Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	boil_v	put_v	sugar_n	6,647	5	11.2306	5	true

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88798	The French cook. Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.; Cuisinier françois. English	La Varenne, François Pierre de, 1618-1678.; I. D. G.	1653 (1653)	Wing L624; Thomason E1541_1; ESTC R11394	126,490	317

some_o mince_a caper_n break_a sparagus_n the_o juice_n of_o mushrum_n or_o trouffle_n and_o season_n all_o well_o serve_v neat_o with_o a_o sauce_n well_o thicken_v with_o what_o thickening_a you_o will_v and_o a_o garnish_n of_o leaf_n and_o flower_n and_o above_o all_o let_v your_o abbatis_n be_v very_o white_a 24._o lark_n with_o ragoust_n after_o they_o be_v well_o pull_v draw_v they_o flat_a they_o flower_n and_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n than_o stove_n they_o with_o good_a broth_n a_o bundle_n of_o herb_n and_o a_o few_o mince_a caper_n all_o well_o season_v after_o they_o be_v enough_o and_o the_o sauce_n well_o thicken_v with_o what_o thickening_a you_o will_v serve_v with_o pistache_n or_o pomgranate_n and_o slice_n of_o lemon_n 25._o gelee_n for_o to_o make_v gelee_n take_v a_o cock_n take_v off_o the_o skin_n take_v also_o a_o leg_n or_o knuckle_n of_o veal_n and_o the_o four_o foot_n break_z and_z whiten_v they_o than_o put_v they_o into_o a_o new_a earthen_a pan_n and_o see_v they_o for_o the_o space_n of_o three_o hour_n and_o a_o half_a and_o when_o all_o be_v almost_o sod_a put_v in_o it_o some_o white_a wine_n very_o clear_a when_o you_o have_v put_v it_o in_o strain_v your_o meat_n through_o a_o napkin_n take_v your_o broth_n and_o put_v it_o in_o a_o pan_n or_o pipkin_n on_o the_o fire_n when_o it_o be_v ready_a to_o boil_v put_v in_o it_o five_o quartern_n of_o sugar_n and_o when_o it_o boil_v power_n into_o it_o the_o juice_n of_o six_o lemon_n and_o the_o white_n of_o a_o dozen_o of_o very_a new_a lay_v egg_n after_o all_o have_v boil_a put_v it_o into_o a_o very_a clear_a strainer_n and_o mix_v in_o it_o what_o colour_n you_o will_v musk_n it_o and_o serve_v 26._o gelee_n of_o heart_n horn_n take_v hart_n horn_n rasp_v for_o to_o make_v three_o dish_n of_o gelee_n you_o must_v take_v two_o pound_n of_o heart_n horn_n see_v it_o with_o white_a wine_n two_o hour_n so_o that_o after_o it_o be_v boil_a there_o may_v remain_v to_o make_v up_o your_o three_o dish_n with_o strain_v it_o well_o through_o a_o napkin_n and_o then_o put_v it_o in_o a_o pan_n with_o one_o pound_n of_o sugar_n and_o the_o juice_n of_o six_o lemon_n when_o it_o be_v ready_a to_o boil_v put_v in_o it_o the_o white_n of_o a_o dozen_o of_o new_a lay_v egg_n and_o as_o soon_o as_o you_o have_v put_v they_o in_o pour_v all_o into_o the_o strainer_n and_o set_v it_o up_o in_o a_o cool_a place_n serve_v it_o natural_a and_o garnish_v it_o with_o pomegranate_n and_o lemon_n slice_n 27._o green_a gelee_n take_v your_o ordinary_a gelee_n as_o it_o be_v above_o describe_v and_o take_v some_o green_a colour_n which_o you_o shall_v mix_v with_o your_o gelee_n then_o serve_v 28._o red_a gelee_n as_o your_o gelee_n come_v out_o of_o the_o strainer_n steep_v it_o with_o very_o red_a beet_n well_o sod_a and_o rasp_v strain_v all_o together_o through_o a_o linen_n cloth_n and_o set_v it_o a_o cool_a then_o serve_v and_o garnish_v with_o other_o colour_n in_o the_o like_a manner_n you_o may_v make_v gelee_n yellow_a violet_n and_o blue_a 29._o white_a meat_n take_v the_o thick_a of_o your_o gelee_n make_v it_o lukewarm_a with_o almond_n well_o stamp_v strain_v they_o together_o through_o a_o napkin_n and_o mix_v a_o drop_n of_o milk_n with_o it_o if_o it_o be_v not_o white_a enough_o after_o it_o be_v cold_a serve_v and_o garnish_v with_o other_o colour_n 30._o salad_n of_o lemon_n take_v lemon_n what_o quantity_n you_o will_v peel_v they_o and_o cut_v they_o into_o very_o thin_a slice_n put_v they_o with_o sugar_n orange_n and_o pomegranate_n flower_n then_o serve_v neat_o 31._o achis_n of_o partridge_n after_o your_o partridge_n be_v roast_v take_v up_o the_o brawn_n mince_v it_o very_o small_a allay_v it_o with_o good_a broth_n and_o season_v it_o then_o stove_n it_o with_o a_o chibol_n and_o when_o you_o will_v serve_v add_v to_o it_o the_o yolk_n of_o a_o egg_n and_o the_o juice_n of_o a_o lemon_n and_o garnish_v it_o with_o what_o you_o will_v as_o pistache_n pomegranate_n and_o lemon_n slice_v then_o serve_v 32._o rissoles_n fry_v take_v the_o brawn_n of_o partridge_n or_o of_o other_o meat_n mince_v it_o very_o small_a and_o season_v it_o well_o then_o make_v your_o sheet_n of_o paste_n very_o thin_a and_o dress_v up_o your_o rissoles_n with_o it_o which_o you_o shall_v fry_v with_o fresh_a seam_n or_o melt_v lard_n 33._o rissoles_n puff_v they_o be_v make_v the_o same_o way_n but_o that_o the_o meat_n of_o