n very_o clean_o boil_v it_o tender_v then_o lay_v it_o in_o a_o dish_n and_o put_v to_o it_o butter_n sugar_n nutmeg_n and_o salt_n with_o a_o little_a rosewater_n and_o the_o yolk_n of_o half_a a_o dozen_o egg_n than_o put_v these_o ingredient_n on_o a_o sheet_n of_o puff-paste_n in_o a_o dish_n be_v half_o bake_v ice_n it_o or_o you_o may_v mix_v your_o rice_n with_o some_o cream_n rosewater_n sugar_n cinnamon_n yolk_n of_o egg_n salt_n boil_a curran_n and_o butter_n be_v bake_v scrape_v on_o some_o sugar_n jelly_n your_o usual_a stock_n for_o jelly_n be_v calf_n foot_n boil_v very_o tender_a and_o blanch_v and_o knucle_n of_o veal_n with_o the_o bone_n 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then_o take_v it_o off_o and_o strain_v it_o into_o a_o dish_n or_o pipkin_n there_o to_o stand_v and_o cool_v till_o you_o be_v ready_a to_o use_v it_o jelly_n of_o john-apple_n pare_v they_o and_o cut_v they_o into_o less_o than_o quarter_n then_o pick_v out_o the_o kernel_n but_o leave_v the_o cores_fw-la and_o as_o you_o pare_v they_o drop_v they_o into_o fair_a water_n to_o keep_v they_o from_o change_a colour_n then_o put_v to_o they_o a_o pound_n of_o apple_n three_o quarter_n of_o a_o pint_n of_o water_n and_o let_v it_o boil_v apace_o till_o it_o be_v half_o consume_v then_o run_v it_o through_o a_o jelly_n bag_n then_o take_v the_o full_a weight_n of_o they_o in_o double_a refine_a sugar_n wet_v the_o sugar_n thin_a with_o
water_n and_o let_v it_o boil_v almost_o to_o a_o candy_n then_o put_v to_o it_o the_o liquor_n of_o the_o apple_n and_o two_o or_o three_o slice_n of_o orange-pill_n a_o little_a musk_n and_o a_o little_a ambergriese_n tie_v in_o a_o tiffany_a bag_n and_o let_v it_o not_o boil_v too_o soft_o for_o fear_v of_o lose_v the_o colour_n then_o warm_a a_o little_a juice_n of_o orange_n and_o lemon_n together_o and_o be_v half_o boil_v put_v it_o therein_o have_v reduce_v it_o to_o a_o jelly_n you_o may_v use_v it_o by_o pour_v it_o on_o some_o preserve_a orange_n lay_v in_o a_o glass_n for_o that_o purpose_n or_o otherways_o jelly_n for_o souse_a meat_n take_v four_o pair_n of_o calf_n foot_n scald_v they_o and_o take_v way_n the_o fat_a between_o the_o claw_n as_o also_o the_o long_a shank-bone_n lay_v they_o in_o water_n five_o hour_n and_o boil_v they_o in_o three_o quart_n of_o fair_a spring_n water_n to_o one_o quart_n then_o strain_v it_o and_o set_v it_o a_o cool_a after_o this_o take_v away_o the_o ground_n from_o it_o and_o divide_v the_o pure_a part_n into_o three_o equal_a proportion_n put_v each_o into_o a_o several_a pipkin_n add_v to_o every_o pipkin_n a_o quart_n of_o wine_n likewise_o a_o pound_n of_o sugar_n be_v first_o well_o beat_v in_o a_o dish_n with_o the_o white_n of_o egg_n stew_n these_o together_o a_o little_a while_n over_o a_o soft_a fire_n with_o nutmeg_n ginger_n mace_n and_o cinnamon_n and_o colour_v they_o several_o with_o cocheneil_n saffron_n etc._n etc._n and_o so_o set_v they_o up_o for_o your_o use_n crystal_n jelly_n take_v three_o pair_n of_o calf_n foot_n and_o two_o knuckle_n of_o veal_n wash_v they_o very_o well_o and_o let_v they_o stand_v twelve_o hour_n in_o water_n then_o boil_v they_o in_o spring_n water_n from_o five_o quart_n to_o a_o gallon_n after_o this_o let_v the_o liquor_n stand_v and_o when_o it_o be_v cold_a pair_v away_o the_o bottom_n and_o top_n then_o put_v to_o it_o some_o rose-water_n double_a refine_a 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sugar_n nutmeg_n and_o salt_n some_o date_n slice_v and_o cut_v small_a some_o currant_n boil_v and_o some_o marrow_n mince_v beat_v they_o all_o together_o and_o bake_v it_o almond_n pudding_n in_o a_o dish_n take_v a_o pound_n of_o almond_n blanch_v and_o pound_v they_o in_o a_o marble-morter_n strain_v they_o with_o a_o quart_n of_o cream_n a_o grate_a manchet_n fierce_v four_o egg_n some_o sugar_n nutmeg_n grate_v some_o date_n and_o a_o little_a salt_n boil_v it_o and_o serve_v it_o in_o a_o dish_n with_o beat_a butter_n stick_v it_o with_o wafer_n and_o scrape_v on_o sugar_n some_o use_n this_o course_n by_o take_v a_o pound_n of_o almond-paste_n some_o grate_a naples-biscuit_n cream_n rosewater_n yolk_n of_o egg_n beat_a cinnamon_n ginger_n nutmeg_n some_o boil_a currant_n pistache_n and_o musk_n boil_v it_o in_o a_o napkin_n and_o serve_v it_o as_o the_o former_a almond_n pudding_n in_o gut_n take_v a_o pound_n and_o a_o half_a of_o almond-paste_n and_o put_v thereto_o some_o new_a milk_n or_o cream_n with_o four_o or_o five_o blade_n of_o mace_n and_o some_o slice_a nutmeg_n when_o it_o be_v boil_v take_v the_o spice_n clean_o from_o it_o then_o grate_v a_o penny_n manchet_n and_o fierce_a it_o through_o a_o cullender_n put_v it_o into_o the_o cream_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o put_v in_o the_o almond_n eight_o yolk_n of_o egg_n salt_n sugar_n and_o good_a store_n of_o marrow_n or_o beef-suet_n fine_o mince_v and_o therewith_o fill_v the_o gut_n cinnamon_n pudding_n take_v two_o quart_n of_o cream_n and_o steep_a therein_o two_o french_a roll_n a_o dozen_o yolk_n of_o egg_n date_n a_o ounce_n of_o beat_a cinnamon_n and_o some_o almond-paste_n you_o may_v sometime_o use_v rosewater_n and_o boil_a currant_n either_o boil_n or_o bake_v it_o which_o you_o please_v haggus_n pudding_n take_v a_o calf_n cauldron_n boil_v it_o and_o when_o it_o be_v cold_a mince_v it_o very_o small_a then_o take_v the_o yolk_n of_o four_o egg_n and_o the_o white_n of_o two_o some_o cream_n grate_a bread_n sugar_n salt_n curran_n rosewater_n some_o beef-suet_n or_o marrow_n sweet_a herb_n marjoram_n time_n parsley_n and_o mingle_v all_o together_o then_o have_v a_o sheep-maw_n ready_a dress_v put_v in_o the_o aforesaid_a material_n and_o boil_v it_o other_o take_v good_a store_n of_o parsley_n savory_n time_n onion_n and_o oatmeal_n groat_n chap_v together_o and_o mingle_v with_o some_o mince_a beef-suet_n with_o clove_n mace_n pepper_n and_o salt_n fill_v the_o paunch_n sow_v it_o up_o and_o boil_v it_o when_o it_o be_v boil_v cut_v a_o hole_n in_o it_o and_o put_v in_o some_o beat_a butter_n with_o yolk_n of_o the_o three_o eggs._n another_o very_a good_a way_n take_v a_o calf_n cauldron_n or_o mugget_n boil_v it_o tender_a and_o mince_v it_o small_a put_v to_o it_o grate_a bread_n the_o yolk_n of_o six_o egg_n with_o as_o many_o white_n some_o cream_n sweet_a herb_n spinage_n succory_n sorrel_n strawberry-leaves_a mince_a small_a a_o little_a butter_n pepper_n cloves_n mace_n cinnamon_n ginger_n curran_n sugar_n salt_n date_n and_o boil_v it_o in_o a_o napkin_n or_o calves-panch_n be_v boil_v dish_n it_o and_o trim_v it_o with_o scrape_v sugar_n stick_v it_o with_o slice_a almond_n and_o run_v it_o over_o with_o beat_a butter_n chiveridge_n pudding_n lay_v the_o fat_a of_o a_o hog_n in_o fair_a water_n and_o salt_n to_o scour_v they_o then_o take_v the_o long_a and_o fat_a gut_n and_o stuff_n it_o with_o nutmeg_n sugar_n ginger_n pepper_n and_o slice_a date_n boil_v they_o and_o serve_v they_o to_o the_o table_n swan_n or_o goose-pudding_n take_v the_o blood_n of_o either_o and_o strain_v it_o and_o put_v therein_o oatmeal_n to_o steep_v or_o grate_a bread_n in_o milk_n or_o cream_n with_o nutmeg_n pepper_n sweet_a herb_n mince_v beef-suet_n rosewater_n mince_a lemon-pill_n with_o a_o small_a quantity_n of_o coriander-seed_n this_o be_v a_o very_a good_a pudding_n for_o a_o swan_n or_o goose_n neck_n veal_n 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paste_n as_o afore_o specify_v and_o bake_v it_o in_o a_o oven_n moderate_o heat_v that_o it_o may_v look_v fair_a and_o white_a then_o draw_v it_o and_o scrape_v on_o sugar_n custard_n without_o eggs._n take_v three_o quarte_n of_o a_o pound_n of_o almond_n be_v blanch_v pound_n they_o with_o rose-water_n in_o a_o stone-morter_n then_o put_v in_o some_o rice-flowre_n and_o beat_v they_o well_o together_o with_o some_o clove_n mace_n and_o salt_n let_v the_o spice_n be_v beat_v with_o some_o ginger_n and_o strain_v they_o all_o with_o some_o fair_a spring_n water_n add_v unto_o what_o be_v strain_v half_o a_o pound_n of_o double_a refine_a sugar_n and_o a_o little_a saffron_n your_o form_n be_v ready_o dry_v lie_v in_o the_o bottom_n of_o they_o some_o slice_a date_n raisin_n of_o the_o sun_n stone_v and_o some_o boil_a currant_n fill_v they_o and_o bake_v they_o be_v bake_v scrape_v sugar_n upon_o they_o forget_v not_o to_o prick_v your_o form_n or_o custard_n before_o you_o set_v they_o in_o the_o oven_n or_o thus_o if_o you_o make_v your_o custard_n in_o paste_n set_v it_o in_o work_n and_o dry_v it_o in_o the_o oven_n then_o beat_v the_o spawn_n of_o a_o pike_n in_o a_o mortar_n and_o strain_v it_o with_o cream_n season_n it_o with_o sugar_n rosewater_n a_o grate_a nutmeg_n and_o a_o little_a mace_n beat_v they_o well_o together_o fill_v your_o form_n and_o when_o it_o be_v bake_v strew_v comfit_n thereon_o cheesecake_n drain_n the_o whey_n from_o your_o curd_n make_v of_o new_a milk_n to_o every_o pottle_n of_o curd_n allow_v a_o quarter_n of_o a_o pound_n of_o butter_n a_o good_a quantity_n of_o rosewater_n three_o grain_n of_o ambergriese_n the_o crumb_n of_o a_o manchet_n rub_v through_o a_o cullender_n the_o yolk_n of_o ten_o egg_n a_o grate_a nutmeg_n a_o little_a salt_n and_o good_a store_n of_o sugar_n mix_v all_o these_o well_o together_o with_o a_o little_a cream_n but_o do_v not_o make_v they_o too_o soft_a instead_o of_o bread_n take_v almond_n 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and_o bake_v they_o or_o thus_o take_v three_o quart_n of_o flower_n and_o three_o quarter_n of_o a_o pound_n of_o butter_n a_o little_a yeast_n or_o barm_n with_o a_o small_a quantity_n of_o safâ—_n fron-made_a into_o powder_n add_v these_o to_o thâ—_n flower_n but_o melt_v your_o butter_n in_o milk_n and_o so_o make_v up_o the_o paste_n then_o take_v the_o curdâ—_n of_o three_o quart_n of_o new_a milk-cheese_n with_o near_a upon_o a_o pint_n of_o cream_n drain_v the_o whey_n well_o from_o the_o curd_n and_o pound_n it_o in_o a_o mortar_n with_o half_a a_o pound_n of_o sugar_n three_o quarter_n of_o a_o pound_n of_o curran_n wash_v and_o well_o pick_v a_o grate_a nutmeg_n some_o cinnamon_n beat_v fine_a salt_n rosewater_n a_o little_a saffron_n pulverise_v and_o half_a a_o dozen_o yolk_n of_o egg_n work_v it_o up_o stiff_o with_o butter_n and_o cream_n otherways_o take_v the_o yolk_n of_o eighteen_o egg_n and_o the_o white_n of_o half_a as_o many_o beat_v they_o very_o well_o then_o take_v three_o pint_n of_o cream_n and_o boil_v it_o with_o mace_n after_o this_o take_v it_o off_o the_o fire_n stir_v it_o and_o put_v in_o the_o egg_n than_o set_v it_o on_o the_o fire_n and_o let_v it_o boil_v till_o it_o curdle_v then_o take_v it_o off_o and_o put_v therein_o half_a a_o pound_n of_o sugar_n some_o grate_a nutmeg_n and_o beat_a mace_n then_o dissolve_v two_o grain_n of_o ambergriese_n in_o four_o spoonful_n of_o rosewater_n and_o put_v therein_o with_o half_a a_o handful_n of_o grate_a bread_n half_o a_o pound_n of_o blanch_v almond_n beat_v small_a a_o little_a cream_n and_o some_o currant_n put_v they_o in_o paste_n as_o aforesaid_a and_o let_v they_o bake_v a_o quarter_n of_o a_o hour_n which_o will_v be_v sufficient_a some_o will_v take_v a_o pottle_n of_o flower_n half_o a_o pound_n of_o butter_n and_o the_o white_a of_o a_o egg_n work_v it_o well_o into_o the_o flower_n with_o the_o butter_n than_o put_v a_o little_a cold_a water_n to_o it_o and_o work_v it_o up_o stiff_o then_o take_v a_o pottle_n of_o cream_n half_o a_o pound_n of_o sugar_n and_o a_o pound_n of_o boil_a currant_n a_o whole_a nutmeg_n grate_v and_o boil_v these_o together_o gentle_o with_o the_o yolk_n of_o eighten_v egg_n stir_v it_o continual_o when_o it_o have_v boil_v enough_o take_v it_o off_o and_o let_v it_o cool_v then_o fill_v youâ—_n cheesecake_n cheesecake_n in_o the_o french_a fashion_n take_v a_o pound_n and_o a_o half_a of_o pistacheâ—_n stamp_v with_o two_o pound_n and_o a_o half_a of_o new_a morning_n cheese-curd_n three_o ounce_n and_o a_o half_a of_o elder-flower_n twelve_o egg_n â—_o pound_n and_o a_o quarter_n of_o sugar_n the_o like_a quantity_n of_o butter_n and_o a_o pottle_n of_o flower_n strain_v these_o in_o a_o course_n strainer_n and_o fill_v your_o form_n make_v of_o puff-paste_n or_o other_o paste_n as_o good_a as_o cold_a butter_n paste_v etc._n etc._n otherways_o after_o the_o french_a fashion_n take_v six_o pound_n of_o the_o best_a hollandcheese_n and_o eight_o pound_n of_o new-made_a morning_n milk_n cheese-curd_n and_o beat_v they_o in_o a_o mortar_n than_o put_v sugar_n to_o they_o about_o a_o pound_n or_o more_o and_o half_a a_o pound_n of_o well_o pick_v and_o wash_v currant_n fifteen_o egg_n well_o beat_v cream_n three_o quarter_n of_o a_o ounce_n of_o cinnamon_n half_o a_o ounce_n of_o mace_n and_o a_o little_a saffron_n mix_v they_o well_o together_o and_o fill_v your_o cheesecake_n pasty-way_n make_v of_o puff-paste_n or_o cold_a butter-paste_n be_v bake_v ice_n they_o with_o yolk_n of_o egg_n rosewater_n and_o sugar_n the_o best_a way_n of_o make_v cheesecake_n take_v a_o pretty_a large_a morning_n milk-cheese_n of_o about_o six_o pound_n in_o weight_n pound_n it_o in_o stone_n or_o wooden_a mortar_n and_o with_o a_o pound_n of_o water_n among_o it_o and_o a_o pound_n of_o sugar_n add_v thereto_o beat_v mace_n two_o pound_n of_o curran_n a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n and_o a_o little_a salt_n then_o boil_v some_o cream_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n work_v these_o well_o together_o but_o let_v not_o the_o curd_n be_v two_o soft_a make_v the_o paste_n of_o cold_a butter_n and_o water_n form_n it_o pasty-way_n and_o fill_v it_o whitepot_n and_o fool_n whitepot_n the_o french_a fashion_n take_v a_o quart_n of_o good_a thick_a cream_n and_o boil_v it_o with_o four_o or_o five_o blade_n of_o large_a mace_n and_o some_o whole_a cinnamon_n then_o take_v the_o white_n of_o four_o egg_n and_o beat_v they_o well_o when_o the_o cream_n boil_v up_o put_v they_o in_o then_o take_v it_o off_o the_o fire_n and_o keep_v it_o stir_v a_o little_a while_n and_o put_v in_o some_o sugar_n then_o pare_v half_a a_o dozen_o pippin_n slice_v they_o and_o put_v they_o into_o a_o pint_n oâ—_n claret_n wine_n some_o raisin_n of_o the_o sun_n sugar_n beat_a cinnamon_n and_o beat_a ginger_n boiâ—_n your_o apple_n to_o a_o pap_n then_o cut_v some_o sippet_n very_o thin_a and_o dry_v they_o before_o the_o fire_n when_o the_o apple_n and_o cream_n be_v boil_v and_o cold_a take_v half_a the_o sippet_n and_o lay_v they_o in_o a_o dish_n lay_v half_a the_o apple_n on_o they_o then_o lay_v on_o the_o rest_n of_o the_o sippet_n theâ—_n apple_n as_o you_o do_v before_o then_o pour_v on_o the_o rest_n of_o the_o cream_n and_o bake_v it_o in_o the_o oven_n as_o a_o custard_n and_o when_o you_o serve_v it_o scrape_v on_o sugar_n rice_n whitepot_n take_v three_o pint_n of_o cream_n and_o a_o quarter_n of_o a_o pound_n of_o rice_n well_o pick_v some_o beat_a nutmeg_n ginger_n and_o sugar_n boil_v these_o together_o and_o set_v it_o by_o till_o it_o be_v cold_a then_o strain_v into_o it_o the_o
