Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	great_a	set_v	tongue_n	2,890	5	8.5275	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A50384	Archimagirus anglo-gallicus: or, Excellent & approved receipts and experiments in cookery Together with the best way of preserving. As also, rare formes of sugar-works: according to the French mode, and English manner. Copied from a choice manuscript of Sir Theodore Mayerne Knight, physician to the late K. Charles. Magistro artis, edere est esse.; Archimagirus anglo-gallicus.	Mayerne, Théodore Turquet de, Sir, 1573-1655.	1658 (1658)	Wing M1427; ESTC R217403	57,608	146

be_v sure_o there_o be_v not_o too_o much_o fat_a in_o it_o when_o you_o serve_v it_o 48._o a_o bisque_fw-la of_o carp_n take_v twelve_o small_a carp_n and_o one_o great_a one_o all_o male_a carp_n draw_v they_o and_o take_v out_o all_o the_o melt_v flay_v the_o twelve_o small_a carp_n cut_v off_o their_o head_n and_o take_v out_o their_o tongue_n and_o take_v the_o fish_n from_o the_o bone_n of_o the_o flay_a carp_n and_o twelve_o oyster_n two_o or_o three_o yolk_n of_o hard_a egg_n mash_n all_o together_o season_n it_o with_o clove_n mace_n and_o salt_n make_v thereof_o a_o stiff_a searce_n add_v thereto_o the_o yolk_n of_o four_o or_o five_o egg_n to_o bind_v it_o fashion_n that_o first_o into_o ball_n or_o lopping_n as_o you_o please_v lay_v they_o in_o a_o deep_a dish_n or_o earthen_a pan_n and_o put_v thereto_o twenty_o or_o thirty_o great_a oyster_n two_o or_o three_o anchovy_n the_o melt_v and_o tongue_n of_o twelve_o carp_n half_o a_o pound_n of_o fresh_a butter_n the_o liquor_n of_o your_o oyster_n the_o juice_n of_o a_o lemon_n or_o two_o a_o little_a white_a wine_n some_o of_o corbilion_n wherein_o your_o great_a carp_n be_v boil_a and_o a_o whole_a onion_n so_o set_v they_o a_o stew_a on_o a_o soft_a fire_n and_o make_v a_o hoop_n therewith_o for_o the_o great_a carp_n you_o must_v scald_v he_o and_o draw_v he_o and_o lay_v he_o for_o half_a a_o hour_n with_o the_o other_o carp_n head_n in_o a_o deep_a pan_n with_o so_o much_o white_a wine_n vinegar_n as_o will_v cover_v and_o serve_v to_o boil_v he_o and_o the_o other_o head_n in_o put_v therein_o pepper_n whole_a mace_n a_o race_n of_o ginger_n nutmeg_n salt_n sweet_a herb_n a_o onion_n or_o two_o slice_a a_o lemon_n when_o you_o boil_v your_o carp_n pour_v your_o liquor_n with_o the_o spice_n into_o the_o kettle_n wherein_o you_o will_v boil_v he_o when_o it_o be_v boil_a put_v in_o your_o carp_n let_v it_o not_o boil_v too_o fast_o for_o break_v after_o the_o carp_n have_v boil_a a_o while_n put_v in_o the_o head_n when_o it_o be_v enough_o take_v off_o the_o kettle_n and_o let_v the_o carp_n and_o the_o head_n keep_v warm_a in_o the_o liquor_n till_o you_o go_v to_o dish_v they_o when_o you_o dress_v your_o bisque_fw-la take_v a_o large_a silver_n dish_n set_v it_o on_o the_o fire_n lay_v therein_o sippet_n of_o bread_n then_o put_v in_o a_o ladle_n full_a of_o your_o corbilion_n then_o take_v up_o your_o great_a carp_n