they_o must_v be_v a_o little_o fat_a after_o they_o be_v well_o season_v fry_v they_o neat_o and_o serve_v you_o may_v also_o make_v rissoles_n in_o the_o same_o manner_n with_o any_o other_o kind_n of_o meat_n serve_v they_o with_o sugar_n and_o sweet_a water_n on_o they_o 34._o fritter_n of_o marrow_n before_o the_o specify_v the_o several_a kind_n of_o fritter_n it_o be_v fit_v first_o to_o give_v here_o a_o general_a model_n of_o they_o take_v some_o cheese_n stamp_v it_o well_o in_o a_o mortar_n or_o in_o a_o dish_n and_o if_o it_o be_v very_o hard_a put_v a_o little_a milk_n with_o it_o than_o some_o flower_n and_o egg_n proportionable_o season_n all_o with_o salt_n and_o pass_v it_o with_o fresh_a seam_n or_o refine_a butter_n for_o the_o lean_a day_n serve_v with_o abundance_n of_o sugar_n and_o a_o little_a orange_n flower_n water_n or_o rose-water_n on_o it_o if_o you_o will_v make_v fritter_n of_o marrow_n of_o beef_n take_v the_o big_a piece_n of_o marrow_n you_o have_v after_o they_o be_v steep_v cut_v they_o into_o slice_n fit_v they_o in_o your_o paste_n fry_v they_o and_o serve_v in_o the_o like_a manner_n apple_n fritter_n be_v do_v the_o same_o way_n 35._o fritter_n of_o artichoke_n take_v the_o bottom_n of_o artichoke_n and_o see_v they_o half_o and_o after_o you_o have_v take_v out_o the_o choke_n cut_v they_o into_o slice_n make_v a_o preparation_n with_o flower_n and_o egg_n some_o salt_n and_o a_o little_a milk_n than_o put_v your_o artichoke_n in_o it_o and_o when_o your_o fresh_a seam_n be_v hot_a put_v they_o into_o it_o one_o slice_n after_o another_o fry_v they_o well_o and_o serve_v 36._o pet_n the_o putain_n make_v your_o fritter_n paste_v strong_a than_o ordinary_a by_o the_o augmentation_n of_o flower_n and_o egg_n then_o draw_v they_o very_o small_a or_o slender_a and_o when_o they_o be_v fry_v serve_v they_o warm_v with_o sugar_n and_o sweet_a water_n 37._o paste_n spin_a take_v cheese_n and_o bray_v it_o well_o take_v also_o as_o much_o flower_n and_o a_o few_o egg_n all_o season_a see_v it_o in_o a_o pipkin_n as_o pap_n well_o sod_a that_o be_v to_o say_v something_o firm_a and_o pass_v or_o strain_v it_o through_o a_o pass_a or_o strain_v pan_n upon_o some_o fat_a paper_n after_o it_o be_v sod_a spin_v or_o draw_v the_o paste_n in_o what_o sort_n you_o will_v then_o fry_v it_o and_o serve_v it_o pyramid-wise_a with_o sugar_n and_o sweet_a water_n 38._o lemon_n paste_n it_o be_v make_v the_o same_o way_n but_o that_o you_o mix_v lemon_n with_o it_o you_o must_v serve_v it_o as_o abovesaid_a well_o garnish_v with_o flower_n the_o almond_n paste_n and_o the_o paste_n of_o pistache_n be_v make_v the_o same_o way_n 39_o ramequin_n of_o kidney_n take_v out_o the_o kidney_n of_o a_o loin_n of_o veal_n roast_v mince_v it_o with_o parsley_n or_o garlic_n and_o the_o yolk_n of_o a_o egg_n then_o spread_v your_o implement_n well_o season_v upon_o bread_n which_o you_o shall_v toss_v in_o the_o pan_n or_o on_o the_o gridiron_n and_o shall_v serve_v all_o dry_a you_o may_v put_v sugar_n on_o it_o if_o you_o will_n you_o may_v make_v toast_n of_o kidney_n of_o veal_n almost_o the_o same_o way_n but_o that_o you_o must_v put_v to_o it_o neither_o parsley_n nor_o onion_n but_o the_o kidney_n be_v well_o season_v you_o spread_v it_o on_o your_o toste_n which_o you_o shall_v also_o cause_v to_o take_v a_o colour_n in_o the_o pan_n before_o the_o fire_n and_o when_o you_o serve_v you_o may_v sugar_n they_o and_o even_o mix_v some_o sugar_n in_o the_o implement_n if_o you_o will_n 40._o ramequin_n of_o flesh_n take_v what_o meat_n you_o will_v mince_v it_o very_o small_a and_o after_o it_o be_v mince_v allay_v it_o with_o a_o egg_n and_o season_v it_o as_o it_o ought_v roast_v they_o in_o the_o pan_n and_o serve_v with_o the_o juice_n of_o a_o lemon_n 41._o ramequin_n of_o cheese_n take_v some_o cheese_n melt_v it_o with_o some_o butter_n on_o onion_n whole_a or_o stamp_v salt_n and_o pepper_v in_o abundance_n spread_v all_o upon_o bread_n pass_v the_o fire_n shovell_a over_o it_o red_a hot_a and_o serve_v it_o warm_v 42._o ramequin_n of_o

pepper_v and_o salt_n then_o serve_v 62._o bottom_n of_o artichoke_n take_v off_o all_o the_o leaf_n and_o cut_v they_o as_o far_o as_o the_o choke_v then_o see_v they_o with_o broth_n or_o with_o water_n butter_n and_o salt_n after_o they_o be_v sod_a take_v they_o out_o pick_v they_o and_o take_v out_o the_o choke_v then_o put_v they_o with_o butter_n and_o salt_n and_o when_o you_o will_v serve_v make_v a_o sauce_n with_o very_o fresh_a butter_n one_o drop_n of_o vinegar_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n for_o to_o thicken_v the_o sauce_n then_o serve_v so_o that_o they_o be_v very_o white_a 63._o mushrum_n with_o ragoust_n after_o they_o be_v well_o cleanse_v pass_v they_o in_o the_o pan_n with_o very_o