yolk_n of_o half_a a_o score_n egg_n a_o quarter_n of_o a_o pound_n of_o curran_n well-washed_n and_o some_o salt_n incorporate_v these_o together_o and_o bake_v it_o you_o may_v put_v these_o ingredient_n either_o into_o paste_n earthen-pan_n dish_n or_o deep_a basin_n and_o when_o it_o be_v bake_v garnish_v your_o dish_n with_o sugar_n orange_n comfit_n and_o cinnamon_n whitepot_n after_o the_o devonshire_n fashion_n take_v mornings-milk_n and_o soak_v therein_o some_o slice_n of_o white_a bread_n and_o put_v therein_o a_o little_a flower_n with_o the_o yolk_n of_o egg_n beat_v very_o small_a bruise_v your_o bread_n so_o that_o it_o be_v whole_o incorporate_v with_o your_o milk_n egg_n and_o flower_n make_v it_o about_o the_o thickness_n of_o pancake_n batter_v then_o fill_v a_o deep_a earthen-pan_n herewith_o and_o lay_v some_o piece_n of_o butter_n on_o the_o top_n tie_v a_o brown_a paper_n about_o the_o head_n thereof_o and_o put_v it_o into_o your_o oven_n when_o it_o be_v bake_v on_o the_o top_n there_o will_v be_v a_o hard_a crust_n you_o may_v make_v they_o without_o flower_n and_o with_o rice_n or_o without_o either_o only_o with_o bread_n a_o norfolk-fool_n take_v three_o pint_n of_o cream_n and_o boil_v it_o with_o large_a mace_n and_o whole_a cinnamon_n have_v boil_v a_o very_a little_a time_n put_v therein_o the_o yolk_n of_o eight_o egg_n well_o beat_v then_o take_v it_o off_o the_o fire_n and_o take_v out_o your_o mace_n and_o cinnamon_n the_o cream_n be_v of_o a_o indifferent_a thickness_n cut_v a_o manchet_n into_o fine_a slice_n and_o cover_v the_o bottom_n of_o your_o dish_n then_o pour_v on_o some_o cream_n then_o more_o bread_n do_v this_o three_o or_o four_o time_n till_o the_o dish_n be_v full_a then_o trim_a the_o dish_n siâ—â—_n with_o fine_a carve_a sippet_n and_o stick_v iâ—_n with_o slice_a date_n scrape_v on_o sugar_n and_o serve_v it_o a_o westminster_n fool._n slice_v a_o manchet_n very_o thin_a and_o lay_v it_o in_o the_o bottom_n of_o a_o dish_n and_o wet_v they_o with_o sack_n then_o take_v what_o quantity_n of_o cream_n you_o think_v fit_a and_o boil_v it_o with_o egg_n and_o large_a mace_n season_n it_o with_o rosewater_n and_o sugar_n then_o stir_v it_o well_o together_o to_o prevent_v curdle_v then_o pour_v it_o on_o the_o bread_n and_o lâ—t_v it_o cool_v when_o it_o be_v cold_a serve_v it_o up_o posset_n wassel_n syllabub_n and_o blamanger_n a_o sack_n posset_n take_v three_o pint_n of_o very_a good_a new_a cream_n and_o a_o quarter_n of_o a_o pound_n of_o almond_n stamp_v with_o some_o rose-water_n strain_v it_o with_o the_o cream_n then_o boil_v it_o with_o a_o little_a ambergriese_n than_o put_v a_o pint_n of_o sack_n into_o a_o basin_n and_o set_v it_o over_o the_o fire_n till_o it_o be_v bloodwarm_a then_o take_v the_o yolk_n of_o nine_o egg_n with_o three_o white_n have_v beat_v they_o well_o put_v they_o into_o the_o sack_n then_o stir_v they_o together_o in_o the_o basin_n with_o the_o cream_n have_v suffer_v it_o to_o cool_v a_o little_a before_o you_o put_v it_o in_o stir_v so_o long_o till_o you_o find_v it_o as_o thick_a as_o you_o will_v have_v it_o than_o pound_n amber_n small_a and_o mingle_v it_o with_o sugar_n and_o a_o little_a musk_n and_o strew_v it_o on_o the_o top_n of_o the_o posset_n it_o will_v give_v it_o a_o most_o delightful_a taste_n or_o thus_o take_v ten_o egg_n beat_v the_o white_n and_o yolk_n together_o and_o strain_v they_o into_o a_o quart_n of_o cream_n season_n it_o with_o nutmeg_n and_o sugar_n and_o put_v to_o they_o a_o piâ—t_n of_o canary_n stir_v they_o well_o together_o and_o put_v they_o into_o your_o basin_n than_o set_v it_o ouâ—r_o a_o chafing-dish_n of_o coal_n and_o stir_v it_o till_o it_o be_v indifferent_o thick_a then_o scrape_v on_o sugar_n and_o serve_v it_o another_o excellent_a sack-posset_n take_v the_o yolk_n of_o two_o dozen_o of_o egg_n and_o five_o pint_n of_o good_a sweet_a cream_n and_o boil_v it_o with_o a_o good_a quantity_n of_o whole_a cinnamon_n and_o stir_v it_o continual_o on_o a_o good_a fire_n then_o strain_v the_o egg_n with_o some_o raw_a cream_n when_o the_o cream_n be_v so_o well_o boil_v that_o it_o taste_v of_o the_o spice_n take_v it_o off_o the_o fire_n and_o pour_v in_o your_o egg_n and_o stir_v they_o well_o among_o the_o cream_n be_v indifferent_a thick_a have_v a_o quart_n of_o sack_n in_o a_o deep_a basin_n that_o will_v contain_v the_o rest_n of_o the_o material_n and_o pour_v in_o your_o cream_n etc._n etc._n with_o a_o pound_n of_o double_a refine_a sugar_n and_o some_o fine_a grate_a nutmeg_n pour_v it_o in_o as_o high_a as_o you_o can_v hold_v your_o skillet_n let_v it_o spatter_v in_o the_o basin_n to_o make_v it_o froth_n you_o may_v if_o you_o please_v take_v off_o the_o curd_n and_o add_v thereto_o fine_a grate_a manchet_n loaf-sugar_n fine_o beat_v and_o a_o little_a white_a wine_n a_o sack-posset_n without_o milk_n or_o cream_n take_v the_o yolk_n and_o white_n of_o twenty_o egg_n but_o remove_v the_o cock-treads_a beat_v these_o very_a well_o then_o take_v a_o pint_n and_o a_o half_a of_o sack_n and_o a_o quart_n of_o ale_n boil_v and_o scum_v and_o put_v into_o it_o a_o pound_n of_o sugar_n and_o three_o quarter_n of_o a_o nutmeg_n let_v it_o boil_v a_o little_a together_o then_o take_v it_o off_o the_o fire_n stir_v the_o egg_n still_o put_v into_o they_o two_o or_o three_o lad_n leful_n of_o the_o liquor_n then_o mingle_v all_o together_o set_v it_o over_o the_o fire_n till_o it_o be_v pretty_a thick_a and_o serve_v it_o up_o a_o french-posset_n take_v three_o pint_n of_o cream_n and_o a_o nutmeg_n and_o set_v it_o over_o the_o fire_n and_o let_v it_o boil_v as_o it_o be_v boil_v have_v a_o basin_n wherein_o there_o must_v be_v a_o pint_n of_o white_a wine_n well_o sweeten_v with_o sugar_n than_o set_v it_o over_o the_o coal_n to_o warm_v a_o little_a then_o put_v in_o your_o cream_n stir_v it_o and_o let_v it_o stand_v simmer_v over_o the_o fire_n a_o hour_n and_o a_o half_a a_o covent-garden-posset_n take_v a_o quart_n of_o new_a cream_n a_o quarter_n of_o a_o ounce_n of_o cinnamon_n and_o a_o nutmeg_n quarter_v and_o boil_v it_o till_o it_o taste_v of_o the_o spice_n and_o keep_v it_o always_o stir_v or_o it_o will_v burn_v to_o then_o take_v the_o yolk_n of_o eight_o egg_n well_o beat_v with_o a_o little_a cold_a cream_n and_o put_v they_o into_o the_o hot_a cream_n over_o the_o fâ—re_n and_o stir_v it_o till_o it_o begin_v to_o boil_v then_o take_v it_o off_o and_o stir_v it_o till_o it_o be_v indifferent_o cold_a sweeten_v it_o with_o some_o sugar_n then_o take_v a_o little_a more_o than_o a_o quarter_n of_o a_o pint_n of_o sack_n and_o sweeten_v that_o also_o then_o set_v it_o on_o the_o fire_n till_o it_o be_v ready_a to_o boil_v than_o put_v it_o into_o a_o deep_a basin_n and_o pour_v the_o cream_n into_o it_o elevate_a your_o hand_n as_o high_a as_o you_o can_v convenient_o to_o make_v it_o froth_n which_o be_v the_o grace_n of_o your_o posset_n and_o if_o you_o put_v it_o through_o a_o tunnel_n it_o be_v hold_v the_o most_o exquisite_a way_n a_o worcester_n syllabub_n take_v a_o syllabub_n pot_n and_o fill_v it_o half_o full_a of_o red-streaked_a cider_n with_o good_a store_n of_o sugar_n and_o a_o little_a nutmeg_n stir_v it_o well_o together_o and_o put_v in_o as_o much_o thick_a cream_n a_o spoonful_n at_o a_o time_n as_o fast_o as_o you_o can_v as_o though_o you_o milk_v in_o then_o stir_v it_o together_o very_o soft_o once_o about_o and_o let_v it_o stand_v two_o hour_n before_o you_o eat_v it_o for_o the_o stand_n make_v the_o curd_n if_o in_o the_o field_n only_a milk_n the_o cow_n into_o your_o cider_n nutmeg_n sugar_n and_o so_o drink_v it_o warm_v another_o very_a good_a syllabub_n take_v a_o pint_n of_o canary_n or_o white_a wine_n a_o sprig_n of_o rosemary_n a_o nutmeg_n quarter_v the_o juice_n of_o a_o lemon_n some_o of_o the_o pill_n with_o sugar_n put_v these_o together_o into_o a_o pot_n all_o night_n and_o cover_v they_o in_o the_o morning_n take_v a_o pint_n of_o cream_n and_o a_o pint_n and_o half_a of_o new_a milk_n then_o take_v out_o the_o lemon-pill_n rosewater_n and_o nutmeg_n and_o squirt_v your_o milk_n and_o cream_n into_o the_o pot._n or_o take_v a_o pint_n of_o thick_a cream_n and_o a_o pint_n of_o white_a wine_n and_o put_v they_o together_o in_o a_o deep_a basin_n with_o two_o white_n of_o egg_n the_o juice_n of_o a_o lemon_n some_o pill_n and_o a_o little_a sugar_n then_o take_v some_o rod_n and_o whip_v it_o and_o as_o the_o froth_n arise_v take_v it_o off_o with_o a_o spoon_n and_o put_v it_o into_o a_o fruit-dish_n
numeg_n let_v they_o boil_v together_o and_o if_o you_o want_v liquor_n add_v a_o pint_n of_o strong_a broth_n then_o take_v the_o marrow_n of_o three_o marrowbone_n and_o wrap_v it_o in_o the_o yolk_n of_o egg_n and_o grate_a bread_n to_o keep_v it_o from_o melt_v away_o and_o when_o your_o pot_n boil_v put_v iâ—_n therein_o then_o take_v the_o yolk_n of_o four_o egg_n and_o beat_v they_o in_o white_a wine_n or_o strong_a broth_n and_o when_o your_o aforesaid_a ingredient_n be_v enough_o stir_v your_o egg_n therein_o and_o season_v it_o to_o your_o pallet_n with_o sugar_n then_o take_v it_o off_o the_o fire_n and_o serve_v it_o up_o with_o boil_a capon_n or_o chicken_n garnish_v the_o marrow_n and_o date_n on_o the_o breast_n of_o they_o you_o may_v put_v into_o this_o broth_n spanish_a potato_n or_o skirret_n pottage_n of_o quail_n truss_v you_o quail_n whiten_v and_o flower_n they_o and_o pass_v they_o with_o lard_n than_o put_v they_o in_o the_o pot_n boil_v and_o season_v they_o with_o salt_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o quail_n with_o lemon_n mushroom_n coxcomb_n and_o pistache_n pottage_n restorative_n orâ—strengthning_v take_v the_o broth_n where_o marrowbone_n have_v be_v boil_v you_o may_v be_v easy_o supply_v therewith_o from_o place_n accustom_v to_o feast_v boil_v therein_o a_o good_a quantity_n of_o great_a turnip_n when_o they_o be_v boil_v press_v the_o juice_n out_o of_o they_o and_o put_v it_o into_o the_o pot_n wherein_o the_o turnip_n be_v boil_v then_o take_v a_o couple_n of_o old_a red_a cock_n scald_v and_o beat_v to_o piece_n with_o the_o back_n of_o a_o cleaver_n then_o put_v they_o into_o the_o say_a broth_n with_o a_o couple_n of_o calf_n foot_n let_v they_o boil_v together_o and_o scum_v they_o very_o well_o when_o they_o be_v half_o boil_v put_v therein_o some_o raisin_n of_o the_o sun_n stone_v slice_a liquorish_a a_o few_o anniseed_n with_o a_o handful_n of_o pine-apple_n and_o pistache_n beat_v in_o a_o mortar_n add_v thereunto_o clove_n mace_n nutmeg_n and_o a_o pint_n of_o red_a wine_n have_v boil_v the_o meat_n to_o a_o mash_n strain_v it_o into_o a_o pipkin_n then_o put_v to_o it_o white_a sugar_n candy_n clarify_v it_o with_o the_o white_n of_o egg_n when_o you_o boil_v it_o again_o and_o run_v it_o through_o your_o jelly-bag_n take_v a_o quarter_n of_o a_o pint_n of_o this_o morning_n evening_n and_o if_o you_o please_v at_o noon_n pottage_n of_o wood-quest_n take_v your_o wood-quest_n or_o other_o large_a pigeon_n whiten_v and_o lard_v they_o boil_v and_o season_v they_o with_o a_o sprig_n of_o time_n whole_a pepper_n a_o little_a beat_a ginger_n and_o some_o large_a mace_n soak_v your_o bread_n and_o garnish_v your_o wood-quest_n with_o bottom_n of_o artichoke_n and_o asparagus_n then_o serve_v they_o pottage_n of_o venison_n take_v a_o haunch_n of_o venison_n and_o cut_v it_o into_o six_o piece_n and_o place_v they_o in_o the_o bottom_n of_o a_o pan_n or_o pot_n then_o put_v in_o no_o more_o water_n than_o will_v cover_v it_o let_v it_o boil_v then_o scum_v it_o after_o that_o add_v to_o it_o a_o good_a quantity_n of_o whole_a pepper_n when_o it_o be_v half_o boil_v put_v in_o four_o whole_a onion_n clove_n and_o large_a mace_n some_o slice_a ginger_n nutmeg_n three_o or_o four_o faggot_n of_o sweet_a herb_n let_v it_o boil_v till_o the_o venison_n be_v very_o tender_a and_o a_o good_a part_n of_o the_o broth_n be_v waste_v after_o this_o pour_v out_o the_o broth_n from_o the_o meat_n into_o a_o pipkin_n keep_v your_o venison_n hot_a in_o the_o same_o pot_n by_o add_v other_o hot_a broth_n unto_o it_o then_o take_v a_o couple_n of_o red-beet_a root_n have_v very_o well_o parboil_v they_o before_o cut_v they_o into_o square_a piece_n as_o big_a as_o a_o shilling_n and_o put_v they_o into_o the_o broth_n which_o be_v in_o your_o pipkin_n and_o let_v they_o boil_v till_o they_o be_v very_o tender_a add_v unto_o the_o boil_a four_o anchovy_n mince_v than_o dish_n up_o your_o venison_n on_o sippet_n of_o french-bread_n then_o pour_v on_o your_o broth_n so_o much_o as_o will_v near-upon_a fill_v the_o dish_n then_o take_v your_o root_n by_o themselves_o and_o toss_v they_o in_o a_o little_a draw_v butter_n and_o lay_v they_o all_o over_o the_o venison_n if_o the_o beet_n be_v good_a it_o will_v make_v the_o broth_n red_a enough_o which_o you_o must_v have_v visible_a round_o about_o the_o dish_n side_n but_o if_o it_o prove_v pale_a put_v to_o it_o some_o saunders_n this_o be_v a_o very_a savoury_a pottage_n the_o queen_n pottage_n take_v almond_n beat_v they_o and_o boil_v they_o with_o good_a broth_n a_o bundle_n of_o herb_n and_o the_o inside_n of_o a_o lemon_n a_o few_o crumb_n of_o bread_n than_o season_n they_o with_o salt_n stir_v they_o often_o and_o strain_v they_o then_o take_v your_o bread_n and_o soak_v it_o with_o the_o best_a broth_n which_o be_v thus_o to_o be_v make_v when_o you_o have_v bone_a a_o capon_n or_o partridge_n take_v the_o bone_n and_o beat_v they_o in_o a_o mortar_n then_o seethe_v these_o bone_n in_o strong_a broth_n with_o mushroom_n and_o strain_n all_o through_o a_o linen_n cloth_n and_o with_o this_o broth_n soak_v your_o bread_n as_o it_o soak_v sprinkle_v it_o with_o almond_n broth_n then_o put_v unto_o it_o a_o little_a minced-meat_n either_o of_o partridge_n or_o capon_n and_o still_o as_o it_o soak_v put_v in_o more_o almond-broth_n until_o it_o be_v full_a then_o take_v the_o fireshovel_n red_a hot_a and_o hold_v it_o over_o garnish_v your_o dish_n with_o coxcomb_n pistache_n and_o pome-granates_a pottage_n in_o the_o italian_a fashion_n boil_v green_a pease_n with_o some_o strong_a broth_n and_o interlard_v bacon_n cut_v into_o slice_n the_o pease_n be_v boil_v put_v to_o they_o some_o chap_a parsley_n pepper_n aniseed_n and_o strain_v some_o of_o the_o pease_n to_o thicken_v the_o broth_n give_v it_o a_o walm_n and_o serve_v it_o on_o sippet_n with_o boil_a chicken_n pigeon_n kid_n or_o lambs-head_n mutton_n duck_n mallard_n or_o any_o poultry_n for_o variety_n thicken_v the_o broth_n with_o eggs._n pottage_n of_o mutton_n veal_n or_o beef_n in_o the_o english_a fashion_n cut_a a_o rack_n of_o mutton_n in_o two_o piece_n and_o take_v a_o knuckle_n of_o veal_n and_o boil_v it_o with_o good_a store_n of_o herb_n with_o a_o pint_n of_o oatmeal_n chap_v among_o they_o let_v your_o herb_n be_v time_n sweet_a marjoram_n parsley_n sives_z succory_n marrygold_n strawberrie_n and_o violet-leaves_a beet_n borrage_n sorrel_n blood-wort_n sage_n penniroyal_n with_o a_o little_a salt_n be_v well_o boil_v serve_v they_o on_o carve_v sippet_n with_o the_o meat_n in_o the_o midst_n thereof_o otherways_o take_v the_o best_a old_a pease_n you_o can_v get_v wash_v and_o boil_v they_o in_o fair_a water_n when_o they_o boil_v scum_v they_o and_o put_v in_o a_o piece_n of_o interlard_v bacon_n put_v in_o also_o a_o bundle_n of_o mint_n with_o other_o sweet_a herb_n serve_v the_o bacon_n on_o sippet_n in_o thin_a slice_n but_o boil_v not_o your_o pottage_n too_o thick_a the_o duke_n pottage_n let_v your_o broth_n be_v the_o same_o of_o that_o of_o the_o queen_n extract_v from_o roast_a bone_n then_o soak_v a_o loaf_n of_o bread_n with_o the_o cruâ—t_n after_o that_o a_o small_a hash_fw-mi of_o partridge_n which_o you_o must_v strew_v upon_o the_o bread_n so_o thin_a as_o it_o may_v hardly_o appear_v soak_v it_o and_o fill_v it_o by_o little_a and_o little_a garnish_n it_o with_o your_o small_a mushroom_n cock-comb_n kidney_n pistache_n lemon_n and_o serve_v it_o the_o prince_n pottage_n take_v either_o capon_n or_o partridge_n and_o roast_v they_o then_o take_v out_o the_o bone_n and_o mince_v the_o brawn_n small_a take_v also_o the_o bone_n break_v they_o and_o seethe_v they_o with_o broth_n in_o a_o earthen-pot_n with_o a_o bundle_n of_o herb_n then_o strain_v they_o through_o a_o linen_n cloth_n soak_v your_o bread_n and_o lay_v it_o on_o a_o bed_n of_o flesh_n or_o if_o you_o will_v instead_o thereof_o a_o bed_n of_o almond-broth_n boil_v it_o well_o and_o fill_v it_o by_o degree_n then_o garnish_v it_o with_o the_o pinnion_n then_o take_v three_o egg_n with_o a_o little_a almond-broth_n or_o any_o other_o broth_n beat_v they_o well_o together_o and_o pour_v they_o on_o your_o pottage_n hold_v the_o fire-shovel_a over_o it_o and_o so_o serve_v it_o pottage_n of_o teal_n with_o hypocrast_n take_v teal_n dress_v and_o cleanse_v they_o well_o whiten_v they_o as_o afore_o specify_v stuff_v they_o within_o with_o some_o lard_n then_o fry_v they_o with_o fresh_a seam_n then_o boil_v they_o in_o a_o pot_n when_o they_o be_v almost_o boil_v throw_v in_o some_o prune_n with_o a_o piece_n of_o sugar_n garnish_n your_o pottage_n with_o the_o