and_o lay_v he_o in_o the_o midst_n of_o the_o dish_n then_o range_v the_o twelve_o head_n about_o the_o carp_n then_o lay_v the_o searce_a of_o the_o carp_n lay_v that_o in_o than_o your_o oyster_n melt_v and_o tongue_n then_o pour_v in_o the_o liquor_n wherein_o the_o searce_n be_v boil_v wring_v in_o the_o juice_n of_o a_o lemon_n and_o two_o orange_n garnish_v your_o dish_n with_o pickle_a barbery_n lemon_n and_o orange_n and_o serve_v it_o very_o hot_a to_o the_o table_n to_o dress_v a_o phillet_n of_o veal_n after_o the_o italian_a way_n take_v a_o young_a tender_a phillet_n of_o veal_n pick_v away_o all_o the_o skin_n in_o the_o fold_n of_o the_o flesh_n after_o you_o have_v pick_v it_o out_o clean_o so_o that_o no_o skin_n be_v leave_v nor_o any_o hard_a thing_n put_v to_o it_o some_o good_a white_a wine_n that_o be_v not_o too_o sweet_a in_o a_o bowl_n &_o wash_v it_o and_o crush_v it_o well_o in_o the_o wind_n do_v so_o twice_o then_o strew_v upon_o it_o a_o powder_n that_o be_v call_v tamara_n in_o italy_n and_o so_o much_o salt_n as_o will_v season_v it_o well_o mingle_v the_o powder_n well_o upon_o the_o past_z of_o your_o meat_n than_o power_n to_o it_o so_o much_o white_a wine_n as_o will_v cover_v it_o when_o it_o be_v thrust_v down_o into_o a_o narraw_n pan_n lay_v a_o trencher_n on_o it_o and_o a_o weight_n to_o keep_v it_o down_o let_v it_o lie_v two_o night_n and_o one_o day_n put_v a_o little_a pepper_n to_o it_o when_o you_o lay_v it_o in_o the_o sauce_n and_o after_o it_o be_v souse_a so_o long_o take_v it_o out_o and_o put_v it_o into_o a_o pipkin_n with_o some_o good_a beef_n broth_n but_o you_o must_v not_o take_v any_o of_o the_o pickle_n to_o it_o but_o only_a beef_n broth_n that_o be_v sweet_a and_o not_o salt_n cover_v it_o close_o and_o set_v it_o on_o the_o embers_o only_o put_v to_o it_o with_o the_o broth_n a_o few_o whole_a clove_n and_o mace_n and_o let_v it_o stew_n till_o it_o be_v enough_o it_o will_v be_v very_o tender_a and_o of_o a_o excellent_a taste_n it_o must_v be_v serve_v with_o the_o same_o broth_n as_o much_o as_o will_v cover_v it_o to_o make_v the_o italian_a take_v coriander_n seed_n two_o ounce_n aniseed_n one_o ounce_n fennel-seed_n one_o ounce_n clove_n two_o ounce_n cinnamon_n one_o ounce_n these_o must_v be_v beat_v into_o a_o gross_a powder_n put_v into_o it_o a_o little_a powder_n of_o winter_n savoury_a if_o you_o like_v it_o keep_v this_o in_o a_o viol_n glass_n close_o stop_v for_o your_o use_n 50_o to_o boil_v duck_n after_o the_o french_a fashion_n take_v and_o lard_v they_o and_o put_v they_o upon_o a_o spit_n and_o half_o roast_v they_o then_o draw_v they_o and_o put_v they_o into_o a_o pipkin_n and_o put_v a_o quart_n of_o claret-wine_n into_o it_o and_o chestnut_n and_o a_o pint_n of_o great_a oyster_n take_v the_o beard_n from_o they_o and_o three_o onion_n mince_v very_o small_a some_o mace_n and_o a_o little_a beat_a ginger_n a_o little_a thyme_n strip_v a_o crust_n of_o a_o french_a roll_n grate_v put_v into_o it_o to_o thicken_v it_o