fresh_a butter_n parsley_n mince_v and_o chibol_n season_n and_o stove_n they_o and_o when_o you_o be_v ready_a to_o serve_v put_v into_o it_o the_o juice_n and_o peel_n of_o lemon_n and_o a_o little_a white_a meat_n then_o serve_v 64._o mushrum_n farce_v choose_v the_o best_a shape_v for_o to_o contain_v the_o farce_v which_o you_o shall_v make_v with_o some_o meat_n or_o good_a herb_n so_o that_o it_o be_v dainty_a and_o allay_v with_o yolk_n of_o egg_n than_o your_o mushrum_n be_v farce_v and_o season_v put_v they_o into_o a_o dish_n upon_o a_o bar_v of_o lord_n or_o upon_o a_o little_a butter_n see_v they_o and_o serve_v garnish_v with_o juice_n of_o lemon_n 65._o mushrum_n fry_v whiten_n they_o in_o fresh_a water_n and_o then_o dry_v they_o then_o pickle_v they_o with_o a_o little_a vinegar_n salt_n pepper_v and_o onion_n and_o when_o you_o be_v almost_o ready_a to_o serve_v make_v a_o liquid_a paste_n allay_v with_o yolk_n of_o egg_n fry_v your_o mushrum_n serve_v and_o garnish_n 66._o mushrum_n after_o the_o oliver_n after_o they_o be_v well_o cleanse_v cut_v they_o into_o quarter_n and_o wash_v they_o in_o several_a water_n to_o take_v off_o the_o earth_n when_o they_o be_v well_o cleanse_v put_v they_o between_o two_o dish_n with_o a_o onion_n and_o some_o salt_n then_o set_v they_o on_o the_o chase_a dish_n that_o they_o may_v cast_v their_o water_n press_v they_o between_o two_o plate_n take_v very_o fresh_a butter_n with_o parsley_n and_o chibol_n and_o fry_v they_o than_o stove_n they_o and_o after_o they_o be_v well_o sod_a you_o may_v put_v to_o they_o some_o cream_n or_o white_a meat_n and_o serve_v 67._o omelet_n of_o gammon_n take_v one_o dozen_o of_o egg_n break_v they_o take_v out_o the_o white_n of_o half_a a_o dozen_o and_o beat_v they_o then_o take_v of_o your_o gammon_n as_o much_o as_o you_o will_v think_v fit_v mince_v it_o and_o mix_v it_o with_o your_o egg_n take_v some_o lard_n cut_v it_o and_o melt_v it_o pour_v your_o omelet_n into_o it_o let_v it_o not_o be_v too_o much_o fry_v and_o serve_v 68_o tortoise_n cut_a off_o the_o foot_n the_o tail_n and_o the_o head_n set_v the_o body_n a_o seethe_a in_o a_o pot_n and_o season_v it_o well_o with_o fine_a herb_n when_o they_o be_v almost_o sod_a put_v some_o wine_n to_o they_o and_o boil_v they_o well_o after_o they_o be_v sod_a take_v they_o up_o and_o cut_v they_o into_o piece_n and_o take_v a_o special_a care_n to_o take_v out_o the_o gall_n then_o fry_v they_o with_o butter_n or_o lard_n parsley_n and_o chibol_n than_o set_v they_o a_o stove_a with_o a_o little_a broth_n and_o when_o you_o be_v ready_a to_o serve_v allay_v the_o yolk_n of_o a_o egg_n with_o some_o verjuice_n mix_v they_o together_o and_o serve_v well_o season_v 69._o tourte_n of_o pistache_n melt_v some_o butter_n and_o put_v in_o it_o six_o yolk_n of_o egg_n with_o some_o sugar_n stamp_v one_o handful_n of_o pistache_n and_o mix_v they_o together_o with_o a_o corn_n of_o salt_n then_o make_v your_o sheet_n of_o paste_n and_o dress_v it_o up_o put_v your_o implement_n in_o it_o make_v or_o shape_v up_o your_o tourt_n and_o bind_v it_o with_o butter_a paper_n when_o it_o be_v bake_v serve_v it_o with_o sugar_n and_o garnish_v it_o with_o lemon_n peel_v preserve_v 70._o egg_n after_o the_o portugal_n way_n take_v many_o yolk_n of_o egg_n and_o one_o pound_n or_o half_o a_o pound_n of_o sugar_n with_o which_o you_o shall_v make_v a_o syrup_n which_o be_v make_v you_o shall_v mix_v it_o with_o your_o egg_n with_o one_o drop_n of_o orange-flower_n water_n and_o see_v they_o after_o they_o be_v enough_o make_v a_o cornet_n with_o butter_v paper_n and_o well_o double_v put_v your_o egg_n in_o it_o and_o be_v cold_a then_o take_v off_o the_o paper_n and_o put_v these_o egg_n on_o a_o plate_n the_o sharp_a end_n upward_o sugar_n it_o and_o garnish_v it_o with_o the_o pear_n call_v nompareill_n or_o non_fw-la such_o cinnamon_n lemon_n peel_v preserve_v and_o flower_n then_o serve_v another_o way_n make_v a_o sirup_o as_o above_o say_v then_o break_v one_o dozen_o of_o egg_n or_o more_o and_o beat_v they_o well_o warm_a your_o sirup_o and_o when_o it_o be_v very_o warm_a mix_v your_o egg_n with_o it_o pass_v all_o together_o through_o a_o strainer_n and_o see_v it_o after_o it_o be_v sod_a serve_v it_o with_o biscuit_n cut_v and_o dress_v up_o piramide-like_a sweet_a water_n musk_n or_o amber_n gris_n 71._o egg_n minion_n make_v your_o sirup_o as_o above_o say_v and_o take_v the_o yolk_n of_o egg_n allay_v they_o well_o and_o put_v they_o in_o your_o sirup_o after_o they_o be_v sod_a put_v they_o on_o a_o plate_n with_o a_o drop_n of_o orange_n flower_n water_n and_o of_o musk_n then_o serve_v 72._o egg_n spin_v take_v a_o quart_n of_o white_a wine_n with_o a_o piece_n of_o sugar_n boil_v they_o well_o together_o then_o break_v some_o egg_n and_o beat_v