teal_n and_o prune_n pottage_n without_o the_o sight_n of_o herb_n have_v mince_v several_a sort_n of_o sweet_a herb_n very_o small_a stamp_v they_o with_o your_o oatmeal_n then_o strain_v they_o through_o a_o strainer_n with_o some_o of_o the_o broth_n of_o the_o pot_n boil_v your_o herb_n and_o oatmeal_n with_o your_o mutton_n and_o some_o salt_n let_v your_o herb_n be_v violet-leaves_a strawberry-leaves_a succory_n spinage_n scallion_n parsley_n and_o marry-goldflowers_a have_v boil_v they_o enough_o serve_v they_o on_o sippet_n pottage_n of_o lark_n have_v draw_v your_o lark_n whiten_v and_o flower_n they_o and_o pass_v they_o in_o a_o pan_n with_o butter_n lard_n or_o fresh_a seam_n until_o they_o be_v very_o brown_a then_o put_v they_o in_o a_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n and_o boil_v they_o soak_v a_o loaf_n well_o and_o garnish_v it_o with_o your_o lark_n add_v thereto_o beef-pallate_n mutton-juyce_n and_o lemon_n then_o serve_v it_o pottage_n of_o young_a pigeon_n scald_v your_o pigeon_n and_o boil_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n cover_v they_o with_o a_o sheet_n of_o lard_n then_o lay_v they_o on_o a_o soak_a loaf_n and_o garnish_v they_o with_o artichoke_n and_o asparagus_n fry_v green_a pease_n or_o lettuce_n pottage_n of_o pullet_n with_o colliflower_n fit_a your_o pullet_n for_o the_o pot_n and_o boil_v they_o with_o a_o faggot_n of_o sweet_a herb_n season_n they_o with_o salt_n cloves_n pepper_n and_o grate_a nutmeg_n then_o let_v your_o bread_n be_v soak_v and_o garnish_v with_o colliflower_n pour_v on_o some_o mutton-juyce_n or_o gravy_n and_o serve_v it_o up_o a_o excellent_a pottage_n to_o cleanse_v the_o blood_n put_v over_o the_o fire_n about_o a_o gallon_n of_o fair_a water_n and_o put_v therein_o a_o handful_n of_o great_a oatmeal_n beat_v small_a and_o a_o piece_n of_o rib-bacon_n then_o take_v a_o handful_n of_o brooklime_n as_o many_o water-cress_n nettle-top_n elder-bud_n violet-leaves_a primrose-leaves_a with_o young_a alexander-leaves_a mince_v all_o these_o very_a small_a and_o put_v they_o into_o your_o broth_n with_o a_o little_a large_a mace_n season_n it_o with_o salt_n when_o you_o dish_n it_o put_v in_o some_o butter_n pottage_n of_o young_a pigeon_n roast_v have_v season_v your_o broth_n with_o salt_n and_o cloves_n put_v in_o your_o pigeon_n and_o boil_v they_o make_v your_o pottage_n brown_a then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o fowl_n and_o pour_v on_o your_o broth_n pottage_n of_o green_a goose_n with_o pease-broth_n take_v your_o green_a goose_n and_o boil_v they_o by_o themselves_o then_o take_v some_o pease_n and_o boil_v they_o in_o like_a manner_n be_v well_o boil_v pass_v they_o through_o a_o very_a fine_a strainer_n and_o put_v your_o pease-broth_n into_o a_o pot_n with_o a_o faggot_n of_o sweet_a herb_n pass_v a_o little_a lard_n in_o a_o frying-pan_n and_o when_o it_o be_v melt_v put_v it_o into_o your_o broth_n soak_v your_o bread_n in_o your_o geese-broth_n then_o pour_v your_o pease-broth_n over_o it_o pottage_n of_o goose_n gibblet_n whiten_n your_o gibblet_n and_o put_v they_o into_o a_o pot_n with_o good_a broth_n a_o faggot_n of_o sweet_a herb_n and_o a_o sheet_n of_o lard_n let_v they_o boil_v very_o well_o then_o soak_v your_o bread_n and_o lay_v they_o thereon_o pour_v on_o your_o broth_n and_o upon_o all_o put_v some_o mince_a caper_n pottage_n of_o pullet_n with_o green_a pease_n scald_v and_o truss_v your_o pullet_n and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o scum_v it_o well_o then_o pass_v your_o pease_n in_o a_o pan_n with_o butter_n or_o lard_n and_o soak_v they_o with_o lettuce_n steep_v in_o fair_a water_n and_o whiten_v soak_v also_o your_o bread_n and_o then_o garnish_v it_o with_o your_o pullet_n pease_n and_o lettuce_n pottage_n of_o young_a rabbit_n parboil_v your_o rabbit_n then_o pass_v they_o in_o a_o frying-pan_n with_o lard_n then_o boil_v they_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n soak_v well_o your_o bread_n and_o garnish_v it_o with_o young_a rabbit_n and_o mushroom_n pottage_n of_o lamb_n purtenance_n whiten_n your_o purtenance_n and_o seethe_v they_o in_o good_a broth_n with_o a_o bundle_n of_o sweet_a herb_n a_o sheet_n of_o lard_n or_o fat_a bacon_n soak_v your_o bread_n lay_v on_o your_o purtenance_n and_o pour_v all_o over_o it_o white_a broth_n which_o broth_n be_v thus_o make_v take_v a_o pint_n of_o strong_a broth_n from_o the_o boil_a of_o your_o purtenance_n a_o pine_n of_o sack_n ba_o quart_n of_o white_a wine_n and_o put_v they_o into_o a_o pipkin_n together_o with_o about_o a_o dozen_o date_n cut_v in_o half_n whole_a prunello_n cinnamon_n ginger_n cloves_n mace_n half_o a_o pound_n of_o white_a sugar_n with_o the_o marrow_n of_o two_o or_o three_o bone_n let_v these_o boil_v till_o the_o marrow_n be_v enough_o then_o take_v it_o from_o the_o fire_n and_o thicken_v it_o with_o the_o yolk_n of_o egg_n beat_v very_o well_o and_o strain_a through_o a_o clean_a cloth_n then_o garnish_v it_o with_o lettuce_n sucket_n candy_a lemon_n and_o wafer_n and_o so_o serve_v it_o up_o pottage_n of_o lark_n have_v draw_v and_o trust_v they_o pass_v they_o in_o a_o pan_n with_o lard_n have_v first_o flower_v they_o than_o put_v they_o into_o a_o pot_n with_o good_a broth_n half_o a_o pint_n of_o white_a wine_n and_o half_a a_o pound_n of_o sugar_n then_o soak_v your_o bread_n garnish_n it_o with_o your_o lark_n and_o pour_v on_o your_o broth_n pottage_n of_o veal_n boil_v a_o knuckle_n of_o veal_n in_o good_a broth_n than_o skin_n it_o and_o put_v therein_o some_o white_a succory_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n succory_n and_o mushroom_n you_o may_v make_v pottage_n of_o a_o breast_n of_o veal_n by_o first_o blanch_a it_o in_o fresh_a water_n then_o boil_v it_o in_o good_a broth_n with_o a_o faggot_n of_o sweet_a herb_n caper_n and_o sampire_n pottage_n of_o thrush_n draw_v truss_v and_o flower_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n then_o boil_v they_o in_o good_a broth_n with_o sweet_a herb_n garnish_v your_o soak_a bread_n with_o your_o bird_n beef-pallate_n and_o mushroom_n pottage_n of_o tortoise_n have_v take_v off_o the_o head_n of_o your_o tortoise_n boil_v the_o body_n in_o water_n and_o when_o it_o be_v almost_o enough_o put_v into_o your_o broth_n some_o white_a wine_n a_o faggot_n of_o sweet_a herb_n and_o some_o lard_n when_o it_o be_v boil_v take_v the_o meat_n out_o of_o the_o shell_n throw_v away_o the_o gall_n and_o cut_v the_o rest_n into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o some_o lard_n some_o nutmeg_n and_o cinnamon_n beat_v a_o little_a ginger_n and_o salt_n than_o stew_n they_o in_o a_o dish_n and_o soak_v your_o bread_n therein_o squeeze_v in_o the_o juice_n of_o a_o lemon_n and_o garnish_v it_o with_o cut_a asparagus_n pottage_n of_o a_o suck_a pig_n scald_v your_o pig_n very_o neat_o then_o cut_v it_o into_o half_a a_o dozen_o piece_n whiten_v they_o in_o broth_n and_o boil_v they_o with_o some_o herb_n a_o piece_n of_o lard_n see_v that_o your_o pot_n be_v supply_v with_o good_a broth_n as_o it_o consume_v in_o boil_v then_o soak_v your_o bread_n and_o when_o your_o pig_n be_v boil_v enough_o place_v the_o head_n in_o the_o midst_n of_o the_o dish_n with_o the_o quarter_n round_o about_o it_o and_o the_o purtenance_n round_o they_o pour_v on_o your_o broth_n and_o serve_v it_o pottage_n of_o mince_a mutton_n take_v the_o flesh_n of_o any_o joint_n of_o mutton_n and_o mince_v it_o with_o beef-suet_n season_n it_o with_o some_o beat_a nutmeg_n a_o little_a pepper_n and_o some_o salt_n and_o stew_v it_o in_o a_o stew-pan_n soak_v your_o bread_n in_o your_o best_a broth_n then_o garnish_v it_o with_o your_o mince_a meat_n and_o coxcomb_n then_o pour_v on_o your_o broth_n with_o the_o juice_n of_o mutton_n pottage_n of_o beef_n take_v a_o leg_n of_o beef_n and_o stew_v it_o till_o it_o be_v so_o tender_a that_o it_o be_v ready_a to_o fall_v in_o piece_n season_n it_o with_o a_o bundle_n of_o herb_n clove_n caper_n sampire_n mushroom_n etc._n etc._n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o meat_n pottage_n of_o capon_n and_o pullet_n with_o rice_n have_v fit_v your_o capon_n or_o pullet_n for_o the_o pot_n season_n your_o broth_n and_o boil_v they_o therein_o then_o pick_v your_o rice_n very_o well_o wash_v and_o dry_v it_o very_o well_o before_o the_o fire_n then_o boil_v it_o in_o good_a broth_n then_o soak_v your_o bread_n and_o garnish_n it_o with_o your_o capon_n or_o pullet_n together_o with_o the_o rice_n you_o may_v as_o you_o shall_v think_v good_a put_v some_o saffon_n into_o the_o broth_n
clarify_a butter_n drop_v your_o ingredient_n in_o by_o spoonful_n fry_v they_o crisp_v on_o both_o side_n dish_n they_o and_o scrape_v on_o sugar_n another_o for_o any_o friday_n take_v half_o a_o pound_n of_o almond_n blanch_v and_o pound_n they_o and_o as_o they_o be_v a_o pound_v put_v in_o some_o rose-water_n to_o keep_v they_o from_o oil_v strain_v they_o into_o cream_n then_o take_v artichoke_n bottom_n and_o marrow_n your_o cream_n be_v boil_v with_o date_n sugar_n whole_a cinnamon_n large_a mace_n and_o nutmeg_n your_o cream_n be_v cold_a put_v it_o into_o a_o dish_n garnish_v with_o paste_n on_o the_o brim_n then_o put_v on_o your_o artichoke_n and_o marrow_n and_o bake_v it_o for_o a_o quarter_n of_o a_o hour_n then_o take_v out_o the_o whole_a spice_n and_o serve_v it_o up_o all_o manner_n of_o potage_n for_o fast_v day_n out_o of_o lent_n pottage_n of_o craw-fish_n have_v cleanse_v your_o craw-fish_n very_o well_o boil_v they_o with_o wine_n vinegar_n salt_n and_o pepper_n when_o they_o look_v red_a pick_v the_o foot_n and_o tail_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v the_o body_n of_o your_o craw-fish_n and_o pound_n they_o very_o well_o with_o onion_n clove_n mace_n ginger_n pepper_n salt_n hard_a egg_n and_o the_o â—rums_n of_o white_a bread_n let_v they_o soak_v in_o good_a broth_n make_v of_o herb_n or_o clear_a pease-broth_n have_v boil_v these_o together_o strain_v they_o and_o set_v they_o before_o the_o fire_n then_o take_v some_o butter_n with_o mince_a parsley_n fry_v it_o and_o put_v it_o into_o your_o pottage_n which_o you_o must_v be_v mindful_a to_o season_v well_o your_o crust_n be_v soak_v put_v on_o the_o hash_fw-mi of_o a_o carp_n with_o the_o juice_n of_o mushroom_n fill_v up_o your_o dish_n and_o garnish_v it_o with_o the_o foot_n and_o tail_n of_o your_o craw-fish_n with_o pomegranate_n and_o the_o juice_n of_o lemon_n pottage_n of_o snail_n you_o must_v first_o wash_v your_o snail_n in_o many_o water_n than_o put_v they_o into_o a_o earthen-pan_n or_o wide_a dish_n and_o put_v to_o they_o as_o much_o water_n as_o will_v cover_v they_o than_o set_v your_o dish_n over_o a_o chafing-dish_n of_o coal_n have_v boil_v a_o while_n take_v they_o out_o of_o the_o shell_n and_o scour_v they_o with_o water_n and_o salt_n four_o or_o five_o time_n then_o let_v they_o boil_v a_o little_a while_n in_o a_o pipkin_n with_o water_n and_o salt_n then_o take_v they_o up_o and_o lay_v they_o in_o a_o dish_n with_o some_o very_a good_a salad_n oil_n when_o the_o oil_n boil_v put_v in_o some_o slice_a onion_n fry_v they_o and_o put_v the_o snail_n to_o they_o and_o stew_v they_o well_o together_o then_o take_v the_o snail_n oil_n and_o onion_n and_o put_v they_o into_o a_o pipking_n together_o sizeable_a for_o they_o and_o put_v as_o much_o water_n to_o they_o as_o will_v be_v sufficient_a to_o make_v a_o pottage_n with_o some_o salt_n and_o let_v they_o stew_v four_o hour_n then_o mince_v some_o sweet_a herb_n as_o time_n penniroyal_n parsley_n etc._n etc._n have_v mince_v they_o very_o well_o pound_n they_o to_o a_o green_a sauce_n and_o put_v in_o some_o crumb_n of_o bread_n soak_v in_o the_o pottage_n with_o a_o little_a saffron_n and_o beat_a clove_n put_v all_o to_o the_o snail_n and_o give_v they_o a_o walm_n or_o two_o when_o you_o serve_v they_o up_o squeeze_v in_o the_o juice_n of_o a_o lemon_n put_v in_o vinegar_n also_o and_o a_o clove_n of_o garlic_n among_o the_o herb_n serve_v they_o up_o on_o sippet_n this_o be_v a_o most_o excellent_a pottage_n pottage_n of_o carp_n have_v bone_a the_o carp_n set_v he_o aside_o and_o take_v the_o bone_n and_o boil_v they_o in_o pease_n pottage_n with_o some_o onion_n hard_a egg_n and_o the_o crumb_n of_o white_a bread_n have_v boil_v strain_v they_o then_o fry_v they_o with_o parsley_n and_o put_v they_o in_o the_o broth_n again_o than_o dry_a and_o soak_v your_o bread_n after_o this_o take_v the_o flesh_n of_o your_o carp_n hash_fw-mi it_o and_o when_o it_o be_v boil_v lie_v it_o on_o your_o bread_n theâ—_n pour_v on_o your_o broth_n fill_v your_o dish_n and_o sprinkle_v it_o with_o the_o juice_n of_o lemon_n and_o mushroom_n pottage_n of_o tenche_n you_o must_v bone_n your_o tench_n in_o the_o same_o manner_n as_o you_o do_v your_o carp_n then_o take_v the_o flesh_n and_o mince_v it_o very_o small_a and_o farcâ—_n it_o season_v your_o farcing_n well_o and_o close_o up_o the_o hole_n wherein_o they_o be_v put_v your_o bread_n be_v soak_v garnish_n it_o with_o your_o tenche_n and_o pour_v on_o your_o broth_n it_o matter_n not_o whether_o the_o broth_n be_v make_v oâ—_n pease_n turnip_n herb_n tenche_n amond_n carp_n or_o craw-fish_n pottage_n of_o french_a barley_n have_v pick_v and_o cleanse_v your_o barley_n very_o well_o from_o dust_n put_v it_o into_o boil_a milk_n be_v boil_v down_o put_v into_o it_o large_a mace_n cream_n sugar_n and_o a_o little_a salt_n boil_v it_o indifferent_a thick_a than_o put_v it_o into_o a_o dish_n scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o carp_n farce_v separate_a the_o bone_n from_o the_o flesh_n then_o farce_v they_o with_o their_o own_o flesh_n and_o close_o up_o the_o hole_n neat_o through_o which_o you_o convey_v your_o farcing_n then_o put_v they_o into_o a_o dish_n of_o broth_n and_o stew_n or_o boil_v they_o add_v thereunto_o butter_n chibbals_n verjuice_n large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o pepper_n then_o take_v your_o bone_n and_o boil_v they_o and_o have_v boil_v a_o pretty_a while_n strain_v the_o broth_n and_o put_v it_o to_o your_o carp_n then_o soak_v your_o crust_n and_o lay_v your_o carp_n thereon_o pour_v the_o pottage_n upon_o it_o garnish_n it_o with_o caper_n pine-seed_n and_o mushroom_n pottage_n of_o roast_a carp_n press_v your_o carp_n and_o slit_v they_o on_o the_o top_n then_o melt_v some_o butter_n and_o endore_fw-la your_o carp_n therewith_o then_o put_v it_o on_o the_o gridiron_n and_o broil_n it_o then_o take_v some_o turnip_n and_o cut_v they_o in_o two_o whiten_v flower_n and_o fry_v they_o than_o put_v they_o into_o some_o pease-broth_n or_o water_n season_n they_o and_o let_v they_o boil_v then_o soak_v your_o bread_n and_o lay_v your_o carp_n thereon_o with_o butter_n parsley_n chibbals_n and_o a_o little_a vinegar_n then_o garnish_v it_o with_o the_o turnip_n sampire_n and_o a_o few_o caper_n gruel_n pottage_n have_v pick_v your_o oatmeal_n very_o well_o boil_v it_o over_o a_o soft_a fire_n when_o it_o be_v tender_a strain_v it_o through_o a_o strainer_n than_o put_v it_o into_o a_o pipkin_n with_o some_o spring_n water_n make_v your_o pottage_n pretty_a thick_a of_o the_o strain_a oatmeal_n and_o add_v thereto_o some_o raisin_n of_o the_o sun_n well_o pick_v and_o stone_v some_o large_a mace_n salt_n with_o a_o small_a faggot_n of_o sweet_a herb_n rosewater_n and_o saffron_n set_v it_o a_o stew_a on_o the_o fire_n with_o some_o sugar_n when_o it_o be_v near_o upon_o enough_o put_v to_o it_o some_o butter_n with_o the_o yolk_n of_o egg_n strain_v or_o you_o may_v take_v oatmeal_n and_o chap_v some_o herb_n among_o it_o than_o put_v they_o into_o boil_a liquor_n with_o some_o raisin_n or_o curran_n or_o both_o and_o when_o it_o be_v boil_v to_o a_o indifferent_a thickness_n put_v butter_n to_o it_o or_o you_o may_v only_o take_v oatmeal_n a_o bundle_n of_o sweet_a herb_n mince_v small_a with_o some_o onion_n and_o salt_n boil_v these_o together_o and_o season_v they_o with_o butter_n the_o queen_n pottage_n you_o may_v take_v your_o choice_n whether_o you_o will_v have_v carp_n or_o tenche_n then_o boil_v they_o with_o water_n salt_n a_o onion_n parsley_n hard_a egg_n and_o the_o crumb_n of_o a_o white_a loaf_n when_o they_o have_v boil_v a_o while_n strain_v your_o broth_n and_o put_v it_o into_o another_o pot_n with_o some_o butter_n then_o take_v some_o almond_n blanch_v they_o and_o pound_v they_o and_o mingle_v with_o one_o moiety_n of_o your_o broth_n have_v boil_v a_o while_n strain_v they_o and_o put_v in_o a_o onion_n stick_v with_o clove_n than_o set_v it_o over_o a_o gentle_a fire_n then_o soak_v your_o dish_n with_o a_o little_a of_o your_o first_o broth_n and_o fill_v up_o your_o dish_n with_o white-broth_n with_o the_o yolk_n of_o a_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n let_v it_o not_o be_v too_o thick_a serve_v it_o garnish_v with_o lemon_n and_o pomegranate_n the_o duchess_n of_o anjou_n '_o s_o pottage_n take_v the_o bone_n of_o a_o carp_n and_o boil_v they_o in_o pease-broth_n that_o be_v very_o clear_a with_o the_o yolk_n of_o egg_n a_o bundle_n of_o herb_n and_o all_o well_o season_v then_o dry_a a_o loaf_n and_o soak_v it_o and_o