and_o so_o dish_n it_o upon_o sop_n this_o may_v be_v diversify_v if_o there_o be_v strong_a broth_n there_o need_v not_o be_v so_o much_o wine_n put_v in_o and_o if_o there_o be_v no_o oyster_n or_o chestnut_n you_o may_v put_v in_o artichoke_n bottom_n turnip_n and_o collyflower_n bacon_n in_o thin_a slice_n sweetbread_n etc._n etc._n 51._o to_o make_v a_o pudding_n of_o calves-chaldron_n take_v your_o cauldron_n after_o it_o be_v half-boiled_n and_o cold_a mince_v it_o as_o small_a as_o you_o can_v with_o half_a a_o pound_n of_o beef-suet_n or_o as_o much_o marrow_n season_n it_o with_o a_o little_a onion_n parsley_n thyme_n and_o the_o outermost_a rind_n of_o a_o piece_n of_o lemmon_n all_o shred_n very_o small_a salt_n beat_a nutmeg_n clove_n and_o mace_n mix_v together_o with_o the_o yolk_n of_o four_o or_o five_o egg_n and_o a_o little_a sweet_a cream_n then_o have_v ready_a the_o great_a gut_n of_o a_o mutton_n scrape_v and_o wash_v very_o clean_o let_v your_o gut_n have_v lie_v in_o white-wine_n and_o salt_n half_o a_o day_n before_o you_o use_v it_o when_o your_o meat_n be_v mix_v and_o make_v up_o somewhat_o stiff_a put_v it_o into_o the_o sheep_n gut_n and_o so_o boil_v it_o when_o it_o be_v boil_v enough_o serve_v it_o to_o the_o table_n in_o the_o gut_n 52._o to_o make_v the_o best_a sawcidge_n that_o ever_o be_v eat_v take_v a_o leg_n of_o pork_n and_o cut_v off_o all_o the_o lean_a and_o shred_v it_o very_o small_a but_o leave_v none_o of_o the_o string_n or_o skin_n among_o it_o then_o take_v two_o pound_n of_o beef-suet_n and_o shred_v it_o very_o small_a then_o take_v two_o handful_n of_o red_a sage_a a_o little_a pepper_n and_o salt_n and_o nutmeg_n and_o a_o small_a piece_n of_o a_o onion_n chap_v they_o altogether_o with_o the_o flesh_n and_o suet_n if_o it_o be_v small_a enough_o put_v the_o yolk_n of_o two_o or_o three_o egg_n and_o mix_v all_o together_o and_o make_v it_o up_o in_o a_o paste_n if_o you_o will_v use_v it_o roll_n out_o as_o many_o piece_n as_o you_o please_v in_o the_o form_n of_o a_o ordinary_a sawcidge_n and_o so_o fry_v they_o this_o paste_n will_v serve_v a_o fortnight_n upon_o occasion_n 53._o how_o to_o make_v a_o paste_n with_o oil_n and_o the_o way_n how_o to_o take_v away_o the_o send_v of_o the_o oil_n in_o the_o first_o place_n you_o must_v set_v your_o oil_n over_o the_o fire_n that_o be_v to_o say_v you_o must_v cause_v it_o to_o boil_v till_o it_o bubble_n no_o more_o and_o by_o this_o mean_v you_o will_v take_v away_o both_o the_o send_v and_o the_o unpleasantnesse_n of_o the_o oil_n some_o other_o while_o the_o oil_n be_v a_o boil_a put_v a_o crust_n of_o bread_n into_o it_o have_v thus_o prepare_v your_o oil_n you_o may_v put_v upon_o your_o kneading-board_n as_o for_o example_n one_o pint_n of_o meal_n flower_n whereunto_o add_v two_o or_o three_o yolk_n of_o egg_n and_o as_o much_o salt_n as_o you_o can_v take_v up_o betwixt_o your_o finger_n and_o as_o much_o oil_n as_o your_o own_o discretion_n will_v prompt_v you_o to_o the_o four_o part_n of_o