they_o pass_v they_o through_o a_o strainer_n than_o put_v they_o in_o a_o pipkin_n or_o pan_n where_o your_o white_a wine_n be_v and_o your_o sugar_n ready_a boil_a thus_o they_o be_v sod_a in_o a_o moment_n and_o be_v find_v link_v take_v they_o out_o of_o the_o sirup_o and_o set_v they_o a_o drain_n then_o serve_v they_o pyramid_n like_a with_o sweet_a water_n 73._o egg_n after_o the_o varenne_n have_v a_o sirup_o well_o make_v fry_v some_o white_n of_o egg_n in_o the_o pan_n with_o butter_n and_o put_v they_o in_o your_o sirup_o when_o they_o be_v sod_a serve_v they_o with_o orenge-flower_n water_n another_o way_n make_v your_o sirup_o and_o mix_v a_o little_a new_a milk_n with_o your_o fry_a egg_n when_o they_o be_v sod_a serve_v they_o very_o white_a on_o a_o plate_n and_o garnish_v with_o sweet_a water_n 74._o snow_n egg_n boil_v some_o milk_n with_o a_o little_a flower_n well_o allay_v then_o put_v in_o it_o more_o than_o the_o half_a of_o one_o dozen_o of_o white_n of_o egg_n and_o stir_v well_o all_o together_o and_o sugar_n it_o when_o you_o be_v ready_a to_o serve_v set_v they_o on_o the_o fire_n again_o and_o glase_v they_o that_o be_v take_v the_o rest_n of_o your_o white_n of_o egg_n beat_v they_o with_o a_o feather_n and_o mix_v all_o together_o or_o else_o fry_v well_o the_o rest_n of_o your_o white_n and_o pour_v they_o over_o your_o other_o egg_n pass_v over_o it_o light_o a_o oven_n lid_n or_o the_o fire-shovel_a red_a hot_a and_o serve_v they_o sugar_a with_o sweet_a water_n you_o may_v in_o stead_n of_o white_n put_v in_o it_o the_o yolk_n of_o your_o egg_n proportionable_o and_o the_o white_n fry_v upon_o the_o cream_n after_o the_o masarine_a way_n be_v make_v in_o the_o same_o manner_n except_o that_o you_o must_v put_v no_o white_n of_o egg_n on_o it_o 75._o egg_n after_o the_o huguenote_v take_v the_o juice_n of_o a_o leg_n of_o mutton_n put_v it_o on_o a_o plate_n or_o in_o a_o dish_n take_v very_o new_o lay_v egg_n and_o break_v they_o in_o your_o juice_n see_v they_o with_o little_a salt_n after_o they_o be_v enough_o put_v more_o juice_n to_o they_o and_o some_o nutmeg_n then_o serve_v 75._o cardon_n of_o spain_n after_o they_o be_v whiten_v take_v off_o the_o skin_n very_o neat_o and_o set_v they_o a_o steep_v in_o fresh_a water_n then_o serve_v they_o with_o pepper_v and_o salt_n 77._o asparagus_n with_o a_o white_a sauce_n choose_v the_o big_a scrape_v the_o foot_n of_o they_o and_o wash_v they_o and_o see_v they_o in_o water_n salt_v they_o well_o and_o let_v they_o not_o seethe_v too_o much_o after_o they_o be_v sod_a drain_v they_o and_o make_v a_o sauce_n with_o very_o fresh_a butter_n a_o little_a vinegar_n salt_n nutmeg_n and_o the_o yolk_n of_o a_o egg_n to_o thicken_v the_o sauce_n have_v a_o care_n that_o it_o do_v not_o curd_v or_o turn_n and_o serve_v garnish_v with_o what_o you_o will_n 78._o asparagus_n with_o ragoust_n take_v sparagus_n break_v they_o very_o small_a then_o pass_v they_o in_o the_o pan_n with_o

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juice_n pistache_n and_o lemon_n then_o serve_v 7._o pottage_n of_o quelckchose_n or_o livering_n take_v a_o fillet_n of_o veal_n cut_v it_o very_o thin_a stuff_n it_o very_o well_o and_o cause_v it_o to_o take_v colour_n in_o a_o tourt_n pan_n or_o between_o two_o dish_n put_v the_o slice_n thereof_o into_o a_o small_a pot_n with_o some_o of_o the_o best_a broth_n season_n they_o stove_n or_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o livering_n mushrum_n truffe_n sparagus_n mutton_n juice_n pissache_n if_o you_o will_v or_o lemon_n then_o serve_v 8._o pottage_n of_o marble_a quail_n after_o they_o be_v trust_v up_o and_o whitned_a flower_v they_o and_o pass_v they_o with_o lard_n or_o fresh_a seam_n than_o put_v they_o in_o the_o pot_n see_v they_o well_o and_o season_v they_o with_o salt_n stove_n or_o soak_v your_o bread_n and_o garnish_v it_o with_o your_o quail_n with_o truffe_n mushrum_n comb_n lemon_n and_o pistache_n then_o serve_v 9_o pottage_n of_o wood_n pigeon_n garnish_v take_v wood_n pigeon_n or_o big_a pigeon_n whiten_v and_o lard_v they_o with_o middle_a sised_a lard_n than_o put_v they_o in_o the_o pot_n and_o see_v they_o well_o with_o season_v of_o salt_n and_o a_o twig_n of_o time_n stove_n your_o your_o bread_n then_o garnish_v it_o with_o your_o pigeon_n bottom_n of_o hartichock_n and_o sparagus_n then_o serve_v 10._o pottage_n of_o small_a veil_n take_v four_o or_o six_o small_a loaf_n take_v out_o of_o they_o all_o the_o crumb_n through_o a_o small_a hole_n make_v on_o the_o top_n take_v off_o the_o top_n and_o dry_v it_o with_o the_o bread_n fry_v they_o with_o fresh_a seam_n or_o lard_n than_o stove_n or_o soak_v your_o bread_n with_o your_o best_a broth_n and_o besprinkle_v it_o with_o almond_n broth_n than_o put_v your_o loaf_n to_o garnish_v