fry_v into_o it_o some_o hash_fw-mi of_o carp_n and_o juice_n of_o mushroom_n melt_v liver_n of_o eel-pouts_a and_o all_o manner_n of_o sweet_a herb_n dish_n it_o up_o and_o garnish_v it_o with_o pomegranate_n and_o slice_a lemon_n pottage_n of_o tortoise_n cut_a off_o their_o head_n boil_v they_o and_o take_v the_o flesh_n out_o of_o the_o shell_n and_o cut_v it_o into_o piece_n then_o pass_v they_o in_o a_o pan_n with_o butter_n parsley_n and_o chibbals_n have_v thus_o past_a and_o season_v they_o put_v they_o into_o a_o dish_n and_o let_v they_o soak_v over_o a_o chafing-dish_n of_o coal_n with_o some_o broth_n be_v careful_a in_o the_o remove_n of_o the_o gall_n when_o you_o cut_v your_o tortoise_n in_o piece_n your_o bread_n be_v soak_v garnish_n it_o with_o your_o tortoise_n and_o place_n sparagus_n break_v about_o your_o dish_n mushroom_n slice_n of_o lemon_n or_o orange_n pottage_n of_o wheat_n take_v a_o quantity_n of_o wheat_n and_o wet_v it_o then_o put_v it_o into_o a_o bag_n and_o beat_v it_o with_o a_o wash_n beetle_n be_v hule_v and_o cleanse_v from_o the_o dust_n boil_v it_o over_o night_n and_o let_v it_o soak_v on_o a_o soft_a fire_n till_o the_o morning_n then_o be_v ready_a to_o use_v it_o take_v as_o much_o as_o you_o think_v convenient_a and_o put_v it_o into_o a_o pipkin_n or_o skillet_n with_o a_o proper_a quantity_n of_o milk_n and_o boil_v it_o with_o mace_n salt_n cinnamon_n saffron_n and_o the_o yolk_n of_o two_o or_o three_o egg_n boil_v it_o thick_a scrape_v on_o sugar_n and_o serve_v it_o pottage_n of_o mushroom_n farce_v take_v your_o young_a and_o fresh_a mushroom_n wash_v they_o very_o well_o and_o boil_v they_o in_o water_n with_o a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n season_n your_o broth_n boil_v it_o strain_v it_o and_o put_v it_o into_o a_o pot_n then_o pass_v your_o mushroom_n in_o a_o pan_n with_o butter_n parsley_n pine-apple-seed_n with_o caper_n and_o put_v they_o into_o the_o pot_n again_o and_o let_v they_o simmer_v then_o soak_v your_o bread_n and_o lay_v it_o on_o a_o bed_n of_o a_o hash_fw-mi of_o carp_n then_o fill_v it_o up_o by_o degree_n with_o your_o other_o material_n after_o it_o be_v fill_v garnish_v your_o pottage_n with_o your_o mushroom_n farâ—ed_v with_o the_o same_o farce_v wherewith_o you_o make_v your_o hash_fw-mi between_o two_o dish_n and_o with_o melt_v garnish_v your_o dish_n with_o pomegranate_n or_o slice_a lemon_n and_o serve_v it_o pottage_n of_o rice_n have_v pick_v your_o rice_n clean_o and_o take_v the_o dust_n from_o it_o wash_v it_o and_o boil_v it_o in_o milk_n have_v boil_v a_o while_n put_v to_o it_o some_o cream_n large_a mace_n whole_a cinnamon_n salt_n and_o sugar_n boil_v it_o on_o a_o moderate_a fire_n scrape_v on_o sugar_n and_o serve_v it_o you_o may_v boil_v your_o rice_n and_o stran_v it_o with_o almond_n milk_n season_v it_o as_o you_o do_v the_o former_a pottage_n of_o sol_n farce_v take_v your_o sol_n and_o fry_v they_o till_o they_o be_v three_o quarter_n enough_o then_o open_v they_o along_o the_o bone_n and_o separate_v the_o flesh_n from_o it_o then_o take_v melt_v oyster_n caper_n and_o mushroom_n and_o pass_v they_o in_o a_o pan_n with_o parsley_n and_o whole_a chibbals_n than_o stuff_n or_o farce_v your_o sol_n with_o these_o ingredient_n then_o soak_v they_o in_o broth_n fresh_a butter_n the_o juice_n of_o a_o lemon_n or_o verjuice_n then_o soak_v your_o bread_n in_o fish-broth_n and_o garnish_v it_o with_o your_o sol_n mushroom_n and_o their_o juice_n melt_v and_o slice_n of_o lemon_n pottage_n of_o milk_n take_v whole_a oatmeal_n and_o pick_v it_o clean_o then_o put_v it_o into_o a_o pipkin_n of_o boil_a water_n when_o it_o be_v very_o tender_a put_v in_o milk_n or_o cream_n salt_n and_o fresh_a butter_n with_o a_o little_a beat_a nutmeg_n and_o cinnamon_n pottage_n of_o ellicksander_n take_v oatmeal_n pick_v it_o and_o cleanse_v it_o then_o chap_v among_o it_o some_o ellicksanders_n when_o your_o water_n boil_v put_v in_o your_o ingredient_n with_o a_o little_a salt_n let_v it_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o it_o be_v enough_o put_v some_o butter_n to_o it_o pottage_n of_o smelt_n have_v make_v a_o broth_n either_o of_o almond_n fish_n mushroom_n or_o pease-broth_n well_o season_v take_v your_o bread_n and_o soak_v it_o and_o pour_v a_o little_a white-broth_n over_o it_o of_o yolk_n of_o egg_n allay_v with_o verjuice_n and_o the_o juice_n of_o mushroom_n then_o take_v a_o quartern_a of_o smelt_n or_o what_o quantity_n you_o think_v fit_a fry_v they_o in_o butter_n wirh_fw-mi parsley_n and_o chibbals_n and_o garnish_v your_o dish_n with_o they_o add_v pomegranate_n and_o lemon_n pottage_n of_o pease_n shell_n a_o quantity_n of_o green_a pease_n and_o put_v they_o into_o a_o pipkin_n of_o fair_a boil_a water_n then_o put_v in_o your_o herb_n some_o oatmeal_n and_o salt_n let_v they_o boil_v moderate_o and_o not_o too_o thick_a and_o when_o they_o be_v enough_o put_v some_o butter_n to_o they_o you_o may_v boil_v they_o in_o milk_n or_o cream_n put_v to_o they_o some_o sprig_n of_o mint_n with_o a_o little_a salt_n if_o not_o thick_a enough_o put_v in_o some_o milk_n and_o flower_n well_o temper_v together_o with_o the_o yolk_n of_o a_o egg._n pottage_n of_o asparagus_n take_v a_o good_a quantity_n of_o herb_n with_o crumb_n of_o bread_n season_n they_o well_o and_o boil_v they_o then_o take_v they_o up_o drain_v and_o fry_v they_o after_o they_o be_v fry_v put_v they_o in_o the_o pot_n again_o then_o soak_v your_o bread_n and_o garnish_v it_o with_o asparagus_n which_o you_o must_v have_v ready_a boil_a with_o salt_n drain_v and_o season_v with_o butter_n salt_n cinnamon_n and_o nutmeg_n over_o all_o strew_v your_o break_a asparagus_n which_o be_v fry_v and_o serve_v it_o pottage_n of_o old_a dry_a pease_n take_v a_o quantity_n of_o seed-pease_n which_o be_v the_o best_a pick_v those_o that_o be_v worm-eaten_a from_o the_o rest_n and_o wash_v they_o then_o put_v they_o into_o boil_a liquor_n be_v tender_a boil_v take_v out_o some_o of_o they_o and_o strain_v they_o and_o set_v they_o by_o for_o your_o use_n than_o season_n the_o rest_n with_o salt_n a_o bundle_n of_o mint_n and_o butter_n let_v these_o stew_n leisurely_o and_o strew_v some_o pepper_n over_o they_o put_v salt_n to_o your_o strain_a pease-potage_n with_o large_a mace_n a_o bundle_n of_o sweet_a herb_n and_o some_o pickle_a caper_n stew_n they_o well_o together_o lay_v in_o the_o bottom_n of_o your_o dish_n slice_n of_o bread_n and_o grate_a manchet_n to_o garnish_v it_o pottage_n of_o fish-harslets_a bone_fw-la a_o couple_n of_o carp_n and_o hash_fw-mi they_o with_o butter_n and_o good_a store_n of_o sweet_a herb_n then_o take_v the_o bone_n and_o boil_v they_o in_o any_o sort_n of_o broth_n with_o a_o faggot_n of_o herb_n butter_n and_o salt_n then_o take_v the_o skin_n of_o your_o carp_n and_o make_v thereof_o some_o harslet_n 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farce_v they_o with_o it_o let_v they_o soak_v in_o a_o pot_n with_o some_o pease-broth_n season_n they_o well_o with_o salt_n and_o butter_n and_o a_o onion_n stick_v with_o clove_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o lettuce_n which_o you_o must_v cut_v in_o half_n pottage_n of_o cabbage_n blanch_n or_o whiten_v your_o cabbage_n or_o colewort_n have_v first_o cut_v they_o into_o quarter_n than_o put_v they_o into_o a_o pot_n of_o water_n with_o store_n of_o butter_n salt_n and_o pepper_n with_o a_o onion_n stick_v with_o clove_n when_o they_o be_v well_o boil_v put_v to_o they_o some_o milk_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o cabbage_n or_o colewort_n pottage_n of_o onion_n first_o have_v a_o pipkin_n of_o boil_a liquor_n over_o the_o fire_n then_o fry_v good_a store_n of_o slice_a onion_n and_o put_v they_o
it_o well_o then_o garnish_v your_o bread_n therewith_o after_o it_o be_v soak_v pottage_n of_o eel-pouts_a take_v your_o eel-pouts_a flower_n and_o fry_v they_o then_o soak_v your_o bread_n in_o the_o best_a of_o your_o broth_n and_o garnish_v it_o and_o your_o pottage_n with_o they_o then_o strew_v on_o mushroom_n asparagus_n melt_v and_o whiten_v they_o with_o almond-broth_n or_o the_o broth_n of_o craw-fish_n pottage_n of_o break_a asparagus_n have_v dry_v your_o crust_n soak_v they_o in_o the_o best_a of_o your_o broth_n then_o garnish_v they_o with_o your_o asparagus_n and_o mushroom_n with_o some_o asparagus_n at_o length_n pottage_n of_o colliflower_n whiten_n your_o colliflower_n a_o little_a then_o boil_v they_o and_o season_v they_o well_o soak_v your_o bread_n in_o what_o broth_n you_o have_v and_o garnish_v it_o with_o your_o colliflower_n fry_v in_o butter_n salt_n and_o nutmeg_n sprinkle_v your_o pottage_n with_o almond-broth_n another_o very_a good_a pottage_n peel_n half_a a_o dozen_o onion_n mince_v they_o and_o boil_v they_o with_o water_n and_o butter_n after_o they_o be_v thorough_o boil_v strain_v they_o through_o a_o linen_n cloth_n and_o seethe_v some_o fidel_n in_o the_o broth_n than_o season_n they_o with_o salt_n and_o pepper_n after_o they_o be_v boil_v soak_v your_o bread_n and_o garnish_v it_o with_o they_o pottage_n of_o rice_n blanch_n your_o rice_n and_o when_o it_o be_v very_o clean_a from_o dust_n burst_v it_o in_o milk_n then_o strain_v it_o after_o that_o season_n it_o and_o serve_v it_o garnish_v with_o fleuron_n or_o puff-paste_n round_o the_o brim_n of_o the_o dish_n there_o be_v a_o very_a good_a pottage_n of_o milk_n to_o be_v make_v the_o same_o way_n serve_v it_o sugar_a and_o garnish_v with_o some_o sucket_n slice_v or_o macerons_n pottage_n of_o green_a pease-broth_n boil_v your_o pease_n but_o a_o very_a little_a than_o pound_n they_o in_o a_o mortar_n and_o strain_v they_o with_o the_o broth_n of_o herb_n well_o season_v with_o a_o bundle_n of_o herb_n then_o take_v chibbals_n parsley_n and_o butter_n all_o be_v fry_v together_o throw_v it_o into_o your_o pease-broth_n garnish_n it_o with_o lettuce_n well_o cleanse_v succory_n cucumber_n and_o small_a pease_n fry_v and_o sod_a with_o butter_n salt_n and_o pepper_n and_o you_o may_v add_v the_o bottom_n of_o artichoke_n pottage_n of_o common_a pease_n serve_v green_a first_o boil_v your_o pease_n in_o water_n then_o take_v the_o clear_a of_o your_o pease-broth_n and_o when_o you_o intend_v to_o use_v it_o fry_n into_o it_o parsley_n charvel_v young_a sorrel_n butter_n bran_n and_o caper_n then_o boil_v they_o thus_o season_v garnish_v your_o dish_n with_o fry_v bread_n pottage_n of_o barnicle_n with_o turnip_n dress_v your_o barnicle_n and_o lard_v it_o with_o eel_n or_o carp_n then_o fry_v it_o then_o boil_v it_o with_o half_a water_n and_o half_a pease-broth_n well_o season_v with_o butter_n and_o a_o bundle_n of_o sweet_a herb_n when_o it_o be_v almost_o boil_a cut_v your_o turnip_n flower_n and_o fry_v they_o with_o butter_n when_o they_o be_v very_o brown_a put_v they_o into_o the_o pot_n with_o your_o barnicle_n if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o it_o some_o caper_n sampire_n cut_v small_a pine-apple-seed_n the_o pulp_n of_o a_o lemon_n cut_v small_a and_o a_o drop_n of_o vinegar_n when_o it_o be_v boil_v enough_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o barnicle_n and_o turnip_n if_o you_o will_v not_o have_v your_o turnip_n to_o be_v see_v strain_v they_o and_o season_v they_o with_o a_o bundle_n of_o herb_n a_o onion_n and_o some_o sweet_a butter_n then_o garnish_v your_o pottage_n with_o mushroom_n and_o artichoke_n pottage_n of_o leek_n with_o pease-broth_n whiten_n your_o leek_n a_o little_a and_o boil_v they_o with_o pease-broth_n well_o season_v with_o butter_n and_o salt_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o leek_n in_o the_o whiten_n allay_v some_o yolk_n of_o egg_n with_o broth_n and_o pour_v it_o on_o they_o you_o may_v add_v some_o milk_n to_o they_o well_o season_v after_o that_o your_o leek_n be_v well_o boil_v pottage_n of_o burt._n take_v the_o tail_n and_o head_n of_o your_o burts_n and_o half_a fry_n they_o than_o put_v they_o into_o castrolle_v with_o a_o very_a long_a sauce_n well_o thicken_v then_o soak_v your_o bread_n with_o some_o of_o the_o best_a of_o your_o broth_n and_o garnish_v it_o at_o the_o top_n with_o your_o burts_n with_o mushroom_n and_o caper_n if_o you_o have_v no_o fish-broth_n then_o use_v your_o pease-broth_n pottage_n of_o herb_n garnish_v with_o cucumber_n take_v all_o manner_n of_o herb_n that_o be_v use_v for_o salad_n and_o take_v also_o a_o bundle_n of_o sweet_a herb_n as_o time_n penniroyal_n sweet_a marjoram_n savory_n etc._n etc._n and_o soak_v they_o with_o butter_n over_o a_o soft_a fire_n and_o by_o little_a and_o little_o pour_v into_o they_o warm_a water_n after_o they_o be_v well_o season_v and_o boil_v put_v in_o the_o first_o cut_v of_o a_o loaf_n with_o a_o onion_n stick_v with_o clove_n the_o pill_n of_o a_o orange_n mince_v and_o some_o caper_n and_o garnish_v it_o with_o boil_a lettuce_n you_o may_v boil_v some_o pease_n among_o the_o herb_n and_o strew_v over_o all_o some_o cucumber_n pottage_n of_o onion_n and_o milk_n take_v some_o onion_n and_o cut_v they_o thin_a then_o fry_v they_o brown_a in_o butter_n after_o this_o boil_v they_o in_o a_o little_a water_n well_o season_v with_o salt_n and_o pepper_n when_o it_o be_v enough_o put_v milk_n to_o it_o and_o boil_v it_o then_o garnish_v your_o soak_a bread_n therewith_o pottage_n of_o vives_z or_o sea-dragon_n cleanse_v they_o very_o well_o then_o boil_v they_o with_o pease-broth_n and_o some_o white_a wine_n and_o a_o faggot_n of_o herb_n all_o well_o season_v then_o take_v out_o your_o sea-dragon_n and_o put_v they_o with_o ragoust_n that_o be_v a_o sauce_n prepare_v with_o a_o high_a quick_a or_o sharp_a taste_n let_v they_o soak_v very_o well_o with_o salt_n fresh_a butter_n mince_a caper_n and_o anchovy_n then_o pass_v the_o broth_n through_o a_o strainer_n and_o boil_v it_o with_o fresh_a butter_n paste_n parsley_n and_o mince_a caper_n then_o soak_v your_o bread_n and_o lay_v over_o it_o mushroom_n then_o garnish_v it_o with_o your_o sea-dragon_n pottage_n of_o mushroom_n farce_v it_o be_v make_v after_o the_o same_o manner_n as_o that_o of_o the_o duchess_n of_o anjou_n in_o the_o table_n of_o the_o potage_n for_o lent_n garnish_n it_o with_o mushroom_n sarce_v and_o with_o melt_v fill_v it_o up_o with_o the_o best_a of_o your_o broth_n and_o serve_v they_o up_o cawdle_n soop_n drink_n etc._n etc._n almond_n cawdle_n take_v a_o pound_n of_o almond-paste_n and_o strain_v it_o with_o a_o quart_n of_o good_a strong_a ale_n then_o boil_v it_o with_o slice_n of_o fine_a manchet_n large_a mace_n and_o sugar_n when_o it_o be_v almost_o enough_o put_v in_o half_a a_o pint_n of_o sack_n oatmeal_n caudle_n boil_v a_o quart_n of_o strong_a ale_n and_o scum_n it_o then_o put_v in_o oatmeal_n and_o slice_a bread_n so_o much_o as_o will_v not_o make_v it_o too_o thick_a with_o some_o mace_n and_o sugar_n then_o dissolve_v the_o yolk_n of_o half_a a_o dozen_o yolk_n of_o egg_n in_o a_o quarter_n of_o a_o pint_n of_o sack_n or_o instead_o thereof_o use_v claret_n or_o white_a wine_n then_o put_v in_o a_o little_a grate_a nutmeg_n give_v it_o a_o walm_n or_o two_o and_o dish_n it_o egg_n caudle_n take_v a_o pint_n and_o a_o half_a of_o good_a strong_a beer_n put_v it_o over_o the_o fire_n and_o scum_n it_o then_o put_v in_o four_o blade_n of_o large_a mace_n a_o slice_a manchet_n and_o sugar_n the_o yolk_n of_o egg_n dissolve_v in_o claret_n let_v it_o boil_v a_o little_a and_o dish_n it_o sugar-sop_n take_v what_o quantity_n of_o beer_n or_o ale_n you_o think_v fit_a boil_v it_o and_o scum_n it_o then_o put_v to_o it_o some_o currant_n or_o none_o at_o all_o slice_n of_o fine_a manchet_n large_a mace_n sugar_n or_o honey_n aleberry_n have_v boil_v your_o ale_n and_o scume_v it_o very_o well_o put_v in_o some_o mace_n the_o bottom_n of_o a_o manchet_n boil_v it_o well_o and_o sweeten_v it_o with_o some_o sugar_n butter'd-ale_n have_v scum_v your_o ale_n very_o well_o put_v therein_o some_o liquorice_n and_o anniseed_n boil_v these_o well_o together_o then_o have_v in_o readiness_n either_o in_o a_o flagon_n or_o a_o quart_n pot_n some_o yolk_n of_o egg_n well_o beat_v with_o some_o of_o the_o aforesaid_a ale_n and_o some_o good_a butter_n then_o strain_v your_o butter_a ale_n put_v it_o into_o your_o flagon_n and_o brew_v it_o to_o and_o fro_o with_o your_o butter_n and_o the_o egg_n a_o pretty_a while_n or_o thus_o you_o may_v do_v it_o
take_v some_o ale_n put_v it_o in_o a_o skillet_n and_o when_o the_o scum_n rise_v take_v it_o off_o then_o take_v the_o yolk_n and_o white_n of_o egg_n and_o beat_v they_o in_o a_o quart_n pot_n with_o their_o shell_n with_o some_o butter_n nutmeg_n and_o sugar_n be_v well_o brew_v drink_v it_o it_o be_v best_o take_v go_v to_o bed_n other_o take_v ale_n and_o strain_n it_o with_o the_o yolk_n of_o egg_n and_o so_o set_v it_o to_o the_o fire_n in_o a_o pewter_n pot_n add_v thereto_o a_o good_a quantity_n of_o sugar_n some_o beat_a nutmeg_n and_o as_o much_o clove_n with_o some_o beat_a ginger_n a_o excellent_a gruel_n boil_v fair_a water_n in_o a_o skillet_n and_o put_v thereto_o grate_v white-bread_n good_a store_n of_o curran_n mace_n and_o whole_a cinnamon_n be_v almost_o boil_v and_o indifferent_a thick_a put_v in_o a_o little_a sack_n some_o sugar_n and_o some_o strain_a yolk_n of_o egg_n you_o may_v put_v to_o it_o some_o butter_n another_o as_o good_a as_o the_o former_a take_v a_o pottle_n of_o water_n a_o handful_n of_o oatmeal_n of_o the_o big_a size_n pick_v and_o beat_v in_o a_o mortar_n then_o let_v it_o boil_v when_o it_o be_v half_o boil_v put_v in_o two_o handful_n of_o curran_n well_o wash_v a_o faggot_n or_o two_o of_o sweet_a herb_n half_o a_o dozen_o blade_n of_o large_a mace_n a_o little_a slice_a nutmeg_n and_o you_o may_v infuse_v a_o grain_n of_o musk_n a_o little_a while_n therein_o when_o it_o be_v boil_v season_n it_o with_o rosewater_n sugar_n and_o a_o little_a draw_v butter_n punnado_n take_v three_o pint_n of_o spring-water_n and_o set_v it_o over_o the_o fire_n then_o cut_v a_o french_a roll_n into_o slice_n and_o put_v it_o therein_o have_v first_o dry_v they_o in_o a_o dish_n on_o a_o few_o coal_n add_v also_o two_o handful_n of_o curran_n well_o cleanse_v a_o little_a large_a mace_n when_o it_o be_v boil_v season_n it_o with_o sugar_n and_o rosewater_n with_o a_o little_a salt_n rub_v the_o bottom_n of_o your_o dish_n with_o musk._n lemon_n cawdle_n take_v a_o pint_n and_o a_o half_a of_o white_a wine_n and_o the_o like_a quantity_n of_o water_n and_o boil_v these_o together_o then_o take_v a_o manchet_n and_o cut_v it_o into_o thin_a slice_n and_o put_v it_o into_o your_o pipkin_n with_o some_o large_a mace_n then_o beat_v into_o it_o the_o yolk_n of_o three_o egg_n let_v it_o boil_v a_o little_a while_n to_o thicken_v it_o then_o squeeze_v the_o juice_n of_o four_o orange_n or_o lemon_n into_o it_o and_o season_v it_o well_o with_o sugar_n and_o rosewater_n barley_n gruel_n take_v a_o quarter_n of_o a_o pound_n of_o barley_n and_o let_v it_o boil_v in_o three_o or_o four_o water_n than_o pound_n it_o in_o a_o mortar_n after_o this_o boil_v it_o again_o with_o a_o ounce_n of_o hartshorn_n ever_o allow_v four_o ounce_n thereof_o to_o a_o pound_n of_o barley_n have_v boil_v about_o two_o hour_n strain_v it_o through_o a_o strainer_n then_o boil_v it_o again_o with_o a_o quarter_n of_o a_o pound_n of_o curran_n with_o a_o faggot_n of_o cool_a herb_n as_o sorrel_n strawberry-leaves_a and_o violet-leaves_a with_o a_o little_a time_n also_o three_o or_o four_o blade_n of_o mace_n with_o some_o juice_n of_o sorrel_n when_o it_o have_v take_v three_o or_o four_o walm_n remove_v it_o from_o the_o fire_n and_o squeeze_v into_o it_o the_o juice_n of_o two_o lemon_n season_n it_o with_o the_o infusion_n of_o musk_n in_o rose-water_n with_o a_o little_a salt_n if_o you_o make_v this_o gruel_n to_o serve_v to_o the_o table_n add_v unto_o your_o aforementioned_a material_n sweet_a herb_n instead_o of_o the_o faggot_n of_o cold_a one_o but_o if_o you_o intend_v it_o medicinal_o follow_v the_o former_a prescription_n and_o assure_v yourself_o there_o be_v nothing_o better_a for_o one_o in_o a_o fever_n pearmain_n cawdle_n take_v milk_n and_o make_v a_o clear_a posset_n thereof_o with_o white_a wine_n then_o take_v some_o slice_a pearmains_n and_o boil_v they_o in_o yourâ—_n posset_n be_v boil_v 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and_o scrape_v on_o sugar_n lemonade_n a-la-mode_o de_fw-fr france_n the_o french_a make_v a_o lemonade_n several_a way_n sometime_o by_o take_v two_o handful_n of_o jalsomine_n and_o infuse_v it_o in_o a_o pottle_n of_o water_n let_v it_o steep_a twelve_o hoâ—rs_n to_o every_o quart_n of_o water_n put_v six_o ounce_n of_o sugar_n you_o may_v make_v it_o of_o orange-flower_n or_o gillyflower_n after_o the_o same_o manner_n or_o take_v some_o lemon_n cut_v they_o and_o take_v out_o the_o juice_n than_o put_v it_o in_o water_n as_o aforesaid_a then_o pare-anoth_a lemon_n and_o cut_v it_o into_o slice_n put_v it_o among_o the_o juice_n with_o a_o due_a proportion_n of_o sugar_n white_a and_o red_a hypocrast_n take_v three_o quart_n of_o the_o best_a white_a wine_n you_o can_v get_v half_o a_o pound_n of_o sugar_n a_o ounce_n of_o cinnamon_n some_o leaf_n of_o sweet_a marjoram_n two_o or_o three_o whole_a corn_n of_o pepper_n strain_v these_o through_o your_o straining-bag_n with_o a_o grain_n of_o musk_n and_o four_o or_o five_o slice_n of_o lemon_n you_o must_v add_v let_v these_o infuse_v together_o three_o or_o four_o hour_n if_o you_o will_v have_v your_o hypocrast_n red_a use_v câ—aret_n wine_n vinegar_n several_a way_n to_o make_v it_o fill_v a_o ferkin_n or_o a_o lesser_a vessel_n three_o quarter_n full_a of_o white_a wine_n then_o lay_v it_o unstop_v in_o some_o hot_a place_n against_o the_o sun_n if_o you_o will_v make_v vinegar_n in_o haâ—â—_n take_v white_a wine_n and_o put_v it_o into_o a_o earthen-pot_n and_o stop_v the_o mouth_n with_o paste_n then_o boil_v it_o in_o a_o brass-pan_n and_o in_o half_a a_o hour_n it_o will_v be_v sour_a or_o you_o need_v not_o boil_v it_o all_o but_o only_o put_v to_o it_o a_o beet-root_n meddler_n service_n mulberry_n unripe_a flower_n a_o slice_n of_o barleybread_n hot_a out_o of_o the_o oven_n or_o the_o blossom_n of_o service_n in_o their_o season_n which_o you_o must_v dry_v in_o the_o sun_n in_o a_o glass-vessel_n 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it_o on_o the_o pike_n with_o some_o boil_a currant_n and_o boil_a prune_n lay_v all_o over_o it_o also_o mace_n cinnamon_n some_o knot_n of_o barberry_n and_o slice_a lemon_n scrape_v on_o some_o sugar_n plaice_n boil_v take_v good_a large_a plaice_n and_o boil_v they_o in_o white_a wine_n vinegar_n large_a mace_n two_o or_o three_o clove_n and_o ginger_n slice_v be_v boil_v serve_v they_o in_o beat_a butter_n with_o juice_n of_o sorrel_n strain_v bread_n slice_a lemon_n grape_n or_o barberry_n plaice_n stew_v make_v choice_n of_o the_o fair_a you_o can_v get_v and_o have_v draw_v wash_v and_o scotch_v they_o fry_v they_o a_o little_a have_v so_o do_v remove_v they_o into_o a_o stew-pan_n put_v thereto_o some_o white-wine_n grate_a nutmeg_n wine-vinegar_n butter_n pepper_n and_o salt_n and_o thus_o stew_v they_o with_o slice_n of_o orange_n or_o lemon_n prawn_n shrimp_v or_o craw-fish_n stew_v first_o boil_v then_o pick_v and_o afterward_o stew_v they_o in_o some_o claret-wine_n 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off_o and_o let_v it_o cool_v keep_v it_o in_o a_o broad_a bottom_v earthen_a pan_n with_o the_o liquor_n but_o if_o you_o intend_v it_o shall_v be_v eat_v hot_a dish_n it_o up_o present_o and_o sauce_n it_o with_o butter_n beat_v up_o thick_a with_o water_n add_v thereto_o the_o yolk_n of_o three_o egg_n dissolve_v therein_o some_o of_o the_o liquor_n grate_a nutmeg_n slice_a lemon_n pour_v thereon_o garnish_v the_o dish_n with_o fine_a sierced_a manchet_n barberry_n slice_v lemon_n spice_n and_o some_o green_n fry_v salmon_n stew_v take_v a_o jowl_n or_o rand_n of_o salmon_n and_o first_o fry_v it_o after_o that_o â—â—ew_n it_o in_o a_o dish_n on_o a_o chafe_a dish_n of_o charcoal_n with_o some_o claret_n wine_n large_a mace_n slice_v nutmeg_n salt_n wine-vinegar_n slice_a orange_n and_o some_o sweet_a butter_n when_o enough_o and_o the_o sauce_n thick_a dish_n it_o on_o sippet_n lay_v the_o spice_n on_o it_o with_o some_o slice_n of_o orange_n garnish_n the_o dish_n with_o some_o stale_a manchet_n grate_v and_o fine_o sierce_v sol_n boil_v take_v the_o sol_n draw_v and_o flay_v they_o then_o boil_v they_o in_o vinegar_n salt_n white-wine_n and_o mace_n but_o let_v the_o liquor_n boil_v before_o you_o put_v they_o in_o be_v enough_o dish_n they_o up_o on_o carve_a sippet_n let_v your_o garnish_n be_v mace_n slice_a lemon_n goosberry_n grape_n or_o barberry_n and_o beat_v up_o some_o butter_n thick_a with_o the_o juice_n of_o orange_n and_o run_v it_o over_o the_o fish_n for_o variety_n sake_n place_n all_o over_o your_o sol_n some_o stew_a oyster_n sol_n stew_v a_o very_a good_a way_n take_v a_o pair_n of_o sol_n lard_v they_o with_o water_a salt-salmon_n then_o lay_v they_o on_o a_o smooth_a board_n cut_v your_o lard_n all_o of_o a_o equal_a length_n on_o each_o side_n lair_n it_o but_o short_a than_o flower_n your_o sol_n anâ—â—â—y_v they_o in_o strong_a ale_n till_o they_o be_v half_o do_v then_o put_v they_o in_o a_o dish_n with_o half_a a_o dozen_o spoonful_n of_o white_a wine_n three_o of_o wine-vinegar_n three_o ounce_n of_o sweet_a butter_n some_o slice_n of_o orange_n with_o salt_n and_o some_o grate_a nutmeg_n cover_v the_o dish_n whilst_o they_o be_v steâ—ing_v be_v enough_o dish_n they_o up_o with_o slicâ—_n of_o lemon_n beat_a butter_n with_o the_o juyâ—_n of_o orange_n sturgeon_n boil_v take_v a_o rand_n and_o cut_v it_o into_o square_a pieceâ—_n as_o big_a as_o a_o crown_n piece_n stew_n they_o in_o broad-mouthed_a pipkin_n with_o three_o or_o foâ—_n large_a onion_n some_o large_a mace_n three_o oâ—_n four_o clove_n pepper_n salt_n some_o slice_a nutmeg_n two_o or_o three_o bay-leaves_a some_o whitâ—_n wine_n and_o water_n butter_n and_o a_o race_n oâ—_n slice_a ginger_n stew_n they_o well_o together_o and_o serve_v they_o on_o sippet_n run_v theâ—_n over_o with_o beat_a butter_n slice_a lemon_n anâ—_n barberry_n let_v the_o garnish_n be_v the_o same_o smelt_n stew_v take_v a_o deep_a dish_n and_o put_v your_o smelt_n therein_o put_v to_o they_o a_o quarter_n of_o a_o pint_n oâ—_n white_a wine_n three_o ounce_n of_o butter_n some_o great_a peppâ—â—_n a_o handful_n of_o parsley_n three_o oâ—_n four_o sprig_n of_o winter_n savory_n and_o as_o much_o of_o time_n shr_v small_a with_o the_o yolk_n of_o three_o egg_n mince_v when_o you_o put_v in_o your_o fish_n let_v these_o accompany_v stew_a they_o together_o and_o now_o and_o then_o turn_v they_o with_o the_o fish_n when_o enough_o serve_v they_o up_o on_o sippet_n place_v a_o top_n some_o bunch_n of_o barberry_n pickle_v scrape_v sugar_n thereon_o scollop_n stew_v boil_v they_o very_o well_o in_o white_a wine_n fair_a water_n and_o salt_n take_v they_o out_o of_o the_o shell_n and_o stew_v they_o with_o some_o of_o the_o liquor_n elder_a vinegar_n a_o few_o clove_n some_o large_a mace_n and_o some_o sweet_a herb_n chap_v very_o small_a be_v thorough_o enough_o serve_v they_o up_o in_o their_o own_o shell_n with_o beat_a butter_n and_o the_o juice_n 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this_o must_v be_v do_v before_o you_o put_v it_o in_o â—_o be_v half_o boil_v put_v in_o some_o orange-pill_n be_v enough_o dish_n it_o up_o with_o the_o spice_n herb_n some_o of_o the_o liquor_n onion_n and_o slice_a lemon_n in_o the_o like_a manner_n you_o may_v dress_v holyburt_n only_o let_v your_o sauce_n be_v beat_v butter_n slice_a lemon_n herb_n spice_n onion_n and_o barberry_n trout_n stew_v take_v three_o or_o four_o trout_n or_o more_o according_a to_o their_o bigness_n and_o put_v they_o in_o a_o dish_n with_o somewhat_o more_o than_o a_o quarter_n of_o a_o pint_n of_o sack_n or_o instead_o thereof_o white_a wine_n with_o a_o piece_n of_o butter_n about_o the_o quantity_n of_o a_o tennis-ball_n a_o little_a whole_a mace_n some_o parsley_n a_o little_a winter-savory_n and_o time_n mince_v all_o
together_o which_o do_v put_v they_o to_o the_o trout_n â—et_o these_o stew_n about_o a_o quarter_n of_o a_o hour_n â—hen_o take_v the_o yolk_n of_o a_o hard_a egg_n and_o mince_v it_o small_a stew_a your_o trout_n therewith_o then_o dish_n up_o pour_v the_o herb_n and_o liquor_n all_o over_o they_o scrape_v loaf-sugar_n â—hereon_o and_o serve_v they_o very_o hot_a to_o the_o table_n whiting_n stew_v and_o how_o to_o make_v a_o broth_n thereof_o take_v a_o quantity_n of_o wine_n and_o the_o like_a of_o water_n and_o put_v it_o over_o the_o fire_n in_o a_o deep_a dish_n add_v thereunto_o a_o race_n of_o ginger_n slice_v a_o little_a large_a mace_n a_o nutmeg_n quarter_v with_o a_o faggot_n or_o two_o of_o sweet_a herb_n as_o marjoram_n time_n etc._n etc._n with_o parsley_n not_o forget_v with_o salt_n to_o season_v your_o broth_n when_o it_o have_v boil_v a_o little_a while_n put_v in_o your_o whiting_n but_o be_v careful_a you_o place_v they_o so_o as_o you_o intend_v to_o serve_v they_o up_o and_o put_v some_o butter_n to_o they_o let_v they_o boil_v a_o pace_n in_o a_o little_a time_n they_o will_v be_v enough_o when_o they_o be_v boil_v pour_v away_o all_o the_o liquor_n from_o they_o into_o a_o pipkin_n and_o set_v it_o on_o the_o fire_n again_o with_o your_o spice_n and_o sweet_a herb_n that_o be_v in_o it_o before_o then_o take_v a_o handful_n of_o parsley_n and_o mince_v iâ—_n small_a with_o a_o little_a fennel_n and_o time_n and_o let_v they_o boil_v with_o the_o fish-broth_n then_o take_v the_o meat_n of_o two_o crab_n with_o the_o carcase_n of_o a_o lobster_n the_o yolk_n of_o three_o egg_n a_o ladle_n of_o draw_a butter_n beat_v all_o these_o together_o with_o some_o of_o the_o say_a liquor_n stir_v it_o in_o the_o pipkin_n till_o it_o thicken_v then_o shift_v out_o your_o whiting_n on_o sippet_n as_o youâ—_n will_v have_v they_o dish_z up_z pour_v on_o your_o lair_n as_o it_o come_v from_o the_o fire_n in_o the_o same_o manner_n you_o may_v order_v 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it_o with_o rosemary_n tymâ—_n and_o savory_n steep_v in_o oil_n and_o when_o enough_o serve_v it_o up_o with_o the_o sprig_n of_o those_o herb_n and_o parsley_n about_o it_o in_o beat_a butter_n and_o vinegar_n conger_n fry_v scald_v your_o conger_n and_o cut_v off_o the_o fin_n then_o splat_v it_o flower_z it_o and_o fry_v it_o in_o clarify_a butter_n crisp_a sauce_n it_o with_o beat_a butter_n and_o vinegar_n juice_n of_o lemon_n garnish_n it_o with_o fry_v parsley_n fry_v ellicsanders_n or_o clary_n in_o butter_n crab_n broil_v after_o you_o have_v boil_v your_o crab_n in_o water_n and_o salt_n steep_v they_o in_o oil_n and_o vinegar_n well_o incorporate_v by_o beat_v then_o put_v your_o gridiron_n over_o a_o soft_a fire_n and_o put_v your_o crab_n thereon_o as_o they_o broil_n baste_v they_o with_o rosemary_n branch_n be_v broil_v serve_v they_o up_o with_o oil_n and_o vinegar_n or_o vinegar_n and_o beat_a butter_n with_o the_o rosemary_n branch_n they_o be_v baste_v with_o crab_n 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venison_n sauce_n eel_n roast_v the_o best_a way_n strip_v a_o good_a large_a silver_n eel_n and_o cut_v it_o into_o piece_n four_o inch_n long_o when_o you_o have_v well_o dry_v they_o put_v they_o into_o a_o dish_n then_o take_v some_o salt_n and_o mace_n nutmeg_n and_o a_o little_a pepper_n beat_v small_a with_o a_o piece_n of_o lemon-pill_n two_o or_o three_o onion_n and_o time_n small_a mince_v strew_v these_o ingredient_n all_o make_v very_o small_a on_o youâ—_n piece_n of_o eel_n with_o yolk_n of_o egg_n and_o be_v sure_a that_o you_o mingle_v in_o your_o season_n well_o with_o your_o hand_n then_o spit_v your_o eel_n across_o way_n on_o a_o small_a spit_n put_v a_o sage_a leaf_n between_o each_o piece_n you_o may_v choose_v whether_o you_o will_v turn_v they_o round_o constant_o let_v they_o stand_v on_o the_o one_o side_n till_o they_o hiss_v and_o grow_v brown_a and_o then_o turn_v the_o other_o side_n to_o the_o fire_n save_v your_o gravy_n in_o the_o dish_n wherein_o the_o 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the_o table_n with_o some_o of_o the_o liquor_n you_o may_v in_o this_o manner_n souse_v any_o fish_n as_o sol_n mullet_n dace_n gurnet_n pike_n carp_n perch_n tenche_n and_o