your_o pottage_n &_o fill_v they_o with_o comb_n sweetbread_n gibblet_n truffle_n mushrum_n and_o cover_v they_o put_v some_o broth_n therein_o until_o the_o bread_n be_v soak_v before_o you_o serve_v power_n on_o it_o some_o juice_n and_o what_o you_o have_v then_o serve_v 11._o 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 a_o piece_n of_o the_o inside_n of_o a_o lemon_n of_o crumb_n of_o bread_n a_o little_a then_o season_v they_o with_o salt_n have_v a_o care_n they_o burn_v not_o stir_v they_o very_o often_o &_o strain_v they_o then_o take_v your_o bread_n &_o stove_n or_o soak_v it_o with_o your_o best_a broth_n which_o you_o shall_v make_v thus_o when_o you_o have_v take_v the_o bone_n out_o of_o some_o roast_a partridge_n or_o capon_n take_v the_o bone_n and_o beat_v they_o well_o in_o a_o mortar_n then_o take_v some_o good_a broth_n see_v all_o these_o bons_fw-fr with_o a_o few_o mushrum_n &_o strain_v all_o through_o a_o linen_n cloth_n and_o with_o this_o broth_n stove_n or_o soak_v your_o bread_n and_o as_o it_o do_v stove_n besprinkle_v it_o with_o broth_n of_o almond_n and_o with_o juice_n then_o put_v into_o it_o a_o little_a of_o some_o very_a small_a hash_fw-mi be_v at_o of_o partridge_n or_o of_o capon_n and_o always_o as_o it_o do_v stove_n put_v in_o it_o some_o almond_n broth_n until_o it_o be_v full_a then_o take_v the_o fire-shovel_a red_a hot_a and_o pass_v it_o over_o it_o garnish_v your_o pottage_n with_o cock_n comb_n pistache_n granate_n and_o juice_n then_o serve_v 12._o princess_n pottage_n take_v of_o the_o same_o broth_n of_o the_o queen_n pottage_n take_v out_o of_o the_o roast_a bone_n stove_n a_o loaf_n of_o bread_n with_o the_o crust_n and_o after_o a_o small_a hash_fw-mi of_o partridge_n which_o you_o shall_v strew_v upon_o your_o bread_n so_o thin_a as_o it_o may_v not_o appear_v stove_n it_o and_o fill_v it_o by_o little_a and_o little_a garnish_n it_o with_o the_o small_a mushrum_n comb_n stone_n or_o kidney_n pistache_n lemon_n and_o much_o juice_n then_o serve_v 13._o jacobin_n pottage_n take_v capon_n or_o partridge_n roast_v they_o take_v our_o the_o bone_n and_o mince_v the_o brain_n of_o they_o very_o small_a take_v also_o the_o bone_n of_o they_o break_v they_o and_o see_v they_o with_o broth_n in_o a_o earthen_a 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 stove_n your_o bread_n lay_v on_o it_o a_o bed_n of_o flesh_n or_o of_o cheese_n if_o you_o will_v a_o bed_n of_o almond_n broth_n and_o boil_v it_o well_o and_o fill_v it_o bid_v egress_n then_o garnish_v it_o with_o the_o small_a end_n of_o wing_n without_o bone_n at_o one_o end_n take_v three_o egg_n with_o a_o little_a or_o almond_n broth_n if_o you_o have_v any_o or_o of_o other_o beat_v they_o together_o and_o pour_v they_o on_o your_o pottage_n pass_v the_o fire-shovel_a over_o it_o then_o serve_v 14._o pottage_n of_o cockerel_n dross_n and_o whiten_v they_o steep_v they_o a_o while_n in_o fresh_a water_n or_o in_o broth_n than_o put_v they_o in_o the_o pot_n with_o some_o other_o broth_n well_o season_v with_o salt_n take_v up_o and_o garnish_v they_o with_o all_o that_o you_o have_v remain_v of_o garnish_n upon_o a_o loaf_n stove_v and_o serve_v 15._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 above_o say_v and_o be_v stick_v within_o with_o some_o lard_n fry_v they_o a_o little_a with_o lard_n or_o fresh_a seam_n than_o put_v they_o in_o the_o pot_n when_o they_o be_v almost_o sodden_a you_o shall_v throw_v in_o it_o some_o brignoll_n with_o a_o piece_n of_o sugar_n and_o shall_v garnish_v your_o pottage_n with_o the_o teal_n and_o brignoll_n 16._o brown_a pottage_n of_o lark_n take_v lark_n and_o draw_v they_o whiten_v they_o flower_z

and_o mushrum_n then_o serve_v 36._o pottage_n of_o tortoise_n take_v your_o tortoise_n cut_v of_o the_o head_n and_o foot_n see_v they_o in_o water_n and_o when_o they_o be_v near_o sod_v put_v a_o little_a white_a wine_n therein_o some_o fine_a herb_n and_o some_o lard_n when_o they_o be_v sod_a take_v they_o out_o of_o the_o shell_n and_o take_v out_o the_o gall_n cut_v they_o into_o piece_n and_o pass_v they_o in_o the_o pan_n with_o good_a butter_n than_o stove_n they_o in_o a_o dish_n as_o also_o your_o bread_n with_o some_o of_o your_o broth_n garnish_n it_o with_o your_o tortoise_n well_o season_v with_o asparagus_n cut_v with_o juice_n and_o with_o lemon_n then_o serve_v 37._o pottage_n of_o suck_a pig_n after_o you_o have_v dress_v he_o neat_o cut_v it_o into_o five_o piece_n whiten_v they_o in_o some_o broth_n or_o fresh_a water_n and_o put_v they_o in_o the_o pot_n with_o good_a broth_n put_v some_o fine_a herb_n to_o it_o and_o a_o piece_n of_o lard_n but_o have_v a_o care_n they_o do_v not_o boil_v dry_a stove_n your_o bread_n and_o garnish_v it_o with_o your_o pig_n the_o head_n in_o the_o midst_n of_o