roche_n mullet_n souse_a have_v scale_v and_o wash_v they_o clean_o lay_v they_o in_o a_o dish_n and_o throw_v some_o salt_n upon_o they_o some_o slice_a ginger_n and_o large_a mace_n put_v some_o wine_n vinegar_n and_o two_o or_o three_o clove_n then_o boil_v it_o with_o as_o much_o wine_n as_o water_n but_o put_v not_o in_o the_o fish_n till_o the_o water_n boil_v be_v boil_v enough_o put_v it_o into_o a_o flat-bottomed_a earthen-pan_n and_o pour_v on_o the_o liquor_n and_o cover_v it_o close_o mullet_n marinate_v take_v a_o gallon_n of_o vinegar_n and_o a_o quart_n of_o water_n a_o good_a handful_n of_o bay-leaves_a as_o much_o rosemary_n and_o a_o quarter_n of_o a_o pound_n of_o pepper_n beat_v small_a put_v these_o together_o and_o boil_v they_o over_o a_o soft_a fire_n and_o season_v the_o broth_n with_o 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good_a quantity_n of_o each_o and_o boil_v they_o in_o two_o quart_n of_o white_a wine_n and_o as_o much_o of_o vinegar_n let_v thâ—se_a boil_v half_a a_o hour_n your_o salmon_n be_v cold_a rub_v it_o well_o with_o pepper_n and_o salt_n and_o put_v â—â—_o up_o in_o a_o barrel_n with_o a_o lay_n of_o salmon_n and_o another_o of_o spice_n that_o be_v boil_v in_o the_o liquor_n have_v fill_v your_o vessel_n pour_v on_o the_o liquor_n renew_v your_o pickle_n once_o a_o quarter_n and_o your_o salmon_n will_v keep_v a_o complete_a twelvemonth_n salmon_n pickle_v in_o collar_n have_v cut_v off_o some_o of_o the_o tail_n take_v the_o rest_n of_o the_o side_n wash_v and_o dry_v it_o then_o wash_v it_o with_o the_o yolk_n of_o egg_n mince_v some_o sweet_a herb_n and_o strew_v thereon_o with_o a_o little_a fennel_n season_n it_o with_o good_a store_n of_o salt_n cloves_n nutmeg_n mace_n ginger_n and_o pepper_n then_o bound_v it_o up_o in_o collar_n with_o broad_a tape_n then_o set_v over_o your_o 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yolk_n of_o egg_n boil_v hard_o with_o some_o anchovy_n add_v to_o these_o a_o handful_n or_o what_o you_o think_v fit_a of_o mince_a herb_n season_n all_o with_o nutmeg_n clove_n ginger_n pepper_n and_o salt_n your_o sol_n be_v dry_v and_o wash_v over_o with_o the_o yolk_n of_o egg_n spread_v on_o they_o the_o aforesaid_a material_n then_o roll_v up_o your_o sol_n in_o collar_n bind_v they_o hard_o with_o tape_n when_o they_o be_v boil_v pickle_v they_o in_o wine_n water_n vinegar_n salt_n spice_n and_o sweet_a herb_n boil_v together_o sturgeon_n pickle_v garbage_n your_o sturgeon_n if_o it_o be_v a_o female_a keep_v the_o spawn_n to_o make_v caâ—eer_n split_v he_o down_o equal_o on_o the_o back_n cut_v off_o your_o jowl_n to_o the_o body-ward_n than_o your_o first_o and_o second_o rand_n very_o fair_a let_v your_o tail-piece_n be_v the_o least_o bound_v up_o these_o piece_n close_o with_o flag_n or_o tape_n and_o season_v they_o with_o salt_n very_o well_o let_v it_o boil_v a_o hour_n and_o a_o half_a before_o you_o take_v it_o up_o and_o all_o the_o while_o it_o boil_v scum_v off_o the_o oil_n and_o supply_v it_o with_o liquor_n otherways_o your_o sturgeon_n will_v be_v rusty_a sturgeon_n souse_a a_o better_a way_n to_o keep_v a_o long_a time_n have_v draw_v your_o sturgeon_n cut_v down_o your_o sturgeon_n on_o the_o back_n into_o equal_a side_n and_o rand_n then_o wash_v it_o from_o the_o blood_n with_o water_n and_o salt_n then_o boil_v it_o in_o water_n vinegar_n and_o salt_n till_o it_o be_v tender_a then_o lay_v it_o in_o some_o place_n to_o cool_v when_o cold_a barrel_n it_o up_o close_o with_o the_o liquor_n it_o be_v boil_v in_o sturgeon_n marinate_v take_v the_o iole_v
and_o rand_n of_o sturgeon_n and_o have_v cleanse_v dry_v and_o flower_v they_o fry_v they_o in_o a_o large_a kettle_n wherein_o you_o must_v have_v three_o gallon_n of_o rape_n oil_n clarify_v be_v fry_v crisp_a set_v they_o to_o cool_v in_o the_o mean_a time_n make_v your_o pickle_n of_o a_o gallon_n and_o a_o half_a of_o white_a wine_n two_o gallon_n of_o wine_n vinegar_n four_o or_o five_o handful_n of_o salt_n a_o quarter_n of_o a_o pound_n of_o large_a mace_n five_o ounce_n of_o whole_a papper_n two_o ounce_n of_o slice_a ginger_n and_o when_o it_o be_v cold_a pack_n it_o up_o close_o pour_v this_o pickle_n upon_o it_o smelt_n marinate_v put_v a_o quart_n of_o salad_n oil_n or_o more_o into_o a_o frying-pan_n and_o when_o it_o be_v hot_a put_v in_o your_o fish_n so_o many_o as_o the_o oil_n will_v cover_v as_o it_o waste_v supply_v it_o with_o more_o then_o fry_v bay-leaves_a in_o the_o oil_n the_o fish_n be_v fry_v in_o than_o put_v some_o claret_n wine_n into_o a_o earthen_a pan_n and_o put_v the_o fry_v leave_n into_o the_o bottom_n thereof_o and_o let_v some_o of_o they_o lie_v aloft_o slice_v a_o ounce_n of_o nutmeg_n as_o much_o ginger_n and_o mace_n a_o few_o clove_n and_o wine_n vinegar_n then_o put_v in_o your_o fish_n so_o that_o the_o bay-leaves_a and_o spice_n cover_v it_o when_o you_o serve_v it_o let_v it_o be_v with_o bay-leaves_a and_o the_o spice_n otherways_o marinate_v white_a or_o red_a gill_n some_o large_a smelt_n and_o lay_v they_o in_o a_o pan_n put_v on_o they_o a_o row_n of_o slice_a lemon_n slice_a ginger_n nutmeg_n large_a mace_n and_o whole_a pepper_n than_o a_o row_n of_o smelt_n and_o so_o continue_v do_v till_o they_o be_v all_o place_v then_o put_v to_o they_o white_a wine_n vinegar_n salt_n and_o bay-leaves_a thus_o you_o must_v do_v if_o you_o will_v have_v they_o white_a but_o if_o red_a then_o must_v your_o pickle_n be_v red-wine_n well_o mingle_v with_o cocheneil_n a_o week_n time_n will_v thorough_o pickle_n they_o 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barrel_n with_o a_o little_a salt_n keep_v they_o close_o and_o they_o will_v serve_v for_o bake_a meat_n and_o boil_a meat_n all_o the_o year_n ashen-key_n pickle_v have_v boil_v your_o ashen-key_n put_v they_o into_o a_o pot_n and_o put_v thereunto_o some_o vinegar_n keep_v it_o close_o cover_v alexander-bud_n pickle_v you_o must_v make_v choice_n of_o your_o alexander-bud_n before_o they_o run_v to_o seed_n and_o take_v off_o their_o top_n and_o loose_a leaf_n so_o that_o the_o bud_n may_v be_v entire_a and_o firm_a cut_v part_n of_o the_o root_n to_o they_o and_o parboil_v they_o very_o well_o in_o water_n salt_n than_o put_v they_o from_o the_o liquor_n and_o when_o they_o be_v cold_a put_v to_o they_o vinegar_n salt_n and_o some_o stale_a beeâ—_n when_o you_o use_v they_o slit_v they_o in_o the_o middle_n bogberry_n pickle_v take_v some_o bogberry_n and_o put_v they_o into_o gallipot_n then_o pour_v into_o they_o some_o vinegar_n and_o sugar_n boil_v together_o close_o the_o 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cinnamon_n a_o onion_n and_o some_o lemon-pill_n when_o it_o be_v boil_v pass_v it_o through_o a_o strainer_n and_o keep_v it_o in_o a_o pot_n for_o your_o use_n or_o you_o may_v make_v almond_n broth_n with_o milk_n have_v blanch_v and_o pound_v your_o almond_n with_o rosewater_n as_o aforesaid_a then_o put_v they_o into_o fresh_a milk_n with_o crumb_n of_o bread_n salt_n cinnamon_n a_o clove_n or_o two_o and_o boil_v they_o a_o little_a while_n then_o pass_v it_o through_o your_o strainer_n and_o when_o you_o be_v ready_a to_o serve_v it_o sweeten_v it_o with_o sugar_n fish-broth_n take_v half_a pease-broth_n and_o half_a water_n â—nd_v put_v to_o they_o the_o bone_n of_o a_o carp_n or_o 〈◊〉_d other_o fish-bone_n with_o a_o onion_n stick_v 〈◊〉_d clove_n a_o faggot_n of_o sweet_a herb_n and_o aâ—_n little_a salt_n boil_v all_o well_o together_o with_o some_o crumb_n of_o bread_n and_o some_o butter_n then_o pass_v it_o through_o a_o strainer_n and_o preserve_v it_o for_o your_o use_n this_o be_v a_o very_a good_a pottage_n for_o craw-fish_n boil_v it_o a_o while_n with_o the_o shell_n of_o your_o craw-fish_n stamp_v and_o strain_v through_o a_o linen_n cloth_n by_o mean_n whereof_o your_o pottage_n will_v be_v colour_v red_a afterward_o strain_v all_o than_o season_n your_o broth_n and_o dish_n it_o up_o pease-broth_n steep_v your_o pease_n twelve_o hour_n or_o more_o have_v first_o pick_v they_o from_o such_o as_o be_v worm-eaten_a then_o seethe_v they_o with_o conduit_n water_n lukewarm_a this_o will_v make_v your_o pease-broth_n clear_a and_o very_a good_a here_o note_v that_o your_o craw-fish_n must_v be_v serve_v with_o pease-potage_n carp_n with_o pease-broth_n and_o almond_n pottage_n of_o herb_n with_o a_o very_a little_a pease-broth_n pottage_n of_o tenche_n with_o fry_v flower_n and_o a_o little_a pease-broth_n the_o queen_n pottage_n with_o broth_n of_o carp_n or_o other_o fish-broth_n and_o almond_n the_o prince_n pottage_n with_o pease-broth_n 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again_o then_o serve_v it_o up_o with_o pepper_n and_o nutmeg_n otherways_o boil_v it_o very_o well_o then_o strain_v it_o through_o a_o strainer_n into_o a_o pan_n then_o put_v to_o it_o a_o pretty_a quantity_n of_o milk_n with_o some_o butter_n then_o soak_v your_o bread_n and_o serve_v it_o with_o nutmeg_n pepper_n and_o some_o beat_a cinnamon_n pottage_n of_o turnip_n with_o white-broth_n have_v scrape_v your_o turnip_n very_o clean_o put_v they_o in_o a_o pot_n with_o water_n when_o they_o be_v well_o boil_v season_n they_o with_o salt_n nutmeg_n beat_v and_o a_o bundle_n of_o herb_n and_o take_v they_o off_o the_o fire_n and_o put_v to_o they_o some_o fresh_a butter_n and_o stir_v it_o then_o run_v it_o over_o with_o some_o almond_n broth_n and_o serve_v it_o pottage_n of_o fry_v turnip_n scrape_v they_o and_o quarter_v they_o blanch_v and_o flower_n they_o when_o they_o be_v dry_a fry_v they_o then_o boil_v they_o in_o water_n with_o a_o little_a pepper_n and_o a_o onion_n stick_v with_o clove_n if_o your_o broth_n be_v not_o thick_a enough_o mingle_v some_o flower_n with_o a_o little_a vinegar_n and_o fry_v it_o and_o put_v it_o to_o your_o broth_n pottage_n of_o pease-broth_n take_v the_o clear_a of_o your_o pease-broth_n and_o put_v it_o into_o a_o pot_n then_o fry_v some_o sorrel_n chervil_n and_o a_o little_a parsley_n with_o butter_n put_v these_o into_o your_o pot_n also_o then_o season_n your_o broth_n and_o let_v it_o boil_v when_o it_o be_v enough_o serve_v it_o with_o parsley_n and_o root_n sod_v together_o pottage_n without_o butter_n take_v good_a store_n of_o herb_n season_n they_o very_o well_o seethe_v they_o with_o a_o crust_n of_o bread_n stove_n or_o soak_v and_o serve_v they_o up_o pottage_n of_o small_a vail_n take_v four_o or_o five_o loaf_n and_o make_v a_o hole_n in_o the_o top_n and_o take_v out_o the_o crumb_n boil_v they_o then_o fry_v they_o in_o butter_n be_v fill_v with_o milt_n of_o carp_n mushroom_n and_o break_a asparagus_n then_o soak_v they_o leisurely_o on_o your_o pottage_n and_o let_v your_o garnish_n be_v the_o same_o with_o your_o filling_n pottage_n of_o muscle_n scrape_v and_o wash_v they_o well_o then_o boil_v they_o in_o a_o pan_n of_o water_n salt_n and_o a_o onion_n when_o they_o be_v boil_v take_v they_o out_o and_o pick_v they_o take_v off_o the_o shell_n to_o some_o and_o leave_v it_o to_o other_o for_o to_o garnish_n after_o they_o be_v thus_o pick_v pass_v they_o in_o a_o pan_n with_o some_o parsley_n as_o for_o your_o broth_n after_o it_o be_v settle_v leave_v the_o bottom_n lest_o there_o be_v any_o gravel_n in_o it_o then_o boil_v it_o and_o when_o it_o boil_v fry_v into_o it_o a_o little_a parsley_n with_o some_o fresh_a butter_n then_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o muscle_n pour_v on_o your_o broth_n pottage_n of_o frog_n have_v break_v their_o bone_n and_o trust_v they_o blanch_v they_o and_o drain_v they_o very_o well_o then_o lay_v they_o into_o a_o dish_n till_o you_o have_v make_v ready_a some_o pease-broth_n fry_v into_o it_o a_o little_a mince_a parsley_n with_o butter_n have_v boil_v a_o while_n put_v the_o frog_n into_o your_o broth_n but_o take_v they_o out_o present_o then_o allay_v a_o little_a saffron_n and_o put_v it_o into_o your_o pot_n have_v soak_v your_o bread_n garnish_n it_o with_o the_o frog_n pottage_n of_o salmon_n you_o must_v cut_v your_o salmon_n into_o piece_n and_o pickle_n they_o then_o pass_v they_o in_o a_o pan_n with_o some_o butter_n stick_v they_o with_o clove_n than_o stew_n they_o between_o two_o dish_n with_o some_o butter_n a_o faggot_n of_o sweet_a herb_n sugar_n white_a wine_n a_o little_a salt_n large_a mace_n beat_a cinnamon_n and_o pepper_n well_o beat_v than_o stove_n or_o soak_v they_o then_o dry_a your_o bread_n and_o stove_n or_o soak_v it_o also_o with_o some_o other_o broth_n garnish_n it_o with_o slice_n of_o salmon_n fig_n date_n or_o prunello_n and_o pour_v the_o sauce_n over_o it_o pottage_n of_o bran._n take_v wheat_n bran_n the_o big_a you_o can_v procure_v and_o boil_v it_o very_o well_o in_o water_n with_o one_o handful_n of_o almond_n and_o a_o bundle_n of_o herb_n than_o season_n it_o well_o then_o pass_v it_o through_o a_o strainer_n and_o boil_v it_o again_o soak_v your_o bread_n and_o fill_v your_o dish_n with_o this_o broth_n which_o you_o may_v whiten_v if_o you_o please_v pottage_n of_o frog_n with_o saffron_n truss_v up_o your_o frog_n and_o boil_v they_o in_o broth_n or_o with_o pease-broth_n and_o season_v they_o with_o parsley_n a_o onion_n stick_v with_o clove_n and_o a_o sprig_n or_o two_o of_o time_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o frog_n blanch_v and_o a_o little_a saffron_n pottage_n of_o frog_n with_o almond_n have_v trust_v they_o up_o cherry-like_a fry_v they_o and_o stove_n they_o up_o between_o two_o dish_n with_o a_o little_a fresh_a butter_n a_o drop_n of_o verjuice_n the_o juice_n of_o a_o orange_n or_o lemon_n and_o season_v they_o with_o a_o bundle_n of_o herb_n then_o to_o make_v your_o broth_n boil_v some_o with_o pease-broth_n or_o water_n salt_n parsley_n chibbals_n a_o handful_n of_o stamp_a almond_n after_o which_o strain_v they_o together_o soak_v your_o bread_n upon_o which_o you_o may_v put_v a_o little_a of_o the_o hosh_n of_o a_o carp_n fill_v up_o your_o dish_n and_o garnish_n it_o with_o your_o frog_n lemon_n and_o pomegranate_n pottage_n of_o hops_n whilst_o your_o pease-broth_n be_v boil_v pass_v some_o good_a herb_n in_o a_o pan_n into_o it_o let_v your_o hop_n boil_v in_o your_o pottage_n after_o that_o they_o be_v whiten_v a_o little_a before_o you_o serve_v they_o take_v they_o up_o and_o put_v unto_o they_o some_o butter_n salt_n nutmeg_n cinnamon_n vinegar_n and_o very_o little_a broth_n when_o it_o be_v well_o
the_o complete_a cook_n or_o the_o whole_a art_n of_o cookery_n describe_v the_o best_a and_o new_a way_n of_o order_v and_o dress_n all_o sort_n of_o flesh_n fish_n and_o fowl_n whether_o boil_v bake_a stew_a roast_a broil_a frigacied_a fry_v souse_v marinate_v or_o pickle_v with_o their_o proper_a sauce_n and_o garnish_n together_o with_o all_o manner_n of_o the_o most_o approve_a soop_n and_o potage_n use_v either_o in_o england_n or_o france_n by_o t._n p._n j._n p._n r._n c._n n._n b._n and_o several_a other_o approve_a cook_n of_o london_n and_o westminster_n london_n print_v and_o sell_v by_o g._n conyers_n at_o the_o golden_a ring_n in_o little-britain_n over_o against_o bartholomew's-close-gate_n 1694._o the_o epistle_n to_o the_o lover_n of_o the_o arâ—_n of_o cookery_n we_o do_v here_o present_v you_o with_o the_o plain_a and_o â—â—est_a digest_v method_n in_o the_o art_n of_o cookery_n yet_o extant_a â—r_o dress_n of_o all_o sort_n of_o flesh_n fish_n fowl_n whether_o 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your_o carp_n dress_v he_o and_o take_v out_o his_o gall_n then_o scotch_n he_o on_o the_o back_n and_o put_v he_o into_o a_o stew-pan_n with_o a_o quart_n of_o white-wine_n half_o a_o dozen_o blade_n of_o large_a mace_n a_o dozen_o clove_n three_o â—aces_n of_o ginger_n slice_v two_o slit_a nutmeg_n with_o a_o faggot_n of_o sweet_a herb_n three_o large_a onion_n whole_a four_z or_o five_o bay-leaves_a and_o some_o salt_n stew_n all_o these_o together_o but_o â—ut_v not_o your_o carp_n in_o till_o the_o pan_n boil_v and_o â—hen_o too_o with_o five_o ounce_n of_o sweet_a butter_n let_v your_o fire_n be_v a_o quick_a charcoal_n fire_n when_o it_o be_v enough_o dish_n it_o in_o a_o large_a dish_n â—ouring_v thereon_o your_o sauce_n commix_v with_o â—he_n spice_n lay_v on_o lemon_n slice_v with_o lemon-pill_n or_o barberry_n let_v your_o garnish_n â—e_v dry_v manchet_n grate_v and_o searse_v with_o â—arved_a sippet_n lay_v round_o the_o dish_n at_o great_a festival_n garnish_v the_o body_n 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claret_n vinegar_n a_o handful_n of_o caper_n mace_n pepper_n salt_n a_o little_a grate_a bread_n and_o time_n mince_v with_o the_o yolk_n of_o three_o egg_n chap_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o put_v in_o a_o good_a spill_v of_o butter_n rub_v the_o dish_n with_o a_o clove_n of_o garlic_n crawfish_n shrimp_v or_o prawn_n may_v be_v do_v the_o same_o manner_n make_v what_o variety_n of_o garnish_n you_o please_v with_o the_o shell_n only_o crab_n stew_v take_v crab_n and_o boil_v they_o till_o they_o be_v enough_o then_o take_v the_o meat_n out_o of_o the_o shell_n and_o have_v put_v it_o into_o a_o pipkin_n some_o claret_n wine-vinegar_n mince_a time_n salt_n grate_a bread_n pepper_n sweet_a butter_n caper_n large_a mace_n and_o the_o yolk_n of_o four_o egg_n boil_v hard_a and_o chop_v very_o small_a stew_n these_o together_o till_o they_o be_v enough_o then_o rub_v the_o dish_n with_o a_o clove_n of_o garlic_n serve_v they_o up_o cod_n 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the_o other_o dish_n up_o your_o spawn_n round_o about_o the_o cod_n head_n and_o some_o on_o the_o top_n and_o put_v all_o over_o it_o the_o gill_n and_o liver_n then_o pour_v your_o lair_n on_o it_o with_o some_o draw_a butter_n upon_o that_o again_o stick_v all_o your_o gill-bone_n with_o oyster_n fry_v in_o butter_n and_o stick_v they_o on_o the_o spawn_n also_o then_o grate_n oâ—_n nutmeg_n and_o dish_n it_o up_o very_o hot_a garnish_v your_o dish_n with_o lemon_n and_o bay-leaveâ—_a eel_n boil_v take_v they_o and_o draw_v flay_v and_o wiâ—â—_n they_o clean_o have_v cut_v they_o in_o piece_n beâ—_n they_o in_o white_a wine_n water_n oyster_n liquour_n large_a mace_n three_o or_o four_o clove_n bruiseâ—_n salt_n spinage_n sorrel_n parsley_n gross_o mince_v a_o onion_n pepper_n and_o a_o anchovie_n diâ—_n they_o up_o on_o sippet_n broth_n they_o with_o theâ—_n own_o broth_n beat_v up_o a_o lear_a with_o gooâ—_n butter_n yolk_n of_o egg_n with_o slice_n of_o lemon_n and_o some_o lemon-pill_n eel_n stew_v draw_v your_o eel_n and_o flay_v they_o and_o cuâ—_n they_o into_o piece_n four_o inch_n long_o than_o puâ—_n they_o into_o a_o stew-pan_n with_o as_o much_o clare_n as_o will_v just_o cover_v they_o mingle_v with_o somâ—_n water_n strip_v some_o time_n and_o put_v to_o they_o with_o sweet_a marjoram_n savory_n pickle_v parsley_n and_o large_a mace_n be_v sure_a to_o stew_v theâ—_n enough_o then_o serve_v they_o on_o sippet_n sticâ—_n bay-leaves_a round_o the_o dish_n garnish_n thâ—_n meat_n with_o slice_v lemon_n and_o the_o dish_n with_o fine_a grate_a manchet_n flounder_n or_o gudgeon_n boil_v after_o a_o excellent_a manner_n take_v a_o few_o sweet_a herb_n top_n of_o time_n sweet_a marjoram_n winter-savory_n top_n of_o rosemary_n some_o whole_a mace_n some_o pick_v parsley_n and_o boil_v
butter_n on_o the_o top_n and_o close_o it_o up_o when_o it_o be_v bake_v liquor_n it_o with_o this_o caudle_n which_o you_o must_v make_v whilst_o it_o be_v bake_n take_v egg_n vinegar_n and_o white_a wine_n sugar_n and_o butter_n beat_v these_o up_o together_o till_o it_o be_v ready_a to_o boil_v then_o open_v your_o pie_n pour_v it_o all_o over_o and_o serve_v it_o up_o hot_a veal_n a_o breast_n rack_n or_o loyn_n how_o to_o bake_v take_v which_o joint_n you_o please_v and_o bonâ—_n it_o season_n it_o with_o salt_n nutmeg_n and_o pepper_n then_o take_v some_o sweet_a herb_n as_o time_n sweet_a marjoram_n penniroyal_n winter-savoâ—ry_a etc._n etc._n and_o mince_v these_o small_a with_o somâ—_n beef-suet_n stuff_v your_o loin_n or_o breast_n oâ—_n veal_n herewith_o and_o put_v it_o into_o your_o pie_n close_v it_o and_o bake_v it_o in_o good_a crust_n and_o liquor_n it_o with_o butter_n and_o the_o juice_n of_o aâ—_n orange_n or_o lemon_n veal_n fillet_n pye_n cut_a your_o fillet_n into_o piece_n about_o the_o bigness_n of_o walnut_n and_o season_v they_o with_o cinnamon_n ginger_n sugar_n and_o salt_n as_o to_o the_o form_n you_o may_v make_v what_o choice_n you_o please_v lay_v in_o your_o meat_n with_o chestnut_n roast_v blanch_a and_o quarter_v date_n slice_v and_o the_o marrow_n of_o two_o marrowbone_n close_o it_o and_o when_o bake_v make_v â—_o a_o caudle_n of_o white_a wine_n cinnamon_n sugar_n and_o ginger_n beat_v up_o together_o and_o pour_v into_o your_o pye_n the_o same_o to_o be_v eat_v cold_a make_v a_o pie_n of_o hot_a butter_n paste_n and_o fine_a flower_n then_o take_v a_o leg_n of_o veal_n and_o cut_v â—ff_v a_o large_a fillet_n then_o divide_v that_o into_o three_o â—qual_a piece_n and_o parboil_v they_o when_o cold_a â—eason_v they_o with_o salt_n beat_a pepper_n nutmeg_n clove_n and_o mace_n then_o lay_v in_o one_o â—illet_n and_o strew_v on_o some_o mince_a time_n â—aying_v on_o some_o slice_n of_o bacon_n scason_v with_o pepper_n and_o sage_n then_o lay_v on_o the_o second_o and_o so_o the_o three_o fillet_n with_o bacon_n over_o every_o lay_n then_o over_o all_o strew_v some_o mince_a time_n and_o a_o little_a season_n with_o some_o large_a mace_n and_o store_n of_o butter_n this_o do_v close_o up_o your_o pie_n baste_v it_o with_o yolk_n of_o egg_n when_o it_o be_v bake_v and_o cold_a fill_v it_o up_o with_o clarify_a butter_n forget_v not_o to_o beat_v your_o veal_n very_o well_o with_o the_o back_n of_o your_o cleaver_n before_o you_o season_n it_o vmble_a pie_n make_v of_o a_o lamb_n head_n and_o purtenance_n boil_v your_o meat_n reasonable_a tender_a take_v the_o flesh_n from_o the_o bone_n and_o mince_v it_o small_a with_o beef-suet_n and_o marrow_n with_o liver_n light_n and_o heart_n a_o few_o sweet_a herb_n and_o currant_n season_n it_o with_o nutmeg_n pepper_n and_o salt_n bake_v it_o in_o the_o form_n of_o a_o umble_a pie_n and_o your_o pallate_n shall_v hardly_o distinguish_v which_o be_v which_o venison_n pye_n raise_v a_o four_o square_a coffin_n of_o hot_a butter_n paste_n then_o take_v some_o oxe-suet_n mince_v small_a and_o lay_v in_o the_o bottom_n of_o your_o pie_n then_o take_v your_o venison_n season_v with_o beat_a pepper_n cinnamon_n clove_n ginger_n salt_n mace_n and_o nutmeg_n pound_v be_v sure_a to_o flash_v your_o venison_n that_o it_o may_v the_o better_o entertain_v the_o season_n then_o lay_v you_o meat_n into_o your_o pie_n with_o butter_n on_o the_o top_n and_o some_o few_o clove_n let_v your_o wall_n be_v substantial_a when_o it_o be_v bake_v and_o that_o will_v not_o be_v under_o six_o hour_n cut_v it_o up_o and_o put_v into_o it_o about_o a_o quart_n of_o venison_n sauce_n venison_n pastry_n of_o a_o fallow_a deer_n to_o eat_v hot_a or_o cold_a take_v the_o side_n of_o a_o fallow_a deer_n bone_n it_o and_o lard_v it_o with_o great_a lard_n then_o take_v pepper_n and_o nutmeg_n of_o each_o two_o ounce_n and_o a_o half_a of_o salt_n five_o ounce_n and_o season_v it_o herewith_o then_o have_v a_o pastry_n make_v of_o a_o good_a thickness_n and_o lay_v some_o butter_n therein_o upon_o that_o lie_v your_o venison_n the_o inside_n downward_o coat_n it_o thick_a with_o season_v and_o lay_v thereon_o a_o good_a quantity_n of_o butter_n not_o forget_v to_o prick_v on_o some_o whole_a clove_n indore_n it_o with_o egg_n and_o bake_v it_o when_o â—t_a be_v cold_a fill_v it_o up_o with_o clarify_a butter_n otherwise_o in_o the_o best_a manner_n first_o bake_v it_o in_o its_o own_o blood_n wipe_v it_o clean_o but_o wash_v it_o not_o then_o skin_n it_o bone_n it_o and_o season_v it_o as_o before_o express_v then_o bake_v it_o again_o in_o fine_a paste_n puff-paste_n or_o short_a paste_n land-fowl_n or_o seafowl_n of_o all_o sort_n bake_v in_o pan_n or_o pastry_n brand-geess_a bake_v to_o be_v eat_v cold_a take_v your_o goose_n and_o parboil_v they_o then_o take_v out_o the_o breastbone_n with_o as_o many_o other_o bone_n as_o you_o can_v with_o this_o proviso_n you_o do_v not_o unshape_v your_o fowl_n then_o season_n they_o with_o pepper_n and_o salt_n and_o lard_v they_o with_o good_a large_a lard_n and_o put_v they_o into_o a_o coffin_n and_o bake_v they_o when_o it_o be_v cold_a fill_v it_o up_o with_o clarify_a butter_n chicken_n pye_n take_v eight_o chicken-peepers_a four_o sweetbread_n of_o veal_n as_o many_o sheep_n tongue_n boil_v tender_a blanch_v and_o cut_v into_o thin_a slice_n with_o the_o sweetbread_n half_o a_o dozen_o lark_n or_o sparrow_n half_o a_o score_n coxcomb_n a_o pint_n and_o a_o half_a of_o great_a oyster_n parboil_v and_o the_o marrow_n of_o four_o marrowbone_n let_v all_o these_o be_v season_v light_o with_o pepper_n salt_n and_o nutmeg_n fill_v your_o pie_n three_o quarter_n full_a with_o these_o material_n then_o take_v some_o veal_n and_o mince_v it_o with_o as_o much_o marrow_n a_o little_a grate_a bread_n the_o yolk_n of_o three_o egg_n mince_a date_n salt_n nutmeg_n sweet_a marjoram_n work_v up_o these_o with_o a_o little_a cream_n and_o make_v it_o into_o ball_n and_o lay_v they_o into_o your_o pie_n with_o some_o gravy_n bottom_n of_o artichoke_n and_o some_o butter_n over_o all_o lay_v some_o marrow_n chestnut_n boil_v and_o blanch_v large_a mace_n and_o a_o handful_n of_o goosberry_n close_o up_o your_o pie_n and_o when_o bake_v liquor_n it_o with_o a_o little_a butter_n juice_n of_o orange_n and_o claret_n wine_n or_o you_o may_v bake_v they_o thus_o have_v truss_v they_o season_n they_o light_o as_o before_o and_o put_v they_o into_o a_o coffin_n lay_v on_o they_o slice_a date_n with_o the_o marrow_n of_o four_o marrowbone_n some_o large_a mace_n six_o ounce_n of_o eringo_n root_n some_o grape_n and_o butter_n close_o it_o up_o and_o be_v half_o bake_v liquor_n it_o with_o a_o good_a quantity_n of_o butter_n grape_n verjuice_n and_o sugar_n then_o bake_v it_o till_o it_o be_v enough_o ice_n it_o and_o serve_v it_o up_o chicken_n pie_n for_o winter_n season_n your_o chicken_n after_o you_o have_v trust_v they_o with_o clove_n salt_n pepper_n nutmeg_n beat_v and_o mace_n then_o take_v some_o parsley_n and_o time_n and_o mince_v they_o small_a and_o mould_v they_o into_o a_o ball_n with_o some_o butter_n and_o some_o of_o the_o aforesaid_a season_n stuff_v the_o belly_n of_o your_o chicken_n herewith_o and_o then_o lie_v they_o into_o your_o pie_n with_o slice_a lemon_n on_o the_o top_n of_o they_o and_o the_o bottom_n of_o boil_a artichoke_n cut_v into_o square_a piece_n close_o it_o up_o and_o when_o it_o be_v bake_v take_v the_o yolk_n of_o a_o egg_n a_o grate_a nutmeg_n white_a wine_n gravy_n and_o butter_n beat_v up_o together_o and_o lair_n it_o therewith_o chicken_n pie_n for_o the_o summer_n take_v half_o a_o dozen_o chicken-peepers_a and_o truss_v they_o season_n they_o with_o nutmeg_n salt_n ginger_n and_o whole_a mace_n lay_v they_o into_o your_o pie_n on_o their_o back_n and_o cover_v they_o with_o scald_a goosberry_n or_o cabbage_n lettuce_n withsome_a asparagus_n boil_v and_o butter_n when_o it_o be_v bake_v liquor_n it_o with_o a_o pint_n of_o white_a wine_n the_o yolk_n of_o half_a a_o dozen_o egg_n sugar_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n beat_v up_o over_o the_o fire_n till_o it_o boil_v chicken_n bake_v with_o grape_n have_v trust_n and_o scald_v your_o chicken_n season_n they_o with_o pepper_n salt_n and_o nutmeg_n and_o lay_v they_o into_o a_o pie_n with_o half_a a_o pound_n of_o butter_n when_o it_o be_v bake_v cut_v it_o up_o and_o lay_v on_o the_o breast_n of_o your_o chicken_n some_o grape_n boil_v in_o verjuice_n butter_n nutmeg_n and_o sugar_n with_o the_o juice_n of_o a_o orange_n or_o lemon_n capon_n bake_v in_o pasty-pan_n your_o capon_n be_v roast_v and_o cold_a take_v
liquor_n of_o water_n and_o dill_n to_o make_v it_o strong_a with_o some_o salt_n you_o may_v boil_v this_o liquor_n if_o you_o please_v but_o pour_v it_o not_o to_o they_o till_o it_o be_v cold_a then_o let_v your_o cucumber_n lie_v herein_o fifteen_o or_o sixteen_o day_n then_o pour_v the_o liquor_n from_o they_o not_o all_o and_o fill_v it_o up_o with_o white_a wine_n vinegar_n this_o will_v make_v your_o cucumber_n look_v green_a be_v green_a and_o not_o too_o sour_a caper-rowlers_a of_o radish-cod_n take_v they_o when_o they_o be_v hard_a and_o not_o overmuch_o open_a boil_v they_o tender_a in_o fair_a water_n then_o boil_v white_a wine_n vinegar_n and_o bay-salt_n together_o and_o keep_v they_o therein_o cucumber_n otherways_o pickle_v be_v put_v into_o a_o earthen_a pot_n let_v the_o pickle_n you_o put_v to_o they_o be_v vinegar_n salt_n whole_a pepper_n dill-seed_n some_o of_o the_o stalk_n cut_v charnel_n fair_a water_n and_o some_o sycamore_n leave_v clove-gilliflower_n 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up_o close_o in_o the_o say_a pickle_n this_o be_v not_o only_o a_o wholesome_a salad_n but_o also_o commendable_a or_o thus_o take_v young_a sprout_n of_o elder_a and_o break_v their_o top_n five_o inch_n long_o then_o boil_v they_o in_o water_n and_o lay_v they_o in_o a_o cullender_n to_o drain_v have_v prepare_v a_o pickle_n of_o wine_n or_o beer_n with_o some_o salt_n and_o bruise_a pepper_n put_v they_o therein_o and_o stop_v they_o up_o close_o elder-bud_n pickle_v gather_v they_o before_o they_o be_v full_o blow_v and_o lay_v they_o in_o white_a wine_n vinegar_n these_o will_v make_v a_o excellent_a salad_n if_o they_o be_v thorough_o blow_v make_v thereof_o elder_a vinegar_n or_o thus_o set_v vinegar_n over_o the_o fire_n and_o give_v your_o bud_n a_o walm_n or_o two_o therein_o with_o salt_n pepper_n large_a mace_n and_o lemon-pill_n cut_v in_o piece_n then_o drain_v your_o bud_n from_o the_o liquor_n and_o let_v they_o cool_v than_o put_v they_o into_o a_o pot_n and_o put_v your_o liquor_n when_o cold_a unto_o they_o endive_n curl_v let_v your_o endive_n be_v first_o scald_v in_o boil_a water_n then_o lay_v it_o in_o a_o pickle_n of_o half_a white_a wine_n and_o half_a vinegar_n flower_n of_o any_o kind_n pickle_v put_v they_o into_o a_o gallipot_n with_o as_o much_o sugar_n as_o they_o weigh_v and_o fill_v they_o up_o with_o wine_n vinegar_n a_o pint_n to_o a_o pound_n of_o sugar_n grape_n and_o goosberry_n pickle_v have_v pick_v they_o put_v they_o into_o the_o juice_n of_o crab_n cherry_n grape-verjuyce_n or_o any_o other_o verjuice_n and_o so_o barrel_n they_o up_o or_o take_v green_a grape_n and_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n and_o vinegar_n green_a fig_n pickle_v take_v green_a fig_n slit_v they_o in_o two_o and_o boil_v they_o in_o vinegar_n some_o sugar_n large_a mace_n and_o cloves_n and_o put_v they_o into_o a_o gallipot_n with_o the_o same_o liquor_n they_o be_v a_o good_a garnish_n for_o boil_a meat_n in_o winter_n hop-bud_n pickle_v take_v your_o hop-bud_n and_o give_v they_o a_o walm_n or_o two_o in_o water_n and_o salt_n then_o lay_v they_o in_o white_a wine_n and_o vinegar_n kit-key_n crucifex_n pease_n or_o purslane_n pickle_v take_v any_o of_o the_o aforesaid_a and_o lay_v they_o in_o as_o much_o wine_n as_o water_n with_o a_o little_a salt_n then_o boil_v they_o after_o this_o put_v they_o into_o a_o pot_n and_o cover_v they_o with_o vinegar_n make_v of_o white_a wine_n lemon_n pickle_v first_o boil_v they_o in_o water_n and_o salt_n and_o then_o put_v they_o into_o a_o vessel_n fill_v up_o with_o white_a wine_n lemon_n or_o orange-pill_n pickle_v boil_v then_o in_o vinegar_n and_o sugar_n have_v first_o parboil_v they_o in_o water_n divide_v the_o whole_a pill_n into_o half_n and_o cut_v they_o into_o thong_n according_a to_o the_o extent_n you_o must_v put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o this_o be_v a_o excellent_a winter_n salad_n marsh-mallow-stalk_n pickle_v the_o time_n to_o gather_v these_o be_v about_o the_o latter_a end_n of_o march_n for_o then_o the_o stalk_n will_v be_v of_o a_o convenient_a bigness_n gather_v what_o quantity_n you_o think_v fit_a and_o peel_v off_o the_o outward_a pill_n when_o your_o water_n boil_v be_v season_v with_o salt_n put_v they_o therein_o give_v they_o half_o a_o dozen_o walm_n then_o take_v they_o up_o drain_v they_o and_o let_v they_o cool_v then_o make_v a_o pickle_n of_o stale_a beer_n some_o vinegar_n gross_a pepper_n and_o a_o handful_n of_o salt_n according_a to_o the_o quainty_a of_o your_o stalk_n there_o be_v a_o pretty_a way_n of_o order_v they_o to_o make_v they_o pass_v for_o a_o dish_n of_o pease_n and_o that_o be_v thus_o take_v some_o stalk_n peel_v and_o cut_v they_o into_o the_o form_n of_o pease_n so_o many_o as_o will_v make_v a_o handsome_a dishful_a then_o set_v they_o over_o the_o fire_n in_o a_o skillet_n of_o water_n and_o let_v they_o boil_v with_o some_o pepper_n tie_v up_o in_o a_o clean_a rag_n when_o boil_a enough_o over_o a_o quick_a fire_n put_v they_o into_o a_o cullender_n and_o drain_v they_o well_o from_o the_o water_n than_o dish_n they_o up_o like_o pease_n with_o good_a store_n of_o butter_n with_o pepper_n and_o salt_n round_o the_o dish_n brim_n pease_n and_o these_o stalk_n have_v a_o taste_n very_o semblable_a in_o so_o much_o that_o they_o be_v frequent_o call_v march_n pease_n i_o have_v know_v they_o so_o well_o shape_v and_o so_o curious_o order_v that_o the_o eater_n have_v wonder_v how_o pease_n shall_v come_v so_o soon_o mallagatoon_n pickle_v take_v they_o before_o they_o be_v ripe_a so_o that_o you_o may_v split_v the_o stone_n with_o your_o knife_n then_o add_v to_o they_o half_a their_o weight_n of_o sugar_n then_o boil_v they_o therewith_o and_o scum_v it_o lay_v your_o mallagatoon_n with_o their_o skin_n side_n downward_o let_v they_o only_o simmer_v after_o the_o same_o manner_n you_o may_v order_v peach_n and_o apricock_n and_o put_v they_o up_o in_o the_o same_o pickle_n they_o be_v boil_v in_o mushroom_n pickle_v take_v what_o quantity_n of_o mushroom_n you_o please_v to_o pickle_n blanch_v they_o over_o the_o crown_n and_o barb_v they_o beneath_o throw_v away_o what_o look_v black_a for_o they_o be_v old_a put_v those_o that_o be_v young_a and_o fresh_a which_o will_v look_v red_a into_o a_o pan_n of_o boil_a water_n have_v boil_v a_o little_a time_n take_v they_o up_o and_o drain_v they_o when_o they_o be_v cold_a put_v they_o into_o some_o convenient_a vessel_n and_o add_v thereto_o some_o clove_n mace_n ginger_n pepper_n and_o nutmeg_n then_o take_v the_o white_a wine_n a_o little_a vinegar_n and_o salt_n and_o pour_v this_o liquor_n in_o to_o your_o mushroom_n stop_v they_o close_o and_o so_o