the_o quarter_n and_o the_o purtnance_n or_o abatis_o round_o about_o the_o dish_n then_o serve_v 38._o pottage_n of_o mine_v mutton_n take_v a_o joint_n of_o mutton_n mince_v it_o with_o beef_n suet_n or_o marrow_n and_o stove_n it_o in_o a_o pot_n stove_n also_o your_o bread_n in_o a_o dish_n with_o the_o best_a of_o your_o broth_n after_o this_o garnish_n it_o with_o your_o ache_n or_o mince_a meat_n together_o with_o juice_n comb_n beatâ—lles_v fill_v with_o dry_a bread_n otherwise_o tailladin_n that_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o a_o finger_n in_o the_o shape_n of_o lardon_n which_o you_o shall_v pass_v in_o the_o pan_n with_o good_a butter_n until_o they_o be_v brown_a and_o as_o it_o be_v roast_v and_o stove_n it_o well_o also_o then_o serve_v 39_o pottage_n of_o knuckle_n of_o beef_n smother_v it_o well_o in_o a_o pot_n until_o it_o be_v almost_o boil_v to_o piece_n and_o well_o season_v with_o a_o bundle_n of_o herb_n clove_n caper_n mushrum_n truffle_n then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o knuckle_n and_o its_o implement_n 40._o pottage_n of_o capon_n with_o rice_n take_v a_o capon_n dress_v it_o well_o and_o put_v it_o in_o the_o pot_n with_o good_a broth_n well_o season_v take_v your_o rice_n well_o pick_v wash_v and_o dry_v it_o before_o the_o fire_n then_o see_v it_o by_o degree_n with_o good_a broth_n stove_n your_o bread_n put_v your_o capon_n on_o it_o and_o garnish_v it_o with_o your_o rice_n if_o you_o will_v you_o may_v put_v some_o saffron_n to_o it_o and_o serve_v 41._o pottage_n of_o pullet_n with_o rice_n it_o be_v make_v after_o the_o same_o way_n as_o the_o capon_n dress_v they_o truss_v they_o up_o put_v they_o in_o the_o pot_n and_o season_v they_o alike_o make_v your_o rice_n ready_a the_o same_o way_n your_o bread_n be_v stove_v and_o garnish_v as_o above_o say_v serve_v 42._o pottage_n of_o knuckle_n of_o beef_n with_o tailladin_n whiten_n your_o knuckle_n see_v and_o season_v it_o well_o and_o with_o the_o broth_n see_v also_o your_o tailladin_fw-mi you_o shall_v put_v with_o it_o a_o onion_n stuckt_v with_o clove_n and_o a_o little_a thin_a than_o stove_n your_o bread_n and_o garnish_v it_o with_o the_o knuckle_n and_o with_o your_o tailladin_n which_o be_v piece_n of_o bread_n of_o the_o length_n and_o bigness_n of_o one_o finger_n pass_v and_o fry_v in_o the_o pan_n with_o butter_n or_o lard_n as_o above_o say_v in_o the_o 38th_o article_n if_o you_o will_v you_o may_v put_v some_o saffron_n in_o it_o then_o serve_v capon_n with_o tailladin_fw-fr and_o all_o other_o meat_n be_v do_v the_o same_o way_n and_o be_v make_v ready_a thus_o it_o shall_v be_v call_v such_o meat_n with_o tailladin_fw-fr 43._o pottage_n of_o the_o boiler_n or_o great_a pot._n stove_n some_o crust_n of_o brown_a bread_n with_o some_o good_a broth_n of_o your_o boiler_n great_a pot_n or_o beef_n pot_n season_v with_o pepder_n salt_n and_o a_o little_a mince_a parsley_n then_o serve_v the_o first_o cut_n of_o loafe_n be_v serve_v in_o the_o like_a manner_n without_o parsley_n or_o pepper_n if_o you_o will_n 44._o pottage_n of_o a_o calfs-head_n fry_v when_o it_o be_v sodden_a take_v out_o the_o bone_n and_o cut_v it_o into_o as_o many_o piece_n as_o you_o will_v than_o flower_n it_o and_o fry_v it_o with_o butter_n or_o lard_n than_o stove_n your_o bread_n and_o garnish_v it_o with_o what_o you_o have_v fry_v serve_v the_o dish_n well_o fill_v and_o garnish_v as_o with_o mushrum_n pomgranats_a or_o slice_a lemon_n and_o juice_n of_o lemon_n 45._o pottage_n of_o fry_v mutton_n with_o turnip_n take_v the_o upper_a end_n of_o the_o breast_n of_o mutton_n fry_v they_o and_o see_v they_o well_o until_o they_o be_v fit_a to_o receive_v the_o turnip_n which_o after_o you_o have_v cut_v they_o into_o slice_n or_o piece_n and_o also_o well_o fry_v you_o shall_v put_v with_o your_o mutton_n well_o sod_a &_o season_v with_o clove_n salt_n and_o a_o bundle_n of_o herb_n stove_n your_o bread_n and_o take_v up_o if_o your_o pottage_n be_v not_o thick_a enough_o fry_v a_o little_a flower_n into_o the_o broth_n for_o to_o thicken_v it_o and_o mix_v with_o it_o some_o white_a pepper_n and_o vinegar_n then_o serve_v 46._o pottage_n of_o the_o handle_n or_o knuckle_n of_o shoulder_n with_o ragoust_n when_o your_o handle_n or_o knuckle_n be_v whiten_v in_o fresh_a water_n flower_n they_o &_o pass_v they_o in_o the_o pan_n with_o butter_n or_o lard_n see_v they_o in_o a_o earthen_a pan_n with_o all_o the_o implement_n which_o can_v abide_v seethe_v as_o sparagus_n mushrum_n truffle_n stove_n your_o bread_n or_o crust_n with_o good_a broth_n and_o garnish_v it_o with_o your_o handle_n or_o knuckle_n sparagus_n mushrum_n and_o all_o what_o you_o have_v then_o serve_v 47._o pottage_n of_o roast_a woodcock_n after_o they_o be_v roast_v put_v they_o in_o the_o pot_n