keep_v they_o the_o whole_a year_n purslain_a pickle_a gather_v they_o at_o their_o full_a growth_n but_o not_o too_o old_a parboil_v they_o and_o keep_v they_o in_o white_a wine_n vinegar_n and_o sugar_n or_o thus_o wash_v the_o stalk_n clean_a and_o cut_v they_o into_o length_n of_o six_o inch_n boil_v they_o in_o water_n and_o salt_n indifferent_a tender_a then_o drain_v and_o cool_v they_o after_o this_o put_v to_o they_o a_o pickle_n of_o stale_a beer_n and_o wine_n vinegar_n add_v thereto_o some_o salt_n if_o you_o stop_v they_o up_o close_o they_o will_v keep_v till_o the_o spring_n follow_v quince_n pickle_v first_o core_n your_o quince_n those_o which_o be_v fair_a and_o large_a the_o worse_a sort_n cut_v in_o piece_n and_o boil_v they_o to_o make_v your_o liquor_n strong_a then_o put_v in_o whole_a quince_n and_o let_v they_o be_v a_o quarter_n boil_v then_o strain_v your_o liquor_n and_o put_v to_o it_o some_o salt_n some_o strong_a stale_a beer_n then_o lay_v your_o quince_n into_o a_o pot_n and_o put_v in_o the_o liquor_n so_o stop_v it_o up_o close_o otherways_o take_v quince_n and_o neither_o pair_v or_o core_n they_o with_o your_o scroop_n boil_v they_o indifferent_o in_o water_n and_o salt_n than_o barrel_n they_o and_o cover_v they_o in_o the_o liquor_n they_o be_v boil_v in_o or_o you_o may_v pare_v they_o and_o boil_v they_o in_o white_a wine_n into_o which_o you_o must_v put_v whole_a clove_n slice_a ginger_n and_o cinnamon_n last_o you_o may_v barrel_n they_o up_o raw_a and_o put_v to_o they_o only_o white_a wine_n red_a cabbage_n pickle_v take_v your_o close_a leave_a cabbage_n and_o cut_v it_o into_o piece_n or_o quarter_n when_o your_o liquor_n boil_v parboil_v it_o therein_o then_o take_v it_o up_o drain_v it_o and_o pickle_n it_o in_o claret_n wine_n vinegar_n reddish_n top_n pickle_v half_o boil_v they_o than_o put_v they_o into_o white_a wine_n salt_n a_o little_a stale_a beer_n mace_n and_o bruise_a pepper_n sparagrass_n to_o keep_v all_o the_o year_n parboil_v they_o but_o a_o very_a little_a and_o put_v they_o into_o clarify_a butter_n cover_v they_o with_o it_o the_o butter_n be_v cold_a cover_n it_o about_o a_o month_n after_o refresh_v they_o with_o new_a butter_n and_o bury_v they_o under_o ground_n in_o a_o pot_n cover_v over_o with_o leather_n sampire_n pickle_v green_a let_v your_o sampire_n be_v fresh_a gather_v and_o pickle_n it_o in_o water_n and_o salt_n when_o you_o use_v it_o boil_v it_o half_o a_o dozen_o walm_n then_o drain_v it_o and_o when_o it_o be_v cold_a put_v it_o into_o a_o pickle_n of_o vinegar_n for_o your_o present_a use_n some_o boil_n it_o at_o first_o in_o water_n and_o salt_n and_o keep_v it_o in_o the_o same_o liquor_n but_o the_o first_o way_n be_v the_o best_a otherways_o pick_v the_o branch_n from_o the_o dead_a leaf_n of_o the_o sampire_n and_o lay_v it_o into_o a_o small_a barrel_n than_o put_v thereto_o a_o strong_a brine_n of_o white_a salt_n well_o scum_v when_o it_o be_v cold_a put_v it_o into_o the_o barrel_n cover_v it_o and_o keep_v it_o the_o whole_a year_n round_o when_o you_o will_v use_v it_o let_v your_o water_n boil_v in_o a_o pipkin_n and_o put_v your_o sampire_n therein_o then_o take_v it_o up_o and_o when_o it_o be_v cold_a put_v vinegar_n to_o it_o stalk_n of_o sherdowns_n or_o thistle_n pickle_v these_o sherdowns_n run_v up_o like_o a_o artichoke_n and_o have_v the_o same_o resemblance_n in_o their_o root_n you_o must_v peel_n both_o root_n and_o stalk_n and_o boil_v they_o in_o water_n and_o salt_n pickle_v they_o in_o white_a wine_n this_o be_v very_o serviceable_a for_o either_o boil_a or_o bake_a meat_n shampinion_n pickle_v parboil_v they_o a_o little_a in_o water_n and_o salt_n then_o lay_v they_o in_o a_o pickle_n of_o white_a wine_n white_a wine_n vinegar_n bruise_a pepper_n salt_n and_o some_o large_a mace_n sleep-at-noon_n pickle_v parboil_v it_o in_o water_n and_o salt_n then_o drain_v it_o from_o the_o water_n and_o when_o it_o be_v cold_a pickle_n it_o in_o white_a wine_n and_o vinegar_n with_o a_o little_a pepper_n and_o large_a mace_n tarragon_n pickle_v strip_v your_o tarragon_n from_o the_o stalk_n and_o put_v it_o into_o a_o vessel_n with_o half_a white_a wine_n and_o half_a vinegar_n stop_v it_o close_o and_o keep_v it_o for_o your_o use_n turnip_n top_n pickle_v let_v your_o turnip_n top_n be_v young_a and_o cut_v off_o the_o wither_a leaf_n or_o branch_n when_o your_o water_n boil_v put_v they_o therein_o let_v they_o lie_v till_o they_o be_v pretty_a tender_a then_o drain_v they_o from_o the_o water_n and_o let_v they_o stand_v till_o they_o be_v cold_a then_o pickle_v they_o in_o white_a wine_n vinegar_n and_o salt_n all_o manner_n of_o salad_n and_o grand-sallet_n a_o grand_a salad_n for_o the_o spring_n the_o necessary_a and_o usual_a ingredient_n be_v cowslip-bud_n violet_n and_o their_o leave_n strawberry-leaves_a brooklime_n water-cress_n young_a lettuce_n spinage_n alexander-bud_n etc._n etc._n you_o must_v have_v they_o all_o apart_o then_o take_v by_o themselves_o sampire_n olive_n caper_n broom-bud_n cucumber_n raisin_n and_o curran_n parboil_v blanch_a almond_n barberry_n with_o other_o pickle_n then_o prepare_v your_o standard_n for_o the_o middle_n of_o your_o grand_a salad_n let_v not_o the_o basis_n be_v butter_n as_o some_o absurd_o make_v it_o but_o a_o turnip_n or_o another_o hard_a thing_n on_o which_o it_o may_v convenient_o stand_v let_v your_o standard_n be_v like_o a_o castle_n make_v of_o paste_n and_o wash_v over_o with_o the_o yolk_n of_o egg_n and_o within_o it_o a_o tree_n make_v in_o like_a manner_n and_o colour_a green_a with_o herb_n and_o stick_v with_o flower_n you_o must_v have_v hereunto_o annex_v twelve_o supporter_n round_o stoop_v to_o and_o fasten_v to_o your_o castle_n then_o have_v four_o take_v away_o the_o fat_a betwixt_o the_o claw_n and_o also_o the_o long_a shank_n bone_n lay_v they_o a_o soak_v in_o water_n five_o hour_n 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and_o lay_v fine_a sierce_v sugar_n thereon_o a_o wassail_n boil_v three_o pint_n of_o cream_n with_o four_o or_o five_o whole_a clove_n then_o have_v the_o yolk_n of_o half_a a_o dozen_o egg_n dissolve_v in_o cream_n the_o cream_n be_v well_o boil_v so_o that_o it_o taste_v of_o the_o spice_n put_v in_o your_o egg_n and_o stir_v they_o well_o together_o then_o have_v some_o muskadine_n or_o tent_n and_o be_v warm_v pour_v it_o into_o a_o dish_n with_o sugar_n wherein_o there_o be_v fine_a sippet_n of_o french-bread_n then_o pour_v on_o your_o cream_n upon_o that_o then_o cast_v on_o ginger_n cinnamon_n and_o sugar_n and_o stick_v it_o with_o blanch_a almond_n blamanger_n take_v a_o pottle_n of_o morning_n milk_n and_o a_o pound_n of_o fine_a sierce_v rice-flowre_n strain_v they_o through_o a_o strainer_n into_o a_o broad_a skillet_n and_o set_v it_o on_o a_o soft_a fire_n stir_v it_o with_o a_o broad_a stick_n and_o when_o it_o be_v a_o little_a thick_a take_v it_o off_o the_o fire_n then_o put_v in_o half_a a_o pint_n of_o rosewater_n and_o set_v it_o over_o the_o fire_n again_o stir_v it_o well_o and_o beat_v it_o with_o your_o stick_n from_o one_o side_n of_o the_o pan_n to_o the_o other_o when_o it_o be_v as_o thick_a as_o pap_n take_v it_o off_o when_o it_o be_v cold_a lay_v it_o in_o slice_n on_o a_o dish_n and_o scrape_v on_o sugar_n blamanger_n in_o the_o french_a fashion_n take_v a_o pike_n and_o boil_v it_o in_o fair_a water_n very_o tender_a then_o take_v the_o flesh_n from_o the_o bone_n and_o chap_v it_o very_o small_a then_o take_v a_o pound_n of_o almond-paste_n and_o beat_v it_o with_o your_o fish_n aforesaid_a put_v to_o they_o a_o quart_n of_o cream_n the_o white_n of_o a_o dozen_o egg_n well_o beat_v and_o the_o crumb_n of_o a_o french-manchet_n mingle_v all_o together_o and_o strain_v they_o with_o some_o sugar_n and_o salt_n than_o put_v they_o in_o a_o broad_a stew-pan_n over_o the_o fire_n stir_v it_o and_o boil_v it_o thick_a be_v boil_v let_v it_o stand_v till_o it_o be_v cold_a then_o strain_v it_o again_o into_o a_o clean_a dish_n scrape_v on_o sugar_n and_o serve_v it_o blamanger_n after_o the_o italian_a fashion_n take_v a_o capon_n that_o be_v either_o boil_v or_o roast_v and_o be_v cold_a strip_v off_o the_o skin_n mince_v it_o and_o pound_n it_o in_o a_o stone_n morter_n with_o almond_n blanch_v then_o mix_v it_o with_o some_o capon_n broth_n and_o crumb_n of_o whitebread_n strain_v together_o with_o some_o salt_n rosewater_n and_o sugar_n boil_v it_o to_o a_o good_a thickness_n then_o either_o put_v it_o in_o paste_n or_o serve_v it_o in_o a_o dish_n blamanger_n after_o the_o english_a fashion_n take_v two_o quart_n of_o fine_a flower_n half_o a_o pound_n of_o butter_n the_o like_a quantity_n of_o sugar_n some_o saffron_n rosewater_n beat_a cinnamon_n and_o the_o yolk_n of_o egg_n work_v up_o all_o cold_a together_o with_o some_o almond-paste_n potage_n soop_n cawdle_n etc._n etc._n how_o to_o make_v broth_n for_o the_o feed_n of_o all_o pot_n for_o potage_n whether_o english_a or_o french_a fashion_n according_a to_o the_o quantity_n of_o what_o broth_n you_o will_v have_v you_o must_v proportion_v your_o knuckle_n of_o beef_n the_o flesh_n of_o the_o hinder_a part_n of_o the_o rump_n of_o mutton_n and_o hen_n you_o must_v seethe_v the_o flesh_n very_o well_o with_o parsley_n young_a onion_n and_o time_n tie_v in_o a_o bundle_n with_o clove_n mace_n and_o some_o beat_a cinnamon_n keep_v always_o some_o warm_a water_n to_o fill_v up_o your_o pot_n as_o your_o liquor_n consume_v when_o you_o have_v boil_v they_o well_o strain_v the_o broth_n and_o preserve_v it_o for_o your_o use_n for_o first_o course_n and_o brown_a potage_n set_v your_o roast_a meat_n to_o boil_v with_o a_o bundle_n of_o herb_n as_o aforesaid_a after_o you_o have_v take_v the_o juice_n of_o it_o have_v boil_v it_o a_o good_a while_n strain_v it_o and_o keep_v it_o for_o your_o use_n potage_n for_o flesh-day_n potage_n of_o partridge_n with_o colewort_n truss_v your_o partridge_n lard_v they_o and_o put_v they_o into_o your_o pot_n with_o good_a broth_n and_o put_v your_o colewort_n in_o also_o be_v boil_v pass_v into_o your_o pot_n a_o little_a melt_a lard_n let_v your_o season_n be_v mace_n cloves_n pepper_n and_o salt_n have_v soak_v your_o crust_n and_o dish_v your_o fowl_n garnish_v they_o with_o sausage_n and_o lemon_n strew_v salt_n on_o the_o brim_n of_o the_o dish_n potage_n of_o duck_n and_o turnip_n have_v lard_v your_o duck_n give_v they_o half_o a_o dozen_o turn_n on_o a_o spit_n before_o a_o quick_a fire_n then_o draw_v they_o and_o boil_v they_o then_o take_v your_o turnip_n and_o cut_v they_o into_o what_o form_n you_o think_v fit_a pass_v they_o in_o a_o pan_n have_v first_o flower_v they_o with_o melt_a lard_n be_v brown_a put_v they_o into_o the_o pot_n where_o your_o duck_n be_v and_o boil_v they_o well_o have_v soak_v your_o bread_n to_o make_v your_o pottage_n thick_a dish_n your_o duck_n and_o turnip_n strew_v some_o caper_n and_o a_o little_a vinegar_n thereon_o let_v your_o garnish_n be_v carve_v turnip_n pottage_n for_o a_o grand_a boil_a meat_n take_v strong_a broth_n and_o boil_v therein_o what_o fowl_n or_o other_o meat_n you_o have_v then_o take_v three_o pint_n thereof_o with_o a_o pint_n and_o half_a of_o gravy_n draw_v with_o wine_n nine_o anchovy_n four_o whole_a onion_n half_o a_o pint_n of_o oyster_n liquor_n a_o handful_n and_o half_a of_o raspin_n of_o french-bread_n the_o juice_n of_o four_o lemon_n the_o yolk_n of_o three_o egg_n beat_v into_o it_o when_o you_o be_v ready_a to_o use_v it_o with_o a_o slice_a nutmeg_n so_o draw_v it_o up_o all_o together_o you_o may_v use_v herb_n in_o the_o same_o broth_n as_o spinage_n sorrel_n endive_n lettuce_n purslain_a with_o some_o faggot_n of_o sweet_a herb_n this_o be_v a_o very_a rich_a broth_n with_o a_o high_a hogo_n and_o be_v most_o fit_v for_o great_a dish_n on_o great_a festival_n pottage_n call_v skink_v according_a to_o the_o quantity_n of_o broth_n you_o will_v have_v proportion_n the_o flesh_n of_o the_o leg_n of_o beef_n which_o you_o must_v cut_v into_o small_a piece_n about_o the_o bigness_n of_o a_o tennis-ball_n or_o less_o break_v the_o bone_n in_o piece_n and_o let_v they_o soak_v in_o water_n wash_v and_o cleanse_v it_o from_o the_o blood_n but_o just_o cover_v it_o in_o your_o pot_n with_o water_n when_o it_o boil_v scum_n it_o then_o put_v in_o some_o pepper_n in_o a_o cloth_n and_o when_o it_o be_v half_o boil_v put_v in_o four_o onion_n a_o little_a clove_n and_o whole_a mace_n with_o a_o race_n or_o two_o of_o ginger_n slice_v then_o take_v up_o a_o ladleful_a thereof_o and_o steep_a therein_o some_o saffron_n tie_v up_o in_o a_o rag_n bruise_v it_o till_o you_o have_v colour_v your_o broth_n than_o put_v it_o into_o your_o pot_n and_o let_v it_o boil_v till_o your_o meat_n be_v very_o tender_a have_v season_v it_o with_o salt_n dish_n it_o up_o on_o sippet_n of_o french-bread_n with_o some_o of_o the_o meat_n in_o the_o middle_n of_o the_o dish_n you_o may_v for_o variety_n put_v in_o chop_a clove_n cabbage_n or_o bruise_a spinage_n and_o cut_v endive_n pottage_n of_o pullet_n and_o asparagus_n truss_v your_o pullet_n and_o whiten_v they_o than_o put_v they_o into_o your_o pot_n with_o a_o sheet_n of_o lard_n over_o they_o fill_v your_o pot_n with_o strong_a broth_n and_o season_v it_o with_o salt_n pepper_n cinnamon_n beat_a clove_n and_o mace_n a_o whole_a onion_n peel_v and_o a_o bunch_n of_o sweet_a herb_n let_v they_o not_o boil_v too_o long_o then_o dry_v your_o bread_n and_o soak_v it_o lay_v your_o pullet_n in_o the_o middle_n of_o your_o dish_n with_o the_o asparagus_n garnish_v they_o with_o fry_v asparagus_n break_a comb_n mushroom_n or_o the_o gibblet_n of_o your_o pullet_n with_o a_o few_o pistache_n lay_v round_o the_o brim_n of_o your_o dish_n slice_n of_o lemon_n and_o lemon-pill_n pottage_n of_o livering_n cut_a a_o fillet_n of_o veal_n into_o thin_a slice_n and_o stuff_v they_o very_o well_o put_v the_o slice_n thereof_o into_o a_o pipkin_n with_o some_o of_o your_o best_a broth_n have_v season_v it_o with_o salt_n cinnamon_n mace_n nutmeg_n and_o a_o very_a little_a pepper_n soak_v your_o bread_n and_o garnish_v it_o with_o your_o livering_n mushroom_n asparagus_n mutton_n juice_n and_o pistache_n a_o most_o excellent_a pottage_n call_v le_fw-fr pottage_n blank_a de_fw-mi lyon_n take_v a_o pint_n or_o a_o quart_n of_o white_a wine_n put_v it_o on_o the_o fire_n in_o a_o pipkin_n with_o four_o or_o five_o pippin_n pare_v eight_o date_n cut_v in_o half_n a_o faggot_n of_o sweet_a herb_n large_a mace_n cinnamon_n a_o quarter_v