with_o good_a broth_n and_o a_o bundle_n of_o herb_n &_o see_v they_o well_o then_o stove_n your_o bread_n and_o garnish_v it_o with_o your_o woodcock_n and_o all_o what_o you_o have_v then_o serve_v you_o may_v also_o do_v in_o the_o same_o manner_n as_o of_o the_o marble_a partridge_n 48._o half_n a_o bisque_fw-la take_v pigeon_n somewhat_o big_a open_v they_o and_o see_v they_o as_o the_o bisque_fw-la whereof_o you_o will_v easy_o find_v the_o make_n if_o you_o have_v recourse_n to_o the_o table_n garnish_n and_o season_v they_o also_o the_o same_o way_n so_o that_o it_o may_v be_v as_o good_a as_o the_o bisque_fw-la if_o you_o can_v then_o serve_v 49._o jacobin_n pottage_n with_o cheese_n take_v a_o capon_n garnish_v with_o his_o bone_n fit_v as_o wing_n and_o leg_n &_o some_o cheese_n whereof_o you_o shall_v make_v as_o many_o bead_n as_o of_o flesh_n and_o you_o shall_v besprinkle_v all_o with_o almond_n broth_n if_o you_o can_v if_o it_o be_v not_o thick_a enough_o allay_v two_o or_o three_o egg_n and_o give_v it_o colour_n with_o the_o fireshovell_a now_o to_o make_v your_o broth_n the_o better_a stamp_v the_o bone_n and_o boil_v they_o with_o the_o best_a of_o your_o broth_n well_o season_v stove_n your_o bread_n which_o you_o may_v garnish_v with_o pistache_n lemon_n or_o pomgranat_n then_o serve_v a_o table_n of_o the_o farce_v potage_n pottage_n of_o farce_v capon_n 1_o pottage_n of_o young_a pullet_n without_o bone_n farce_v 2_o pottage_n of_o pullet_n farce_v 3_o pottage_n of_o young_a pigeon_n farce_v 4_o pottage_n of_o farce_v duck_n 5_o pottage_n of_o knuckle_n or_o leg_n of_o veal_n farce_v 6_o pottage_n of_o breast_n of_o veal_n farce_v 7_o pottage_n of_o calfe_n head_n without_o bone_n farce_v 8_o pottage_n of_o lamb_n head_n without_o bone_n farce_v 9_o pottage_n of_o joint_n of_o mutton_n farce_v 10_o pottage_n of_o farce_v goose_n 11_o pottage_n of_o farce_v partridge_n 12_o pottage_n of_o turkey_n farce_v 13_o 2._o how_o to_o make_v farce_a potage_n 1._o pottage_n of_o capon_n farce_v after_o they_o be_v well_o dress_v take_v out_o the_o bone_n at_o the_o neck_n and_o fill_v they_o up_o with_o all_o kind_n of_o beatille_n as_o young_a pigeon_n the_o flesh_n of_o capon_n well_o mince_v with_o beef_n or_o mutton_n suit_n and_o when_o they_o be_v well_o season_v and_o truss_v up_o put_v they_o in_o the_o pot_n with_o good_a broth_n see_v they_o and_o stove_n your_o bread_n which_o you_o shall_v garnish_v with_o your_o capon_n and_o all_o sort_n of_o beatill_n and_o serve_v 2._o pottage_n of_o farce_v cockerel_n without_o bone_n after_o they_o be_v dress_v take_v out_o the_o stomach_n bone_n fill_v

cod_n with_o half_a short_a broth_n see_v it_o with_o white_a wine_n salt_n pepper_v a_o bundle_n of_o herb_n after_o it_o be_v sod_a drain_v it_o and_o make_v a_o sauce_n with_o butter_n a_o drop_n of_o its_o short_a broth_n a_o little_a nutmeg_n and_o salt_n set_v it_o on_o the_o fire_n and_o turn_v it_o well_o in_o turn_v of_o it_o allay_v with_o it_o two_o yolk_n of_o egg_n and_o pour_v it_o on_o your_o cod_n then_o serve_v 70._o fresh_a cod_n with_o ragoust_n after_o it_o be_v scail_v empty_a it_o slit_v it_o at_o the_o top_n than_o put_v it_o into_o a_o drip_a pan_n or_o into_o a_o flat_a basin_n with_o good_a butter_n salt_n pepper_v and_o beat_v clove_n some_o chibol_n under_o some_o broth_n or_o pease_n broth_n boil_v all_o and_o put_v to_o it_o some_o parsley_n a_o drop_n of_o vinegar_n and_o a_o few_o chip_n of_o bread_n over_o it_o see_v it_o before_o the_o fire_n or_o in_o a_o oven_n for_o the_o better_a after_o it_o be_v sod_a serve_v 71._o green_a fish_n take_v it_o unsalted_a scrape_v it_o and_o see_v it_o in_o a_o kettle_n with_o fresh_a water_n boil_v it_o a_o very_a little_a and_o scim_o it_o after_o it_o be_v scim_v take_v it_o off_o of_o the_o fire_n and_o cover_v it_o with_o some_o table_n cloth_n in_o double_a when_o you_o be_v ready_a to_o serve_v set_v it_o a_o drain_n make_v a_o sauce_n with_o some_o butter_n alone_o take_v heed_n that_o it_o turn_v not_o put_v it_o upon_o your_o fish_n and_o serve_v with_o parsley_n on_o it_o and_o about_o it_o 72._o soupresse_v of_o fish_n take_v the_o flesh_n of_o carp_n eel_n and_o tench_n mince_v they_o together_o and_o season_v they_o with_o a_o little_a butter_n very_o fresh_a with_o caper_n and_o fine_a herb_n set_v up_o all_o into_o a_o linen_n cloth_n and_o tie_v it_o then_o see_v it_o with_o white_a wine_n like_o a_o short_a broth_n after_o it_o be_v sod_a set_v it_o a_o drain_n after_o it_o be_v drain_v untie_v it_o cut_v it_o into_o slice_n and_o serve_v it_o on_o a_o place_n as_o a_o gammon_n of_o bacon_n 73_o gammon_n of_o fish_n it_o be_v make_v the_o same_o way_n as_o the_o soupresse_n but_o that_o you_o do_v wrap_v in_o your_o implement_n with_o carp_n skin_n over_o a_o wrap_v of_o butter_a paper_n and_o over_o it_o yet_o a_o linen_n cloth_n see_v it_o alike_o and_o serve_v it_o cold_a as_o a_o gammon_n of_o bacon_n 74._o mussle_v of_o fish_n cleanse_v they_o and_o boil_v they_o a_o very_a little_a with_o a_o bundle_n of_o herb_n as_o soon_o as_o they_o be_v open_v take_v they_o up_o and_o take_v they_o out_o of_o the_o shell_n then_o fry_v they_o with_o fresh_a butter_n parsley_n and_o mince_a chibol_n season_v with_o pepper_v and_o nutmeg_n then_o allay_v some_o yolk_n of_o egg_n with_o verjuice_n and_o mix_v they_o together_o serve_v and_o garnish_v with_o the_o best_a shape_v of_o their_o shell_n 75._o raye_n fry_v with_o ragoust_n dress_v it_o wash_v it_o well_o and_o take_v off_o the_o slime_n which_o be_v upon_o it_o then_o empty_v it_o and_o take_v 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you_o may_v make_v brown_a in_o the_o pan_n with_o brown_a butter_n 2._o egg_n with_o bread_n take_v bread_n crumb_n it_o and_o pass_v it_o through_o a_o strain_n pan_n if_o you_o will_v melt_v some_o butter_n after_o it_o be_v melt_v put_v it_o with_o your_o bread_n and_o some_o sugar_n then_o choose_v some_o very_a new_a lay_v egg_n as_o many_o as_o you_o have_v occasion_n for_o and_o beat_v they_o well_o with_o your_o bread_n sugar_n butter_n salt_n and_o a_o little_a milk_n for_o to_o seethe_v they_o melt_v a_o piece_n of_o butter_n very_o hot_a put_v your_o implement_n into_o it_o and_o see_v it_o for_o to_o give_v they_o a_o colour_n pass_v the_o fire-shovel_a red_a hot_a over_o they_o and_o serve_v your_o egg_n sugar_a you_o may_v make_v they_o ready_a in_o a_o dish_n or_o in_o a_o tourte_n pan_n 3._o egg_n after_o the_o look_a glass_n or_o a_o miroir_n take_v they_o very_o new_a melt_v a_o piece_n of_o butter_n in_o they_o very_o fresh_a put_v in_o your_o egg_n and_o a_o 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beware_v thou_o how_o thy_o censure_n blot_v the_o author_n there_o be_v no_o church_n without_o its_o spot_n he_o be_v a_o nathanael_n credit_v i_o and_o i_o will_v avouch_v when_o he_o write_v these_o there_o be_v no_o guile_n possess_v his_o heart_n come_v show_v thyself_o to_o be_v a_o friend_n to_o church_n &_o i_o will_v be_v so_o to_o thou_o but_o if_o thou_o have_v a_o place_n for_o wonder_v fit_a give_v it_o the_o church_n and_o commonwealth_n of_o wit._n c._n f._n m._n a._n authoris_fw-la amicus_fw-la ad_fw-la lectorem_fw-la much_o profit_n wisdom_n learn_v in_o few_o word_n this_o small_a this_o cheap_a this_o useful_a tract_n afford_v on_o any_o page_n vouchsafe_v to_o cast_v thy_o eye_n and_o if_o thou_o can_v not_o like_v it_o cast_v it_o by_o how_o ever_o despise_v not_o this_o sententious_a shoole_n lest_o thou_o be_v sentence_v a_o censorious_a foole._n reader_n whatever_o if_o thou_o honest_a be_v it_o merit_v to_o keep_v company_n with_o thou_o will_n bodham_n to_o his_o ingenuous_a friend_n mr._n nathanael_n church_n on_o his_o pocket-companion_n whilst_o thou_o be_v toss_v upon_o the_o wave_a main_n methinks_v noe_n ark_n be_v float_v once_o again_o thy_o friend_n on_o land_n be_v trouble_v much_o for_o thou_o to_o prove_v their_o church_n visibilitie_n now_o if_o i_o want_v thy_o good_a society_n thy_o book_n meanwhile_n shall_v my_o companion_n be_v where_o while_o thy_o hand_n speak_v to_o my_o eye_n so_o here_o my_o eye_n become_v thy_o hand_n interpreter_n if_o great_a book_n be_v great_a evil_n thou_o have_v show_v a_o remedy_n be_v but_o a_o little_a one_o since_o coyn_n grow_v scant_o it_o be_v wise_o do_v by_o thou_o to_o keep_v our_o pocket_n from_o vacuity_n tho_n ford._n author_n ad_fw-la patrem_fw-la jam_fw-la 17._o annos_fw-la defunctum_fw-la well_o i_o will_v drop_v one_o encomiasticke_a rather_o than_o by_o a_o clownish_a silence_n rob_v my_o father_n lest_o if_o by_o i_o that_o name_n be_v vilify_v i_o be_o name_v sacrilegious_a parricide_n though_o he_o to_o praise_v there_o need_v no_o pain_n or_o skill_n of_o who_o his_o very_a foe_n can_v not_o speak_v ill_o here_o need_v no_o flourish_v go_v cunning_a pates_n go_v sleep_n his_o own_o work_n pray_v he_o in_o the_o gate_n nay_o all_o the_o rhetoric_n i_o can_v devise_v be_v bist_fw-ge to_o multiply_v tautology_n his_o theologick_n miscellany_n can_v he_o studious_a prove_v to_o know_v both_o god_n and_o man._n his_o coffer_n long_o ago_o be_v dead_a and_o rot_a the_o good_a man_n treasure_n must_v not_o be_v forget_v his_o christian_a letter_n most_o elaborate_v now_o out_o of_o print_n i_o will_v buy_v at_o any_o rate_n meanwhile_o i_o will_v be_v thankful_a not_o repine_v my_o father_n gold_n and_o silver_n both_o be_v i_o n._n c._n ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d h._n c._n ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d ã€ˆâ—Šã€‰_d

Selected quad for the lemma: fire_n

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